At Ember & Basil Pizzeria, we believe that outstanding pizza begins with outstanding dough. After more than thirty years of refining our recipe, we’re thrilled to share some of our secrets with you. While we can’t disclose our exact formulation (some traditions must stay sacred!), these principles will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base of superb pizza dough is high-quality flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (about 12%). This creates the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture may vary slightly.
Water Temperature and Hydration
The water temperature influences fermentation and dough development. For slow fermentation (which boosts flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets to flavorful dough is using less yeast and giving fermentation more time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten structure and controls fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have started to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough bulk ferment at room temperature for 2 hours, then divide it into individual dough balls. Place these in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, creating both flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to make pizza, take your dough out of the refrigerator 1-2 hours before baking to let it warm up. Handle the dough gently to preserve the gas bubbles formed. Use your fingertips to press and stretch the dough, rather than rolling it, which compresses those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens max out around 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This delivers intense bottom heat needed to achieve a crisp crust with an airy interior.
Mastering pizza dough is a journey, not a destination. Each batch teaches you something new about the process. We encourage you to take notes, tweak variables, and discover what works best in your own kitchen setup.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!