At Crust & Flame Pizzeria, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re excited to share some of our tips with you. While we can’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you create restaurant-quality dough at home.
The Flour Matters
The base for superb pizza dough is top-tier flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein content (around 12%). This achieves a strong yet tender texture. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will be a bit different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which develops richer flavor), use cold water around 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). Hydration should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and letting fermentation proceed longer. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process yields deeper flavors and a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten structure and helps regulate fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have begun 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 portion 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 bake, remove the dough from the refrigerator 1-2 hours in advance to let it warm up. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough rather than rolling it, which squashes those precious air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens top out around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for a crisp exterior and airy interior.
Perfecting pizza dough is a journey, not a destination. Each batch teaches you something new about the process. We encourage you to take notes, adjust variables, and discover what works best in your unique 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!