At Ember & Oak Pizzeria, we believe remarkable pizza starts with remarkable dough. After more than thirty years of refining our method, we’re excited to share some of our insights with you. While we won’t disclose the exact formula (some traditions deserve discretion!), these guidelines will help you achieve restaurant-quality dough at home.
The Flour Matters
The base for excellent dough is high-quality flour. We recommend using 00 flour, a finely ground Italian option with moderate protein content (about 12%). This yields a balanced mix of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation and dough development. For slow-fermenting dough (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Hydration should land in the 60-70% range for most home ovens.
Minimal Yeast, Maximum Time
One of the strongest secrets to flavorful dough is using less yeast and giving fermentation ample time. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process yields richer flavors and makes the dough easier to digest.
Salt: Not Just for Flavor
Salt does more than season the dough — it strengthens the gluten network and helps regulate fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after the flour and water have begun to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, allow your dough to 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 depth of flavor and the characteristic browning of our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours beforehand to let it warm. Handle it gently to preserve the gas pockets. Use your fingertips to press and stretch the dough, rather than rolling, which can flatten those delicate 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 provides the intense bottom heat needed for a crisp exterior and 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.
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!