At Ember & Olive Pizzeria, we believe that remarkable pizza starts with outstanding dough. After more than thirty years of refining our method, we’re pleased to share a few of our insights. While we won’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you achieve restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is top-tier flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (about 12%). This strikes a balance between strength and tenderness. If 00 flour isn’t available, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Hydration
The water temperature influences fermentation and dough development. For slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). The hydration level (water to flour ratio) should be in the 60-70% range for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys to flavorful dough is using less yeast and giving it more time to ferment. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment over 24-48 hours. This slow process lets complex flavors develop while producing 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 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, producing 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 fridge 1-2 hours beforehand to warm up. Handle the dough gently to preserve the gas bubbles formed during fermentation. Use your fingertips to press and stretch the dough, rather than rolling, which can flatten those precious air pockets.
The Final Touch: Heat
Although our wood-fired ovens reach about 850°F (454°C), most home ovens max 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 to achieve a crisp crust with a light, 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 environment.
If you’d like to see our dough-making technique in person, join one of our monthly pizza workshops where Chef Elena demonstrates these methods in detail. Check our events calendar for upcoming dates!