At Crust & Crown Pizzeria, we believe that outstanding pizza begins with exceptional dough. After more than thirty years of refining our method, we’re excited to share a few of our insights with you. While we can’t disclose every detail of our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
Flour Is Key
The base for great pizza dough is top-notch flour. We recommend using 00 flour, a finely milled Italian variety with moderate protein content (around 12%). This achieves the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour works as a substitute, though the texture will differ slightly.
Water Temperature and Hydration
Water temperature influences fermentation and dough development. For a slower fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). Hydration should sit between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest 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 over 24-48 hours. This slow process develops complex flavors and yields a dough that's easier to digest.
Salt: More Than Flavor
Salt does more than season—it strengthens the gluten network and helps regulate fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin to come together to prevent direct contact with the yeast.
The Fermentation Art
After mixing, let your dough bulk ferment at room temperature for 2 hours, then divide it into individual balls. Place them 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 flavor and the appealing browning seen in our crusts.
Handling with Care
When you’re ready to bake, take the dough out of the fridge 1-2 hours ahead to warm up. Handle gently to preserve the gas bubbles. Use your fingertips to press and stretch rather than rolling, which can flatten those precious air pockets.
The Final Touch: Heat
Even though our wood-fired ovens reach 850°F (454°C), many home ovens max out at about 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This provides the intense bottom heat needed for a crisp exterior and 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 process in action, join us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!