At Crust & Co Pizzeria, we believe the best pizza begins with standout dough. After more than three decades of refining our method, we’re thrilled to share some of our insights. While we can’t disclose the exact formula (some traditions must stay secret!), these guidelines will help you craft restaurant-worthy dough at home.
The Flour Makes All the Difference
The base of outstanding pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian variety with moderate protein content (around 12%). This yields the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture may be a touch different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow 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 (the water-to-flour ratio) 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 giving fermentation more time. We use just 0.2% fresh yeast relative to flour weight for doughs that ferment for 24-48 hours. This slower process develops deeper flavors while producing a dough that’s easier to digest.
Salt: Beyond Flavor
Salt does more than season your 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 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 divide it into individual dough 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, delivering both flavor and the beautiful browning you see in our crusts.
Handling with Care
When you’re ready to bake, remove the dough from the fridge 1-2 hours beforehand to let it warm up. Handle gently to preserve the gas bubbles that have formed. Press and stretch the dough with your fingertips, rather than rolling, which tightens 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 delivers the intense bottom heat required 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, experiment with variables, and discover what works best in your own kitchen environment.
If you’d like to see our dough-making process in person, join us for one of our monthly pizza workshops where Chef Marco demonstrates these techniques in detail. Check our events calendar for upcoming dates!