Here at Crust & Basil Pizzeria, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of perfecting our recipe, we’re excited to share some of our techniques with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these principles will help you craft restaurant-quality dough at home.
The Flour Matters
The base for superb pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein content (around 12%). This achieves a ideal balance of strength and tenderness. 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 temperature of your water influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should fall between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys 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 for 24-48 hours. This slow process develops complex flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten network and regulates 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 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 beautiful browning you see in our crusts.
Handling with Care
When it’s time to bake, take your dough from the fridge 1-2 hours beforehand to let it come to room temperature. Handle the dough gently to preserve the gas bubbles developed during fermentation. Use your fingertips to press and stretch the dough, rather than rolling it, which can squeeze out those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures around 850°F (454°C), most home ovens max out near 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 exterior and 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 person, join us for one of our monthly pizza workshops where Chef Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!