At Brick & Basil Pizzeria, we’re convinced that outstanding pizza begins with outstanding dough. After more than thirty years refining our method, we’re delighted to share a few of our insights. While the exact formula stays in-house, these guidelines will help you craft pizzeria-quality dough at home.
Flour Makes the Difference
The base of excellent dough is premium flour. We suggest using “00” flour, a finely milled Italian option with moderate protein (around 12%), striking the ideal balance of strength and tenderness. If “00” isn’t available, bread flour works as a substitute, though the texture will vary slightly.
Water Temperature and Hydration Levels
Water temperature influences fermentation speed and dough development. For a slow, flavor-building ferment, use cold water near 45°F (7°C). For a faster rise, choose lukewarm water around 85°F (29°C). Aim for 60–70% hydration for most home ovens.
Less Yeast, More Time
For deep flavor, use minimal yeast and extend fermentation. We rely on just 0.2% fresh yeast by flour weight for doughs fermented 24–48 hours. This slow approach develops complexity and improves digestibility.
Salt: More Than Seasoning
Salt doesn’t only enhance taste—it reinforces gluten and moderates fermentation. Use fine sea salt at 2.5–3% of flour weight. Add it once the flour and water have begun mixing so it doesn’t contact the yeast directly.
Mastering Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then portion into individual balls. Place them in lidded containers and refrigerate for 24–72 hours. During this cold ferment, enzymes convert starches into sugars, building flavor and promoting the rich browning on the crust.
Gentle Handling
When you’re ready to bake, remove the dough from the fridge 1–2 hours beforehand to warm up. Handle it delicately to preserve the gas bubbles. Stretch with your fingertips rather than using a rolling pin, which compresses those airy pockets.
The Finishing Factor: Heat
Our wood-fired ovens reach about 850°F (454°C), while most home ovens top out near 550°F (288°C). To compensate, use a pizza stone or steel preheated for at least one hour. This intense base heat helps achieve a crisp exterior with a light, open crumb.
Perfecting pizza dough is an ongoing journey. Each batch teaches you something new. Keep notes, adjust variables, and discover what works best in your kitchen.
If you’d like to watch our dough process up close, join one of our monthly pizza workshops where Chef Paolo demonstrates these techniques. Check our events calendar for upcoming dates!