At Brick & Basil Pizzeria, we believe that outstanding pizza starts with exceptional dough. After more than thirty years of refining our method, we’re happy to share a few of our insights. While we can’t disclose the exact formula (some traditions must stay sacred!), these principles will help you produce restaurant-grade pizza dough at home.
The Flour Matters
The base for great pizza dough is premium flour. We suggest using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This achieves a balanced mix of 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 slow fermentation (which builds deeper flavor), use cold water around 45°F (7°C). For faster fermentation, opt for lukewarm water around 85°F (29°C). The hydration level (water to flour ratio) should sit between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key tricks for 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 approach develops complexity in flavor and yields a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten framework and moderates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water start 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 into individual dough portions. 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, imparting flavor and the beautiful browning you see in our crusts.
Handling with Care
When you’re ready to bake, take the dough out of the fridge 1-2 hours beforehand to warm up. Handle it gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling, which flattens those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures of 850°F (454°C), most home ovens peak at about 550°F (288°C). To compensate, use a preheated 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 final 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 Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!