At Brick & Basil Pizzeria, we believe that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re thrilled to share some of our insights with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these ideas will help you craft restaurant-quality pizza dough at home.
The Right Flour
The base for great pizza dough is top-notch flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (about 12%). This achieves the ideal balance of strength and tenderness. If you can’t locate 00 flour, bread flour is a solid substitute, though the texture may differ slightly.
Water Temperature and Dough Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which yields richer flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). Hydration, the water-to-flour ratio, should be between 60-70% for most home ovens.
Use Less Yeast, Let Fermentation Grow
One of the biggest secrets to flavorful dough is minimizing 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 lets complex flavors develop while producing a dough that’s easier to digest.
Salt: More Than Seasoning
Salt does more than flavor your dough—it strengthens the gluten structure and modulates 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 Fermentation Process
After mixing, allow your dough to 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 flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to make pizza, remove your dough from the refrigerator 1-2 hours before baking to let it warm up. Handle the dough gently to preserve the gas bubbles that have formed. Use your fingertips to press and stretch the dough, rather than rolling it, which compresses those precious air pockets.
The Finishing 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 pizza stone or steel that’s been preheated for at least an hour. This provides the intense bottom heat needed to achieve 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, adjust variables, and discover what works best in your unique 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!