At Brick & Basil Pizzeria, we believe outstanding pizza starts with exceptional dough. After more than thirty years of perfecting our method, we’re excited to share some of our insights with you. While we can’t disclose the exact recipe (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base of great pizza dough is high-quality flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will differ slightly.
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, use lukewarm water around 85°F (29°C). The hydration level (the ratio of water to flour) should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest keys to flavorful dough is using less yeast and allowing more time for fermentation. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process yields deeper 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 suggest fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have started to come together 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 flavor and the lovely 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 come up to temperature. Handle gently to preserve the gas bubbles formed during rising. Use your fingertips to press and stretch the dough, rather than rolling, which compresses those valuable 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 needed for a crisp exterior and 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, 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 Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!