Here at Brick & Basil Pizzeria, we know that outstanding pizza starts with outstanding dough. After more than thirty years of refining our method, we’re excited to share a few of our insights with you. While we can’t disclose the exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Matters
The base of amazing pizza dough is top-notch flour. We recommend using 00 flour, a finely ground Italian flour with a moderate protein level (around 12%). This yields the ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour works as a solid substitute, though the texture will differ slightly.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water near 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should sit around 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the most effective secrets for flavorful dough is using less yeast and giving 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 lets complex flavors develop while creating a dough that’s gentler on the digestive system.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten structure and moderates fermentation. We suggest 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 flavor and the lovely browning you see in our crusts.
Handling with Care
When it’s time to make pizza, take your dough out of the refrigerator 1-2 hours before baking to allow it to 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 can crush those precious 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 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 invite 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 Elena demonstrates these techniques in detail. Check our events calendar for upcoming dates!