At Basil & Brick Pizzeria, we’re convinced that great pizza begins with great dough. After over three decades of refining our method, we’re happy to share a few insights. While we can’t divulge our exact formula (some traditions must stay treasured!), these guidelines will help you craft pizzeria-level dough at home.
Why Flour Choice Matters
The base of outstanding dough is premium flour. We suggest using 00 flour, a finely milled Italian option with moderate protein (around 12%). It delivers an ideal balance of strength and tenderness. If 00 isn’t available, bread flour is a solid alternative, though the texture will vary slightly.
Water Temperature and Hydration Levels
Water temperature influences fermentation speed and dough development. For slow, flavor-building fermentation, use cold water around 45°F (7°C). For a quicker rise, choose lukewarm water near 85°F (29°C). For most home ovens, keep hydration between 60–70%.
Less Yeast, More Time
A key to flavorful dough is minimizing yeast and extending the rise. We use just 0.2% fresh yeast relative to flour weight for dough that ferments 24–48 hours. This gradual process develops complex flavors and makes the dough easier to digest.
Salt: More Than Seasoning
Salt does more than add taste—it strengthens gluten and regulates fermentation. Use fine sea salt at 2.5–3% of flour weight. Add it after the flour and water begin to combine so it doesn’t contact the yeast directly.
Mastering Fermentation
After mixing, let the dough bulk ferment at room temperature for about 2 hours, then portion into individual balls. Place them in lidded containers and refrigerate for 24–72 hours. During this cold rest, enzymes turn starches into sugars, boosting flavor and encouraging the rich browning on the crust.
Gentle Handling
When it’s time to bake, take the dough out of the refrigerator 1–2 hours beforehand to warm slightly. Handle it carefully to keep the gas bubbles intact. Stretch with your fingertips rather than rolling, which compresses those valuable air pockets.
The Finishing Factor: Heat
Our wood-fired ovens reach about 850°F (454°C), while most home ovens peak near 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This supplies the intense bottom heat needed for a crisp exterior and airy interior.
Mastering pizza dough is an ongoing journey. Each batch reveals something new. Take notes, adjust variables, and discover what works best in your kitchen.
If you’d like to observe our dough-making up close, join one of our monthly pizza workshops where Chef Sofia demonstrates these methods in depth. Check our events calendar for upcoming sessions!