At Bricks & Basil Pizzeria, we know that outstanding pizza starts with exceptional dough. After more than thirty years of refining our method, we’re thrilled to share a few of our insights with you. While the exact formula remains a well-kept tradition, these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
Quality flour forms the base of great pizza dough. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). This achieves a ideal balance of strength and tenderness. If 00 flour isn’t available, bread flour is a solid stand-in, though the texture will differ slightly.
Water Temperature and Hydration
The water temperature affects fermentation and dough development. For slow fermentation (which enhances flavor), use cold water around 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). Hydration should be between 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the key secrets to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process builds complex flavors while yielding a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten structure and regulates 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 Art of Fermentation
After mixing, let your dough bulk ferment at room temperature for 2 hours, then divide 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 appealing browning you see in our crusts.
Handling with Care
When it’s time to bake, take the dough out of the fridge 1-2 hours beforehand to let it warm. Handle gently to preserve the gas bubbles formed. Use fingertips to press and stretch the dough, rather than rolling, which compresses 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 for a crisp crust with 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 Sofia demonstrates these techniques in detail. Check our events calendar for upcoming dates!