At Brick & Ember Pizzeria, we’re convinced that outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re excited to share a portion of our tricks with you. While we can’t disclose the exact formula (some traditions deserve to stay sacred!), these guidelines will help you craft restaurant-quality pizza dough at home.
The Flour Adds Strength
The base of great pizza dough is top-tier flour. We suggest using 00 flour, a finely milled Italian flour with a moderate protein content (around 12%). This achieves the ideal balance between resilience and tenderness. If you can’t find 00 flour, bread flour works as 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 faster fermentation, use lukewarm water around 85°F (29°C). The hydration level (the water-to-flour ratio) should be 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less 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 method allows complex flavors to develop 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 framework and regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have started 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, building flavor and the gorgeous browning seen in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours beforehand to let it warm up. Handle it gently to preserve the gas bubbles formed. Use your fingertips to press and stretch the dough, rather than rolling, which flattens 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 necessary for 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 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 Alex demonstrates these techniques in detail. Check our events calendar for upcoming dates!