Here at BrightComposeCanvas, we believe that extraordinary pizza starts with extraordinary dough. After more than thirty years refining our recipe, we’re excited to share some of our insights with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these principles will help you create restaurant-worthy dough at home.
The Flour Matters
The base of great pizza dough is high-quality flour. We recommend using 00 flour, a finely ground Italian flour with moderate protein content (around 12%). This strikes an ideal balance between strength and tenderness. If you can’t locate 00 flour, bread flour is a solid substitute, though the texture will be a touch different.
Water Temperature and Hydration
The water’s temperature influences fermentation time and dough development. For slow fermentation (which yields deeper flavor), use cold water near 45°F (7°C). For faster fermentation, use lukewarm water around 85°F (29°C). The hydration level (water-to-flour ratio) should be roughly 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 only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow method lets complex flavors develop while yielding 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 suggest using fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have begun combining 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 cut 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, producing flavor and the lovely browning you see in our crusts.
Handling with Care
When it’s time to bake, take the dough out of the refrigerator 1-2 hours beforehand to let it warm up. Handle gently to preserve the gas bubbles that have formed. Use your 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 provides 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 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 a chef demonstrates these techniques in detail. Check our events calendar for upcoming dates!