The goal is to have the dough вЂњriseвЂќ in the oven вЂ“ and making sure the dough doesnвЂ™t вЂњover proofвЂќ is key! If it appears the dough would be ready too soon, it can simply be put in fridge to slow down the growing dough a bit. This allows the dough to reach room temperature, making it more workable.ДЄn alternative / quicker method is to forgo the 2nd long proof in the fridge and instead proof the dough the 2nd time at room temp (approximately 4 hours) Care must be taken so that the dough balls do not over proof (ie more than double in size). Remove dough balls from fridge 1.5 hours prior to making pizza. Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours. Remove dough from bowl and portion into two dough balls. Since very little yeast is used, the dough shouldnвЂ™t double in size, as is common for bread recipes. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.ДЇorm dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours).

This helps to develop the gluten in the dough.Д¬APUTO 00 FLOUR HELPS GLUTEN DEVELOP IN THE DOUGH FOR A PERFECT TEXTURE.ДЄdd remaining Caputo 00 flour and salt. With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth вЂњbatterвЂќ forms. In a standing mixer bowl, add the cool water and dissolved yeast. Featuring Caputo 00 Flour, BrianвЂ™s dough provides the perfect canvas for any pizza.Дissolve the yeast in warm water with the sugar.

Brian, our wholesale manager, has spent countless hours developing his special dough recipe and has been kind enough to share his secrets.

Pizza recipe in bangla font