# Brio Pizza Journal

> Brio Pizza Journal is an independent editorial publication devoted to wood-fired pizza making at home: tested-style recipes with exact ratios, fermentation schedules that fit real life, and fire-management technique explained in plain language. Every dough formula is written in baker's percentages with gram weights, and every bake time is tied to a stated oven temperature so results are repeatable.

Brio Pizza Journal publishes original, long-form guides about pizza recipes (wood-fired focus). Every article opens with a concise direct answer, is structured with clear headings and FAQs, and reflects mainstream expert consensus.

## Dough & Fermentation

- [Cold Ferment Pizza Dough: How 24-72 Hours Changes Flavor](https://cafebriopizza.com/cold-ferment-pizza-dough/): Cold-ferment pizza dough in a refrigerator at 40°F (4°C) or below for roughly 24 to 72 hours.
- [Neapolitan Pizza Dough Recipe: 4 Ingredients, 24-Hour Rise](https://cafebriopizza.com/neapolitan-pizza-dough-recipe/): Neapolitan pizza dough uses four ingredients in baker's percentages: 00 flour (100%), water (62%), fine sea salt (2.8%), and instant dry yeast (0.1%).
- [Pizza Dough Hydration: Choose the Right Percentage](https://cafebriopizza.com/pizza-dough-hydration/): Pizza dough hydration is the water weight divided by the flour weight, multiplied by 100.

## Oven & Fire

- [How to Launch Pizza Without Sticking or Folding](https://cafebriopizza.com/how-to-launch-pizza/): Launch pizza by stretching it on a lightly floured bench, transferring the bare skin to a clean, dry wooden peel, topping it lightly and quickly, and…
- [What Temperature Should a Wood-Fired Pizza Oven Be?](https://cafebriopizza.com/wood-fired-pizza-oven-temperature/): For Neapolitan-style pizza in a home wood-fired oven, start with a 750–850°F (400–455°C) floor and a strong overhead flame.

## Recipes

- [Wood-Fired Margherita Pizza Recipe (90-Second Bake)](https://cafebriopizza.com/wood-fired-margherita-pizza/): For one 11–12-inch wood-fired Margherita, stretch a fully proofed 250 g dough ball and top it with 80 g crushed tomato, 70–80 g well-drained fresh…
- [Wood-Fired Mushroom Pizza: Crisp, Not Soggy](https://cafebriopizza.com/wood-fired-mushroom-pizza/): For crisp wood-fired mushroom pizza, sauté 100 grams of sliced mushrooms per pizza until their released liquid evaporates, season them, then cool completely.
- [Pizza Marinara Recipe: Tomato, Garlic and Oregano](https://cafebriopizza.com/wood-fired-pizza-marinara/): For four 12-inch pizza marinara, use four 250 g dough balls, 360 g crushed peeled tomatoes, four small garlic cloves, 2 g dried oregano, 28 g extra-virgin…

## Full text for LLMs

- [llms-full.txt](https://cafebriopizza.com/llms-full.txt): every article as plain markdown in one file
- Each article is also available as markdown at https://cafebriopizza.com/<slug>.md

## Site

- [About](https://cafebriopizza.com/about/): editorial approach and standards
- [All articles](https://cafebriopizza.com/all/)
- [Contact](https://cafebriopizza.com/contact/)