It used to be that Bertucci’s published their recipe on the web. I printed a copy once upon a time. Now they have removed the recipe. Unfortunately it was a two page recipe and I have lost the second page somewhere in the past 5 moves…
You are right though that THE big secrets are good flour (They recommended Arrowhead mills and King Arthur ) and long rise. The recipe calls for preparing the dough the night before and then allowing it to rise again overnight at low temp which gives the dough a slightly sourdough like flavor (even though made with traditional bakers yeast). The original recipe gave the temp they use which is slighly warmer than a regular fridge, but overnight in the fridge works pretty well too for those of us without a separate fridge we can dedicate to rising dough. The recipe was scaled back to home proportions. The ingredients are simple:
4 C unsifted, unbleached, unbromated all purpose white flour*
1 envelope (1.4 oz) active dry instant yeast
1 1/2 C lukewarm water (ideally about 75 if you’re making dough for next day use and somewhat warmer – approx 100 – if making dough for same day use
1/2 t salt
1/4 t sugar
1 T extra-virgin olive oil
*Arrowhead mills and King Arthur are good brands.
The procedure had instructions for hand mixing and kneading but also recommended mixing in a food processor. The machine will give you a good jump start on dough making…
I was hoping to find a copy of the Bertucci’s recipe so I could reclaim the second page of instructions, but it is pretty close to what you describe. So thanks for your advice and I hope you like getting the amounts they recommend. Now you can see if yours are even BETTER!!!
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