The Secret of a Great Pizza Dough

You might think a pizza is judged by its toppings. In truth, everything begins with the dough. It gives the crunch under the tooth, the softness inside and that slight sourdough taste people try to find again.

Time, our best ingredient

Our dough is made with very few ingredients: flour, water, salt and yeast. No shortcuts. It rests for a long time in a controlled cool environment to develop its aromas and become easier to digest.

• Gentle kneading: the dough comes together without being rushed.
• Extended rest: flavors build slowly.
• Hand shaping: we keep air in the edges for a light crust.
• Very hot oven: a quick bake for a golden base and a tender top.

The toppings come next, and they know how to stay simple. A good tomato sauce, a melting cheese and a few well-chosen ingredients beat an overloaded pizza that soaks the dough.

Drop by the counter, we enjoy explaining how it all works. And if you like a well-browned crust, tell us: we will keep it in mind while baking.