At PIZZAPIZZA, we believe that exceptional pizza begins with exceptional dough. While toppings add flavor and personality, it's the dough that forms the foundation of every great pizza. Today, I'd like to share our approach to crafting the perfect pizza dough – a process we've refined over years of experimentation and dedication.

The Science of Slow Fermentation

Our signature dough undergoes a 72-hour cold fermentation process, which might seem excessive to some, but the results speak for themselves. During this extended fermentation, several important processes occur that dramatically improve both flavor and texture:

  • Complex Flavor Development: Yeast slowly converts starches into sugars, creating a depth of flavor that's impossible to achieve with quick-rise methods. The result is a slightly sweet, nutty profile with subtle sourdough notes.
  • Gluten Structure: The slow fermentation allows gluten strands to develop and relax naturally, resulting in dough that's both strong enough to handle stretching but tender enough for the perfect bite.
  • Improved Digestibility: The longer fermentation process breaks down complex carbohydrates and proteins, making our pizza easier to digest than quick-rise versions.

This patient approach might not be the most efficient, but we believe some things simply can't be rushed.

Our Canadian-Italian Flour Blend

We've created a proprietary flour blend that combines imported Italian "00" flour with premium Canadian wheat flour. The Italian flour contributes softness and elasticity, while the Canadian flour adds structure and protein content.

This hybrid approach embodies our restaurant's philosophy – honoring Italian tradition while embracing Canadian innovation. The result is a crust that achieves the seemingly impossible: crisp on the bottom, with a light, airy interior and a satisfyingly chewy cornicione (the outer rim).

Close-up of pizza dough structure

Close-up view of our dough's open, airy structure

Water Quality: The Overlooked Ingredient

An often-overlooked aspect of dough preparation is water quality. Water makes up a significant portion of pizza dough, and its mineral content significantly affects fermentation and flavor.

We filter our water to achieve a specific mineral profile that mimics the water found in Naples – the birthplace of pizza. This attention to detail might seem excessive, but we believe it's these small considerations that add up to create an extraordinary final product.

Hand-Stretching: The Final Touch

Once our dough has completed its 72-hour fermentation, it's gently brought to room temperature before being hand-stretched by our skilled pizzaiolos. We never use rolling pins, as they compress the carefully developed air pockets and damage the gluten structure.

The hand-stretching technique preserves the dough's natural rise and creates the signature uneven air bubbles that char beautifully in our wood-fired oven. This approach requires skill and practice, but it's essential for achieving the texture we're known for.

"The perfect pizza dough is alive – it has personality and requires respect. You must work with it, not force it into submission."

— Isabella Rossi, PIZZAPIZZA Founder

Our Commitment to Consistency

Creating great pizza dough once is an achievement; creating it consistently, day after day, is an art form. We maintain rigorous standards, including:

  • Precise temperature control throughout the fermentation process
  • Exact measurements of all ingredients, including salt, which affects fermentation rate
  • Careful monitoring of ambient humidity, which influences hydration levels
  • Regular quality checks throughout the production process

This commitment to consistency ensures that every pizza we serve meets our exacting standards, whether you're visiting us for the first time or the hundredth.

Try It For Yourself

While our full dough recipe remains a closely guarded secret, we encourage home pizza enthusiasts to experiment with longer fermentation times. Start with a basic pizza dough recipe, but place it in the refrigerator for 24-72 hours before use. You'll be amazed at the difference in flavor and texture this simple change can make.

For those who prefer to leave it to the professionals, we invite you to visit PIZZAPIZZA and experience the results of our obsession with dough perfection. The proof, as they say, is in the eating.

Next time you join us, take a moment to appreciate the foundation of your pizza – the countless hours and careful attention that went into creating the perfect canvas for our artisanal toppings.