Great pizza starts long before it meets the oven. For us, it begins 48 hours earlier with a dough fermentation ritual we've obsessed over for years.

We use a slow, cold-fermentation process that allows the yeast to fully develop flavor, break down gluten and create the open, airy crumb we love.

The flour

We blend high-protein flour with a small percentage of whole wheat to add complexity without weighing down the crust.

The fermentation

After an initial mix and short bulk fermentation at room temperature, the dough rests in the cold room for up to 48 hours. This is where the magic happens.

On bake day, the dough is brought back to room temperature, hand-balled and stretched to order — never rolled — to preserve the delicate air pockets.