The Ingredients That Matter

The foundation of any great pizza dough is simple: flour, water,
yeast, salt, and olive oil. We use finely milled Italian tipo 00
flour, which gives the dough its smooth, elastic texture.

The Process

1. Mix 500g of tipo 00 flour with 7g of dry yeast and 10g of salt.
2. Slowly add 325ml of lukewarm water while mixing.
3. Add 2 tablespoons of extra virgin olive oil.
4. Knead the dough for at least 10 minutes until smooth.
5. Let it rest and rise for a minimum of 2 hours at room temperature.

The Secret

Patience. Great dough cannot be rushed. For the best results,
let your dough cold-ferment in the fridge overnight. This slow
fermentation develops a deeper flavour and a better crust texture.

Try it at home and taste the difference — or come visit us and
let us do the work for you!