The foundation of any great pizza is its dough. At Pizzaiolo, we take dough-making seriously—it's both a science and an art form that has been perfected over generations.
The Heritage of Natural Fermentation
Our dough process begins with our 150-year-old natural starter (or "mother dough"), which has been carefully maintained and passed down through generations of Italian pizza makers. This living culture contains beneficial bacteria and wild yeasts that create complex flavors impossible to achieve with commercial yeast alone.
Unlike many pizzerias that use quick-rise methods, our dough undergoes a 72-hour cold fermentation process. This extended time allows the gluten structure to develop properly while the natural enzymes break down the flour's complex carbohydrates, resulting in a more digestible and flavorful crust.
"The secret is patience. You cannot rush perfection. Our dough tells us when it's ready, not the other way around." — Master Pizzaiolo Antonio, 40 years of experience
The Perfect Flour Blend
We use a proprietary blend of Italian Tipo 00 flour and Canadian hard wheat flour. The Italian flour provides exceptional extensibility and that classic tender bite, while the Canadian flour adds strength and structure to support our generous toppings.
The protein content is meticulously balanced at 12.5% to achieve the ideal elasticity and chewiness that characterizes authentic Neapolitan-style pizza. Our flour is unbleached and free from additives or enhancers, allowing the true wheat flavor to shine through.
Water: The Unsung Hero
Water makes up nearly 60% of our dough, making it perhaps the most important ingredient. We use filtered, pH-balanced water at precisely 65°F (18°C). The mineral content of water dramatically affects fermentation and gluten development, so we adjust our filtration seasonally to maintain consistency.
The Hand-Mixing Technique
While many commercial operations use mechanical mixers exclusively, our dough receives the human touch. Initial mixing is done in small batches with our custom low-speed mixer to prevent oxygen from oxidizing the flour (which would bleach out flavor compounds).
The final stages of dough development are always done by hand. Our pizzaiolos use a technique called "folding" rather than aggressive kneading. This gentle process preserves the delicate air pockets that will eventually create our signature light, airy crust with those beautiful charred bubbles.
The Shaping Method
When it comes time to shape the dough, we never use rolling pins, which would crush those precious air bubbles. Instead, our pizzaiolos use a gentle hand-stretching technique that preserves the dough's aeration while creating a thin center and slightly thicker edge.
Each ball of dough is carefully shaped using a pressing and stretching motion that moves outward from the center. The pizzaiolo's fingers never touch the outer edge (which will become the cornicione, or rim), preserving the gases that will create that magnificent puffy crust.
Temperature and Timing
Our dough proofs in temperature-controlled environments that mimic the conditions of traditional Italian pizzerias. After the bulk fermentation, individual dough balls rest at room temperature for precisely 2 hours before shaping, allowing them to relax and become more extensible.
This careful attention to timing ensures each pizza has the perfect texture—crispy on the outside with a tender, airy interior structure that has just the right amount of chew.
Try It Yourself: A Simplified Version for Home Bakers
While our full process involves equipment and techniques refined over decades, here's a simplified version you can try at home:
Basic Pizzaiolo-Inspired Pizza Dough
Ingredients:
- 500g (4 cups) 00 flour (or all-purpose if unavailable)
- 325ml (1⅓ cups) cool water
- 10g (2 tsp) fine sea salt
- 3g (1 tsp) active dry yeast
- 15ml (1 tbsp) olive oil
Method:
- Dissolve yeast in water and let stand 5 minutes.
- Mix flour and salt in a large bowl.
- Add yeast mixture and olive oil to flour.
- Mix until a shaggy dough forms, then turn onto a lightly floured surface.
- Knead gently for 5-7 minutes until smooth.
- Place in an oiled bowl, cover, and refrigerate for 24-48 hours.
- Remove from refrigerator 2 hours before shaping.
- Divide into 4 balls and shape by hand-stretching just before topping and baking.
While this home version can't fully replicate our naturally leavened dough with its multi-generational starter, it will give you a taste of what makes Pizzaiolo pizza special. The extended cold fermentation is key to developing flavor, so don't rush this step!
Experience the Difference
The next time you bite into a Pizzaiolo pizza, pay attention to the crust. Notice the complex, slightly tangy flavor that comes from natural fermentation. Appreciate the delicate balance of crispy exterior and tender, airy interior. This is the result of generations of pizza-making expertise and our unwavering commitment to authentic methods.
We believe that greatness comes from respecting tradition while embracing innovation. Our dough represents the perfect balance of these principles—rooted in Italian heritage but adapted to create the best possible pizza for our Canadian customers.
