Why Our Pizza Dough Rests for Two Days

A great crust is mostly patience. Our dough rests in the fridge for two days before it ever meets the oven.

What the wait does

• Flavour. Slow rising gives the crust a deeper, slightly nutty taste.
• Lightness. Bigger air bubbles make the edge crisp outside and soft inside.
• Easy to digest. Long fermentation makes the dough lighter on the stomach.

Then a very hot oven

A few minutes at high heat sets the crust before the toppings soak in, which is why we keep the toppings generous but never heavy.