How to reheat pizza properly
A cold slice can be almost as good as fresh, if you skip the microwave.
Why our dough rests for two days
Cold fermentation, and what it does to flavour and digestion.
Most pizza dough is mixed and baked on the same day, with plenty of yeast and sometimes sugar to speed it along. Ours is mixed with very little yeast and left in a fridge at 4 °C for 48 hours.
During that time the yeast works slowly. Enzymes in the flour break down starch into simpler sugars and some of the gluten into shorter chains. The result is a dough that browns beautifully without added sugar, tastes faintly sour and nutty, and stretches without tearing.
Many customers tell us they feel lighter after eating our pizza than a regular one. Slow fermentation is part of the reason: much of the work of breaking down the flour has already been done before it reaches your plate.
The hard part is planning. We have to guess on Tuesday how many pizzas we will sell on Thursday. If we run out of dough, we close early rather than make a quick batch, which is why the menu sometimes says sold out by 10 pm on a Saturday.
