About our Pizza

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The Dough

The key to a “healthy” pizza isn’t forgoing the salty mozzarella or even pepperoni—the secret lies in properly fermenting the yeast in pizza dough. If a dough’s fermentation is cut short, the yeast lives on—alive and thirsty in your stomach—after you eat a pizza. And if you’ve ever awoken at 3am after a pizza dinner so desperate for water you’d suck the condensation off the refrigerator, you’ve felt the effects of ill-fermented dough.

While bread completes its transformation in the oven, pizza only browns there, so the work must be done beforehand. During fermentation, yeast transforms carbohydrates into alcohol (responsible for the crust’s aroma and for soft texture) and carbon dioxide (the air pockets that bubble and blister in the oven). Meanwhile the flour’s proteins form an interconnected, elastic web of glutens that trap carbon dioxide and support pizza toppings. Proper fermentation allows time for the yeast to complete its job. Carbohydrates that remain undigested continue to fuel the yeast, even after ingestion, and causes the insatiable thirst.

-https://www.starchefs.com/cook/features/fermentation/pizza_crust