Hi fam. We’re going to take you behind the scenes today and talk about one of the most important things to get right with a pizza—the CRUST.
It all starts with fermentation. At around 7 or 8 o’clock each night, we’re prepping dough for the next day so that it can ferment for 12 to 24 hours. If you don’t give it time to develop, then it’s not going to bake up properly. ⠀
We also hand-stretch the dough. Thin spots lead to burning, and we're after consistency in our crust.
It's an art, but it's science too. 🎨🔬🤓 Double tap if you love our crust! - 13 minutes ago