Why our pizza dough rests for 48 hours
Slow fermentation is the secret to a crust that is light, crisp, easy to digest and full of flavour.
Every morning we mix a small amount of yeast into flour, water and salt, then leave the dough to rest in the cold for two full days. During that time, natural enzymes break down the starches into sugars, which caramelise in the oven and give our crust its colour and flavour.
Lighter and easier to digest
A long, cold rise also means the yeast has done most of its work before you take a bite. Many guests tell us our pizza feels lighter than any other they have tried.
Try it at home
Use 1 gram of yeast for 500 grams of flour, 330 ml of cold water and 12 grams of salt. Knead, cover and refrigerate for 48 hours, then bring to room temperature for two hours before stretching.