09/30/2026
I’ve been making pizza dough for 27 years, and I still don’t think
I’ve completely figured it out. The ingredients are basic — flour,
water, yeast, oil, and just a little salt and sugar. Too much sugar is
one of the biggest sins in pizza dough, in my opinion. Pizza shouldn’t
taste like dessert. Order the big cookie if you want dessert.
Tiny changes matter. A little more water, a little less, a little too
much time at room temperature — you can feel the difference. That’s
why I weigh everything. Most people would never notice some of the
changes I test, but I do, and a lot of it is about making sure the
dough still comes out right even when I’m not the one making it.
The biggest ingredient is time. Same-day dough? Not usable. Next day?
Fine at best. Around 48 hours is where it really starts getting good,
and the flavor keeps developing after that. I hate having to use
24-hour dough, and I’d rather be out than sell anything younger than
that.
We’ll always be a craft pizza shop. We make our own dough, we pay
attention to it, and we give it the time it needs.
Sincerely, Joe
Order online now: https://tost.co/kkGMtw6r
