In a nutshell, we make a softer, yeastier dough to start with…
We make doughballs and let them proof/rise in a closed cabinet with ambient warmth.
We then flatten the doughballs into a crust shape and place them on screens.
We then let the crust RISE - jumpstarting that process with a few minutes on top of the oven.
This makes a fluffy thick crust for our pizza.
We bake in a deck oven, so we can make sure the bottom is crispy while the middle is a unique sort of breadlike texture: tasty (a little garlic and all EVOO in the dough), thick but not heavy…
This thick crust also holds up for reheating slices - and a slice is a MEAL: We use a THREE POUND doughball to make a 20" pie cut into 8 slices. It gets 90% cooked, then slices can be reheated with toppings added to order (a little extra top cheese to hold it together).
We do make a thin with the same dough - rolling out the same dough from a fluffy risen doughball to a very thin crust and using that one right away - they’re made when ordered…
Dough is good as doughballs from 30 minutes later until 3-4 hours later - if it totally overproofs we can RE-ball it - - because of the high yeast content and soft texture it will actually rise again…
Crusts that are risen are then good for several hours too.
But at the end of the night, leftover dough is garbage - you can’t go refrigerate it then for use next day…
Told ya! It’s DIFFERENT…
