The secret to a light base:
long maturation

A pizza's most important ingredient can't be bought. It's time. Here's what long dough maturation does.

What maturation means

After we knead, we leave the dough in the cold for 48 hours. In that time, the yeast works slowly and the starch partly breaks down, which makes the dough easier to digest.

What it changes in the taste

A matured dough develops a slightly tangy, complex aroma, impossible to get in a rushed pizza. You taste it in the first bite.

You can't hurry a good dough. You can only make room for it in your schedule.

Why it's worth the effort

It's more work and planning, but the result is a pizza that leaves you full, not heavy. For us, that's the difference between feeding people and doing right by them.