By Gina Russo · October 14, 2026
We mix our dough with flour, water, salt and a small amount of starter, then let it rest cold for seventy-two hours before it ever meets the oven.
During that rest, enzymes break starches into sugars. Those sugars are what caramelize in the oven and give the crust its color and blistering.
A long rest also makes the dough easier to digest and easier to stretch thin without tearing, which matters when every pie is shaped by hand.
It means we have to plan three days ahead, and on a busy weekend the dough decides when we close. We think it is worth it.
