At Pizzaiolo, we take pride in preserving the ancient art of pizza making. Our approach combines centuries-old techniques with the finest ingredients to create an authentic Italian experience. Let's explore the secrets that make our pizzas truly special.
The Foundation: Our Dough
The journey of a great pizza begins with the dough. We use a simple combination of high-quality flour, water, salt, and a small amount of yeast. But what makes our dough exceptional is our commitment to time and patience.
Unlike commercial operations that use excessive yeast for rapid rising, we allow our dough to develop slowly over 72 hours. This extended fermentation creates complex flavors and improves digestibility. During this time, the dough develops its characteristic airy structure and subtle tang.
Hand-Stretching: The Art of Touch
We never use rolling pins or presses. Every pizza at Pizzaiolo is hand-stretched by our skilled pizzaiolos. This technique preserves the air pockets in the dough, creating that perfect combination of crisp exterior and chewy interior.
Our pizzaiolos train for months to develop the touch sensitivity needed to stretch dough to the perfect thickness. Each pizza is shaped to around 12 inches in diameter with a slightly thicker edge to create the characteristic cornicione (crust rim).
The Perfect Bake: Temperature Matters
Traditional Neapolitan pizza is baked at extremely high temperatures (around 850-900°F) for just 60-90 seconds. While we've adapted this slightly for our Canadian kitchens, we still bake at higher temperatures than most pizzerias.
Our specially designed ovens reach 750°F, creating the perfect environment for rapid cooking that chars the crust in spots while keeping the center tender. This high-heat approach ensures that toppings cook quickly without drying out.
Less is More: Topping Philosophy
Authentic Italian pizza isn't about piling on toppings. We follow the traditional philosophy that quality ingredients should shine without overwhelming each other.
Our San Marzano tomatoes are minimally processed to preserve their natural sweetness and acidity. We use fresh mozzarella that melts into creamy pools rather than forming a uniform blanket. And our toppings are applied with restraint to maintain balance.
The Finishing Touch
Many of our pizzas receive finishing touches after baking. A drizzle of extra virgin olive oil, fresh basil leaves, or a sprinkle of aged Parmigiano-Reggiano adds the final layer of flavor that elevates the entire experience.
These post-oven additions ensure that delicate ingredients maintain their integrity and aromas, which would otherwise be lost during the intense baking process.
Experience the Difference
The difference between authentically crafted pizza and mass-produced versions is immediately apparent in both texture and flavor. We invite you to experience these traditional techniques in every bite at Pizzaiolo.
Whether you're a pizza aficionado or simply enjoy good food, our commitment to these time-honored methods ensures a memorable dining experience that connects you to centuries of Italian culinary tradition.
