Our dough is mixed and left to bulk ferment for 12 hours. This slow fermentation is where the flavour really develops, as the dough has time to develop the depth and slight tang you get from proper sourdough, rather than the flat taste of a same day base.
Balling. Once the bulk ferment is done, the dough is divided and hand balled into individual portions, this shapes the structure that will eventually become that light, airy crust.
The final rest. Each ball is then left to rest for a further six hours before it’s used, allowing the gluten to relax and the flavour to settle, so the dough is easy to hand stretch and holds its shape beautifully in our gozney pizza ovens
It’s a longer process than most pizza vans bother with, but after 40 plus years of baking, we wouldn’t do it any other way. It’s the difference between “fast food” pizza and the real thing.
Our dough is a two day process, 12 hours of bulk fermentation, then a further 6 hours of resting after it’s balled.
Yes, all our bases are made using a slow, traditional sourdough fermentation process.
