Our dough is four things: flour, water, salt, and a small amount of yeast. The fifth ingredient is time.
We mix on Monday and don’t bake it until Wednesday. Over those two cold days the dough ferments slowly, developing flavor and the open, airy structure that makes the crust worth eating on its own.
The short version
- Mix, then rest cold for 48 hours.
- Ball it up the morning of.
- Stretch by hand—never a rolling pin.
Want to try it yourself? Come to Dough School.