The dough
Two days, four ingredients
Flour, water, salt and a pinch of yeast. Time does the rest.
48 hours
From flour to oven
Day one, 8am
Mixed
Flour, cold water, salt and yeast, mixed slowly for ten minutes.
Day one, 9am
Balled
Cut and rolled into balls, one for every pizza.
Day one to three
Rested
Two days in the cold room, where the flavour builds.
Day three, noon
Warmed
Out of the cold an hour before service.
When you order
Stretched
By hand, never with a rolling pin.
Example process for this demo store.
Since 2018
From a stall to a parlour
2018
A stall
One small oven at a Bodija food fair on Saturdays.
2020
The delivery kitchen
A kitchen and two riders, through the long year.
2022
The parlour
Orange booths and the domed wood oven.
2025
Pizza school
Saturday mornings with flour on every child.
Example dates for this demo store.
The oven
A domed oven, fired with hardwood every morning and kept at about 450 degrees. A pizza bakes in the time it takes to pour a shake.