CLEAN PURE NATURAL

I use Caputo flour, imported from Italy and made from selected wheat with a slow milling process that preserves its natural flavors, proteins, and starches with no added chemicals. It is also unbleached, unbromated, and free of impurities and preservatives

MIXING BY HAND

With over 20 years of experience, I’m still a student of the craft. Mixing by hand takes me back to the old world, old times, old traditions. Keeping these practices alive means honoring the art, the process, and the history behind it all

Hand mixing preserves the flour’s natural aroma, richness, and texture. The gluten develops slowly and naturally, resulting in a dough that’s soft, airy, and delicate

With 75% and 77% hydration, the dough forms a softer crumb, a more open and irregular interior, and a beautifully blistered crust that enhances both texture and aroma

With 30+ hours of fermentation, the flour develops deeper character while allowing the gluten to form gently, making the dough easier on the stomach and richer in flavor

Extended fermentation enhances both taste and aroma, giving the dough a more pronounced, naturally fragrant scent. It gives enzymes time to break things down, resulting in a lighter feel, easier digestion, and better absorption

The dough is never refrigerated from start to finish. By keeping fermentation at room temperature, the process stays active and steady. Cold slows fermentation, dulls activity, and can interrupt flavor development. Room temperature allows the dough to evolve fully, producing more complexity and a softer texture

The final stage unfolds in a live fire oven reaching 600°F, with a 90-second bake. The result is a bold crust with a pronounced char, an airy interior, and a light bottom that melts on the palate