DOUGH

I prepare my dough in a traditional manner, employing the artisanal method of manual kneading. I combine caputo 00 flour, water, and sicilian sea salt through careful hand mixing. This process utilizes a unique creation of biga-style fermentation, ensuring ease of digestion.

With a meticulous hydration level of 70% and an unrefrigerated, extended fermentation period exceeding 35 hours, I strive to achieve a delicate equilibrium of aromatic, flavorful, and textural dimensions within the dough.

The culmination journey takes place within a live fire oven, reaching 700 degrees fahrenheit, and boasts a brief 90-second bake time. The outcome is a resplendent crust, adorned with distinctive leopard spots and a tantalizing char, all while retaining a remarkable lightness and an irresistibly soft, fluffy texture. It is, indeed, an embodiment of the authentic essence of Pizza Colandrea.

Caputo 00 flour is unbleached, unbromated, low gluten, free of impurities, preservatives and chemicals

SAUCE

I use Cento Traditional Passata that have been sieved, removing of the skin and seeds for a creamy consistency. Cooked for 1 hour to emphasize the flavor with sautéed onions, garlic, basil, sicilian sea salt and extra virgin oil to bring out its aroma and add depth to flavor.