At Pizza Depot, our signature crust doesn't happen overnight - literally! Our dough undergoes a 48-hour cold fermentation process that develops complex flavors and creates that perfect balance of crispy exterior and chewy interior that our customers love.
The Science Behind Slow Fermentation
This traditional method allows the natural enzymes in the flour to break down the starches, resulting in a more digestible crust with better texture and taste. We combine Canadian high-protein flour with filtered water, sea salt, and a touch of olive oil, then let time work its magic.
The slow fermentation process produces several key benefits:
- Enhanced flavor development through the gradual breakdown of complex carbohydrates
- Improved texture with those beautiful air pockets that create the perfect chew
- Better digestibility as the long fermentation pre-digests some of the gluten
- Deeper caramelization during baking for that distinctive crust flavor
- More consistent results across all our locations
Our Process: Day by Day
Here's a glimpse into how our dough evolves over the 48-hour period:
Day 1: Mixing and Initial Rest
We begin with simple, high-quality ingredients: Canadian high-protein flour, filtered water, sea salt, a small amount of yeast, and extra virgin olive oil. After mixing, the dough rests at room temperature for just 2 hours to allow the yeast to activate.
The dough is then divided into balls, placed in individual containers, and moved to our temperature-controlled coolers. This is where the magic begins to happen.
Day 2: Slow Transformation
During the next 24 hours, the dough undergoes a dramatic transformation. The yeast works slowly in the cold temperature, producing carbon dioxide that forms tiny bubbles throughout the dough. Meanwhile, enzymes in the flour begin breaking down starches into simpler sugars, developing the flavor complexity that makes our crust special.
At this stage, the dough becomes more extensible and elastic, developing the structure that will give our pizzas their signature chew.
Day 3: Ready for Baking
By the time we reach the 48-hour mark, the dough has developed its full flavor potential. It's removed from refrigeration and allowed to warm slightly before being hand-stretched by our trained pizza makers. Never rolled with a pin (which would crush those precious air bubbles), each crust is gently stretched to preserve its airy structure.
When it hits our high-temperature ovens, the dough transforms one final time, with the sugars caramelizing to create that perfect balance of crispy exterior and chewy interior.
The Result: A Crust Unlike Any Other
This commitment to traditional methods isn't the easiest or fastest way to make pizza. It requires planning, space, and patience. But we believe the result is worth it - a pizza crust with complex flavor, perfect texture, and that distinctive artisanal quality that makes Pizza Depot stand out.
Many customers tell us they've never tasted a crust quite like ours, and now you know why: it's not just what we put into our dough, but the time we give it to develop that makes all the difference.
Next time you bite into a Pizza Depot pizza, pay special attention to the crust. That amazing flavor and texture is the result of 48 hours of careful preparation - our secret to creating the perfect pizza experience for our customers across Canada.
