Behind the Scenes: Making the Perfect Pizza Dough

At Pizza73, we believe that an exceptional pizza starts with exceptional dough. While toppings might steal the spotlight, pizza aficionados know that the crust is the true foundation of a memorable pizza experience. Today, we're taking you behind the scenes to reveal the art, science, and passion that goes into creating our signature pizza dough.

The Foundation: Our Ingredients

Great dough begins with great ingredients. At Pizza73, we're committed to using high-quality, simple components that let the natural flavors shine through. Our basic dough recipe contains just a few carefully selected ingredients:

• Flour: We use a proprietary blend of high-protein, unbleached Canadian flour. The specific mix of hard and soft wheat flours gives our crust its distinctive texture—crisp on the outside, yet tender and airy inside.
• Water: The quality of water significantly affects dough development. Each Pizza73 location uses filtered water maintained at precisely 68°F (20°C) for optimal yeast activation and gluten development.
• Yeast: We use a specially cultivated strain of yeast that provides consistent rise and contributes to our dough's subtle flavor profile.
• Salt: More than just seasoning, salt controls yeast activity and strengthens the gluten structure. We use fine sea salt for its pure, clean flavor.
• Olive Oil: A touch of extra virgin olive oil adds flavor and helps create that perfect golden crust when baked.

What's equally important is what our dough doesn't contain—no artificial preservatives, dough conditioners, or flavor enhancers. We believe in letting the natural fermentation process develop flavor the way it has for centuries.

The Science: Precision in Every Batch

Making pizza dough might seem simple, but achieving consistent results requires precise measurement and careful attention to environmental factors. In our kitchens, we control multiple variables:

• Temperature: Every Pizza73 kitchen maintains a controlled ambient temperature for dough preparation. We know that a difference of just a few degrees can significantly affect fermentation rates and final texture.
• Humidity: The moisture content in the air affects how much water the flour absorbs. Our recipes adjust for seasonal and regional humidity differences across Canada.
• Timing: Each stage of the dough-making process is carefully timed. From initial mixing to final proofing, our team follows specific time guidelines to ensure consistency.
• Measurement: We weigh (rather than volume-measure) all ingredients using calibrated scales, ensuring that proportions are exact from batch to batch.

Even with all these controls in place, dough making remains partly intuitive. Our experienced dough makers can feel subtle differences in texture and make minor adjustments as needed. This combination of scientific precision and artisanal skill is what makes our dough special.

The Process: From Mixing to Resting

Creating the perfect pizza dough is a multi-stage process that unfolds over many hours:

1. Mixing

The process begins with precise mixing. We use professional-grade spiral mixers that gently develop the gluten without overheating the dough. Unlike bread dough, which is often mixed to full gluten development, our pizza dough undergoes a shorter mix. This "under-mixing" is intentional—it allows for further gluten development during the long fermentation period that follows.

2. Bulk Fermentation

After mixing, the dough rests in large containers for its first fermentation. This phase, lasting several hours, is when magic begins to happen. Yeast consumes sugars in the flour, producing carbon dioxide (creating those desirable air pockets) and alcohol (contributing to flavor development). Meanwhile, enzymes in the flour break down complex carbohydrates into simpler sugars, enhancing both flavor and digestibility.

3. Dividing and Balling

Once the bulk fermentation is complete, the dough is carefully divided into precisely weighted portions. Each portion is then shaped into a smooth ball through a technique that creates surface tension while preserving the gas bubbles inside. This requires a gentle touch and practiced technique—too rough, and the precious air pockets are lost; too gentle, and the surface tension won't develop properly.

4. Final Proofing

The dough balls are placed in specially designed containers and undergo a final proofing period in temperature-controlled environments. This stage, lasting from 24 to 48 hours depending on the specific dough type, is where the deep flavors develop through slow fermentation. The long, cold fermentation creates compounds that simply can't be rushed—it's the secret behind our dough's complex flavor profile.

"Great pizza dough is a living thing. It responds to your touch, to the environment, to time itself. Learning to read and respect the dough is something that takes years to master. Each batch tells you what it needs if you pay attention."

- Michael Rodriguez, Head Chef at Pizza73

The Craft: Shaping the Perfect Base

When an order comes in, a perfectly proofed dough ball is selected and brought to room temperature before shaping. This is where the skill of our pizza makers truly shines. The goal is to create a uniform base with the signature Pizza73 edge while preserving those precious air pockets.

Our team uses a combination of gentle hand-stretching and pressing techniques—never rolling pins, which would crush the air bubbles. The specific technique varies slightly depending on which crust style is being prepared:

• Traditional Crust: Hand-stretched to medium thickness with a slightly thicker edge.
• Thin Crust: Stretched more extensively to create a crispier base.
• Rising Crust: Shaped with a more pronounced edge to allow for additional rise during baking.
• Gluten-Free Crust: Handled with separate tools and extra care to prevent cross-contamination.

Each shaped dough is immediately topped and baked to order. Unlike some chains that pre-shape or par-bake crusts, we believe in the freshness of dough that goes from ball to pizza in minutes.

Regional Adaptations: Canadian Climate Considerations

Canada's diverse climate presents unique challenges for pizza dough. From the humid summers of Ontario to the dry winters of Alberta, environmental conditions significantly affect dough behavior. Our regional kitchens make subtle adjustments to the base recipe to account for these differences.

For example:

• In high-humidity regions, we slightly reduce the water content to prevent overly sticky dough.
• In very dry areas, we might increase hydration and use covered proofing to prevent the dough from drying out.
• At higher elevations (like our locations in Calgary and Edmonton), we adjust yeast levels to compensate for faster rising due to lower atmospheric pressure.

These regional adaptations ensure that a Pizza73 pizza tastes consistently excellent whether you're ordering in Victoria or Halifax.

Innovation Meets Tradition

While we honor traditional dough-making techniques, we also embrace innovation. Our research and development team continually explores improvements to our dough process, focusing on both quality and sustainability:

• Alternative Flours: We've developed specialty crusts incorporating ancient grains and alternative flours for unique flavors and nutritional profiles.
• Sustainable Sourcing: We're working with Canadian farmers to source flour with lower environmental impact and higher quality.
• Advanced Fermentation: We're experimenting with new fermentation techniques that enhance both flavor and digestibility.

These innovations respect our traditional foundation while allowing us to evolve with changing tastes and needs.

The Result: A Crust Worth Craving

The true test of our dough comes when you take that first bite. A properly crafted Pizza73 crust should have:

• A golden-brown exterior with spots of deeper caramelization
• A light, airy interior structure with well-developed air pockets
• A satisfying chew that offers resistance without being tough
• A subtle, complex flavor with hints of nuttiness and sweetness
• Structural integrity that supports toppings without becoming soggy

This balance of characteristics doesn't happen by accident—it's the result of quality ingredients, scientific precision, artisanal skill, and a genuine passion for great pizza.

The next time you enjoy a Pizza73 pizza, take a moment to appreciate the crust. Behind that seemingly simple foundation is a world of craft, care, and Canadian pizza tradition that we're proud to share with you.