Giving it time
We closely follow the dough's fermentation and maturation, paying attention to yeast, temperature and rest. Cold temperatures slow the process and help us keep it consistent. We observe each dough: the right moment shows in its structure and how it stretches, not simply in the number of hours elapsed.
We aim for pizza that stays fragrant and enjoyable, without claiming that a longer wait alone always makes a better pizza.
What happens to gluten?
During fermentation, enzymes can partially alter proteins in the dough. Heat during baking changes their structure further, a process called denaturation. These are different phenomena and depend on processing conditions.
For us, a light pizza means a balanced, fragrant texture and a pleasant bite. It does not mean gluten disappears or that the pizza is suitable for people with coeliac disease.
Scientific background: fermentation and digestibility · wheat proteins and heat.