Pizza Blog

The Secret to Perfect Pizza Dough

Making the perfect pizza dough is both an art and a science. At Pizzaiolo, our dough is the foundation of every delicious pizza we create. Today, we're sharing some of our secrets to help you understand what makes our pizzas so special.

The key to an authentic Italian pizza dough lies in four simple ingredients: high-quality flour, water, salt, and yeast. However, it's not just about the ingredients - it's about how you treat them.

The Importance of Fermentation

Our dough undergoes a slow fermentation process that lasts 24-48 hours. This extended time allows the gluten to develop properly and creates those beautiful air pockets that give our crust its characteristic lightness and digestibility.

During fermentation, complex flavors develop that simply can't be rushed. This patient approach results in a crust with depth of flavor and the perfect balance of crispness and chewiness.

Temperature Matters

We carefully control the temperature throughout the entire dough-making process. From the water temperature at mixing to the ambient temperature during fermentation, every degree matters when crafting the perfect dough.

Our pizzaiolos (pizza makers) have been trained in the traditional techniques passed down through generations in Italy, ensuring that every pizza we serve honors these time-tested methods.

How to Pair Wine with Pizza

Pizza and wine is a match made in culinary heaven, but knowing which wines complement different pizza styles can elevate your dining experience to new heights. In this guide, we'll explore some perfect pairings to try with your next Pizzaiolo order.

Classic Margherita

The simplicity of a Margherita pizza, with its fresh tomato sauce, mozzarella, and basil, pairs beautifully with a crisp Italian white wine like Pinot Grigio or a light red like Chianti. The acidity in these wines complements the tomato sauce while not overwhelming the delicate flavors.

Pepperoni and Meat Lovers

For pizzas loaded with savory meats like pepperoni, sausage, or prosciutto, reach for a medium to full-bodied red wine. A Sangiovese, Montepulciano, or even a Syrah will stand up to the rich flavors and cut through the fattiness of the meats.

Vegetarian Options

Veggie-topped pizzas with ingredients like bell peppers, mushrooms, and olives work wonderfully with a rosé or a light-bodied red like Barbera. The earthy notes in these wines complement the vegetable flavors without overpowering them.

White Pizzas

For pizzas with a white sauce base or those featuring seafood, a crisp Sauvignon Blanc or a bubbly Prosecco makes an excellent choice. The brightness of these wines pairs perfectly with the creamy textures and delicate flavors.

Remember, the best wine pairing is ultimately the one you enjoy the most. Don't be afraid to experiment and discover your own perfect matches!

From Naples to Canada: Our Pizza Journey

Every great restaurant has a story, and Pizzaiolo's begins in Naples, Italy – the birthplace of pizza as we know it today. Our founder, Antonio Rossi, grew up in a family where making pizza wasn't just a profession but a way of life.

As a child, Antonio watched his grandfather tend to the wood-fired oven in their small neighborhood pizzeria. He learned to recognize when the dough had fermented to perfection by its smell and feel. By age 15, he could stretch a pizza dough with the skill of someone twice his age.

The Journey to Canada

In 2008, Antonio made the bold decision to bring his family's legacy to Canada. With little more than his grandfather's recipes and an unwavering commitment to authenticity, he opened the first Pizzaiolo location in Toronto.

"I wanted to create a place where Canadians could experience real Neapolitan pizza – not an adaptation, but the genuine article," says Antonio. "That meant importing specific ingredients from Italy and even bringing over a custom-built oven from Naples."

Growing While Staying True to Roots

As Pizzaiolo has grown to multiple locations across Canada, we've maintained our commitment to quality and authenticity. Every pizzaiolo (pizza maker) in our restaurants undergoes rigorous training in Neapolitan techniques.

We continue to import key ingredients like our "00" flour and San Marzano tomatoes directly from Italy, while also embracing the bounty of fresh local Canadian produce when possible – creating a perfect marriage of Italian tradition and Canadian quality.

When you enjoy a pizza from Pizzaiolo, you're not just tasting a delicious meal – you're experiencing a piece of culinary heritage that has traveled across an ocean and through generations to reach your table.

The Art of Wood-Fired Cooking

There's something magical about a pizza cooked in a wood-fired oven. The intense heat, the subtle smokiness, the perfectly blistered crust – these elements combine to create a pizza experience that simply can't be replicated in a conventional oven.

At Pizzaiolo, our wood-fired ovens are at the heart of everything we do. Today, we're taking you behind the scenes to understand why this traditional cooking method makes such a difference.

The Perfect Temperature

Our wood-fired ovens reach temperatures between 800-900°F (427-482°C), much hotter than a home oven can achieve. This extreme heat is crucial for creating the perfect Neapolitan-style pizza, which cooks in just 60-90 seconds.

The rapid cooking creates a pizza with a light, airy crust that's crisp on the outside and tender inside. The high heat also caramelizes the natural sugars in the dough, creating complex flavors that slower cooking methods can't achieve.

The Wood Difference

We carefully select hardwoods like maple and oak for our ovens, as they burn clean and impart subtle aromatic compounds to the pizza. This isn't just about flavor – it's about connecting to a cooking tradition that dates back centuries.

Before gas or electric ovens existed, wood-fired cooking was the only option. By maintaining this tradition, we honor the original pizzaiolos who perfected this craft in Naples generations ago.

The Skill of the Pizzaiolo

Cooking in a wood-fired oven requires significant skill and experience. Our pizzaiolos must constantly monitor the oven temperature, which varies in different zones, and rotate the pizzas for even cooking.

They've learned to read the flames and embers, adjusting the fire as needed throughout service. This dynamic cooking environment means no two pizzas are exactly alike – each is a unique creation crafted by skilled hands.

Next time you enjoy a Pizzaiolo pizza, take a moment to appreciate the craftsmanship behind that perfectly wood-fired crust. It's not just cooking – it's an art form we're proud to preserve.

Sourcing the Perfect Ingredients

At Pizzaiolo, we believe that exceptional pizza begins with exceptional ingredients. Our commitment to quality starts long before a pizza enters our wood-fired ovens – it begins with how we source every component that goes into our dishes.

The Foundation: Flour

Our pizza dough uses authentic Italian "00" flour, the gold standard for Neapolitan pizza. This finely ground flour creates the perfect texture and has the ideal protein content for that characteristic chew and stretch. We import this flour directly from multi-generational mills in Italy that have been perfecting their craft for centuries.

San Marzano Tomatoes

For our tomato sauce, we use only genuine DOP (Protected Designation of Origin) San Marzano tomatoes grown in the volcanic soil near Mount Vesuvius. These prized tomatoes are sweeter, less acidic, and have fewer seeds than regular tomatoes, creating a sauce with unmatched depth of flavor.

Local Canadian Produce

While we stay true to Italian traditions for our base ingredients, we're proud to incorporate the finest local Canadian produce for our toppings. We work directly with farms across Canada to source seasonal vegetables, ensuring peak freshness and supporting local agriculture.

In summer months, you'll find Ontario bell peppers, Quebec mushrooms, and British Columbia garlic featured prominently on our specialty pizzas. This farm-to-table approach not only supports local communities but also ensures the freshest possible flavors.

Artisanal Cheese

Our mozzarella comes from a small dairy in southern Ontario that produces cheese in the traditional Italian method. For our specialty pizzas, we feature a rotating selection of artisanal Canadian cheeses alongside imported Italian varieties like Parmigiano-Reggiano, Gorgonzola, and Pecorino Romano.

Sustainability Commitment

Beyond taste, we're committed to responsible sourcing. We prioritize suppliers who share our values of environmental stewardship and ethical production. From biodegradable packaging to reducing food waste through careful inventory management, we strive to minimize our environmental footprint at every step.

This careful attention to ingredients is what sets Pizzaiolo apart. When you taste the difference in our pizza, you're experiencing the result of countless decisions made in pursuit of the absolute best quality possible.