The foundation of any great pizza is its dough. At Freshslice Pizza, we take immense pride in our dough-making process. From ingredient selection to the final proofing, every step is crucial to creating the perfect crust that's crisp on the outside, chewy on the inside, and full of flavor. In this behind-the-scenes look, we'll share the secrets behind our signature dough that has made Freshslice a Canadian favorite.
The Philosophy Behind Our Dough
Before diving into the specifics of our process, it's important to understand our philosophy. At Freshslice, we believe that simplicity and quality produce the best results. Rather than adding artificial enhancers or cutting corners for efficiency, we follow traditional methods that take more time but yield superior flavor and texture.
We also believe in options. That's why we've developed three distinct dough types—traditional, multigrain, and gluten-free—to ensure everyone can enjoy our pizza regardless of dietary preferences or restrictions.
Our Ingredients: Quality Matters
The journey to exceptional pizza dough begins with selecting the right ingredients. Here's what goes into our traditional dough:
- Flour: We use high-protein, unbleached Canadian flour. The higher protein content (around 12-13%) creates the perfect gluten structure for that ideal chew.
- Water: Clean, filtered water at precisely the right temperature (around 65°F/18°C) for optimal yeast activity.
- Yeast: We use active dry yeast for a slow, flavor-developing fermentation rather than quick-rise options.
- Salt: Fine sea salt, which dissolves evenly and enhances flavor without overwhelming it.
- Olive Oil: A small amount of extra virgin olive oil adds flavor and helps create a more tender crust.
- Honey: Just a touch of local honey helps feed the yeast and adds subtle complexity to the flavor.
For our multigrain dough, we add a carefully balanced mixture of whole wheat flour, ground flaxseed, and other whole grains to enhance nutrition while maintaining great texture. Our gluten-free dough uses a proprietary blend of rice flour, tapioca starch, and other gluten-free ingredients.
"The secret to great pizza dough isn't complicated—it's about respecting the ingredients, understanding the science, and giving the dough the time it needs to develop flavor. There are no shortcuts to excellence." — Marco Rossi, Head Baker at Freshslice Pizza
The Dough-Making Process: A Step-by-Step Journey
Making our dough is a 24-hour process that can't be rushed. Here's how we do it:
Mixing the Ingredients
We begin by dissolving the yeast in water, then combine it with flour, salt, olive oil, and honey. The ingredients are mixed slowly at first to hydrate the flour, then at a higher speed to develop the gluten structure.
Initial Rest Period
After mixing, the dough rests for 15-20 minutes in a process called "autolyse." This allows the flour to fully absorb the water and the gluten to relax, making the next step easier.
Kneading
The dough is kneaded until it passes the "windowpane test"—when you can stretch a small piece thin enough to see light through without tearing. This indicates proper gluten development.
Bulk Fermentation
The dough is placed in a lightly oiled container and allowed to rise at room temperature for 2 hours. This is when the yeast begins to create those delicious flavor compounds and carbon dioxide that will give our crust its characteristic air pockets.
Dividing and Shaping
After the initial rise, the dough is gently degassed, divided into individual portions, and shaped into balls. This step requires skilled hands to maintain the air bubbles while creating the proper structure.
Cold Fermentation
Here's where patience truly pays off. The dough balls are refrigerated for 18-24 hours. This slow, cold fermentation is crucial for developing complex flavors and improving the dough's texture.
Final Proofing
Before use, the dough is removed from refrigeration and allowed to warm up for 1-2 hours. This final proofing makes the dough more pliable and ready for stretching.
Hand-Stretching
Rather than using rolling pins or presses, we hand-stretch our dough. This preserves the air bubbles and creates that perfect texture we're known for.
The Science Behind Great Dough
Understanding the science helps us make consistent, excellent dough. Here are a few key scientific principles at work:
Gluten Development
When water combines with flour and the dough is kneaded, two proteins (glutenin and gliadin) form gluten networks that give the dough its elasticity and chewiness.
Fermentation
Yeast consumes sugars in the flour and produces carbon dioxide (creating air pockets) and ethanol (which evaporates during baking but leaves flavor compounds behind).
Temperature Control
Every 10°F/6°C increase in temperature doubles the rate of fermentation. We carefully control temperature throughout the process to ensure optimal flavor development.
Hydration Levels
Our dough typically has a 65-70% hydration level (water to flour ratio), which creates the ideal balance of crispness and chewiness.
Adapting the Process for Specialty Doughs
Our multigrain and gluten-free doughs require modifications to the basic process:
Multigrain Dough
- Higher hydration level (around 75%) to account for the whole grains' absorption
- Longer autolyse period to fully hydrate the whole grains
- Addition of vital wheat gluten to compensate for the lower gluten content in whole grain flours
- Slightly longer fermentation time to soften the bran in whole grains
Gluten-Free Dough
- Completely different approach using a blend of rice flour, tapioca starch, and potato starch
- Addition of psyllium husk or xanthan gum to provide structure in the absence of gluten
- Higher fat content to improve mouthfeel
- Shorter fermentation time due to different structure
- Prepared in a separate area to prevent cross-contamination
Quality Control: Ensuring Consistency
Making great dough once is an achievement; making it consistently excellent every day is our standard. To ensure this:
- Ingredient Weighing: All ingredients are precisely weighed, not measured by volume, for consistency.
- Temperature Monitoring: We track the temperature of the water, flour, and ambient environment, adjusting as needed.
- Thorough Training: All dough makers undergo extensive training and regular skill assessments.
- Visual and Tactile Checks: Experienced bakers evaluate the dough by look and feel at each stage.
- Batch Testing: Each batch is tested before being cleared for use.
Taste the Difference for Yourself
The time, care, and expertise that go into our dough-making process result in a crust that's distinctively Freshslice. We invite you to taste the difference that proper ingredients and methods make.
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