In this space we share practical notes about dough, oven technique, and the seasonal produce that inspires our menu. We write with cooks, hosts, and curious pizza lovers in mind. Our posts explain why we prefer certain flours, how cold fermentation improves crust texture, and how local harvests shape rotating pies. We aim to be useful: recipes, troubleshooting tips, and event planning checklists appear alongside short dispatches from the shop when a new seasonal ingredient arrives. Behind each post is the intention to demystify technique while celebrating the producers who supply our kitchen. If you'd like a deeper conversation about a post or want a catering sample menu, use the contact page and select Catering or Events.
Featured Posts
Why Cold Fermentation Makes Better Pizza
Cold fermentation is the practice of resting dough at low temperatures to allow slow yeast activity and enzyme-driven flavor development. Over 48 to 72 hours, the dough develops a subtle tang and a more complex aroma compared to quick-rise dough. Texture improves as protein and starch interactions strengthen the gluten network without overworking the dough. This results in a crust that is airy and has an open crumb while remaining chewy where desired. For home bakers who want consistent results, using lower yeast percentages, keeping hydration in a manageable range, and controlling temperature are key. In this post we outline a simple home-friendly cold fermentation schedule, recommended flours, and steps to shape without degassing the dough excessively. We also cover small adjustments for higher hydration and how to adapt for a standard home oven so you can enjoy restaurant-style blistering and char at home.
Creating a seasonal pie starts with a single ingredient in peak condition. For fall we work with local squash, roasted till caramelized, paired with a tangy ricotta and toasted seeds to add texture. The goal is balance: fat from cheese, acid from a drizzle of aged balsamic or lemon, and herbaceous brightness to finish. In the post we detail roasting temperatures that concentrate sweetness without drying the squash, how to finish pies to maintain a subtle crunch in the crust, and a quick vinaigrette to dress a finishing salad for contrast. We also include sourcing notes on nearby Ontario farms that reliably provide quality produce and tips for preserving small-batch seasonal ingredients for limited pizza runs at the shop.
Pizza stations are engaging for guests and demand precise timing from the kitchen. Success starts with a compact menu of two to three pies that can be produced quickly without sacrificing quality. We recommend staging: a pre-heated portable oven, a well-organized topping table, and trained staff focusing on dough stretching and finishing. Portion planning is essential; assume 1.5 to 2 slices per guest for mixed menus and adjust for pie size. The post shares a checklist for staffing ratios, equipment needs including power and ventilation, and contingency plans for weather or late changes. We also cover labeling for dietary restrictions, packaging considerations for takeaway, and how to coordinate with event planners to ensure flow and guest satisfaction.
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