At Salvatore Pizza, our crust isn't just a vessel for toppings—it's the foundation of everything we do. The perfect pizza crust has been our obsession for generations, and today I'm sharing some of the secrets that make our dough special.
The Importance of Time
The most precious ingredient in our dough isn't something you can buy—it's time. While many pizzerias rush their dough production, we believe in slow fermentation. Our dough develops for a minimum of 72 hours, allowing natural enzymes to break down complex carbohydrates, creating deeper flavors and a more digestible crust.
During this process, tiny air pockets form throughout the dough, which will later expand in our hot ovens to create that characteristic airy, light texture with a satisfying chew.
Water Matters More Than You Think
The mineral content of water dramatically affects dough development. In Naples, the moderate mineral content of the local water is one reason their pizza is so famous. At our California locations, we've analyzed local water supplies and make subtle adjustments to mimic the ideal mineral profile for pizza dough.
Our hydration levels—the ratio of water to flour—sit between 65-68%, which we've found creates the perfect balance between workability and final texture.
"Dough is alive—it responds to your touch, to the environment, to time. Learning to read its subtle cues is the work of a lifetime." — Giovanni Salvatore, Founder
The Sacred Flour Blend
While many pizzerias use a single type of flour, we've developed a proprietary blend of Italian "00" flour, American bread flour, and a small amount of whole wheat. This combination gives us the perfect protein content for exceptional gluten development while maintaining the delicate texture associated with authentic Italian pizza.
The result is a crust with enough structure to hold our generous toppings, but tender enough to achieve that coveted char without becoming tough.
Temperature Control: The Unsung Hero
From mixing to proofing to baking, temperature control is critical. Our dough is mixed at precisely 65°F (18°C) to prevent overheating during the mechanical mixing process. During fermentation, we maintain strict temperature control in our dough rooms, adjusting for seasonal variations to ensure consistent results year-round.
When it comes to baking, our wood-fired ovens reach 800-850°F (426-454°C), allowing the pizzas to cook in just 90 seconds. This rapid cooking creates the perfect contrast between the crisp exterior and tender interior of the crust.
Hand Stretching: No Shortcuts
We never use rolling pins or presses, which compress the carefully developed air pockets. Instead, each dough ball is gently hand-stretched using techniques passed down through generations of the Salvatore family. This preserves the airy structure and creates the characteristic cornicione (outer rim) that's the hallmark of great pizza.
Try It Yourself
While we can't share our complete recipe (some family secrets must remain secret!), here are some tips for improving your home pizza dough:
- Use high-quality flour with adequate protein content (11-13%)
- Increase hydration gradually as you become more comfortable handling wetter doughs
- Allow for long, cold fermentation—even overnight in your refrigerator makes a huge difference
- Invest in a pizza stone or steel to achieve higher cooking temperatures in your home oven
- Handle your dough gently to preserve air pockets
We believe that great pizza starts with great crust, and we're proud to carry on our family tradition of dough excellence. Next time you enjoy a Salvatore pizza, take a moment to appreciate the craftsmanship in every bite of that perfect crust.
