PIZZA QUESTIONS

Q: What is the best flour for making hand made pizza?

The truth, you can get a great dough and crust from just about every all purpose flour.

We prefer to use Five Roses flour. More important than the flour is the amount of water, yeast and salt that you add into the mix.

If you are making a home made pizza dough and aim for a crispier crust, simply add a couple table spoons of olive oil to your mix. The more water content, the lighter weight your dough will be. More air and a faster bake time. Just remember that the more water content will also make is slightly more difficult work with in your hands. The high hydration dough is best worked with hands and not with a rolling pin.

Q: What is the best temperature to bake a pizza?

Many high end pizza ovens brag that they can bake a pizza in less than 2 minutes. That means pre-heating the oven and stone for at least 30 mins. or more.... often around 600 degrees C. We believe the best temperature is however your oven bakes the final product to your version of perfection. Often ours is pre-heated and set around 450 degrees C. A bit slower, but much more control over the flame and stone.

Q: What is the best Mozzarella for pizza?

We believe the very best quality Mozzarella available in Ontario is Uniondale high fat cheese. Made in Windsor Ontario and used in some of the greatest old school pizza places in Canada.