Our kitchen · Vaughan, Ontario
One room, two ovens, no shortcuts
Everything is mixed, proofed, topped, baked and frozen in the same building. The pizza you bake at home came out of a stone deck oven the same day it was blast-frozen.
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48 h at 4 °C
Mix and rest
Flour, water, salt and yeast only. Mixed in the morning and left to cold-ferment for two full days.
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No sheeter, no press
Open by hand
Every base is pressed out by hand, so the cornicione keeps the air the ferment put in it.
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490 °C · 90 s
Bake on stone
Ninety seconds on a stone deck at 490 °C. Long enough to set the crumb and blister the edge, short enough to keep it soft.
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−18 °C · same hour
Freeze within the hour
Blast-frozen the same hour it leaves the oven, then boxed cold. Nothing is added to hold it together.
What we won't do
No dough conditioners, no modified starch, no flavour added back in after freezing.
If a pizza needs help to survive the freezer, the recipe is wrong.