At Salvatore Pizza, we believe that the foundation of a great pizza lies in its dough. The techniques used to create authentic Neapolitan-style pizza have been passed down through generations, and today, we're sharing some of these time-honored methods with you.
The Importance of Flour Selection
The journey to perfect pizza dough begins with selecting the right flour. Traditional Neapolitan pizza uses "00" flour, which refers to the fine texture of the milling. This high-protein flour creates the perfect balance of crispy exterior and chewy interior that defines authentic Italian pizza.
At our pizzerias, we import our flour directly from Italy to ensure we maintain the traditional flavor profile that has made Neapolitan pizza a UNESCO-recognized cultural treasure.
The Art of Fermentation
Perhaps the most crucial yet overlooked aspect of pizza dough preparation is proper fermentation. The slow fermentation process is what develops the complex flavors and perfect texture that distinguish artisanal pizza from mass-produced varieties.
Dough slowly fermenting at our San Francisco location
Our dough undergoes a 72-hour cold fermentation process. This extended time allows the yeast to work slowly, developing more complex flavors while breaking down the flour's proteins, which results in a more digestible crust with better flavor and texture.
Kneading Techniques: Less is More
Contrary to popular belief, traditional pizza dough requires minimal kneading. Over-kneading can develop too much gluten, resulting in a tough, chewy crust. The authentic approach involves gentle handling to preserve the dough's delicate structure.
Our pizzaiolos use a technique called "folding" rather than aggressive kneading. This gentle method preserves air bubbles in the dough, which create those cherished airy pockets in the finished crust.
Hand-Stretching: The Heart of Artisanal Pizza Making
One of the most recognizable techniques in traditional pizza making is hand-stretching the dough. You'll never see a rolling pin in an authentic Neapolitan pizzeria!
Our head chef demonstrating the traditional hand-stretching technique
Hand-stretching preserves the air bubbles created during fermentation and shapes the dough without compressing it. This technique creates the characteristic raised edge (or "cornicione") and thin center that defines Neapolitan pizza.
The Wood-Fired Oven: Creating Magic in Minutes
The final element in traditional pizza making is the wood-fired oven. These domed ovens reach temperatures of 850-900°F (450-480°C), cooking a pizza in just 60-90 seconds. This rapid cooking is what creates the perfect combination of a spotted, charred exterior and a soft, tender interior.
The wood also imparts subtle smoky flavors that are impossible to replicate in conventional ovens. At Salvatore Pizza, we've imported authentic wood-fired ovens from Italy to ensure our pizzas maintain this traditional character.
Bringing Tradition to Your Kitchen
While you may not have access to imported Italian flour or a wood-fired oven, you can still incorporate many traditional techniques into your home pizza making:
- Use the highest quality flour you can find
- Allow your dough to ferment in the refrigerator for at least 24 hours
- Handle the dough gently, avoiding over-kneading
- Practice hand-stretching rather than using a rolling pin
- Use a pizza stone or steel, preheated to the highest temperature your oven will reach
These simple adjustments can dramatically improve your homemade pizza, bringing a touch of authentic Italian tradition to your table.
The Philosophy Behind Traditional Methods
Beyond the techniques themselves, traditional pizza making embodies a philosophy of patience, quality, and respect for ingredients. It's about understanding that great food takes time and attention—there are no shortcuts to perfection.
At Salvatore Pizza, we honor these traditions not out of a rigid adherence to the past, but because they produce superior results. We believe that connecting with these time-tested methods helps us create not just food, but experiences that bring people together around the table.
The next time you visit one of our locations, we invite you to observe our open kitchens where you can see these traditional methods in action. And of course, taste the difference in every bite!
