From Sauce to Slice: How We Build Every Pizza

Great pizza isn’t an accident. Every step—from ladling the sauce to cutting the final slice—is deliberate. Here’s how we craft every pie at Pizza Cafe Canal St with precision, speed, and purpose.

1. The Dough
We start with 48-hour fermented dough, hand-stretched per order. No rollers, no presses. Stretching by hand preserves the bubbles and structure that give our crust its bite.

2. The Sauce
Our sauce isn’t overcomplicated. It’s crushed tomatoes, a little salt, olive oil, garlic, and time. We don’t cook it before baking—the oven does that.

3. The Cheese
We use whole-milk mozzarella, grated daily. For specials, we rotate in fontina, parmesan, or vegan options, depending on the flavor profile.

4. The Toppings
All toppings are fresh, never canned. Meats are sliced in-house, veggies prepped same-day, and we layer intentionally—nothing tossed mindlessly.

5. The Bake
Stone-deck oven. High heat. No conveyor belts. Each pizza is watched, turned, and pulled at peak blister.

6. The Cut & Serve
Sliced immediately, boxed or plated fast. No sitting under lamps. A pizza that’s alive when it leaves the oven should still be alive when it hits your hands.