The 48-Hour Dough: Why We Wait So You Don’t Have To

We don’t rush our dough—and neither should anyone serious about pizza. At Pizza Cafe Canal St, every crust starts with a 48-hour fermentation process that transforms simple ingredients into something unforgettable.

1. What Is Dough Fermentation?
Fermentation allows yeast to break down sugars slowly over time. It develops flavor, strengthens gluten naturally, and creates air pockets for that light, crisp texture.

2. Why 48 Hours?
Less than that, and the dough lacks complexity. More than that, and it starts to collapse. We’ve tested hundreds of batches—48 hours gives us the sweet spot: flavor, strength, structure.

3. Taste the Difference
The result? A crust with depth. Slight tang. Crackle on the outside, softness inside. It’s not chewy, it’s not bland—it’s balanced.

4. No Shortcuts, Ever
We don’t freeze. We don’t par-bake. We start fresh daily, cold-proof the dough, and bake it straight from the line to the stone oven.

5. Why It Matters
Crust isn’t just a base—it’s half the experience. When it’s right, everything else works: the sauce shines, the cheese melts evenly, the bite finishes clean.

Closing Line
Our dough works for 48 hours so your slice only has to work for one thing—blowing you away.