For starters, the flour must be of the highest quality. A high gluten flour will yield ideal dough characteristic for pizza. Additionally, an important characteristic in the flour that is often times overlooked is the inclusion of Potassium Bromate in the flour. This chemical is banned in Canada, the EU, Australia, China, and numerous other countries. However, it is still legal and commonplace in the US. Due to the research indicating links between Potassium Bromate and numerous health problems, including cancer, we take extra care in procuring a spring wheat flour that is free of potassium bromate. It is also unbleached which means it naturally whitens rather than being put through a chemical process.
Our dough also uses only 100% Extra Virgin Olive Oil. Often times the percentage of Extra Virgin Olive Oil is closer to 25% due to costs. However, we do not feel that the minimal savings is worth sacrificing flavor and quality.
Red sauce is a source of issue for many people. However, many people do not realize that the discomfort comes from the preservatives used in tomato products. It is our belief that these preservatives dramatically alter the flavor of the sauce and are unnecessary. Our supplier of tomatoes uses an old world canning method at its facility in California so no acidic preservatives are used in the process. This particular company is only operating when tomatoes are in season ensuring only the highest quality vine ripened tomatoes.
When ordering pizza remember, if you are calorie conscious, ask for half the amount of cheese. You still get all of the flavor with dramatically fewer calories.