The dough, made by hand from A to Z
At Pizzaly the dough is made by hand from start to finish. No mixer, no machine at all: hands, flour, water, salt and time.
Four steps, four times by hand
Kneading
Flour, water and salt are worked by hand in a wooden trough until the dough turns smooth and supple.
Maturing
The dough rests for 24 to 48 hours. It develops its flavour and becomes lighter and easier to digest.
Balling
Each dough ball is shaped by hand, one by one, then rests again before baking.
Stretching
Just before baking, the dough is opened by hand, never with a rolling pin: that is what keeps the air in the crust.
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