Our Dough

At Derventio-Wood Fired Pizza Co. Our slow-fermented 48-hour pizza dough is one of the secrets behind our delicious, flavourful pizzas. This unique process begins with a carefully crafted blend of high-quality ingredients, including premium flour, water, salt, and a touch of yeast, some Olive Oil and some honey. The dough is mixed and then allowed to rest at room temperature before being placed under refrigeration for an extended period of time, this process enhances its flavor and texture.

During the 48-hour fermentation, natural enzymes break down the starches in the flour, resulting in a lighter, airier crust with a delightful chew. This slow fermentation also allows the dough to develop complex flavors that simply can't be achieved with quicker methods. The extended resting time gives the dough a rich, slightly tangy profile that complements our fresh toppings perfectly.

Once ready, the dough is hand-stretched to create a perfect pizza base, providing the ideal canvas for our artisanal pizzas. Whether you're enjoying a classic Margherita or one of our Cheffy specials, you’ll taste the difference that our slow-ferment dough makes in every bite.