Why our dough takes 48 hours

Our dough is flour, water, salt and a sourdough starter. The two days are what make it taste of something: a long, cold rise lets the starter work through the flour, and the crust ends up light, blistered and slightly tangy.

The timetable

Day	What happens
Monday	Mix, rest, divide into balls
Tuesday	Cold rise in the fridge
Wednesday on	Stretched to order and baked in 90 seconds

That is also why Monday is our day off: it is dough day. Try it on the Margherita.