A pizza dough that takes its time

Our pizza dough has four ingredients and one secret, which is time. It is mixed the day before it is baked and left to rest slowly in the cold.

Why slow

A long, cool rest lets the flour develop flavour that a quick dough never has. It also makes the dough easier to stretch by hand, so the centre stays thin while the edge puffs up in the oven.

A good crust is decided the day before anyone orders it.

In the wood-fired oven a pizza bakes in about ninety seconds. The heat blisters the edge and leaves small dark spots, which is exactly what we are looking for. From the simple Margherita to the La Rio signature, every pizza starts from the same dough.

Try it plain first

If you want to taste the dough itself, order the Margherita. Tomato, mozzarella, basil and olive oil leave nothing for the crust to hide behind.