OUR DOUGH

"Your Pizza is so delicious and the crust is so flavorful! What's your secret?" This is a question we, at Peppino's, hear all the time. People want to know if our dough is made fresh daily. The quick answer is no!

Great tasting dough takes time to develop a complex taste. Like beer and great wine, time is needed so the yeast can ferment and create a distinct character for the dough. It's a delicate interaction between yeast and sugar that makes a great tasting crust. That's why we age our dough (called proofing) so it can develop the wonderfully complex flavor that makes it taste so fantastic.

After our carefully managed dough is made, it rests with a three-day fermentation until it's perfectly balanced to create that slightly chewy authentic artisan crust. 

For the past 17 years, we have spent countless hours researching and talking to experts until we ourselves have become experts. It is an art form and takes time. Each batch of dough starts with carefully recording the outside air, flour and water temperatures to create a finished dough that can withstand our three-day aging process. It's truly a passion.

Our pizzas are baked on a stone deck oven at temperatures greater than 550°F. This combination brings out the best in our dough by creating a finished crust with a delicious crunch while remaining light and airy inside. 

And of course, the same care goes into our sauces and toppings.

This is why Peppino's pizzas are guaranteed to be the finest you've ever had!