Mama Marucci’s signature pizza starts with crafting the perfect dough. To accomplish this we use a long cold fermentation which creates a light, airy and delicious crust. You’ll eat piece after piece and not feel full. That is the magic of properly produced dough. It’s an art that is lost in America due to our capitalistic industrialized and “need for speed” society. Don’t get Mama Marucci wrong, we love capitalism, it just does not work very well with slow food. All ingredients being equal proper dough fermentation is this one step that for the most part separates the best pizza from the other 99.99% you’ll find even in some of America’s best restaurants. One taste and you’ll understand.
