Is wood fired pizza really better than regular oven-baked pizza? 

 

At Olive & Angelo, we think that the secret to a delicious pizza base is all in the love and care that goes into making it. Our pizza masters put their heart and soul into every knead and every fold, and you can taste the depth of knowledge and love that has gone into our generations old family recipe with every bite. 

 

Here are a few secrets for how we achieve the pillowy and stretchy goodness that is our pizza dough. 

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1. Caputo Flour: The crown jewel of pizza dough 

Quality flour really makes all the difference when it comes to pizza dough. Caputo is a family run business (exactly like us), with its origins rooted in Naples, spanning three generations. All our pizzas at Olive & Angelo are Napoli style and anyone who has been to Italy knows that Napoli is the best place to visit if you’re after the most authentic and delicious pizzas! Caputo’s secret to their quality flour is all in the slow milling, which is the process of grinding the wheat into flour. 

 

This slow process means that when it comes to dough making, each grain can absorb water and remain elastic through the fermentation process. With flour, the longer and more careful the process, the better the quality, which is why we use Caputo for every single one of our pizza bases. 

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2. Proof like a pro

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Proofing lets the pizza dough rise, allowing the yeast to ferment to create the perfect pillowy texture that you love in a pizza base!

However, the perfect proofing process differs depending on the climate and it takes years for a pizza artisan to learn all the tips and tricks on how to proof for every season. Olive & Angelo prides themselves on generations of family knowledge on how to proof pizza bases like a pro which means that we can achieve the most delicious pizzas all year round. For example, cold temperatures slow down yeast activity which means longer proofing times and hot weather can over-activate the yeast which could turn the dough sour! There is a fine balance in the proofing process, and it requires love, care and attention to master it. Our pizza artisans know all the exact conditions to make the perfect dough and can adapt depending on the temperature and humidity levels.  

 

3. Handballing the bases

Every step of the way, our team at Olive & Angelo pride themselves on the extra care and attention that’s put into each and every dish. We make everything by hand and it's the love and care that goes into this process that results in the perfect pizza dough.

When it comes to pizza bases, hand balling results in a perfect crunchy but soft base that’s loved by everyone. It’s the perfect method for the Neapolitan type pizzas that we make at Olive & Angelo however because it is such a manual process, it requires a lot of skill and care. Hand balling helps to evenly ferment the pizza dough which helps to trap any air that gets released, resulting in a more consistent rise. 

 

Once you decide what toppings you want, we hand stretch our dough, add your favourites and cook our pizzas in a traditional woodfired oven. In just minutes, a fresh pizza, made with love and traditional Italian processes is ready for you to enjoy!

 

If you’re ready to dig into a delicious, doughy and authentically made Italian wood fired pizza, book a table at Olive & Angelo today!