There are three major components to making NYC style dough: water, yeast and fermentation. We strip everything from the water through reverse osmosis and then we add back the right levels of calcium, magnesium, & sodium ensuring the Total Dissolved Solids and the pH levels are a perfect match for NYC water.  This not only provides the right elements for our 48 hour fermentation process of our dough balls, but it produces a consistently high-quality perfect pizza and crust. Our dough is naturally leavened and fermented using a sourdough starter. And finally, we use a top-of-the-line proofer which will ferment the dough at a specific temperature and humidity level for two days, giving the dough a more nuanced flavor and texture than quick-proofed dough.”