Pizzaiolo Blog

The foundation of any great pizza is its dough. At Pizzaiolo, we take our dough very seriously, treating it as both a science and an art form. Our dough ferments for a minimum of 48 hours, developing complex flavors and the perfect structure.

The perfect pizza dough requires just four ingredients: high-quality flour, water, salt, and a small amount of yeast. The magic happens in how these simple ingredients are combined and allowed to develop over time.

We begin with "00" flour imported directly from Italy, which has a fine texture and appropriate protein content specifically suited for pizza dough. The hydration level – the ratio of water to flour – is critical. We maintain approximately 65% hydration, which yields a dough that's manageable yet produces those coveted air pockets in the crust.

After mixing, we allow our dough to ferment slowly in a temperature-controlled environment. This slow fermentation is what develops the complex flavors and improves the digestibility of the finished product. Many quick-service pizzerias skip this crucial step, but at Pizzaiolo, we believe this patience is what sets our pizza apart.

The final step before baking is the hand-stretching process. We never use rolling pins, as they crush the precious air bubbles. Instead, our pizzaiolos use a gentle hand-stretching technique that preserves the dough's airy structure while creating the perfect thickness.

Next time you enjoy our pizza, take a moment to appreciate the crust – it represents decades of tradition and craftsmanship in every bite.

Cheese is the heart and soul of most pizzas, and selecting the right variety (or combination) can elevate a good pizza to greatness. At Pizzaiolo, we source our cheeses carefully to ensure authentic flavor and perfect melt characteristics.

Fresh mozzarella is our primary cheese, made in the traditional Italian style. Unlike the pre-shredded, dry mozzarella used by many chains, fresh mozzarella has a delicate milky flavor and a tender, almost creamy texture when melted. For our Margherita pizza, we use only the finest fior di latte (cow's milk mozzarella) or occasionally buffalo mozzarella for special editions.

For our Quattro Formaggi (four cheese) pizza, we carefully balance four distinct Italian cheeses: mozzarella provides the stretchy base, fontina adds richness, gorgonzola contributes a bold tangy element, and a touch of Parmigiano-Reggiano brings its distinctive nutty complexity.

When selecting cheeses for pizza, we consider not just flavor but melt behavior. Some cheeses become too oily when melted, while others don't melt smoothly enough. Each cheese on our menu has been tested extensively to ensure it performs perfectly in our high-temperature ovens.

We also consider the moisture content of each cheese and how it will interact with our sauce and toppings. This balance is crucial – too much moisture can make a pizza soggy, while too little can result in a dry final product.

Our commitment to quality means we receive fresh cheese deliveries multiple times per week, ensuring every pizza features cheese at its peak flavor and texture.

A truly authentic Italian pizza sauce is surprisingly simple, yet each element must be perfect. At Pizzaiolo, we believe less is more when it comes to our signature tomato sauce.

Our sauce begins with San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius in Italy. These tomatoes are prized for their sweet flavor, low acidity, and minimal seeds. We import them directly to ensure we're getting the genuine article, not imitations.

Unlike many pizzerias that cook their sauce for hours, our classic pizza sauce is barely cooked at all. We crush the tomatoes by hand, removing any tough parts, and season them simply with sea salt. Sometimes we'll add a touch of fresh basil or a small amount of extra virgin olive oil, but that's it – no sugar, no oregano, no garlic powder, and definitely no cooking.

This minimal approach allows the natural sweetness and bright flavor of the tomatoes to shine through. When the pizza bakes in our high-temperature oven, the sauce cooks perfectly on the pizza itself, developing deeper flavors while maintaining its fresh character.

For those who prefer a more complex sauce, we do offer a "sugo" option on select pizzas – a sauce that's gently simmered with garlic, olive oil, and basil. But our traditional Neapolitan-style pizzas always feature the simple, uncooked sauce that lets the quality of our tomatoes take center stage.

The next time you enjoy one of our classic pizzas, take a moment to appreciate the pure, vibrant flavor of the sauce – it's a taste of Italian sunshine in every bite.

The debate between wood-fired and electric ovens is a hot topic in the pizza world. At Pizzaiolo, we've experimented extensively with both, and we'd like to share our insights on what really matters when it comes to creating the perfect pizza.

Wood-fired ovens have been used for centuries in Italy, and they offer several distinct advantages. They can reach extremely high temperatures (up to 900°F/485°C), which allows a pizza to cook in just 60-90 seconds. This rapid cooking creates the characteristic leopard spotting on the crust while keeping the interior moist and tender. The wood smoke also imparts subtle aromatic compounds that enhance the flavor profile.

However, modern electric ovens have come a long way. The best commercial electric pizza ovens can now reach similar temperatures to wood-fired ovens and provide more consistent heat distribution, which can be an advantage for consistency across multiple pizzas.

At Pizzaiolo, our flagship locations feature custom-built wood-fired ovens imported from Naples. The floor is made from volcanic stone from Mount Vesuvius, which retains and radiates heat perfectly. Our pizzaiolos train for months to master these ovens, learning how to manage the fire and use different areas of the oven for different purposes.

For our smaller locations, we've invested in state-of-the-art electric ovens that can reach 850°F (454°C). While they don't impart the subtle smoky notes of a wood-fired oven, they allow us to produce a very authentic Neapolitan-style pizza with the characteristic puffy, charred crust that pizza lovers crave.

The truth is that both types of ovens can produce exceptional pizza. What matters most is the temperature, the quality of ingredients, and the skill of the pizzaiolo. We're proud to offer an authentic experience regardless of which type of oven is working behind the scenes.

While we deeply respect the traditions of Neapolitan pizza making, we also believe in thoughtful innovation – particularly when it comes to seasonal toppings. At Pizzaiolo, we celebrate the changing seasons by featuring special pizzas that showcase the best local produce available throughout the year.

In spring, you might find our pizzas topped with tender asparagus, fresh peas, or delicate spring onions. Summer brings an abundance of options – from colorful heirloom tomatoes to sweet corn and zucchini blossoms. Fall inspires creations featuring roasted squash, wild mushrooms, and caramelized onions. Even winter offers wonderful possibilities with hearty greens, root vegetables, and preserved ingredients.

Our approach to seasonal toppings follows a few important principles. First, we maintain balance – no single ingredient should overpower the others. Second, we consider moisture content carefully, as overly wet toppings can make a pizza soggy. Third, we think about how each ingredient will transform during the intense, brief bake in our hot ovens.

Working with local farmers has been essential to our seasonal program. We've built relationships with producers who understand our quality standards and sometimes even grow specific varieties just for our pizzas. This farm-to-pizza approach not only ensures the freshest ingredients but also supports our local agricultural community.

While our classic pizzas remain available year-round, we encourage our guests to explore these seasonal specials. They represent a perfect fusion of traditional Italian technique with Canadian ingredients and contemporary creativity. It's our way of honoring the past while embracing the present – creating pizzas that are both authentic and uniquely our own.