THE ART OF PERFECT
PIZZA DOUGH

At Salvatore, the journey to creating the perfect pizza begins long before the oven is fired up. It starts with the dough—a seemingly simple combination of flour, water, yeast, and salt that, in the hands of a master, becomes the foundation of an extraordinary culinary experience.

We sat down with Marco Benedetti, Salvatore's head chef and pizza maestro, to uncover the secrets behind the dough that has made our pizzas a Canadian favorite. What we discovered was a fascinating blend of old-world Italian tradition and innovative use of locally-sourced Canadian ingredients.

"The dough is everything," Marco explains, his hands dusted with flour as he demonstrates his technique. "In Italy, we say 'la pasta è l'anima della pizza'—the dough is the soul of the pizza. Without a perfect base, nothing else matters."

Marco's journey with pizza dough began in his grandmother's kitchen in Naples, where he learned the fundamentals of traditional Italian pizza making at the age of seven. "My nonna would wake up at 5 AM every morning to prepare the dough," he recalls with a warm smile. "She taught me that patience is the most important ingredient. You cannot rush perfection."

The technique Marco uses today at Salvatore is rooted in centuries-old Neapolitan tradition. The dough undergoes a slow fermentation process lasting between 24 to 48 hours, allowing the natural yeasts to develop complex flavors and create that characteristic airy, chewy texture that pizza enthusiasts crave.

"In Naples, we have a saying: 'Chi va piano, va sano e va lontano'—he who goes slowly, goes safely and goes far," Marco explains. "This applies perfectly to pizza dough. The slow fermentation not only develops flavor but also makes the dough easier to digest. It's a win-win situation."

While the technique is purely Italian, Marco has discovered that Canadian ingredients bring their own unique character to the dough. "When I first arrived in Canada, I was skeptical," he admits. "But I quickly learned that Canadian wheat is exceptional—some of the best in the world."

Salvatore sources its flour from a family-owned mill in Saskatchewan that specializes in stone-ground wheat. The flour's high protein content—around 13%—is ideal for pizza dough, providing the strength and elasticity needed to create that perfect chewy texture. "The terroir matters," Marco emphasizes. "Just like wine, the soil and climate where the wheat grows affects the final product."

The water used in the dough is another crucial element. Marco uses filtered Canadian spring water, which he says has the perfect mineral balance for pizza dough. "Water is not just water," he explains. "The mineral content affects how the gluten develops and how the yeast behaves. We've tested dozens of water sources to find the perfect one."

Even the salt comes from a local source—sea salt harvested from the Atlantic coast. "Every ingredient tells a story," Marco says. "By using Canadian ingredients, we're not just making pizza; we're celebrating the incredible quality of what this country has to offer while honoring Italian tradition."

Creating the perfect pizza dough is both a science and an art. Marco maintains detailed logs of temperature, humidity, and fermentation times, adjusting his recipe based on environmental conditions. "In summer, when it's warm, the dough ferments faster," he explains. "In winter, we need to adjust. Every day is different."

The hydration level of the dough—the ratio of water to flour—is carefully calibrated to 65%, which Marco considers the sweet spot for achieving both extensibility and strength. "Too much water and the dough becomes difficult to handle," he notes. "Too little and it becomes tough and dense. It's all about balance."

But beyond the numbers and measurements, there's an intuitive element that can only come from years of experience. Marco can tell by touch whether the dough is ready, whether it needs more time to rest, or if the gluten has developed properly. "You develop a relationship with the dough," he says. "You learn to listen to it, to feel what it needs."

The kneading process itself is a meditation for Marco. He uses a technique called "stretch and fold," which develops the gluten structure without overworking the dough. "In Italy, we don't use machines for this," he explains. "The warmth of your hands, the rhythm of the movement—these things matter. A machine cannot replicate the human touch."

Every morning at Salvatore begins with dough preparation. Marco and his team arrive at 6 AM to start the process, ensuring that each batch has the proper fermentation time before service begins. "We never use yesterday's dough," Marco states firmly. "Fresh dough every day—no exceptions."

The team prepares approximately 200 dough balls each day, each one weighed precisely to 280 grams—the perfect amount for a 12-inch pizza. They're then placed in temperature-controlled proofing boxes where they undergo their slow fermentation. "Consistency is key," Marco emphasizes. "Every customer deserves the same perfect pizza, whether they order on Monday or Saturday."

Marco has trained his entire kitchen staff in the art of dough making, passing on the knowledge his grandmother gave him decades ago. "It's important that everyone understands the process," he says. "When you understand why we do things a certain way, you take more pride in your work. You become part of the tradition."

The commitment extends beyond just the preparation. Each pizza is hand-stretched to order, never rolled with a pin, which would compress the air bubbles that give the crust its characteristic texture. "When you see those beautiful air pockets in the crust, that's the result of proper fermentation and gentle handling," Marco explains. "That's what makes a Salvatore pizza special."

While Marco is deeply committed to traditional methods, he's not afraid to innovate. Recently, he's been experimenting with incorporating ancient grain varieties into the dough blend, working with Canadian farmers who are reviving heritage wheat strains. "These old grains have incredible flavor," he says enthusiastically. "They connect us to the very origins of bread making."

He's also exploring sourdough starters as an alternative to commercial yeast, a project that requires even more patience and attention. "Sourdough is the oldest form of leavening," Marco explains. "It's more complex, more challenging, but the flavor is incomparable. We're working on perfecting a sourdough pizza that maintains the lightness of our traditional dough."

Despite these innovations, Marco remains grounded in the fundamentals. "You can experiment, you can try new things, but you must always respect the foundation," he says. "The basic principles of good dough making haven't changed in centuries, and they won't change in the future. Quality ingredients, proper technique, and patience—these are timeless."

Looking ahead, Marco dreams of opening a pizza school where he can teach the next generation of pizza makers. "There's so much knowledge that needs to be preserved," he reflects. "In Italy, this knowledge is passed down naturally, but here in Canada, we need to be more intentional about it. I want to ensure that the art of traditional pizza making continues to thrive."

THE SOUL OF SALVATORE

As our conversation with Marco comes to an end, it's clear that the perfect pizza dough is about much more than just ingredients and technique. It's about respect for tradition, commitment to quality, and a genuine passion for the craft. It's about understanding that every pizza that leaves Salvatore's kitchen carries with it centuries of Italian heritage, the excellence of Canadian ingredients, and the dedication of a chef who refuses to compromise.

"When someone bites into one of our pizzas, I want them to taste all of this," Marco says with a smile. "I want them to taste the love, the tradition, the care that goes into every single dough ball. That's what makes Salvatore special. That's what makes it worth doing."

Experience Marco's perfect pizza dough for yourself. Every Salvatore pizza is made with the same dedication and traditional techniques described in this article, using the finest locally-sourced Canadian ingredients combined with authentic Italian methods. Order today and taste the difference that true craftsmanship makes.