Hey Jan, a while back, I spent the day at one of the highest-rated pizzerias in Ohio, a spot called Pizzeria DiLauro.
It was a pretty amazing experience to say the least -
At Pizzeria DiLauro, they sell over 40,000 pizzas a year, and the owner, Adam, and his head dough guy, Leo, have 35 years of combined experience between them.
And just spending one day with these guys changed the way I think about pizza dough forever…
Allow me to explain:
I walked in thinking I already had a pretty solid handle on things -
- Over the years, I've made thousands of pizzas for myself and customers.
- I've even run my own pop-up and now my very own pizzeria.
- And I've watched more YouTube videos on the subject than I care to admit.
But here's what hit me: it wasn't some crazy technique or expensive ingredient that made their pizza so good.
It was time …
Their round pies go through a 2-hour bulk ferment right after mixing, then straight into a cold walk-in for 24 hours, then into a slightly warmer walk-in for another 24 to 72 hours, depending on when they get sold.
We're talking up to three days of fermentation before the dough ever sees a pizza oven.
And the results? Getting pizzas straight out of the oven that look like this:
And that wasn’t the only realization -
When Leo stretched a pie in front of me, I immediately noticed something else:
His dough was perfectly even from edge to center.
He told me the stretch has everything to do with the final texture, and he was right.
I even tried it myself, using the exact same dough. But mine came out different… it was chewier, and much less tender than his.
The difference? I was leaving thick edges - not working them down.
It’s a small thing, but it makes a massive difference in every single bite.
So if you've been frustrated with your homemade pizza, whether it's the texture, the flavor, or just that it never quite tastes like your favorite pizzeria, there's a good chance the fix is simpler than you think.
More time in the fridge and more attention to your stretch, that’s it…
Now, I'm planning to share a lot more of what I learned that day with you, but before I do that, I want to hear from you first -
What's the one thing you're currently struggling with when it comes to making pizza at home?
Whatever comes to mind, just hit reply to this email and let me know.
I try to read every reply, and your answer is going to help me figure out exactly what to cover next.
Look forward to hearing from you,
Charlie