70%
Hydration
Light feel, soft bite.
72h
Fermentation
Slow time, better flavour.
485°C
Oven Temp
High heat, fast finish.
90s
Cook Time
Quick bake, great texture.
01Phase One
Give it
Time.
The biggest “secret” is boring. We wait. A long, controlled fermentation builds flavour and makes the dough feel lighter to eat.
That 72-hour rhythm keeps everything calm and consistent. Better structure. Cleaner bite. Less heaviness after.
Slow fermentationLight feel
Fermentation
72h
02Phase Two
Hands
Only.
No rolling pins. We shape by hand so the dough keeps the air it earned during fermentation.
The center stays thin, the rim gets its lift, and the whole pizza lands balanced: soft, structured, and easy to finish.
Hand-shapedBalanced rim
03Phase Three
High heat
Finish.
This is the moment. The oven is hot, the bake is fast, and the margin for error is tiny (which is why we like it).
In about 90 seconds you get the texture we’re chasing: airy edge, soft middle, and that little char that makes it taste like a proper night out on Prosika.
485°C oven90-second bake
Bake time
90s