THE ART OF PERFECT PIZZA DOUGH

An exclusive interview with Head Chef Marco Benedetti on Salvatore's journey to creating the perfect pizza dough

In the heart of Salvatore's bustling kitchen, where the aroma of fresh basil mingles with the scent of wood-fired ovens, Head Chef Marco Benedetti has spent years perfecting what he calls "the soul of every great pizza" – the dough.

"People think pizza is simple," Marco says, his hands dusted with flour as he demonstrates his technique. "But the dough, it tells a story. It's where tradition meets innovation, where Italian heritage meets Canadian ingredients, and where patience becomes perfection."

THE FOUNDATION: TRADITIONAL ITALIAN TECHNIQUES

Marco's journey with pizza dough began in his grandmother's kitchen in Naples, where he learned the ancient art of hand-stretching dough at the age of seven. "My nonna would wake up at 4 AM to start the dough," he recalls with a warm smile. "She taught me that great pizza dough isn't made in a day – it's a process that requires respect for time and temperature."

At Salvatore, this traditional approach forms the backbone of their dough-making process. The team uses a long fermentation method, allowing the dough to develop complex flavors over 48 to 72 hours. "This slow fermentation is crucial," Marco explains. "It breaks down the gluten naturally, making the dough more digestible and giving it that characteristic tangy flavor that you can't achieve with quick methods."

CANADIAN INGREDIENTS, ITALIAN SOUL

What sets Salvatore's pizza dough apart is the unique marriage of Italian techniques with premium Canadian ingredients. Marco sources his flour from a specialty mill in Quebec that produces a blend specifically designed for his requirements. "We use a combination of Manitoba wheat and Ontario-grown grains," he explains. "The Manitoba wheat gives us the high protein content we need for structure, while the Ontario grains add a subtle sweetness and complexity."

The water used in the dough is another critical component that Marco has carefully considered. "Water chemistry affects everything," he notes. "We filter and adjust our water to match the mineral content of Neapolitan water. It might seem obsessive, but these details matter when you're trying to recreate authentic Italian pizza in Canada."

The yeast selection is equally meticulous. Salvatore uses a combination of commercial yeast and a natural sourdough starter that Marco has been maintaining for over five years. "The starter adds depth and character," he says. "It's like having a piece of history in every pizza. I brought the mother culture from Italy, and it's adapted to the Canadian environment over time."

THE SCIENCE BEHIND THE STRETCH

While tradition guides the process, Marco is also deeply invested in understanding the science behind perfect dough. He's studied gluten development, hydration ratios, and fermentation chemistry to optimize his recipe. "I'm not just a chef; I'm part scientist," he laughs. "Understanding why things work helps me troubleshoot and improve."

The hydration level of Salvatore's dough sits at approximately 65%, which Marco describes as the "sweet spot" for their style of pizza. "Too little water and the dough is tough and dense. Too much and it becomes difficult to handle and won't hold toppings properly. We've tested hundreds of variations to find this perfect balance."

Temperature control is another crucial factor. The dough is mixed at room temperature, then immediately refrigerated for its long fermentation. "Cold fermentation slows down the yeast activity, allowing the enzymes to work on the flour and develop flavor without over-proofing," Marco explains. "We maintain our fermentation room at exactly 4°C. Even a degree or two difference can affect the final product."

THE DAILY RITUAL

Every morning at Salvatore begins with Marco assessing the dough. "It's like checking on a friend," he says. "I look at how it's risen, feel its texture, smell it. The dough tells me everything I need to know about how it will perform that day."

The dough is portioned into individual balls weighing exactly 280 grams each – a weight Marco determined after countless experiments. "This size gives us the perfect 12-inch pizza with the right thickness and char," he notes. Each ball is hand-shaped and placed in individual containers to proof for another 4-6 hours at room temperature before service.

The stretching technique is where Marco's years of experience truly shine. "Never use a rolling pin," he insists. "It pushes out all the air bubbles that create that beautiful, airy crust. We stretch by hand, working from the center outward, letting gravity do most of the work." His movements are fluid and practiced, transforming a dough ball into a perfect circle in seconds.

ADAPTING TO CANADIAN SEASONS

One unique challenge Marco has had to address is Canada's dramatic seasonal changes. "In Italy, the temperature is relatively stable year-round," he explains. "Here, we have to adjust our recipe slightly between summer and winter. The humidity and temperature affect how the flour absorbs water and how the yeast behaves."

During humid summer months, Marco reduces the water content slightly and may shorten fermentation times. In dry winter conditions, he adds a bit more water and extends the proofing period. "It's all about achieving consistency," he says. "Our customers expect the same perfect pizza whether they order in July or January."

The team also maintains detailed logs of each batch, recording temperature, humidity, fermentation times, and results. "We're constantly learning and refining," Marco notes. "Even after all these years, I discover something new about dough almost every week."

TRAINING THE NEXT GENERATION

Marco is passionate about passing on his knowledge to the next generation of pizza makers. At Salvatore, new team members undergo extensive training in dough preparation and handling. "It takes at least six months before I let someone work with the dough independently," he says. "There's so much to learn – the feel, the timing, the subtle adjustments needed each day."

He's developed a comprehensive training program that covers everything from ingredient selection to troubleshooting common problems. "I want my team to understand not just how to make the dough, but why we do things a certain way," Marco explains. "When you understand the principles, you can adapt and problem-solve on your own."

Several of Marco's former apprentices have gone on to open their own pizzerias across Canada, spreading the Salvatore approach to dough-making. "That makes me incredibly proud," he says. "We're not just making pizza; we're preserving and evolving a culinary tradition."

THE FUTURE OF SALVATORE'S DOUGH

Looking ahead, Marco continues to experiment and innovate while staying true to traditional principles. He's currently testing ancient grain varieties and exploring how different Canadian wheat cultivars might enhance the dough's flavor profile. "There's always room for improvement," he says. "The day I stop experimenting is the day I should retire."

He's also working on developing gluten-free and whole wheat dough options that maintain the same quality standards as the original recipe. "It's challenging because these flours behave completely differently," Marco admits. "But our customers deserve options, and I'm determined to create alternatives that don't compromise on taste or texture."

Sustainability is also a growing focus. Marco is working with local farmers to source organic wheat and exploring ways to reduce waste in the dough-making process. "We have a responsibility to the environment," he says. "Great food shouldn't come at the cost of our planet's health."

THE HEART OF SALVATORE

As our conversation draws to a close, Marco returns to shaping dough balls for the evening service. His hands move with practiced efficiency, each motion deliberate yet effortless. "This dough is the heart of everything we do at Salvatore," he reflects. "It's the foundation that supports all our creativity with toppings and flavors."

He pauses to examine a freshly shaped ball, turning it gently in his hands. "When customers bite into our pizza, they're experiencing years of tradition, months of fermentation, hours of preparation, and decades of accumulated knowledge. That's what makes it special. That's what makes it worth the effort."

For Marco Benedetti and the team at Salvatore, the pursuit of the perfect pizza dough is never truly finished. It's an ongoing journey of refinement, innovation, and dedication – one that honors Italian heritage while embracing Canadian ingredients and ingenuity. And with each pizza that emerges from their wood-fired ovens, they prove that this unique fusion creates something truly extraordinary.