Ever ponder why some pizzas are heavy while others leave you feeling satisfied yet light?
In Forno, the answer to that is time — one secret.
Our pizza dough is a 72-hour fermentation process, thus we let nature do what machines and shortcuts cannot. The outcome? A crust that is lighter, more flavorful, less indigestion causing, and authentic to the core.
🍕 The Art of Patience
Pizza-making in Italy is a matter of patience as well as passion. A Pizzaiolo (pizza master) who is a traditionalist understands that the dough for exquisite pizzas requires time to breathe, rise, and obtain flavour.
We at In Forno share the same belief with them — our dough is allowed to ferment and rest for three days without interruption. No race, no shortcuts. The perfect rise simply.
It is this slow fermentation that imparts to our pizza base an enticing smell, a golden hue as well as a texture that is crunchy from outside and soft from inside — the right one.
🌾 The Science Behind the Flavour
So, what is going on during those 72 hours ? Work yeast do is breaking the starches and gluten but along with this they are also attacking the flour. This completely natural operation:
Brings out subtle flavours, Makes the dough airy and light as a result of the tiny holes created, Gives the dough a much smoother taste thus reducing the acidity, Makes the dough easier to digest
The dough throughout the fermentation period gets more and more of an even taste as well as a more pronounced flavour. This is what makes the dough used at In Forno not only sweet but of a certain depth as well, which is something you cannot achieve quickly with the dough for fast-rising to be used.
After fermentation, dough from the hand is stretched and baked in the traditional wood-fired oven of ours, the temperature of which is over 400°C.
The cooking done quickly but at a very high temperature helps the flavour to be the one which it is, gives the carbonized part its usual appearance. The whole pizza is done within two minutes — the heat is enough to carbonize the parts but the center portion remains soft and excellent.
The 72-hour fermentation of ours is not only a flavour enhancer — it improves our pizza from the health aspect, too. The reason is that most of the gluten and sugars are pre-digested by the yeast during the fermentation stage, so that our pizza crust is:
Gentler for the stomach, Having a lower sugar content, Being naturally more healthy, Being less oily and heavy
What you indulge in is the full pizza pleasure — without the lethargic subsequent feeling.
Perfectly balancing comfort food and culinary craftsmanship is what it is.
The method of slow fermentation has been the way of doing things in Naples for a number of generations — nowadays, In Forno has imported it to Hamilton and given it a local twist.
The chef’s daily task is the dough handcrafting in small batches; thus every pizza from our oven is a fit for the Italian benchmark of excellence.
It is a time-consuming methodology which requires a great deal of gentleness and devotion too — but the outcomes make up the talking.
Final Slice on Why Our 72‑Hour Pizza Dough Makes All the Difference in Newcastle
At In Forno, perfection is not something that is rushed.
Our 72-hour dough is demonstration (actually!) of the proposition that good food when given the time it needs, is really rewarding in terms of flavour, texture, and happiness in a manner that is not duplicable.
Next time you have a slice of our wood-fired pizza, I hope you remember this — it took three days to get it that right.
🍕 Hamilton, Newcastle – Come to In Forno and taste the difference that time makes.
📍 Come to charlestown, Newcastle, or reserve your table online today!
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