The Secret Behind Our Pizza Factory Dough: 72-Hour Cold Fermentation
Great pizza starts long before it hits the oven. At Pizza factory, our signature dough undergoes a 72-hour cold fermentation process — a technique borrowed from the best Neapolitan pizzerias and perfected in our Cameron Park kitchen. This slow rise develops complex flavors, a lighter texture, and that unmistakable charred crust our guests love. In this post, we break down exactly why cold fermentation matters and how it shapes every pie we make.
