The Dough
The dough rests for 72 hours before it ever reaches the oven. That slow rise is what gives it an open crumb, a crackle, and a light texture. The oven only needs a few minutes. We bake it in long rectangular trays and cut it to size with scissors as much or as little as you want.
The Fold
The same 72-hour dough carries into a folded format with our Panzo and Calzone: curated fillings, sealed and baked, made to eat on the move. One dough, three ways to enjoy it by the cut, by the fold, or by the tray.
