Our Dough
If you want to make really great pizza, you have to start at the bottom. That means making excellent pizza dough. Pizza Patrón has a unique way of handling this. We make it FRESH in the pizza store. Not once a week or even once a day. We make our pizza in small batches all evening long. We never add preservatives. We make and use the dough the same day.

Pizza Patrón uses the best flour available. Only hi-gluten flour with elevated protein levels will do. Purified water and other key ingredients are combined together to make each batch. The dough is then weighed and divided into smaller pieces.

How the dough is handled from this point makes a big difference in the quality of the finished pizza. Our pizza crust is light and airy with just the right amount of bite. We think the secret is the way we proof the dough. Too often, pizzerias try to hurry the proofing process. This is a big mistake. There is no substitute for time when handling fresh dough. You cannot rush the natural process of the yeast. Also, you cannot combine proofing and baking into just one step. If you do, the result will be dough that is gummy in the middle, and the wonderful flavor of fresh pizza dough will not be fully developed.