It all starts with precision—because just like stepping into the batter’s box in front of 50,000 fans, there’s no room for guesswork. At The Pizza Butcher 29, we’ve dialed in our dough-making process to a science.

We begin with the Mecnosud fork mixer, imported directly from Italy. Unlike standard mixers, this machine mimics the motion of human hands, gently folding the ingredients without overheating the dough. That slow, methodical movement protects the natural fermentation process and builds structure from the start.

From there, it’s all about the exact measurements, proper hydration, and

precise fermentation time. We’re talking balance at every level—down to the gram and the minute. Once mixed, the dough rests, then gets hand-shaped into balls and undergoes a cold fermentation for 48 hours. That extended fermentation allows complex flavors to develop and gives the dough its signature softness, airiness, and beautiful blistered crust when it hits the flame.

This isn’t just dough—it’s the foundation of every wood-fired pizza we serve. And we treat it with the same focus, discipline, and heart it takes to step up to the plate under the lights. It’s how we honor the craft… one perfect pie at a time