Why Valeo’s Homemade Pizza Dough is So Special: The Benefits of a 72-Hour Cold Fermentation Process
When it comes to pizza, the dough is the foundation of everything. At Valeo’s Pizza, we take pride in crafting our dough in-house daily, using just six simple ingredients: water, salt, yeast, olive oil, sugar, and our special unbleached, unbromated flour. But there’s something else that sets our dough apart: a 72-hour cold fermentation process that brings out unmatched flavor, texture, and health benefits.
Here’s why our dough-making process is so special, and how it elevates the pizza experience for our customers.
What Makes Our Dough Different?
- Simple, Clean Ingredients
At Valeo’s, we believe that less is more when it comes to ingredients. Our dough contains only six clean ingredients, free of unnecessary additives, chemicals, or preservatives. We use unbleached, unbromated flour, which means our dough is as natural as it gets. Unbleached flour hasn’t undergone chemical processing, preserving more nutrients. Unbromated flour avoids the use of potassium bromate, a harmful additive often found in lower-quality doughs. - 72-Hour Cold Fermentation
The secret to our superior pizza lies in our 72-hour cold fermentation process. Instead of rushing the dough-making process, we allow the dough to rise slowly over three days in a controlled, cold environment. This slow fermentation process is what creates the depth of flavor and light, airy texture in every bite of Valeo’s pizza.
The Benefits of a 72-Hour Cold Fermentation Process
- Richer Flavor
Fermentation is the natural process where yeast breaks down sugars in the dough, creating gas and alcohol. Over the course of 72 hours, these byproducts enhance the flavor of the dough, resulting in a subtle, complex taste with just the right balance of sweetness and tanginess. Unlike quick-rise doughs, which can taste bland or doughy, our dough develops deep, nuanced flavors that bring out the best in every pizza topping. - Better Texture
Cold fermentation gives the dough more time to develop gluten, the protein structure that gives pizza dough its chewy, elastic texture. A longer rise leads to a dough that is lighter and airier when baked, with a perfectly crispy crust and a soft, chewy interior. This texture is what makes each bite of Valeo’s pizza satisfying and unique. - Easier to Digest
Fermentation breaks down the complex carbohydrates in the flour, making it easier for your body to digest. Many customers find that they feel less bloated and sluggish after eating pizza made with fermented dough. The slow fermentation process also reduces the glycemic index of the dough, which means it has a lower impact on blood sugar levels. This makes our pizza a great option for those who want a delicious treat without the heavy feeling afterward. - A Healthier Option
At Valeo’s, we use unbleached, unbromated flour to ensure that our pizza is as natural and healthy as possible. Unlike bleached flour, which loses some of its nutrients during chemical processing, unbleached flour retains important vitamins and minerals like iron, fiber, and protein. And since we avoid bromated flour, you’re getting pizza dough that’s free of potentially harmful chemicals.
Why It Matters to You
When you order from Valeo’s, you’re not just getting a pizza — you’re getting a carefully crafted meal made with love and attention to detail. Our dough reflects our commitment to quality and health, using the best ingredients and techniques to bring you an unforgettable pizza experience. Whether you’re dining in Bloomington, MN, or Kenosha, WI, every pizza we make is the result of time, patience, and a passion for good food.
At the end of the day, our 72-hour cold fermented dough is what makes Valeo’s pizza stand out from the crowd. It’s lighter, tastier, and healthier than fast-food alternatives. So the next time you’re craving pizza, remember: the secret is in the dough!
Ready to taste the difference? Order from Valeo’s Pizza today and experience the magic of our homemade dough for yourself!
