Call SlicesNSquares for Great Tasting Pizza, Quick Delivery, and YOUR favorite toppings
At 8:15 every morning, I begin making the dough for our famous crust. I use specially filtered water at exactly 89 degrees. The yeast we use comes from a special strain made in Canada After all the ingredients are added I mix it for 9 minutes and 17 seconds with my 1975 Spar mixer. (Yeah, 1975 is the year it was made). After mixing it goes into the walk-in to proof. I keep checking it. When its just right I form individual dough balls one of them will be for your pizza. Is all this work a pain in the butt? Yeah. But, our customers absolutely rave about our crust so, I dont want to let them down.
Is it the best crust in town? I think it is. But, I know this for sure -- it tastes better than that frozen chain store crust with the cardboard taste.
Quit Licking Your Lips and Grab The Phone Right Now!