Rodrigo’s Long Fermentation Dough: The Secret Behind the Magic
At Rodrigo’s Craft Pizza, we take pride in serving pizza that’s a cut above the rest. What sets us apart? It all starts with our dough. We use a long fermentation process—72 hours minimum—with every batch beginning its life as a biga, a traditional Italian preferment. This commitment to craftsmanship isn’t just about flavor; it’s about delivering a pizza experience that’s among the best in Northeast Florida. If you’ve ever wondered what makes our pizza so special, read on to learn about the science, history, and benefits behind our long fermentation dough.
What Is Long Fermentation?
Fermentation is a natural process where yeast and bacteria interact with flour and water, triggering a series of chemical changes. It’s like a pizza dough chemistry lab that works slowly over time, delivering incredible results. Here’s what’s happening behind the scenes:
1. Breaking Down Gluten
Gluten, the protein that gives dough its elasticity, is broken into smaller, more digestible fragments during fermentation. This process is why our pizza feels lighter and is easier on your stomach, even for those with gluten sensitivities.
2. Converting Starches to Sugars
Enzymes in the flour break down complex starches into simple sugars. These sugars serve as food for the yeast, producing carbon dioxide gas. The result? Airy bubbles that give our crust its pillowy texture and beautiful rise.
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3. Developing Flavor Compounds
As yeast ferments, it produces organic acids (like lactic and acetic acid), alcohol, and other byproducts. These compounds are what give our dough its complex, tangy, nutty flavor. It’s a depth you can taste in every bite.
Why a 72-Hour Dough is Worth the Wait
Most pizzerias skip this step, opting for quick-rise dough to save time. But quick-rise dough doesn’t allow for the chemical magic to happen. Our 72-hour (minimum) fermentation process is a slow dance where enzymes and yeast work together to create a dough that’s softer, more elastic, and bursting with flavor. The result? A crust that’s crispy on the outside, airy on the inside, and easy to digest.
The History of Fermentation
Before commercial yeast became widely available, bakers relied on natural fermentation to leaven their bread and pizza dough. In Italy, biga—a traditional starter dough—was perfected centuries ago. It’s a slow and deliberate process that honors the artistry of pizza-making, and we’re proud to continue this tradition at Rodrigo’s.
The Science Meets Our Family Values
As a family-owned restaurant, we take extra pride in our craft. This dough isn’t just for our customers; it’s for our family too. Our kids eat Rodrigo’s pizza multiple times per week and at home, they also love to make bread with our dough. We’re committed to using the best ingredients and methods—no shortcuts, no additives—just honest food made with care.
Why Long Fermentation Dough Is Better for You
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​Easier Digestion: The gluten and starches are pre-digested, making the pizza light and gentle on your stomach.
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Enhanced Flavor: The slow process develops a depth of flavor that quick-rise dough can’t match.
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Nutrient Boost: Fermentation unlocks the nutritional potential of the flour, making it better for you.
Why Customers Keep Coming Back
We often hear from customers who say they’ve driven hours just to experience our pizza. Some say it’s the best they’ve had since visiting Italy, and others appreciate how they can enjoy our pizza without feeling bloated afterward. That’s the power of doing things the right way.
Taste the Difference
Experience the science and tradition of long fermentation at Rodrigo’s Craft Pizza. Every bite tells a story of care, chemistry, and love for the craft. Visit us in Jacksonville’s Five Points and taste what happens when pizza is done right.