Ever wondered why East Coast style pizza just hits different? That crispy-on-the-outside, chewy-on-the-inside crust that holds up under gooey cheese and bold sauce—it’s not magic (though it tastes like it). It’s science.
At Amici’s, we’ve spent years perfecting our dough recipe to bring that iconic East Coast bite to the West Coast. Because let’s face it: when it comes to pizza, the dough isn’t just a base—it’s the backbone. And behind every craveable slice is a whole lot of doughy chemistry. Let’s break it down, crust-first.
It Starts with the Water
Talk to any New Yorker about pizza, and you’ll hear about the water. And while it sounds like folklore, there’s some real science behind it.
New York’s tap water is famously soft, meaning it has low levels of calcium and magnesium. These minerals—great for your bones, not so much for pizza dough—can interfere with gluten development. Soft water, on the other hand, helps create a stretchier, more flavorful dough.
Do we ship in New York water at Amici’s? Not exactly. But we’ve cracked the code. By carefully filtering and balancing our water’s pH and mineral content, we recreate that East Coast softness—so every bite tastes like it came straight from a Brooklyn corner slice shop.
Flour Power: Why Protein Matters
Flour is the unsung hero of great dough. At Amici’s, we use high-protein, unbleached flour to build a strong gluten network that holds up under serious toppings without going soggy.
Translation: more protein = more gluten = more chew. And gluten is the key to that elastic, satisfying bite. Think of it this way: gluten is your dough’s yoga instructor—flexible, strong, and always holding the pose just right. If you are gluten-free, don’t worry, we also have delicious gluten-free offerings on our menu.
The Cold Fermentation Secret
Here’s where things get really tasty.
At Amici’s, we let our dough take a long, cold nap. We’re talking 24 to 72 hours of slow fermentation in a chilly environment. Why? Because time is flavor.
During this process, the yeast feeds on the natural sugars in the flour, creating tiny gas bubbles that give the dough its beautiful rise and airy texture. But that’s not all—this slow rise also leads to a richer, more complex flavor. Slightly tangy. Delightfully savory. Totally unforgettable.
We like to say: great things come to those who refrigerate. And your tastebuds agree.
Knead-to-Know: Technique Is Everything
The way dough is handled matters just as much as what’s in it. Too little kneading, and you get the flat, dense crust. Too much, and it’s tough and overworked.
Our pizzaiolos know exactly when to stop. Through careful hand-kneading, strategic resting, and just the right amount of mixing, we get the dough to that sweet spot: strong, stretchy, and ready to rise (literally and figuratively). And yes, our dough takes breaks between steps—because relaxed dough = better texture. Just like us.
The Bake – It’s Getting Hot in Here
The final step? The fire.
East Coast pizza demands serious heat. We bake our pies at over 500°F to give the dough exactly what it needs: a golden, crisp exterior and a soft, chewy center. Those little leopard spots on the crust? That’s the sugar caramelizing at high heat. And those gorgeous bubbles? That’s cold fermentation doing its thing.
Fast, hot, and full of flavor—just the way it should be.
Where Science Meets Satisfaction
So yes, there’s a lot of science in our crust. From water chemistry to protein content, fermentation timing to baking precision—it’s a careful dance of elements. But at the end of the day, all that technical stuff is just the secret sauce behind one simple goal: pure pizza satisfaction.
At Amici’s, we don’t just feed your hunger—we give you the kind of crust that ruins you for all other pizzas.
So next time you take a bite and hear that satisfying crunch, followed by a perfect chewy center, know this: it didn’t happen by accident. It’s science, tradition, and a whole lot of East Coast love—delivered straight to your plate. Hungry yet? Stop by Amici’s and taste the dough that does the most.