There are some basic building blocks to creating the best pizza in Las Vegas.
Today we are going to talk about #1.
Everyday we make fresh batches of dough. We use a lot less salt and sugar in our dough than the average pizza shop. We don’t have to use as much salt and sugar because our ingredients are so fresh. After years of experience, Biaggio has perfected the ratio of ingredients to create a dough that:
- Gives a good little crackle when you bite into it.
- Has the right amount of chew to let you savor the sauces and toppings.
- Has the perfect hearty, wheaty flavor.
- Can be used equally well on strombolis, calzones, and fried dough.
The biggest ingredient we put into our crust is time and attention to detail. Each pinch of flour that goes through Biaggio’s Pizzeria is treated with care from dough to final product. We love our customers, and we show it through our pizza crust.