Rossville Pizza Company

06/24/2026

06/24/2026

One of the hidden challenges of a 72-hour fermentation?

We have to predict the future.

The dough we’re making today won’t be served until at least three days from now.

That means we’re constantly forecasting weather, events, holidays, sports games, and customer demand before a single pizza is ordered.

Make too much and we waste labor, product, and refrigeration space.

Make too little and we run out.

It’s one of the reasons many pizzerias choose faster and frozen methods.

For us, the extra planning is worth it.

Because every dough ball represents a commitment we made three days earlier.

Long before the oven is hot.
Long before an order is placed.
Long before you walk through the door.

Thank you for following along with our Dough Science series. We hope you’ve enjoyed learning what goes into the dough beneath every pizza we serve at Rossville Pizza Company.

06/24/2026

When Jose is on dish duty, even the sign can’t keep up. He claims to have washed it right off the sink. 😂 He’s one of the many smiling faces that drives Rossville Pizza Company, and we are grateful to have him!

06/18/2026

Beautiful veggie and Forge pizzas in the oven. 🔥 🍕

06/18/2026

At Rossville Pizza Company, quality starts with the flour.

For 99% of the flour-based work we do in our pizza shop, we use Caputo Flour. From our dough to the little details that make each pizza come together, Caputo gives us the consistency, texture, and flavor we’re looking for.

Great pizza starts with great ingredients — and this is one we trust every day.

Every great pizza has a great crust, so Caputo has created high-qua...

06/17/2026

Some heroes walk. Some fly. Some combine powers to become the most legendary pizza of the season. Did we mention we make our own ranch? Try our new chicken bacon ranch pizza while it’s around! 🐔 🥓 🐄 🍕

And yes—this means we have chicken on the menu.

06/17/2026

We’re about to challenge a common assumption: that gluten is always the culprit.

We regularly hear:

“I usually avoid bread, pizza, and other gluten, but your pizza doesn’t bother me.”

Scientists now believe that gluten isn’t always the only reason people experience discomfort after eating bread or pizza.

Wheat also contains naturally occurring carbohydrates that can be difficult for some people to digest.

A long fermentation doesn’t just affect gluten. It also gives yeast and enzymes time to break down some of the naturally occurring carbohydrates found in wheat—components that some people may find difficult to digest and cause discomfort.

The science is still evolving, and every person’s digestive system is different. But it’s one possible explanation for why we hear that comment from guests so often.

What we do know is that our dough spends three days developing before it ever reaches the oven—and that’s becoming increasingly rare in modern pizza making.

An important note: Our dough is NOT gluten-free and is not suitable for guests with celiac disease. For guests with celiac disease or medically diagnosed gluten-related conditions, we offer a separate gluten-free crust that we top with the same high-quality ingredients found on our traditional pizzas.

Up Next: If 72-hour fermentation has so many benefits, why don’t more pizzerias do it?

06/15/2026

During a long fermentation, naturally occurring enzymes begin modifying gluten proteins over time.

Think of it this way: the gluten network becomes less like a tightly wound ball of yarn and more like a ball that’s been slowly loosened.

At the same time, other complex components within the dough are also changing.

The result is a dough that is very different from one that’s mixed and baked the same day.

That’s one reason we’re willing to wait 72 hours before serving it.

Our pizza is NOT gluten-free—gluten doesn’t disappear, but…

Next Up: Why some guests who describe themselves as gluten-sensitive tell us they notice a major difference.

06/14/2026

Most pizza dough isn’t given 72 hours to develop, but ours is.

During those three days, yeast and naturally occurring enzymes slowly go to work inside the dough.

As starches break down into simpler sugars, new flavor compounds begin to develop. That’s one reason long-fermented dough often has a deeper, more complex flavor than dough made the same day.

Those sugars also help create the beautiful browning and blistering you see in a wood-fired oven.

The dough becomes more extensible, more flavorful, and more aromatic—all without adding a single ingredient.

Could we make dough faster?

Absolutely.

But some things simply improve with time.

Tomorrow: What does a 72-hour fermentation do to gluten?

06/13/2026

Bloody Marys with bartender/mixologist Virginia M Miller today (Saturday)! ☀️