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pizza keenway
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~~~ SHOP CLOSED FROM 25 SEP TO 16 OCT - RESUMING 17 OCT ~~~
there's no best, only 🆒
there's no best, only 🆒
re: dough
a blend of high-turnover North American, Canadian and Australian wheat from two separate mills processed gently via a diving-arm machine for a crust that is crisp with a flavorsome chew
re: sauce
blended with quality sea salt, we use canned whole pelati from an Italian co-op that is sweet with low acidity.
re: cheese
we use a loaf-formed mozzarella from Italy. our current choice stood out after going through four other caseifici in the market, standing out in taste, texture and appearance while maintaining cost-perfomance versus air-flown water-in-bag fior di latte.