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The Secret Behind Our 40-Year-Old Dough Recipe
When my grandfather opened the doors of Dewey's in 1985, he brought with him a hand-written card tucked inside his apron pocket. On it, smudged with flour and olive oil, was the dough recipe that still powers every pie we make today. We cold-ferment for 72 hours, use only unbleached flour milled right here in Illinois, and fold the dough — never press — to preserve those big, beautiful air pockets that give our crust its signature chew. Here's a peek inside the process we've kept the same for four decades.
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