About us
Our Story
IN CRUST WE TRUST
• At Blozzom, our pizzas are made to create the Roman street food experience. You can choose from an array of pizzas, “Al Taglio” style which is a rectangular-tray-pizza topped with best ingredients and cut with scissors into quadrilateral slices. • Every day, behind our glass pizza counter, we will feature classics such as tomato sauce and fresh mozzarella to seasonal pizzas like Zucchini flower, roasted pumpkin, Italian sausage. What separates our pizza from the others?• The dough. Our dough has a higher water to flour ratio than most pizza dough. The recipe is simple. We use water, flour, yeast, salt and olive oil but our process is certainly not so simple. It requires a lot of hard work, love and long hours.• We use cold fermentation during our process. The dough is left to rise with the help of natural leaveners under cold temperature for a period of 72 hours. This controlled environment slows down yeast activity that helps the enzymes slowly breakdown the gluten protein in the flour, resulting in an easily digestible airy dough.• Without being so technical, our enzymes work very hard, so your stomach doesn’t have to. • Yes. It takes 3 days from the time we make our dough to the time it is dressed, topped and ready for our special oven made in Rome. We think it’s well worth the time and the effort to serve a real special pizza• During baking, trapped moisture in our dough creates these air bubbles called honeycumb inside the crust. You end up with a light but also very crispy pizza that can easily hold up to non-traditional toppings like chunks of roasted meats.• When you walk through our doors, you will encounter this beautiful glass display full of trays and trays of ready to eat baked pizzas. You can pick any and we will cut them with our scissors into slices. • We will be happy to serve them for you in our dining room or we can box them up to take home and you can simply warm your pizza up to perfection.
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