Our dough takes two days. That's the point.
Most pizza dough is mixed, proofed for a few hours and baked. Ours starts with a poolish, a loose, wet starter, and then ferments for at least 48 hours before it ever meets a ladle of sauce. We make it from scratch in our kitchen in North Canton, every day.
What goes in it
- All-natural, unbleached, unbromated flour
- Extra-virgin olive oil
- Time. Lots of it.
Why we ferment it so long
Time does what shortcuts can't. A long, slow ferment builds deeper flavor, a lighter and more open crumb, and a crust that crisps on the outside while staying tender inside. It also means we plan every pizza two days ahead. We think it's worth it.
Pick your crust
- Hand tossed: our everyday crust. Vegan.
- Thin crust: the same dough, rolled thin. Vegan.
- Detroit-style deep dish: 8 thick slices from an 8x10 pan, same 48-hour ferment. Vegan. More about our Detroit-style pizza
- Organic sprouted ancient-grain spelt: sprouting wakes the grain up, and it starts breaking down its own starches and proteins before it ever reaches our kitchen. Then we ferment it, just like all our dough. Nutty and hearty. Dairy-free, but it contains honey. Spelt is a type of wheat, so it contains gluten.
- Gluten-free: vegan, and handled separately from start to finish. How we handle gluten-free pizza
- Cauliflower: contains cheese and egg.
Eating vegan? Here's how to order a vegan pizza.
Taste the difference
Order online for pickup or delivery · Call (330) 494-3131 · See the full menu
SOL Pie Pizza · 3159 Whitewood St NW, North Canton, OH 44720