At Savoy Pizzeria & Craft Bar, it all starts with the dough. In keeping with the Max tradition of using the highest quality ingredients, we turned to the centuries-old tradition of artisanal bread making to produce the best dough for Savoy's pizza. Anyone can mix flour, water and yeast to make pizza dough, but it is the exact combination of specially-milled high quality flour with the exact water temperature and a few other "secret" ingredients that give our dough flavor and rise. We then add the two most important ingredients: time and patience, as we let our dough rise and relax several times at the ideal temperature for over twenty-four hours so that it can stand up to our nine-hundred degree wood-fired ovens to produce a perfect, delicate crunch, which is the base for all of our delicious pizzas.