We Started from the Bottom
We utilize a Hayden Mills heirloom variety wheat flour for our pizza crust. This allows for a healthier, cleaner option for our crusts, since we don’t have to add any fats of any type to get it to cook. Everything starts with the yeast process – our yeast goes in to the mixer ice cold, because ice cold water prevents the premature denaturing of the proteins in the flour, leading to a less dense dough as it rests – tight protein chains prevent the dough from linking up too soon and absorbing a lot of water.
Our dough has a 3-day rise time, and is punched down twice daily – this gives it a truly memorable taste and texture, and a light-weight finish. We’re able to achieve the impossible during the crust-making process – soft, bready and crisp without being overcooked!
Farm Fresh Ingredients
Since the beginning of the Craft 64 concept, we’ve been committed to sourcing local produce.
A farmer cares about every plant, like a shepherd cares about every sheep. From this commitment comes an unparalleled work ethic and a whole-hearted lifelong dedication to feeding families they most likely will never meet.
Our menu is more than just pizzas. Over the years, we have created more than 115 unique salads based on seasonally grown ingredients.
One of our staple local suppliers is McClendon’s Select Organic Farm. We depend on them for our basil, arugula, spinach, sprouts, tomatoes, mixed greens, watermelon radishes, mesquite honey, spices, and a slew of other produce.
Can you taste the difference? Our favorite EVOO is a restaurant blend from Queen Creek Olive Mill.
Green on Purpose provides unique foraged items from the Sonoran Desert like ironwood beans and cacti. Inside their portfolio is Blue Sky Farms, True Gardens, Crooked Sky Farms, Southwest Mushrooms and Arizona Micro-Greens to name a few.
the conductor that brings the whole symphony together:Our wood-fired oven!
Our oven is an authentic Mugnaini – with original modular components, including the 1,200 lb lava rock dome, imported directly from Regello, Italy!
Mugnaini ovens offer consistently amazing and reliable output; you know what you’re getting with a Mugnaini, and trust goes a long way when creating a lineup of artisanal wood fired pizzas.
From a technical standpoint, one of the core reasons we chose Mugnaini is because of its proprietary firebrick floor technology that strikes the perfect balance between strength and porosity.
The firebrick itself is a great thermal conductor, strong enough to withstand incredibly high temperatures without deteriorating. The floor’s high abrasion resistance is engineered to withstand the rigorous use of metal cookware, while the porosity helps make the best crusts by steaming off the dough’s moisture quickly, allowing for culinary perfection!