About Us

The Baking Room is a mobile wood fired pizza and micro bakery business operating in the Denver, CO area. We craft long-fermented pizza dough and naturally leavened breads using organic flours and grains with a focus on the most basic ingredients - flour, water, salt, and yeast. 



No pizza ingredient is more important than the dough and resulting crust. We bulk ferment our dough at room temperature for 12-18 hours followed by an additional 6 - 8 hours of rest and fermentation. This long, slow process allows the crust to develop complex flavors and characteristics. To that solid foundation we add California plum tomatoes, extra virgin olive oil, fresh mozzarella, and a combination of additional fresh ingredients. Every pizza is finished with grated Parmesan and cooked for two to three minutes in an approximately 800 degree wood fired oven.



Our basic bread dough takes nearly 30 hours from the time the final natural leaven is mixed to the time the bread is pulled from the oven. The dough is bulk fermented at room temperature, divided, shaped, and then proofed at a lower temperature until ready to bake. This long slow process allows the dough to fully ferment releasing flavors not found in quickly fermented breads. This extended fermentation also breaks down the flour's complex sugars and starches into simpler more easily digestible components.