About Us

Flavor Complexity

The natural fermentation process of sourdough imparts a tangy, slightly sour flavor to the crust, which can add depth and interest to the overall taste of the pizza.

Texture

Sourdough tends to produce a crust that's both crispy and chewy. The longer fermentation process allows for a better-developed structure, resulting in a more robust and satisfying texture.

Digestibility

The fermentation process breaks down some of the gluten and makes the dough easier to digest for some people. The presence of naturally occurring acids can also help with digestion.

Nutritional Benefits

Sourdough's long fermentation process can increase the availability of certain nutrients and decrease the levels of phytic acid, which can inhibit nutrient absorption. This makes the pizza potentially a bit more nutritious compared to pizza made with conventional dough.

Natural Preservation

The acidity in sourdough acts as a natural preservative, which can extend the freshness of the pizza crust without relying on artificial additives.