Why Is Our Woodfired Pizza so Special?
The greatest contributor to quality and flavour in our pizza is our dough.
Rather than use commercial yeast we raise our dough via the traditional method- with a Madre which hosts native yeasts & bacteria, exactly as is used in the production of sourdough bread.
Using the Madre and particular mixing techniques allows us to slowly ferment our dough over 2-3 days & this slow fermentation yields superior flavour, texture & nutritional value.
Time is the secret ingredient.
Slow fermentation breaks down the flour in such a way that the naturally occurring B vitamins & minerals are more readily available to us. It also breaks down the gluten in the flour making it more easily digestible.
To enable our slow fermentation we use a quality, protein rich flour which is strong enough to hold lots of air bubbles. This results in our wonderfully light pizza base with a slight chewy texture.
As you can imagine the above process is time consuming and fastidious but we do it because it makes the best pizza! We want to share all of the amazing flavour, texture and health benefits of a slow fermented pizza with You.