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 is comprised of native yeast & good bacteria. It allows us to slowly ferment our dough over 2 days & this slow fermentation yields superior flavour, texture & nutritional value.
Time is the secret ingredient.
This slow fermentation breaks down the flour in such a way that the naturally occurring B vitamins & minerals are more readily bioavailable to us. It also breaks down the gluten in the flour making it more easily digestible.
To enable our slow fermentation we use the finest quality Antico Molino flour which is strong enough to hold lots of air bubbles. This results in our wonderfully light pizza base with a slight chewy texture.
It is a labour of love but here at The Italian Willoughby, we do it because we want to share all of the amazing flavour, texture and health benefits of a traditionally made pizza with You. Buon Appetite.