Naturally Leavened Dough: Honoring Tradition and Craft

 All of our dough is leavened with a years-old starter that has been carefully nurtured with only organic, stone-ground ancient grains like Einkorn, Spelt, Red Fife, and Rye. Our starter imbues our dough with rich, complex flavors that cannot be replicated.

Our unique flour blend combines locally sourced, organic, stone-ground flours with Italian-milled varieties, specifically formulated to achieve light and airy crusts. This combination enhances flavor and nutrition while producing pizzas that are enjoyable without causing post-meal sluggishness.

Following an ancient practice that spans millennia, each batch of our dough is slowly hand-mixed and proofed in a wooden dough box called a madia. This hands-on method allows us to stay deeply connected to the dough at every stage, making it possible to fine-tune hydration and closely monitor fermentation. 

 The outcome? A vibrant, authentic crust that is airy, crisp and bursting with flavor. Our natural fermentation process creates a wild, gut-friendly dough that supports microbiome diversity.