Dough

67 year old sourdough starter, fed every day with high quality flour.

Two day fridge & room temp ferment 

At pizza wisdom we believe that pizza dough is the foundation of what makes a super tasty pizza. That's why we use a 67 year old sourdough starter (Masa Madre) for all of our pizzas base's. This provides a beautifully soft and slightly sour flavour which compliments not only your taste buds but is also favoured by your all-important gut bacteria. Unlike modern day conventional bread, sourdough contains a host of healthy bacteria. Although much of this is lost during the baking process, they help break down polyphenols (plant compounds) while fermenting which, helps the dough become more biologically available for your gut bacteria. The sourdough process also helps breakdown proteins such as gluten making the bread easier to digest and therefore holding a lower gluten content in comparison to some other breads.We personally believe when things are good for you, they taste good too! So yes.. we take our sourdough balls to the next level with a DOUBLE FERMENTATION PROOVE! Improoooving the taste and health of each dough ball. This means we do a bulk ferment at room temperature after forming the dough, after that we ball it up, we do another ferment in the fridge for almost two days, giving the dough it's unique flavour and extra fluffiness. Once finally baked you'll receive a light and airy wood-fired base which is both soft and crunchy at the same time!