Process & Benefits
We use "00" flour along with our living sourdough starter to build our Sourdough Pizza Dough. After a 72‑hour cold fermentation, the gluten structure has the time it needs to develop, and the result is unmatched flavor and texture. With no sugar & low sodium, our Sourdough Pizza Dough has a low glycemic index, as well as beneficial prebiotics, & antioxidants!
This is an extensive gut-healthy option!
We are so proud to offer something so good for ALL!
Equipment & Sourcing
Every dough is made in our NYS Certified 20C Commercial Kitchen, with experienced hands guiding the process from start to finish. Standing with small batch, no large equipment is used — just skill, attention, and our mixer. We are proud to use a flour that’s unbleached, non‑GMO, and completely free of bromate, because clean ingredients matter as much as great technique.
It's safe for you, good for you, and genuinely artisanal.
100% American-Grown Wheat
The "00" flour we use is fine milled 100% American‑Grown Wheat, supporting U.S. Farmers and ensuring a consistent, high‑quality grain. This gives our dough its signature strength, structure, and flavor — a foundation rooted in American agriculture and elevated through our specialty long‑fermented process. "00" flour is also the "gold standard" for Neapolitan-style pizza.
We’re proud of where our ingredients come from.