Just Five Things: The Story Behind Our Sourdough

There's a quiet secret in most pizza dough: a long ingredient list you'd need a science degree to read — dough conditioners, stabilisers, preservatives, “improvers.” At Now Pizza, we went the other way. Our dough is made from just five honest things:

Flour · Water · Sourdough starter · A touch of yeast · Olive oil

That's it. Nothing you can't pronounce. Nothing to hide.

It starts with the starter

Our sourdough starter is a living culture — flour and water, captured wild yeast and good bacteria, fed every single day so it stays bubbling and alive. It's the soul of our dough, and the reason our crust tastes like something, not nothing.

Then we wait — 36 hours

Great dough can't be rushed. We let ours slow-ferment for a day and a half. That long, cold fermentation is where the magic happens: the starter gently breaks down the flour, developing a deep, lightly tangy flavour and that open, airy, blistered crust you only get from real time and real fermentation.

Why it's worth it — for you

• Lighter on the gut. Slow fermentation begins breaking down the flour before it reaches you, so our crust tends to feel easier to digest than fast, mass-produced dough.

• Real flavour. Depth and a subtle sourdough tang — from fermentation, not additives.

• No preservatives, no fillers, no nasties. Five ingredients, the way dough was always meant to be.

• Fresh, always. Baked to order in about 90 seconds.

Good pizza isn't about adding more. It's about leaving the wrong things out — and giving the right things time. That's the Now Pizza Promise, in every base we bake.

Hungry now? Order at order.nowpizza.com.sg for pickup or delivery. Halal-certified at all outlets except Orchard Gateway.