36 hours of sleep.
The dough, not us.
A living thing we feed every day
Our mother starter is a living sourdough culture: flour and water, wild yeast and good bacteria, fed every single day so it stays bubbling. It's the reason our crust tastes like something, not nothing.
Then we wait. 36 hours of slow, cold fermentation lets the starter break down the flour, building a lightly tangy flavour and that open, blistered crust you only get from real time.
From starter
to oven
Feed
The mother starter gets flour and water every day, so it's lively when the dough is mixed.
Mix
Flour, water, starter, salt, a touch of yeast and olive oil. Nothing else goes in.
Wait
36 hours of slow, cold fermentation. The bit you can't fake.
Stretch
Every base is stretched by hand in store.
Fire
About 90 seconds in the oven, then straight to you.
Six things
Good pizza isn't about adding more. It's about leaving the wrong things out and giving the right things time.
Flour
The base of everything. Nothing added to it.
Water
65% hydration. A wetter dough for a lighter, more open crust.
Mother starter
A living sourdough culture we feed every day. It does the work additives fake.
Salt
Seasoning, not a preservative. Big difference.
A touch of yeast
A little help, so every store gets the same rise.
Olive oil
For the crust. That's the whole list.
Halal-certified
Every store except Orchard Gateway is halal-certified. Look for the certificate at the counter.
