It's good dough.
Our dough
Flour, water, salt and time. Mostly time.
How it's made
Four things, done right
- 01
Live starter
Fed twice a day, every day. It's older than the shop.
- 02
48-hour cold ferment
Slow and cold. That's where the sour and the chew come from.
- 03
Hand stretched
No rollers, no press. Every crust looks a little different.
- 04
Screaming hot oven
Fast bake, leopard-spotted bottom, airy rim.