Our Story
Learn about the Slowdough Pizza Difference
The lovechild of a sourdough baker & a pizza chef...
A WHOLEFOOD PHILOSOPHY
We adore food and believe that eating real, wholefood is one of the simplest ways we can benefit our health. We make our pizzas from scratch using the best ingredients we can find with a preference for local and organic wherever possible. Great pizza can still be a luxurious treat when made with good intention. With this philosophy in mind, Mauricio's background as a pizza chef, Sophie's as a sourdough baker, and a whole lot of love and energy - Slowdough Pizzas was born.
We hope you enjoy our pizzas as much as we do - Mauricio & Sophie.
WHY SOURDOUGH PIZZA?
A sourdough culture is made up of wild yeasts. Mixed into a dough and given enough time, these yeasts produce enzymes and start digesting the flour. Micronutrients are released which makes the pizza dough more nutritious and digestible, this helps feed our gut microbiome and results in a dough that won't leave you feeling heavy or bloated AND tastes delicious!
OUR DOUGH
Made simply with local, organic flour, water, Lake Deborah salt and Sophie's 12 year old sourdough culture. Our pizza dough base is rested a minimum of 72 hours resulting in complex flavours and a delicate, light pizza crust that tastes divine.
GLUTEN FREE PIZZA DOUGH
Made with our gluten free sourdough culture, our own blend of organic gluten free flours, Lake Deborah
salt, oil, and water. Our gluten free pizza dough is rested a minimum of 48 hours and is free from the gums, thickeners and additives usually included in gluten free products. Gluten free that tastes great!!