The love child of a sourdough baker and a pizza chef...
A whole-foods philosophy.
It all started with an adoration for food. Sophie, the sourdough baker and Mauricio the pizza chef.
It grew with a philosophy. The knowledge that real food and whole ingredients were hugely beneficial to our health. And that, when made with good intention, there's no reason a treat like pizza couldn't be better for us too.
Combined with a tonne of love and energy, Slowdough Pizza was born.
A family-driven endeavour, the restaurant has grown and now serves from two Perth locations, Clarkson and Willagee.
With quality ingredients you know, it's a place where busy, tired families can enjoy a quality, healthy treat they don't need to feel guilty about.
Taste the Slowdough difference.
The culture
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 then 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.​
The dough
Our hand-crafted dough is made with local and organic ingredients, including Lake Deborah salt and Sophie's 12-year old sourdough culture. Rested for a minimum of 72 hours, it's full of complex flavours and makes for a delicate, light pizza crust that tastes divine.
The GF blend
Full of flavour, without the added nasties, our house-made gluten free bases are proof that gluten free can taste great. Made with our own gluten free sourdough culture, and our blend of organic gluten free flours, our GF dough is free from the gums, thickeners and additives usually included in gluten free products. Rested for a minimum of 48 hours, it still contains all the gut-loving benefits of our sourdough dough too.