Our pizza base is made with the same long fermentation process as the famous sourdough bread that we make at Baker & Cook.
We use a combination of flours and slowly ferment it for up to 48 hours at 8°C using only our natural wild yeast (levain), salt, water & extra virgin olive oil.
After pressing out the traditional way (not rolling pins here!) we carefully top them with our selected quality ingredients, we blast them at 380°C - 400°C until the crust is super pillowy soft with a touch of crispness.
Make sure you don't waste the outer crust as that's best dipped in our infused
olive oils on the table.