My pizza journey began in 2005.  While working on a film in Rome, I fell in love with the city, its history, culture and pizza.  Of their many styles, my favorite was the charred, crispy and paper thin crust, known as Scrocchiarella.  It was like no other for me.  Since then I have worked countless hours to replicate that style while honoring its origins.

 

Our wild yeast culture came to us from the island of Ischia.  For over 200 years, cultures have been passed down from bread-maker to bread-maker.  We first acquired ours 20 years ago, and have been making pizza with it ever since.

 

Sabadough’s pizza is rooted in traditional bread making techniques, using only a few simple ingredients: water, flour, salt, yeast, and extra virgin olive oil.

 

The final ingredients is time.  Our naturally leavened sourdough slowly rises over a period of 48 hours, making it easily digestible.  This patience is rewarded with a dough that is like no other.

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We use a proprietary blend of the finest flours for the dough, and our toppings are carefully sourced to ensure a pizza of the highest quality. 

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Please enjoy our labor of love...