Discover the origin of Sabadough Pizza.

Pizza dough resting THE DOUGH. 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 sou

Welcome to Sabadough Pizza!

Come get 'em while we got 'em! Our menu features a personally crafted selection of pizzas guaranteed to hit the spot. You can choose from our original classic margherita, the Rita, to the Dot, with pepperoni, creamy ricotta cheese and hot honey, or you can have a Garden Party, no invite required. In addition to our regular menu, we are always in the test kitchen, working on your next favorite pie. Available until we run out, so make sure you stay tuned for our next culinary

The style of pizza that I have dedicated myself to has its origins in Rome.   The arrival of Neapolitan pizza in the 19th century brought tomatoes, mozzarella, and new techniques to Rome. During the mid 20th century, one style of pizza that gained popularity became known as the Tonda Romana or Scrocchiarella, which translates to "crispy".  Its signature characteristics are a near paper thin crust with scorched edges. As with most Roman pizza, our dough is fermented longer tha