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THE DOUGH

  • Sabadough Pizza
  • Jun 1, 2025
  • 1 min read

Updated: Nov 3, 2025


Dough ball resting on a floured marble surface, with scattered flour creating a rustic baking setting.
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 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.


The active yeast culture is used to make a preferment called Poolish. It is the foundation of our dough.
The active yeast culture is used to make a preferment called Poolish. It is the foundation of our dough.


The Tonda Romana also known as "Scrocchiarella"
The Tonda Romana also known as "Scrocchiarella"



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Cartoon chef with a big hat holds steaming pizza high. A playful cat stands on hind legs reaching for it. Simple brown line art.
Sabadough Pizza Logo

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