Why sourdough?
Sourdough is the oldest way of making dough rise. Instead of fast-acting commercial yeast, natural yeasts and lactic acid bacteria do the work – slowly, but thoroughly. During the long proof, subtle flavours develop and the dough becomes light and easy on the stomach.
- Easier to digest thanks to the long fermentation
- Rich, aromatic flavour
- Airy texture & a golden-brown crust
- Handmade in Vienna every day
Two sourdoughs to choose from
Wheat sourdough made from Caputo flour: the Neapolitan classic – particularly elastic, with a big, airy rim.
Spelt sourdough: nutty, full of character and, for many guests, even easier to digest. Find out more on our spelt pizza page.
Every pizza on our menu is available with either dough – baked in our stone oven at over 400 °C.
Made for food lovers
Perfect for anyone who loves pizza but cares about quality and how they feel afterwards. Our sourdough pizza is a treat for true foodies – and the best part: you can taste the difference with your very first bite of the crust. Come by in Vienna 15 or Vienna 21 and see for yourself.
