The Magic of
72-Hour Fermented Sourdough
We believe that great pizza starts long before it hits the oven.
The foundation of every pizza we make is our handcrafted sourdough that’s been cold-fermented for 72 hours to unlock its full potential.
Why 72 Hours Matters
Unlike quick-rise doughs, our slow fermentation process takes time and for good reason. Over three days, our dough rests in a carefully controlled environment, allowing natural enzymes and wild yeasts to break down the flour’s starches.
This gradual process gives a rich flavour and creates a dough that’s light, airy, and delightfully chewy.
And the pizza? A crust with just the right balance of crisp edges and a tender, open crumb.
Our Signature
Sourdough Starter
Adding to the character is our special sourdough starter that’s unique to Knead. Developed and nurtured in-house, it adds a subtle tang and depth that takes each bite to the next level. This isn’t something you’ll find in a every pizza base. It’s what makes a Knead pizza crust truly special.
The natural fermentation not only improves flavour, it also makes our dough easier to digest, a small detail that makes a big difference when you're enjoying our pizza.
A Crust That Carries
Whether you’re diving into a classic Margheritaaaaaa or exploring one of our gourmet creations, our crust is designed to complement and elevate your pizza.
It holds up under generous toppings without ever feeling heavy. Enjoy a sturdy, flavourful base that lets our fresh ingredients shine.
