About
Us
At Knead, we believe that good food should not only taste exceptional — it should make you feel good too.
Our signature dough is crafted with care, using our own sourdough starter and naturally fermented for 72 hours. No shortcuts. No additives. Just time, craft, passion and a dedication to doing things properly.
This slow, three-day fermentation creates a base that’s light, balanced, and easier to digest, with a depth of flavour you can only achieve through patience. We finish it with thoughtfully sourced ingredients, house-made sauces, and toppings chosen for their quality and freshness — not excess.
"For us, pizza isn’t a guilty pleasure. It’s feel-good indulgence, grounded in wholesome methods and elevated with premium produce."
At Knead, we don’t just make pizza.
We knead. We ferment.
We nourish. We elevate.
OUR SOURDOUGH
At Knead Pizzeria, our dough is made the old-fashioned way — naturally fermented for 72 hours using our wild sourdough starter.
More flavour
Long fermentation creates a deep, natural taste that mass-produced dough simply can't match.
Easier to digest
Slow fermentation breaks down the gluten gently, making our crust lighter on your stomach.
Good pizza starts with good dough.
And we knead ours to be the best it can be.
72-Hour
Fermentation
Crafted with patience.
Ready to taste the difference?
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