The starter

Living sourdough: the base of every Grazia pizza

No industrial yeast. Our dough comes from a living starter we feed every day, including the Mondays when we are closed. Water, flour, salt and time.

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24–48 hof rest

Two full days before the oven. That is what makes the dough light and digestible.

0industrial yeast

Only a living starter of wild yeasts and lactobacilli, fed every day.

0rolling pins

The dough is opened with the fingertips so the bubbles built by fermentation survive.

1dough

The same at the restaurant, in the frozen pizzas and in catering. Made here, every day.

Not an ingredient

An ecosystem

Sourdough is a living colony: wild yeasts that produce gas, and lactobacilli that produce lactic and acetic acid. The gas lifts the dough; the acids build flavour. Every starter is different depending on the air, the water and the hands that feed it. Ours exists nowhere else.

At more than 1,500 metres above sea level the air pressure is lower: gases expand faster and the dough rises before it has time to build flavour. So the Neapolitan recipe cannot simply be copied here: it has to be recalculated. Every pizza at the lake is Naples translated into altitude.

Frequently asked questions

Is Grazia's pizza sourdough?

Yes. Living sourdough, no industrial yeast, fermented 24 to 48 hours before baking.

Why does sourdough pizza feel lighter?

During a long fermentation, microorganisms start breaking down starches and proteins before your stomach does: part of the digestive work is done before the pizza reaches the table.

Do the frozen pizzas use the same dough?

Yes: the same dough goes into the restaurant pizzas, the frozen pizzas and the catering.