We use a soft wheat flour that at the end of the long fermentation process exhausts its starch content, transforming it in to “noble sugars”. This is the foundation for a highly digestible pizza. To reach this we need a flour with just enough gluten to hold the dough together at the end of a 24 hour fermentation.


The result is a digestible product where the enzymes have done most of the hard work for your stomach, breaking down starch and gluten. This makes a bread where one can really taste the flavours hidden in the flour; a pizza base that could easily be enjoyed without condiments. Most intolerances are not to wheat but to bad flour with plenty of “improvers” and not enough fermentation. Please give pizza another chance.


You do not even need the acidity of a cola to digest our pizza (in fact we do not serve one).

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