What is sourdough?
And why does it matter?

Most pizza dough is made with commercial yeast — a shortcut that gets the job done in a couple of hours. Sourdough is different. It uses a living culture of wild yeast and good bacteria, nurtured over days, to naturally leaven the dough. The result isn't just bread — it's something alive.

That slow fermentation does something commercial yeast simply can't: it breaks down the gluten gradually, making the crust easier to digest, developing complex layers of tangy flavor, and creating that signature open, airy crumb with crispy, charred edges.