Introducing Dough Seawater Pizza-Dough
Dough is the first pizzeria in Scotland to introduce Seawater Pizza-Dough
Our signature Seawater Dough is made replacing the aggressiveness of worked and abused market-salt with a more natural and organic filtered sea-water combined, allowed to rise for 72 hours making it light and easy to digest.
After many months of researching our Chefs successfully developed the pizza product of the future and we are thrilled to announce we are the first pizzeria in the whole of Scotland to produce the Seawater Dough.
Filtered sea-water is already used in high-end restaurants, but pizza-dough related use was invented in Naples a few years back and spread all over the globe through pioneers Pizzaiuoli. Thanks to the substitution of an aggressively worked and abused market-salt with a more natural and organic filtered sea-water, the dough is capable of proofing more lightly, giving the yeast the chance to develop naturally. This makes the pizza itself way easier for our systems to digest!
Our brilliant Chefs have managed to recreate our signature dough in a sea-water version, to give all our customers the product they know and love but in a healthier and innovative manner – proving we are always here to improve and strive for the best possible product for the people who believe in us!