It all starts with the dough
Flour, water, salt, yeast and time. Why we never rush the most important part of the pizza.
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Ask any pizza maker what matters most and they’ll tell you the same thing: the dough. Toppings get the attention, but the base is what makes you reach for another slice.
Simple ingredients
Our dough is made from just a few things: flour, water, salt and a small amount of yeast. With so few ingredients, each one has to be good.
Time does the work
We let our dough rise slowly before it meets the oven. That long rest builds flavour, makes the base lighter and helps it digest more easily. It’s the difference between a crust you leave on the plate and one you fight over.
Shaped by hand
Every base is stretched by hand, never rolled. Rolling squeezes out the air bubbles that give the crust its puff. Stretching keeps them in, so the edge rises up in the oven and the middle stays thin.
Made fresh for every event
We prep our dough in batches for each booking, so what you eat at your party was made for your party.
Want to try it at home?
We also sell precooked pizza bases made with the same dough. Read our post on taking verato home, or ask us about them at our next pop-up.
