The Sourdough Crust Co.

Good food takes time. Crafted from an aged sourdough starter created right here in Ipswich over a decade ago, their pizza dough is rolled fresh daily, slow fermented for up to 72 hours, then cooked in the wood-fired oven to produce their signature sourdough crust.

The sourdough pizza bases are made fresh on site every day and fermented for up to 72 hours. They don’t use any artificial yeast in our dough and the slow levitation and blast cooking process locks in the flour’s natural aroma and moisture giving a soft and easily digestible crust.