How long does it take to make a delicious stonebaked sourdough pizza with fresh and innovative toppings?
The answer is 72 hours and 90 seconds. That’s 72 hours for the long fermentation to work its magic and produce the most chewy, tangy and crisp pizza dough possible, followed by 90 seconds to cook to perfection in an extremely hot natural gas-fired oven.
You can place your order from the car on your way to the Lake District or from the fells when you’re out on your mountain bike. Either way, your More? Dough pizza will be ready when you arrive.
When we set out to make our first More? Dough pizzas, we wanted to bake an incredibly tasty base with toppings to match.
You can choose from old favourites like a margherita or specials that you won’t have come across before. The truffled Mont Blanc has a rich bechamel sauce, fior di latte mozzarella, goat’s cheese, artichokes and black truffles. Our deep pan Chicago chilli chin dripper is laden with smoky pepperoni, spicy salami, nduja, red chillis and finished with marzano tomato sauce, rocket, pesto, fresh parmesan and mozzarella chunks.
Our More? Dough pizzas can be pre-ordered for collection from the bakery at Staveley Mill Yard and enjoyed at home or at the bakery’s outdoor seating area.
Order ahead from the website.