Sourdough has been making a serious comeback in recent years. Social media is full of photos of crusty bread, airy pastries, and beautiful pizzas. But sourdough isn’t some new hipster idea. It has been used in kitchens for thousands of years. In fact, the very first pizza doughs were made with sourdough, long before commercial yeast appeared. That slow, natural fermentation has always been the true heart of the dough. We’re simply returning to this centuries-old tradition, bringing the same magic to life in our modern ovens that bakers knew so well long ago. So, what exactly is sourdough, and why does it make such a different pizza experience?
What is sourdough?
Sourdough is simply a naturally fermented dough made from flour and water, where wild yeasts and lactic acid bacteria live together in balance. It’s a living culture that can grow over days, or even years, and needs regular care.
Yeast or sourdough for your pizza?
Commercial yeast is the fast-track champion of baking. With a little warmth and sugar, you get a risen dough in minutes. It’s practical, but for pizza it’s more like taking a quick trip to Italy.
A sourdough pizza, on the other hand, is a slow and relaxed journey through the streets of Naples. Sourdough is usually left to ferment for 12, 24, or even 48 hours. During this time, the natural yeasts and bacteria slowly break down the starches and proteins in the dough.
This patient process gives you a pizza base that is:
- Easier to digest – The complex carbohydrates in the grains are partly broken down, so your body has less work to do.
- Rich and full of character – The long fermentation creates deep, slightly tangy, and nutty flavours that match perfectly with tomato sauce and fresh mozzarella.
- Gentle on your stomach – The gluten is partly broken down, so even after a whole sourdough pizza you still feel light, unlike with many other doughs.
- Good for your gut – The beneficial bacteria (probiotics) in sourdough can help support a healthy balance in your digestion.
You don’t need a chemistry lab to notice the difference. You can taste it in the very first bite. The crust of a sourdough pizza is crisp, while the inside is soft and airy. The dough is so tasty that it would be perfect even with just a little olive oil and salt. Come and try a true Neapolitan classic, like the Margherita, at Neverland.
What makes Neverland’s sourdough pizza special?
We don’t just make Italian pizza; we create a special experience in our Budapest pizzeria.
Our sourdough starter comes from the Altamura region of Southern Italy, the number one specimen in the world’s only sourdough library. This area has been famous for its outstanding bread since ancient times, and we bring this centuries-old tradition to your plate.
We also add organic, whole-grain ancient grains to our dough, which we stone-grind in-house to keep the best flavours and highest nutritional value. These grains are the heart and soul of the pizza-making craft.
Another special feature is our dough’s high hydration, which is more than 70%. This means the dough never dries out, is easier to digest, and every bite is moister and more flavourful.
Thanks to long fermentation – at least 48 hours with our wild sourdough – every slice is perfectly balanced. Its taste is made even better with fresh, premium Italian and carefully chosen local ingredients.
We bake our pizzas on stone, very quickly, so the authentic Neapolitan aroma and flavour reach your table hot and fresh, just as they do in Italy.
A quick word on Neapolitan Pizza
When you talk about pizza, the Neapolitan style is impossible to ignore. This pizza is known for its thin base, tall airy crust, and simple but high-quality toppings. According to the official rules, a vera pizza napoletana must be:
- Made with ‘00’ flour.
- Shaped by hand (no rolling pins allowed).
- Baked in a wood-fired oven at 450–500 °C.
- Ready in just 60–90 seconds.
Sourdough fits this style perfectly. The slow-fermented dough adds an even richer taste to the classic Neapolitan recipe, and the result is both light and full of flavour.
Sourdough pizza isn’t just food; it’s a philosophy. It takes time and care, but in return it gives you an experience that makes fast-risen doughs seem pale in comparison. As the Italians say: la pazienza è la virtù dei forti – patience is the virtue of the strong. And there’s no greater reward than a perfect sourdough pizza.
