Our Pizza

Ruby’s pizza is made with naturally fermented dough using a sourdough starter. We make pizza this way for a myriad of reasons:

Flavor Complexity: The natural fermentation process of sourdough imparts a tangy, slightly sour flavor to the crust, which can add depth and interest to the overall taste of the pizza.

Texture: Sourdough tends to produce a crust that’s both crispy and chewy. The longer fermentation process allows for a better-developed structure, resulting in a more robust and satisfying texture.

Digestibility: The fermentation process breaks down some of the gluten and makes the dough easier to digest for some people. The presence of naturally occurring acids can also help with digestion.

Nutritional Benefits: Sourdough’s long fermentation process can increase the availability of certain nutrients and decrease the levels of phytic acid, which can inhibit nutrient absorption. This makes the pizza potentially a bit more nutritious compared to pizza made with conventional dough.

Natural Preservation: The acidity in sourdough acts as a natural preservative, which can extend the freshness of the pizza crust without relying on artificial additives.