The Art of the 48-Hour Chill
Why do we wait two whole days before firing up the oven? Time is our most precious ingredient. During our signature 48-hour cold fermentation, natural wild yeasts and lactobacilli go to work. This slow process breaks down complex starches into simpler sugars, resulting in a crust that is not only deeply flavorful but incredibly light.
"A great sourdough crust should sing—a symphony of crunch, chew, and that unmistakable lactic tang that only comes from patience."
The Science of Digestibility
Many of our guests find that Borealis Crusts pizzas don't leave them feeling sluggish. The secret is the biological pre-digestion that happens during fermentation. Phytic acid is neutralized, and gluten proteins are softened, making our sourdough bases kinder to your gut without compromising on that artisan texture.
Stone-Baked Perfection
Once the dough has reached its peak, it meets our stone deck ovens. The intense, dry heat of the stone draws moisture out of the outer layers instantly, creating a micro-thin crisp layer while keeping the honeycomb-like interior (the 'crumb') moist and airy. This thermal shock is what creates the beautiful charring, often called 'leopard spotting,' which adds notes of toasted caramel and smoke.
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Experience the difference that true sourdough craftsmanship makes. Freshly baked and delivered to your door in London.
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