We keep our dough simple. Flour, water, salt, sour dough from wild yeast.

La Perla uses a slow mixing process that combines hand folding & machine mixing.

The dough undergoes bulk fermentation, which enhances its flavour. Fermentation times can range from 48 to 96 hours (depending on the season/recipe/pizzaiolo observations)

We hand shape our dough to achieve puffy and fluffy crusts (sometimes some unique & authentic shapes!).

Finally, we bake our pizzas in our bespoke woodfired oven, named ‘Pearl’.