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I''ve been on a quest to create the perfect Pizza for over 2 decades. My journey has taken me through Italy, Africa, the Middle East, America and of course Australia. Along the way I learnt the ancient art of Sourdough & the healthful eating of the Mediterranean Diet.True Sourdough (no baker''s yeast & long fermentation) is the only dough we should ever eat. For thousands of years that''s how it was: Bread, Pizza, Croissants, Pancakes,Doughnuts etc...were all Sourdough. That''s why in the past Gluten & Yeast intolerances were rare and Type 2 Diabetes was mostly confined to older males. ​True Sourdough prevents bloating and sugar spikes. This is because wheat is a grass that is not easily digested by humans...until you ferment it. Modern doughs are made in minutes using artificial Yeasts to simulate the rise obtained through a long slow fermentation. In reality these quick acting Yeasts don''t allow the dough time to ferment. They quicky make it rise without the time needed to "break down" the gluten & starches that harm our digestion.​RoccoPizza Sourdough is naturally fermented for up to 3 days using only 3 ingredients (water, flour, salt) to which we add our mother culture, premium Flinders Ranges flour & local sea salt. We never add sugar, yeast or oil.​Our Sourdough has exceptionally high digestibility and extremely low gluten content. It has great flavour and is known for causing no bloating as well as helping contain sugar spikes.​Rocco DeAngelis​RossoPomodoro (Sydney 2004) - RoccoPizza (London 2009) - RoccoPizza All Natural All Sourdough No Ham & Pineapple (Adelaide 2017)

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