There’s a quiet secret in most pizza dough: a long ingredient list you’d need a science degree to read. Dough conditioners, stabilisers, preservatives, “improvers”. Now Pizza went the other way.

Its dough is made from just six honest things:

Flour · Water · Sourdough starter · Salt · A touch of yeast · Olive oil

That’s it. Nothing you can’t pronounce. Nothing to hide.

It starts with the starter

Now Pizza’s sourdough starter is a living culture: flour and water, captured wild yeast and good bacteria, fed every single day so it stays bubbling and alive. It’s the soul of the dough, and the reason its crust tastes like something, not nothing.

Then it waits: 36 hours

Great dough can’t be rushed. Now Pizza lets its dough slow-ferment for a day and a half. That long, cold fermentation is where the magic happens. The starter gently breaks down the flour, developing a deep, lightly tangy flavour and that open, airy, blistered crust you only get from real time and real fermentation.

Why it’s worth it for you

• Real flavour. Depth and a subtle sourdough tang, from fermentation, not additives.
• No preservatives, no fillers, no nasties. Six ingredients, the way dough was always meant to be.
• Fresh, always. Baked to order in about 90 seconds.

Good pizza isn’t about adding more. It’s about leaving the wrong things out, and giving the right things time. That’s the Now Pizza Promise, in every base it bakes.