We didn’t think our SOURDOUGH would survive 13 years ...
but it continues to amaze everyday
Back in 2009, when sourdough was not a worldwide trend yet, we fermented our Sourdough starter from wild apples back in Sardinia.
Fast forward 13 years and over 10,000km of travels in 3 different countries and we are still using the same sourdough starter for the bread of Spark. It gives our bread an extra layer of complexity that gourmets will appreciate.
To this day this is the only yeast we allow ourselves to use to make SPARK products. That is the guarantee of our commitment and the core of our roots.
01 Our style
Our roots in the past, looking forward
Our pizza is unique in the sense that it follows the basics of the classic “Verace” Naepolitan pizza while taking inspiration from the contemporary “Moderna” style.
We work with a 74% hydratation dough, halfway between the 65% of the Verace and the 80~85% of the Moderna.
We also do a Sourdough polish unlike the classic direct dough (all ingredients mixed together)
02 Our style
Spark’s pizza dough are leavened with our 13 year old natural sourdough starter. No improvers, no chemicals, no nasty things. Only quality flour, salt and mineral water goes into the preparation of our dough.
Our pizza dough is fermented minimum 24 hours but it can go up to 72 hours. Why so much difference you ask ? Because sourdough is alive and has different levels of bacterial activity everyday, the proofing time differs from one batch to the next.
We always wait for the dough to be perfectly proofed to use it.
03 Our style
We love marinara and margherita, in fact we believe they are the benchmark for a pizzeria.
That being said we don’t like boundaries so we do get creative with our toppings. While we have some of the classics we also have pizzas inspired by dishes from around the world that we enjoy.
Our Salmon Avocado is inspired by NY bagles, our beef melt by tex mex tacos, our seafood by Cacciucco soup.