Our Pizza
Think our pizzas taste different? That’s because they are. Every detail, from our dough to our toppings, has been meticulously crafted using pioneering techniques. Keep reading to uncover the secrets behind what makes our pizzas truly one-of-a-kind.
The Secret Behind Our Dough
People ask us for the recipe all the time. But here’s the thing—you can’t just write this down. Our dough isn’t just made; it’s raised—like a favourite child, carefully nurtured and shaped over time. We don’t throw in a few ingredients and hope for the best. We’ve spent years crafting a fermentation system that exists nowhere else on Earth.
96+ Hour Fermentation: Where Others Stop, We Keep Going
Most places think a 24-hour ferment is impressive. Adorable. We push our dough through a 96+ hour transformation. That’s over four days of slow, controlled fermentation—an approach so demanding that most kitchens wouldn’t even dare.
Fine dining chefs are obsessing over fermentation right now. We’ve been doing it for years.
We didn’t just find the right natural cultures—we built them. Over many years, we’ve selectively bred an entire ecosystem of wild yeasts and beneficial bacteria—thirteen unique strains that exist nowhere else. Yes, one was evolved from a sourdough starter - but that doesn't mean our pizza is sourdough, it's that and so much more! Our cultures don’t just coexist; they evolve together—adapting, mutating, and making our dough better with every single batch.
And here’s the kicker: our dough isn’t just fermented—it’s powerful. We use an ultra-high-protein flour blend that most people would call madness. No tricks or protein powders, just wheat grown in locations with extreme weather conditions giving it a rigid protein structure. We're always trying to push the limits of what natural dough can be. While most places rely on added fats and sugars for structure and flavour, we let nature do the work.
Our cultures during long fermentation break down heavy starches, unlocking natural sweetness and creating a lighter texture. But it doesn’t stop there. This slow, natural process makes our dough easier to digest, lower in simple carbs, and packed with gut-friendly compounds that support overall health. Fewer bloating starches, no unnecessary additives—just pure, natural fermentation that leaves you feeling good, not sluggish.
At cold temperatures, fermentation works slowly, unlocking layers of complexity you simply can’t get any other way.
Why Do We Do It?
Because nothing else even comes close.
Four-day fermentation isn’t easy. It takes space, time, and the kind of obsession that most kitchens just don’t have. But for us? It’s the only way.
So no, we can’t give you the recipe. Because it’s not just a recipe—it’s a living, breathing masterpiece, constantly evolving and shaped by time.
And that’s why nothing else tastes—or feels—like this.
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Other Ways We're Different
At @homepizza, we’re not just obsessed with dough (though, let’s be honest, we totally are). We take that same relentless passion and apply it to every ingredient we use. No shortcuts, no compromises—just bold flavours, cutting-edge techniques, and a mission to prove that pizza can be indulgent and good for you.
Here’s what sets us apart:
The Finest Sauce Money Can Buy
Most places treat tomato sauce as an afterthought. We don’t. We use Mutti—one of the finest tomato products in the world, so premium that most restaurants wouldn’t even consider it. Why? Because nothing beats its pure, vibrant flavour. No artificial thickeners, no funky preservatives—just perfectly ripe, sun-grown tomatoes coupled with a secret blend of natural herbs that form the foundation that is our pizza sauce.
Nitrate-Free Pepperoni—Because You Deserve Better
We've redefined pepperoni. Our version is salt-cured, completely nitrate-free—because we believe indulgence shouldn’t come at the expense of your health. Traditional cured meats are loaded with nitrates, which have been linked to long-term health risks. You get the same bold, rich flavour—without the unnecessary additives.
Chicken Like You’ve Never Tasted Before
Forget dry, stringy chicken or processed cubes. Ours goes through a 14-hour sous vide process in a secret marinade, using only the finest premium breast meat. The result? Melt-in-your-mouth tenderness with flavour locked deep into every bite. It’s the kind of chicken you’d expect in a high-end restaurant, not on a pizza.
Slow-Cooked Meats, Maximum Flavour
We don’t just cook lamb and beef—we transform them. Using premium lean beef topside and fresh, whole New-Zealand lamb legs. Both meats are slow-cooked for 14 hours, breaking down tough fibres into something so tender it practically melts. But here’s where it gets even better: instead of wasting the rich, natural broth created during cooking, we utilise it into a flavourful sauce that keeps the meat juicy and exploding with umami. Every bite is as good as the first.
Fresh, Hand-Cut Veg—Because It Matters
No sad, pre-packaged toppings here. Every vegetable is hand-cut and roasted in-house, locking in natural sweetness and depth of flavour. It’s a small detail, but one that makes a huge difference.
A Culinary Experience Like No Other
We approach pizza with the same precision and creativity you’d expect from a Michelin-starred kitchen—except we’re also obsessed with making it healthier, more digestible, and better for you. From advanced cooking techniques to premium, carefully sourced ingredients, every step of our process is about pushing the limits of what pizza can be.
It’s not just pizza—it’s a labour of love, science, and artistry. And just the right amount of madness.