Sourdough Pizzas

Staff lunch at the bakery can be haphazard depending on the day and how much time there is so I increased the batches of pizza and focaccia dough so there is at least staff pizza if nothing else. It serves two purposes, one is to feed hungry and hard working staff and the other to allow experimentation with toppings and techniques without the pressure of it being presented to the customers. We take a relaxed approach so whoever has some time or an idea to test takes care of the topping and