White Sonora Pizza Flour
One of the oldest wheats in North America — soft, slightly sweet, with a tender crumb structure that crisps at the edges and stays chewy in the center.
24–48 Hour Ferment
Naturally leavened with a live sourdough starter. Real fermentation — not commercial yeast, not vinegar.
Redmond Real Salt
Harvested from an ancient sea bed in Utah. Trace minerals intact. No iodine, no anti-caking agents.
The crust makes or breaks a pizza. These start with White Sonora heritage flour — soft, slightly sweet, one of the oldest wheat varieties in North America — naturally leavened with a live starter and slow-fermented before baking. By the time it reaches you, the fermentation has already done its work: flavor built into the dough, a structure that crisps at the edges and stays chewy at the center, and a foundation that holds up to toppings without going soggy.
Each package includes two 10–12" round crusts. Add your toppings and bake. That's it.
No artificial flavors, no preservatives, no shortcuts to simulate the sourdough tang you'd get from real fermentation. Just flour, water, Redmond Real Salt, and time.
Best Used For
- Classic pizza with sauce, mozzarella, and fresh basil
- White pizza with olive oil, ricotta, and roasted garlic
- Flatbread with seasonal toppings
- Personal pizzas for kids
- Quick weeknight dinner — toppings take minutes when the crust is already made