Mother Dough Pizza
Our dough is really special! It goes through a 48-hour natural leavening process which makes our pizza crunchy outside, soft inside, lighter and really easily digestible. In order to achieve this, our founder Elisa Rizzi mixes wholewheat flour with a unique selection of 100% organic imported Italian grains. We ensure nutrition properties are fully preserved and their natural rich flavors are manteined.
We made a reservation and when we got there the place was closed. I guess they went on vacation and forgot to tell you guys at Open Table. I guess you guys should change the mandatory ratings since we never got in to eat...or to monitor the noise levels.
ps...kinda frustrating since I was looking forward to trying their gluten free dough