Ever wonder why some pizzas taste like "fast food", and others taste like "Italian? Ever wonder why some pizzas taste like "fast food", and others taste like "Italian? The secret is in the recipe's history. When you consider the typical options for takeout, you'll find that they are all made with lots of oil, commercial yeast and thick sauces with lots of sugar. A real Neapolitan pizza is a different kind of pizza that is made with the most basic of ingredients and a long tradition.

So, What Is the Difference Between Neapolitan Pizza and Other Pizzas?

In what way does this style differ from the pizza parlour around the corner? It's a matter of a few rules of the game – about ingredients and ways of cooking:

• The Flour and Water: Traditional dough is made from just highly refined flour, water, salt and yeast: Flour and Water. It's free from added sugar and vegetable oil.
• Intense Heat: Pizzas are cooked at a high temperature in a wood-fired oven (more than 450 degrees Celsius). The pie doesn't need to be baked for more than 90 seconds.
• San Marzano Tomatoes: The sauce is prepared with crushed tomatoes produced in the volcanic soil of the Mount Vesuvius region, which has a special bright taste.
• The Fresh Cheese: Bakers make fresh fior di latte or buffalo mozzarella, rather than processed, pre-shredded blocks.

This fast bake results in a light, blistered and foldable crust, unlike the heavy, crisp crust of a commercial pizza.

Why Is Sourdough Pizza So Popular in London?

What is driving the shift in preference of foodies from fast food chains to the capital? Londoners are looking for authentic taste and improved quality of ingredients. Much of this change is the rise in the popularity of sourdough pizza that Londoners can savour on a casual night out. In our own kitchens in this city, we have taken a slower way with food.

The dough is fermented naturally, over a slow period of time, by replacing commercial yeast with a live culture. This separation will make the last crust easier to digest. The tangy flavour and soft dough are what people enjoy about sourdough pizza in London, and can only be achieved by a slow rise.

Where Can You Find Authentic Neapolitan Pizza in London?

When you're strolling around Tower Bridge, St Katharine Docks or the peaceful streets of Wapping, then you don't need to venture far to find a fine meal.

Our cosy neighbourhood spot serves up the best pizza of all London has to offer, the Neapolitan style. We operate our restaurant as a friendly restaurant that locals come to enjoy the real food.

Our menu is available online, and you can see what we will be feeding you this week.

What Makes Motherdough’s Pizza Different From Regular Pizza?

How is it that we do things differently at Motherdough to be different? We combine the old with the new, old Italian traditions with our love for fermentation. Our sourdough dough is made with patience, 72 hours in our kitchen. Our journey and philosophy are described in our About page. The long rest allows the crust to be light and airy and packs an incredible amount of flavour.

All pizzas are handcrafted and served with fresh ingredients that are sourced directly from Italy. We take our time to bake, and we believe in this concept, which we'll be talking about in our feature on a living dough with soul. From here on the outskirts or just visiting the historic docks, we welcome you to taste authentic Italian cuisine. Ready for a table? Please make a reservation with us tonight.

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