“the mother” this is our starter. We feed her daily. She produces the flavor, texture & leaven for our pizza. We do not use any commercial yeast, our pizza dough gets all of its lift from her. She allows our pizza dough to be more digestible and actually good for you. The fermentation that takes place produces lactic acid bacteria and enzymes which aid in helping the body break down food; similar to the health benefits of kimchi, sauerkraut, kombucha. The combination of the naturally leavened process & organic/non-gmo flour creates the unique texture & flavor. Additionally, we do not use any industrial mixers, all is done by hand. It’s about a 3 hour process for our bulk dough: mixing, kneading, folding, etc. If you have any questions please feel free to give us a call.

T-Shirts Available for purchase in shop.

@stocktonrags & @goldtoothgraphics

farmer/producer spotlight: @double8dairy

Andrew Zlot & his crew, based in Pt Reyes Station, produce some to fate highest questions artisan dairy around; from Buffalo & Jersey cows. Their hands-on, small farmstead approach is on display, in well known restaurants around the Bay Area. After visiting the dairy earlier this year, we’ve been fortunate enough to partner with Double 8, serving their beautiful product in our small Lodi shop.

You can also find the following Double 8 products at Guantonios:

• Fresh Mozzarella

• Soft Serve/Ice Cream Base

• Farmstead Basket Ricotta (featured on the Fino pie and Nick’s Way Pepperoni)

(*Special thanks to our guy Loren @stemplecreek for the intro)