ALBA Sourdough Pizza

ALBA Sourdough Pizza in Zurich redefines the artisanal pie through a rigorous scientific and historical lens. The foundation is a 160-year-old sourdough starter named Aulus, fed daily with Tumminia ancient grain flour to produce a dough that is exceptionally light and digestible. After a 48-hour cold fermentation, the pizzas are blasted at 410 degrees for ninety seconds, resulting in a bulging, dark-grained crust with a complex, tangy aroma and a distinctively crunchy texture. Innovation leads the toppings; the 'Eat Your Greens' variation features a vibrant mix of dill and lemon zest over raw-milk mozzarella made in-house. Technical precision extends to the starters, such as the hand-cut beef tartare enriched with nut butter mayo and cured egg yolk. The menu eschews traditional yeast in favor of wild fermentation, creating a flavor profile that is both ancient and modern. Each pizza is a balanced composition of acidity, richness, and a clean, airy finish.