Mother Dough

Founder

Italian Entrepreneur and Pastry Chef Elisa Rizzi. Elisa is a creative and passionate Pastry Chef with a 10-year experience. Former as Pastry Chef in NYC at Four Season NY, Gotham Restaurant with previous experiences in Italy with World Championship Pastry Master Mr. Iginio Massari.

Company

Mother Dough introduces a brand new way of making pizza by revolutionizing a dish too often frowned upon into an extraordinary one. We have taken pizza to the next level by using high quality products while obtaining a nutritional boost.

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 nutritious properties are fully preserved and their natural rich flavors are maintained.

Our Commitments

  • We have selected the best Italian whole wheat flour especially for you: organic, healthy, rich in nutrients, free from chemicals, herbicides, processes which alter what Mother Nature produced. 
  • We have selected the best products to garnish every single slice of our pizza. 
  • We keep up on our research and development activities by investing our time and profits in improving our products.
  • The product is for ourselves. We eat our own product, and we invented it because we want to eat healthily and feel light and guilt-free.
  • We are pizza artisans who are constantly exploring ingredients and the ever changing food culture in order to offer you a unique, healthy and nutritious product, which is suitable for everyone.