The 48-Hour Fermentation Ritual
Why our sourdough starter is the quiet engine behind every crisp, airy Milano crust.
Great crust starts long before the oven. At Milano, dough gets time to develop structure, flavor, and the delicate chew that makes thin crust satisfying.
The Alchemy of Sourdough
Slow fermentation lets flour, water, yeast, and salt become more than a recipe. The result is color, aroma, and a crisp finish that still feels tender at the center.
That patience is why every square cut carries the same promise: bold toppings, a sturdy base, and a final bite worth remembering.