The Story Of Dough Head
Dough Head Sourdough Pizza was founded by husband-and-wife team Luke and Eva. It was born during lockdown – out of necessity, curiosity, and a deep love for food.
For me, Luke, it started with a health diagnosis. After being diagnosed with Type 1 diabetes, I had to take a hard look at what I was eating and how it affected my body. Bread had always been one of my greatest loves, but it didn’t always love me back. I started searching for better ways to enjoy the food I grew up with, without the heavy blood sugar spikes.
That’s when I found sourdough…
I began growing my own sourdough starter at home and baking bread from scratch, learning how time, fermentation, and simple ingredients could completely change how food made me feel. Sourdough wasn’t just better for my body – it tasted better too.
At the same time, I was reconnecting with a passion that had always been there. As a kid, I loved cooking tomato-based pasta dishes for my parents, learning flavour, balance, and patience in the kitchen. As an adult, that love grew into hosting dinner parties for friends – often more than ten people around the table. Cooking for a crowd, sharing food, and watching people genuinely enjoy what I’d made gave me an incredible buzz. That feeling stuck.
Lockdown gave us the time to bring it all together.
Dough Head became a family-run business, built by husband and wife, side by side. What started in our home kitchen – feeding friends, family, and anyone willing to pull up a chair – slowly grew into something bigger. We poured our time, energy, and love into perfecting sourdough pizza made the right way.
Bread. Fire. Tomatoes. Family.
Dough Head was never just about pizza. It’s about bringing people together, slowing things down, and doing food properly. Every pizza we make carries the same care, passion, and excitement that started at those crowded dinner tables.
Why Sourdough?
Sourdough isn’t a trend for us – it’s where Dough Head began.
Most manufactured breads are made quickly using commercial yeast, shortcuts, and added ingredients to speed up the process. There’s little time for natural fermentation, which means starches and sugars aren’t properly broken down before baking. The result is bread that can spike blood sugar, feel harder to digest, and lack real depth of flavour.
Sourdough does the opposite…
Through long, slow fermentation, sourdough naturally breaks down starches and sugars ahead of time, helping make the dough easier to digest and gentler on the body. That same process supports better nutrient absorption and creates bread that feels lighter – without relying on additives or processing tricks.
Time replaces shortcuts.
The flavour benefits are just as important: deeper taste, a lighter texture, and a crisp, airy crust that only comes from patience. Fewer ingredients. More care. Better food.
Sourdough allowed us to keep bread on the table – and turn it into something we could truly enjoy again.
That’s why every Dough Head pizza starts with a living starter we’ve grown ourselves and dough that’s given the time it deserves.
