Healthier Pizza

Local Honey

So what makes us different?  Local Kauai honey! We use honey from Kauai Island Honey in our dough rather than processed, refined sugar used by most other pizzerias. Its more expensive, but it tastes better, provides health benefits, and supports another great, local business. We believe supporting these sorts of businesses will help lead to sustainable local farming and agriculture. We hope you agree.


The honey in our dough helps create an amazing, pillowy crust, but it also provides health benefits! High quality honey contains important antioxidants, which have been linked to reduced risk of heart attacks, strokes, and some types of cancer. Honey also may lower “bad” LDL cholesterol, triglycerides, and inflammation while raising “good” HDL cholesterol. Studies in humans also have shown modest reductions in blood pressure from consuming honey.


https://www.healthline.com/nutrition/10-benefits-of-honey#section7


https://www.womenshealthmag.com/food/a21286636/is-honey-good-for-you/

Slow Fermentation

We choose slow-fermented dough, unlike most pizzerias and commercially-prepared breads. Many people with gluten intolerance find they can eat slow-fermented dough because the process breaks down more gluten and renders it virtually harmless. In scientific terms, it allows water molecules into gluten strands, reducing and de-intensifying the gluten content of wheat. A long fermentation also allows our bodies to more easily absorb nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins.


In 2011, a small study conducted in Italy tried giving volunteers with celiac disease a small amount of specially prepared, slow fermented bread for 60 days. The subjects in the study seemed to react well to the bread—they had no complaints and no biological change—and the study authors concluded it was not toxic to the volunteers.

*While slow-fermentated dough is easier to digest and almost certainly a healthier choice, we still recommend our gluten free or cauliflower crust for our friends with Celiacs.


https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits


https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-disease


https://www.modernbaker.com/long-fermented-sourdough-bread-actively-good/


https://www.ncbi.nlm.nih.gov/pubmed/20951830