Souldough Pizza

Souldough, which won over many critics during its long stay in Aldeia da Praia, Colares, Sintra, moved to Legasea in Cascais in March and brought everything with it, including its impressive wood-fired oven. The starters include bruschetta, such as the blue buffalo cream cheese, caramelised onion and balsamic reduction and arancini, fried rice balls filled with risotto. The Neapolitan pizza dough is fermented slowly to aid digestion. “Fermentation takes from 48 to 72 hours. The cheeses, flour and tomato sauce come from Italy, but the vegetables are local. Ultimately, we try to respect seasonal ingredients,” says the pizzaiolo. The La Dolce Vita, with tomato sauce, grana padano, stracciatella cheese, pesto and basil is one of the options.