ALBA

Birmensdorferstr. 431, 8055 Zürich Call us +41 (79) 745 5050 if you need assistance. About us ALBA 3.0 now open! ALBA 3.0 now open! ALBA 3.0 now open! ALBA 3.0 now open! Home Locations ALBA Wiedikon ALBA Triemli ALBA Stampfenbach Takeaway + Delivery Suppliers Workshops Sourdough Store About EN I DE book Order 0 Your Cart $0.00 : Remove Subtotal Pay with browser. Checkout No items found. Product is not available in this quantity. About ALBA Life in every bite. ALBA is the first sourdough pizzeria to arrive in Zurich, Switzerland. With an experimental mindset, a thoughtful approach, and an anything-goes spirit, we are a celebration of community, craftsmanship, and pizza. We are challenging how pizzerias operate by creating more sustainable food ecosystems: not just through our pizzas, but through all the other elements one enjoys at a pizza restaurant - cocktails, natural wines, starters, and desserts. We work exclusively with small-scale producers and never, ever cut corners when it comes to quality. We pay tribute to the simple things and live by three main values: No set rules, traceability, and innovation through craftsmanship. Come and see for yourself, and enjoy an unusually good slice of pizza. Related articles Part 1: Who are we? ALBA’s Philosophy & what makes a great sourdough pizza Part 2: Who are we? Meet our founders, Meagan & Simon About our pizzas Thin, crispy, charred, and folded. With a ​​detail-oriented approach, our artisanal, Neapolitan-style pizzas are baked in a 430-degree oven for 80-90 seconds to create the perfect smoky char. They all employ a secret weapon: Aulus, our 160-year-old sourdough starter that we nurse and feed daily. Our dough is a composition of five different flours; two local flours from the Altbachmühle in Aargau and three ancient grain varieties from Molino del Ponte in Sicily. Every dough and every kneed is different, as the natural yeasts and small bacteria all work their magic. Each rests for at least two full days, in ALBA’s special fermentation chamber. We make our own mozzarella from scratch, using milk originating from cows that graze in south italy. Our tomatoes are hand-picked in Sicily during the height of summer, using the siccagno method which produces the most exceptional, deeply sweet taste. We import the majority of our ingredients directly from our small-scale suppliers, cutting out the middleman, ensuring unparalleled taste and quality, and serving as the canvas for direct-from-farm cui