UPDATE: Jayne Dough Pizza is now exclusively offered at La Marea Cafe & Pizzeria at 311 Capitola Ave!

The idea and philosophy behind Jayne Dough had been casually developing for over a decade. A 2010 chance (and magical) encounter with long lost relatives who owned a bakery in a sleepy hillside village in Tuscany sparked my interest in slow food—food made lovingly by hand with the finest of local ingredients. At a time when fine dining and culinary showmanship were peaking, I always gravitated to more rustic and simple foods.

Fast forward through countless dinner parties, cooking projects and a 5 year stint running a restaurant in downtown SF, and I found myself like so many others during quarantine….nurturing a sourdough starter like a precious pet.

The Detroit style pan pizza had always intrigued me, yet it was far underrepresented out West, overshadowed by the beloved Neapolitan pie. I found that just like any other coveted pizza style (ie: the aforementioned Neapolitan), the devil is in the details.

What seems like a million pies later, I knew I had something I wanted to share with the world. Jayne Dough pizza is a slow fermented, sourdough pie showcasing local farmstead cheeses, organic Central Coast produce and painstaking attention to detail. Toppings run the gamut, borrowing inspiration from Detroit’s OG pizzerias in addition to Italy, Mexico, Greece, Jerusalem, local farmer’s markets and so many nostalgic flavor combos I’ve stored in my memory.