why we’re lucky
Lucky Dough Pizza specializes in crafting naturally leavened (sourdough), Napoletana-style pizzas baked in wood-fired brick ovens that celebrate creativity and flavor with an approachable yet elevated dining experience.
We welcome all ages and all pizza lovers. Our inclusive approach caters to health-conscious individuals and pizza enthusiasts alike. We love our Pensacola community.
We meticulously prepare each pizza with fresh, all-natural ingredients—Seed Oil Scout Approved and 100% seed oil free—that will leave you feeling joyful, inspired, and satisfied without any food guilt.
Why are we passionate about Lucky Dough Pizza? Because we want to celebrate a health-conscious lifestyle, spark joy, and inspire others to embrace the possibilities of pizza!
Lucky Dough Pizza is named after my daughter, Laxmi. “Lucky” is the nickname given to her by her grandparents and aunts.
The elegant logo icon is an amalgam of a lotus flower and a basil leaf. The lotus flower signifies purity, spiritual growth, and the ability to rise above of the material world. In Italy, the basil leaf is a symbol of love and who doesn’t love Pizza!?
behind the design
so, what’s the difference?
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The year was 2005 and I weighed 300 lbs. The passing of my maternal grandmother ignited the spark of my weight loss journey and the desire to live a better life.
I was nineteen years old. I didn't understand nutrition labels or ingredient lists. Over time, I educated myself by reading health magazines, asking questions at the gym, and Googling everything.
I lost 120 lbs. in one year and have kept it off for over 20 years. No fads. No gimmicks. No shortcuts. I simply changed my lifestyle permanently.
When I couldn't find pizza made the right way — with true naturally leavened sourdough, buffalo mozzarella, organic produce, and zero seed oils — I created Lucky Dough Pizza.
This is pizza you can feel good about eating. Because I do. Every day.
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Over the years, I primarily ate at home and prepared foods from home for on-the-go. When I dine out, I typically feel discomfort, unhappy and consequently rewarded with a crash at the end due to overly processed, low-quality foods. This is how and why Lucky Dough Pizza came to life – to offer meaningful, joyful, and elevated foods using high-quality, natural ingredients.
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No acidity. No crash. No bloat.
Pure and simple, our dough is easy to digest because of our meticulous fermentation process.
According to Maurizio Leo, a James Beard Award-winning author, and baker:
"Sourdough pizza is made with naturally fermented dough using a sourdough starter. Instead of using commercial or instant yeast to leaven and flavor the dough, the suitable (and beneficial) bacteria and wild yeasts in a sourdough starter are responsible for creating flavor and making the sourdough pizza dough rise.
A sourdough starter, at a high level, is a mixture of flour and water that hosts a stable blend of beneficial bacteria and wild yeasts. This mixture is continually maintained with regular refreshments (or feedings) and is used to leaven and flavor new pizza dough. The starter is the cornerstone of successful sourdough baking and learning how to care for and use one is the key to pizza with the best flavor, texture, and keeping qualities."
We only use All-Natural, Non-GMO flours - NEVER bleached or bromated - and free of preservatives, chemicals and conditioners.
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Imported Italian San Marzano Peeled Tomatoes are worked through a food mill with a fine screen resulting in a sweet, creamy sauce by removing the skin and seeds. The tomatoes are never heated to retain their rich, sweet flavor - only pure fine Sicilian sea salt is added.
