Joel Jeffery

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The Carlson Block is a wood fired pizzeria in Wilkeson, WA - a town with a population less than 500 people that resides under the shadow of Mt. Rainier.

They make everything in their restaurant from scratch, including cheese and meats. They specialise in developing a naturally leavened, wild yeast sourdough pizza crust.

This natural sourdough leaven allows them to achieve a 24-hour rise time. It’s this time which develops the unmistakable and complex flavour of a naturally leavened dough.

It is this process that sets them apart. Most doughs are made with commercial baking yeast, that allows for a quick and dependable rise, making same-day use available to the baker.

Additionally, their dough is made in small batches to ensure the highest quality and limit waste.

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