The Secret to Authentic Neapolitan Pizza – How ‘O ver Uses Pure Seawater in the Dough

Tucked between the bustle of Borough Market and London Bridge, ‘O ver is an Italian restaurant that does something few pizzerias dare to try. We make our dough with pure, filtered sea water. It might sound unusual, but it’s rooted in Italian tradition and backed by purpose: less sodium, more natural minerals, and a cleaner, lighter crust. 

This is Neapolitan pizza, with a difference you can taste.

What Makes ‘O ver’s Pizza Different?

• The only restaurant in London making pizza with pure sea water dough

• 40% less sodium than traditional dough

• Rich in natural minerals like magnesium and calcium

• Lighter crust with clean flavour and tender texture

• Perfect for pizza lovers and food explorers near London Bridge

What Is True Neapolitan Pizza?

Authentic Neapolitan pizza is known for its soft, thin base and blistered crust, typically baked in a wood-fired oven at high heat. It uses just a handful of quality ingredients: 00 flour, fresh tomato, mozzarella, basil, and olive oil.

Recognised by the Associazione Verace Pizza Napoletana (AVPN), this style of pizza is appreciated around the world for its simplicity and balance. It’s one of the simplest yet most celebrated Italian dishes, loved for its balance of flavour and technique.

Why ‘O ver Does It Differently

We follow the Neapolitan tradition carefully, but also look for ways to improve on what already works well. Instead of using standard tap water and salt, our kitchen relies on purified sea water to give the dough a natural salinity and added mineral content. It’s a small change that brings noticeable results.

Why Use Pure Seawater in Pizza Dough?

Using seawater offers several benefits. It contains natural minerals such as magnesium and calcium, which contribute to a cleaner taste and better texture. It also reduces the need for added salt, cutting sodium content by around 40%. The end result is a crust that feels light but holds its shape, making each slice easier to enjoy.

How It’s Made: Sea Water Dough Step-by-Step

Our dough preparation process begins with purified Mediterranean sea water. We mix it with fine 00 flour, natural yeast, and olive oil. After allowing the dough to ferment for more than 24 hours, we hand-shape each base before baking it in a wood-fired oven at temperatures above 450°C. This method brings out the full flavour of the dough while keeping the crust tender.

Where to Try Pure Sea Water Pizza in London

‘O ver Borough is currently the only place in London where you can experience this kind of pizza dough. Located near London Bridge, our restaurant is open for lunch and dinner. The space is warm and welcoming, and the pizza is made by chefs who treat every step of the process with love and attention.

Tradition Meets Innovation: Try It For Yourself at ‘O Ver Borough

At ‘O ver, we’ve always believed that great pizza starts with great dough. Ours just happens to be made with sea water. We don’t do this for the novelty, but for the way it tastes and feels. The dough has a lighter touch, but the flavour stays true to Neapolitan roots.

If you’re curious about authentic Italian pizza in London and want to try something new, our doors are open. Book your table at ‘O ver Borough and experience it for yourself.