Quail Street

For the baker who’s curious about whole grains
𓇢 impeccably crafted baking kits
𓇢 thoughtfully sourced, minimally processed
𓇢 collective

Better pizza starts with better dough. Find us at: Liberty Heights Fresh Market, Loki Coffee, and Renourish Taproom.

04/14/2026

Curious about whole grains? Sign up for Grain Club at quailstreet.co

04/04/2026

Pssst…we’ve been playing around with something new.

With in her grains era, the next chapter of is going to look a little different.

We’re taking a break from frozen dough, but that’s because we’re bringing to market a line of dry mixes that make it easy for anyone to master whole grain baking at home.

Join our waitlist at quailstreet.co and be the first to know when grain club goes live.

We know so many of you loved the frozen dough, which is why we’ve tweaked the recipe to bring you something even better: a shelf stable mix that you can make in 10 minutes(!) and get results like this in your home oven.

Inspired by , this pizza is endlessly craveable and a great gateway to baking with whole grains, thanks to a generous portion of organic, high extraction wheat flour from our friends at

03/13/2026

Happy Women’s Pizza Month! Are you an aspiring woman pizza maker? Visit https://corto-olive.com/pizza-scholarship to apply for a scholarship to attend the Master Pizza Seminar at Pizza University in Baltimore, MD.

02/14/2026

Grain Club is coming soon

Get the recipe for this whole grain pizza plus the grains to make it at home in our first subscription box

Be the first to know when it launches by signing up for our newsletter at quailstreet.co

02/04/2026

Hearing from lots of you who are reviving starters or getting a new one up and running, so wanted to share two of my best tips:

1. Always use high quality flour. I use a blend of flours from which is organic and local. If you want the satisfaction of seeing your stater double in size, I recommend high protein flour like bread flour with a portion of whole wheat flour sifted in.

2. Feed at high ratios of water and flour, especially if you’re not feeding your starter everyday. If I’m pulling a starter from the fridge, I toss the whole container and just feed the tiny bit that’s left (maybe a table spoon) with 150 g water and 150 g of flour. That’s a ratio of like 1:30:30! Leave it at room temperature for as long as it takes (could be 24 hours), then feed again to build your leaven for your bread recipe.

Happy baking!

3.

01/15/2026

If you’re making pizza in a home oven you need a

My oven doesn’t actually go above 450 F and I was still able to get a bake like this with my steel.

A few tips:

Use an in-oven thermometer to understand the ambient temp of your oven (my oven will tell me it’s preheated to 450 when in fact it’s only up to 350)

Use an infrared thermometer to spot check the temp of your baking steel and aim for 500 F or higher.

Pre-heat your steel as close to the heat source as possible. For me, this is the bottom rack. Once the bottom was browned to my liking I moved this pizza to an upper rack to broil the top for a few minutes.

What other questions do you have about making pizza at home?

01/09/2026

Playing with 3 main dough variables this first go around that I will likely isolate as I get closer to what I want:

🌾 Flour blend (all )

🫧 Fermentation technique

☁️ Final proof and prep of dough (before baking with my !)

This is 100% sourdough by the way!

01/02/2026

2025✨ A year of steady learning and growth in the world of pizza dough. This business is so much more to me than a job.

As a transplant and an introvert, it’s given me community near and far, and the confidence to meet heroes I’ve looked up to for years. As a burnt out tech worker, it’s given me a chance to prove to myself that I can pave my own path by building something from nothing. As a citizen of Earth who feels disillusioned by much of what’s happening in the world, it’s given me a sense of purpose and ignited a sense of wonder that keeps grief and sadness at bay.

I created it, and yet it would be nothing without the countless people and fellow businesses who lift me up and join me in figuring things out ( being #1 in this department). I feel so grateful and proud.

I’m not sure where we’re headed in 2026, but I’m ready to find out.

12/06/2025

We’re thrilled that you can enjoy a pizza made with Quail Street pizza dough when you hit the slopes this ski season! Enjoy 😋

12/05/2025

No co-packers here! We hand-shape and hand-pack each and every pizza dough we make, in a process that spans several days ☁️ 💛

Find us at our local retail partners:

10/01/2025

Had a great time today at ’s chef food fair today chatting with all the vendors and learning about the food service space. Maybe we’ll see you on the other side next year! 😉

—amazing work on the art installations! 🤩🍦🔪

Address

Salt Lake City, UT
84115

Website

https://quailstreetsourdough.com/

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