Spröd

The Spis take

Spröd is one of Aarhus' more serious pizza projects: cold-fermented sourdough rested 48 to 72 hours, baked in a wood-fired stone oven, topped with a Nordic-Italian mix and pizzas named after the owner's family (Sven, Anna, Børge) rather than the usual Italian roll-call. It has grown to several locations around the city and has been nominated among Aarhus' best pizzas, which the crust backs up. Prices sit around the going rate for the city's good pizzerias, and it's a dependable choice for a proper sourdough pie.