Rue Sour Street pizza food truck now a restaurant in view of the ocean

deleciousfood | March 20, 2025 | Street Food | No Comments

The Nathan Ingram pizza company, Sour Street Pizza, is all about the dough.

The corporate idea started with a sourdough starter – a mixture of flour and water used to read bread. Ingram still feeds the same starter of Levain twice a day in his pizza restaurant which opened its doors in the view of the East Ocean in Norfolk in January.

At the start of the COVVI-19 pandemic, Ingram worked at home in information technologies. While he was at home, he started experimenting with bread he made from a leaved starter.

Then he tried the pizza dough on his large green egg grill and perfected his sourdough skills while watching YouTube videos and by trial and error. The positive response of his friends and neighbors inspired him to transform his pizza hobby into a profession. He left his job in 2020 and bought a pizza oven with a wood fire.

“I loved my job until I got stuck at home all day,” said Ingram. “I had to leave my job for my mental health.”

For four years, Ingram parked his catering truck in breweries, neighborhoods and weddings. Cova Brewing in Ocean View was one of its main locations. Ingram said that the 14 to 16 hours of preparation and work on the catering truck have become tedious.

“It was very fun, but I couldn’t make another summer,” he said. “I really wanted to develop my business and have an attachment base with a location of brick and mortar.”

Ingram said that he had specifically sought a location in East Beach because he had grown up at five minutes.

Nathan Ingram opened Sour Street Pizza’s Brick and Mortar Restaurant in the Norfolk’s East Ocean View district. (Lee belote / freelance)

Pizza Sour Street is a question of quality, he said. The restaurant get the best ingredients such as organic American flour, authentic tomatoes from San Marzano, Grande cheese from Wisconsin, Biological Basil and Pepperoni of Cup and Premium Ezzo load.

The dough is 100% naturally raised and takes two full days to ferment. Ingram said that two -day fermentation ensures perfect texture and flavor each time.

“The fermentation of the leaven creates not only a light and airy paste, but it offers nutritional advantages because it breaks down gluten, which makes it easier to digest,” said Ingram. “It also improves the availability of nutrients such as B vitamins and minerals, while offering a good dose of probiotics.”

The successful pizza of Sour Street is the pepperoni, and the menu offers varieties such as the Roquette Prosciutto, White Pie, Margherita, Marinara and others. In addition, special flavors are shot in the menu, such as lemon pesto pie, which includes a white wine lemon cream sauce, mozzarella, lemon, homemade pesto, parmesan and grilled pine nuts.

The elegant decor of the restaurant intentionally corresponds to the Ingram pizza trailer with a black tiled wall, a long black bar and a pizza logo with a neon palm.

“I wouldn’t be there if it was not for Covid,” he said. “I found something that fascinates me and ran with it. I love the technique of the whole process, and it made me even more passionate about this company. ”

Lee belote, jlbelote@verizon.net