here's a slice of fermented facts

The enhanced flavor profile of sourdough pizza crust offers a tangy, complex taste due to its natural fermentation process. The longer fermentation gives the crust a deeper, more developed flavor, making each bite more satisfying. This unique crust pairs perfectly with a wide range of gourmet ingredients, complementing their flavors without overpowering them 

The well-balanced texture, resulting from natural fermentation and longer proofing time, creates a dough that’s more elastic, resulting in a chewy, airy, and tender interior, while the exterior becomes crispier and delightfully crunchy when baked

Easier on the Stomach, the longer fermentation and natural leavening process of sourdough break down some of the gluten and phytic acid, making it easier to digest than doughs made with rapidly acting commercial yeast. This could make it a better option for people with mild gluten sensitivities, although it's still not gluten-free

The craftsmanship of sourdough pizza dough requires more time and care, appealing to those who appreciate the artisanal process. Cultivating a sourdough starter and creating dough from scratch is satisfying, and the sourdough crust elevates the pizza to a gourmet level, adding distinct character and creativity that sets it apart

Healthier option, the slow fermentation process of sourdough can lead to a reduction in the glycemic index of the crust, making it a slightly better option for those concerned about blood sugar levels. It can also increase the availability of nutrients such as B vitamins and minerals like magnesium

While we also love traditional pizza dough, we want to offer the option of sourdough pizza to showcase its unique characteristics, potential health benefits and added advantages. It’s absolutely a great choice for those looking to elevate their pizza game with something a bit more sophisticated, flavorful, and artisanal, all while enjoying a different, yet equally delicious, pizza experience.