The phrase denotes a particular providing from a pizzeria, characterised by a choice of pizzas crafted utilizing a selected sort of dough. This dough is made with a pure leavening agent, usually a sourdough starter, influencing the crust’s texture and taste. For instance, a restaurant’s printed or digital checklist of obtainable pizza choices, specifying pizzas made with slow-fermented dough, constitutes this.
The importance lies within the enhanced digestibility and distinctive style profiles afforded by the fermentation course of. Longer fermentation intervals contribute to a lighter crust and a extra advanced, nuanced taste in comparison with pizzas made with commercially produced yeast and speedy fermentation strategies. Traditionally, this method displays a return to conventional baking practices, emphasizing high quality components and affected person crafting.
