Sourdough pizza is blowing up right now, but it’s not just an empty food trend. There is actually a good reason for pizza aficionados and cooks to return to this time-honoured way of preparing the dough.
The Fermentation Difference
Sourdough is the traditional method of bread baking, one that has been used for over a thousand years in every civilization on earth. It was developed by necessity and survival after thousands of years. Unlike commercial yeast-fermented pizza dough (modern money-saving practices we have grown accustomed to over decades) sourdough uses wild strains of beneficial bacteria [lactobacillus] along with its natural partner-in-crime: wild yeast.
Not all modern flour products are created equal these days. And this process occurs slowly and naturally, over 12 to 72 hours (if not even longer), yielding bread that is unlike anything that short-rise quick-rising dough can achieve. The result? It has almost an umami, tangy flavour that makes every bite better. For a Pizza Restaurant Dublin, contact forno500.ie
Easier on Your Stomach
The long ferment also helps to predigest the gluten, making it easier on our GI tract. Sourdough is actually much easier to digest for a lot of people, they can even consume five times the amount (as research suggests) than regular pizza and not feel lethargic or suffer digestion problems.
Superior Texture
Sourdough pizza bases have the best of both worlds: a wonderfully crisp outer crust, together with an airy but chewy interior. You know those bubbles and blisters that you see on artisan pizzas? This is how the sourdough fermentation works — they develop these pockets of flavour and texture.
Nutritional Benefits
Fermentation enhances the bioavailability of nutrients and makes certain minerals more absorbable in your body, such as iron and zinc. It even has a lower glycaemic index compared with regular pizza and will result in a mild rise of your blood sugar.