The phrase denotes a specific offering from a pizzeria, characterized by a selection of pizzas crafted using a particular type of dough. This dough is made with a natural leavening agent, often a sourdough starter, influencing the crust’s texture and flavor. For example, a restaurant’s printed or digital list of available pizza options, specifying pizzas made with slow-fermented dough, constitutes this.
The significance lies in the enhanced digestibility and unique taste profiles afforded by the fermentation process. Longer fermentation periods contribute to a lighter crust and a more complex, nuanced flavor compared to pizzas made with commercially produced yeast and rapid fermentation methods. Historically, this approach reflects a return to traditional baking practices, emphasizing quality ingredients and patient crafting.
