The Art of Pizza: What Makes Slice House Different
At Slice House, pizza isn’t just food—it’s a craft, a tradition, and a passion. We believe that truly great pizza starts with patience, precision, and the finest ingredients. From our seven-year-and-aging sourdough starter to our selection of premium cheeses, every slice we serve is a testament to our commitment to the art of pizza-making. Here’s what sets Slice House apart and how we’re redefining the pizza experience.
The Heart of Our Pizza: A 7-Year-and-Aging Sourdough Starter
Every great pizza starts with a great crust, and at Slice House, our crust is legendary. The secret? A sourdough starter that’s seven years old and aging. This isn’t just any dough starter—it’s a living, breathing culture that we’ve nurtured and trained over the years to achieve unparalleled flavor and texture.
The Story Behind Our Starter
Our sourdough starter is made from fresh yeast that has been cultivated and cared for meticulously for seven years and counting. It’s alive, complex, and one-of-a-kind, evolving with each year that passes. This long-term fermentation process allows wild yeast and beneficial bacteria to flourish, creating a dough that’s rich in flavor, slightly tangy, and beautifully airy.
But it’s not just about taste. Our sourdough starter is a nod to tradition, a symbol of patience and care. It’s a craft that’s been passed down through generations, and at Slice House, we honor that heritage by letting our dough develop naturally, without rushing the process.
Why Sourdough?
Using a sourdough starter isn’t just about flavor (although it does create an unforgettable taste). It’s also about texture, tradition, and health. Our sourdough is naturally leavened, meaning it ferments using wild yeast and lactic acid bacteria. This slow, natural fermentation breaks down gluten and phytic acid, making our pizza easier to digest and giving it a delightful chew without the heaviness.
The flavor is unlike any other—slightly tangy with a depth that only comes from time. It’s a flavor that tells a story, a flavor that can’t be replicated with commercial yeast.
The Magic of Cold Proofing
Once our dough is prepared with our aging starter, we cold proof it for 24-48 hours. Cold proofing is an essential part of our process and is key to developing the perfect texture and flavor.
By allowing the dough to rest in a cold environment, we slow down the fermentation process. This patience results in a dough that’s not only more flavorful but also has an unparalleled texture—light, airy, and slightly chewy with a perfect crisp on the crust.
The cold proofing process also enhances browning and blistering when the dough meets the high heat of our pizza ovens. The result? A beautifully blistered crust that’s crispy on the outside and soft on the inside. It’s this meticulous attention to detail that makes every bite of Slice House pizza an unforgettable experience.
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