Hotel Santika Premiere Gubeng in Surabaya brings a new take on Italian cuisine by introducing pizza sourdough to its restaurant menu. This innovation offers a healthier option for guests seeking flavorsome food with natural fermentation benefits at the heart of the dish.
The pizza sourdough at this hotel relies on a starter made from naturally fermented yeast rather than commercial instant yeast. The dough undergoes a fermentation process that lasts significantly longer, sometimes stretching over several days. This slow fermentation develops the dough’s unique flavor profile and distinct texture, resulting in a crust that is chewy on the inside and crispy outside.
Key Advantages of Sourdough Pizza
Many chefs and food experts recognize several benefits in using natural yeast and long fermentation for pizza dough:
- Unique Flavor: The pizza presents a savory taste with a subtle tanginess, courtesy of organic acids produced during fermentation.
- Improved Digestibility: Natural fermentation partially breaks down gluten and starches, making the pizza generally easier to digest than pizzas made with instant yeast.
- Texture Excellence: Sourdough contributes to a light, open crumb structure, making the base softer inside with a crunchy exterior.
- Health Considerations: Since no chemical yeast or additives are used, the process leans towards being a healthier choice.
The Head Pastry Chef at Hotel Santika Premiere Gubeng, Yogi Anggoro, confirms that making sourdough pizza is a labor-intensive process. Dough preparation often requires cold fermentation in the refrigerator overnight or even longer. Flour and water are mixed with the sourdough starter, allowing natural lactic acid bacteria and wild yeasts to work their magic and enhance both taste and nutritional quality.
Attention to Authentic Italian Tradition
Chef Yogi keeps the toppings simple and classic, respecting authentic Italian pizza recipes. Guests can enjoy pizzas like margherita, featuring neat, round shapes that harmonize the flavors of cheese and fresh tomatoes. Other traditional ingredients such as mushrooms, basil, and a dash of olive oil further elevate the experience. According to the chef, the use of sourdough not only impacts the taste but also helps create larger air pockets in the crust, giving the pizza a pleasing texture and appearance.
Why Choose Sourdough Pizza at Hotel Santika Premiere Gubeng?
- Made with naturally fermented starter for enhanced taste and health.
- Freshly baked with high-quality Italian-inspired toppings.
- Offers a softer and more chewy middle with a crispy crust.
- Promotes a healthier culinary lifestyle for guests and food enthusiasts alike.
The decision by Hotel Santika Premiere Gubeng to introduce sourdough pizzas aligns with current trends in artisanal and health-conscious dining. The offering enables guests to enjoy a dish that combines traditional Italian flair with the growing preference for natural, wholesome ingredients.
Guests are invited to try this healthy culinary innovation and experience firsthand how sourdough transforms an ordinary pizza into a memorable, flavorful treat. The hotel aims to deliver not just great taste, but also a new way to enjoy pizza that prioritizes wellness and authentic cooking techniques.
