In the world of artisan pizza, few choices ignite as much passion as selecting the dough. What for some is a simple gastronomic preference, for others is a fundamental dietary need. At Cala Roca, located in the heart of Provenza, Medellín, we’ve transformed this debate into a culinary celebration where there are no losers, only winners.
Texture: The Primary Battlefield
Texture is the decisive factor. At Cala Roca, we have elevated both doughs to gourmet standards.
The Magic of Traditional Dough (The Power of Gluten)
Traditional dough is the gold standard because of gluten, the protein that creates an elastic network and traps air.
| Process | Final Result |
| Slow Fermentation: 48-72 hours cold proofing. | Crispy Crust: Thin and structurally sound base. |
| Controlled Hydration: 65-70%. | Elastic, Airy Crumb: The characteristic chewiness that defines authentic pizza. |
| Manual Kneading: Perfect gluten development. | Satisfying Sound: The crunch that precedes the gourmet experience. |
The Gluten-Free Revolution (Texture Engineering)
Creating a gluten-free dough that rivals the traditional one is an engineering challenge. Our proprietary blend seeks to replicate structure without wheat:
- Key Ingredients: Rice flour (structure), almond flour (richness/moisture), and tapioca starch (elasticity).
- Unique Process: Requires higher hydration and delicate handling without traditional kneading.
- The Result: A base that is crispy on the outside with a tender, moist crumb inside. It’s less elastic, more like a thin gourmet cracker base, but equally satisfying.
Flavor: Where Personalities Meet
The choice of dough defines the pizza’s canvas.
| Aspect | Traditional Dough (Complexity) | Gluten-Free Dough (Clarity) |
| Flavor Origin | Slow fermentation and high-quality wheat. | Alternative flours (almond, rice, tapioca). |
| Dominant Notes | Subtle, robust acidic, toasted, and dairy notes. | Nutty, earthy notes, and natural sweetness (from almond/rice). |
| Role in Pizza | Complements toppings with a deep, foundational flavor. | An elegant, neutral canvas, allowing every single topping to shine. |
Technique and Health: Two Arts Under One Roof
Both doughs demand different technical mastery, and both offer unique health advantages:
The Technique (Dance vs. Science)
- Traditional: A dance between art and intuition. Our pizzaiolos focus on the exact kneading point and manual stretching to maximize gluten potential.
- Gluten-Free: Scientific precision. Requires exact measurements to the gram and strictly controlled temperatures, valuing engineering over intuition.
The Health Factor
- Traditional: Long fermentation pre-digests starches and develops natural probiotics, improving digestibility.
- Gluten-Free: Suitable for individuals with Celiac disease or gluten sensitivity, offering a base of diverse flours and, for many, lighter digestion.
The Final Verdict: A Draw in Excellence
At Cala Roca, we guarantee that regardless of the dough you choose, the experience will be exceptional.
Both options share our same ecosystem of excellence:
- Homemade tomato sauce aged for 48 hours.
- Specifically selected premium cheeses.
- Stone oven at for a perfect bake.
The voice of our guests confirms it: both purists and those who require the gluten-free option declare themselves winners.
Gluten-free or traditional pizza? The answer is simple: the one that best suits your preference, need, and mood of the moment.
Book your table now and celebrate flavor without limits in Provenza! The final verdict is yours.
