In the vibrant heart of Provenza, Medellín, a pizza is born that defies all expectations: the creamy vegan pizza at Cala Roca. It’s not just an alternative; it’s a sensory experience that redefines the pleasure of pizza without animal products. Get ready for a world where dough, “cheese,” and fire come together to create something that simply tastes like magic.
1. The foundation of perfection: Cold-fermented dough (72 Hours)
Every great pizza needs a solid foundation. At Cala Roca, the process begins days before, using a controlled cold fermentation technique that lasts from 24 to 72 hours.
Why is this slow process crucial?
- Complex flavor: It develops slightly acidic and milky notes, reminiscent of artisan bread, which give it a unique flavor depth.
- Unmatched texture: The dough is incredibly light and airy inside (with perfect air pockets) and achieves a thin, golden crispiness outside.
- Seal of authenticity: It earns the characteristic “leoparding” (the dark spots) that certifies a perfect bake.
The dough isn’t just a base; it’s the soul of the pizza, with extraordinary depth.
2. The Creamy secret: Cashew and tapioca “cheese”
The holy grail of vegan pizza is replicating the irresistible stretch and creaminess of melted cheese. Cala Roca found the alchemical formula: a secret blend based on raw cashews and tapioca.
The science behind the stretch:
- Cashews (Anacardo): Provide the fatty, neutral-flavored base perfect for emulsification.
- Tapioca: This is the scientific key. When exposed to the oven’s intense heat, its starches gelatinize, creating an elastic, bubbly texture that extraordinarily mimics mozzarella.
This artisanal “cheese” not only stretches perfectly but browns slightly, adding an extra layer of toasted flavor that elevates the pizza to another level.
3. The kiss of fire: Stone oven at 400∘C
The best dough and the most innovative “cheese” need the perfect stage: Cala Roca’s stone oven, a titan that reaches temperatures above 400 ∘C (750 ∘F).
The radiant heat from the stone and the direct fire create an ultra-fast bake (in just 90 seconds) that is fundamental:
- Flavor sealing: The extreme temperature instantly seals the surface, creating the crispy crust while retaining internal moisture.
- Vegan thermal shock: The thermal shock activates the magic of the cashew and tapioca cheese, making it stretch, bubble, and brown to perfection.
- Authentic flavor: The wood-fired oven imparts that smoky flavor, the kiss of fire that defines a true artisan pizza.
An experience that transcends being plant-based
The most remarkable thing about this pizza is not that it’s “good for being vegan.” It is, quite simply, an exceptional pizza, period. It’s a celebration of technique, patience, and creativity that attracts all types of diners: vegans, the curious, and even the most skeptical carnivores.
Every bite is a journey: the initial crunch of the fermented dough, the acidity of the homemade tomato sauce, and the glorious creaminess of the cashew cheese that stretches to the very last bite. It’s proof that cutting-edge gastronomy can be inclusive, sustainable, and profoundly delicious.
Ready to taste the magic?
This pizza is a statement: culinary innovation in Medellín is alive and accessible to everyone in Provenza.
Don’t let the craving cool down!
Discover the creamiest vegan pizza in Medellín. Slow-fermented dough, stretchy cashew and tapioca cheese, baked in a stone oven. A magical experience at Cala Roca, Provenza.
