Sourdough Pizza Kuala Lumpur: Why Our Dough Takes 48 Hours | La Pané

Why Our Dough Takes 48 Hours

Good pizza doesn’t need to be rushed.

At La Pané, every sourdough pizza in Kuala Lumpur that leaves our kitchen begins long before you place your order. Our dough is made with our century-old sourdough starter and given approximately 48 hours to ferment before it meets the oven.

There are much faster ways to make pizza dough.

We simply don’t think they’re better.

Why Does Our Sourdough Pizza Dough Take 48 Hours?

Time changes dough.

During the 48-hour fermentation, the flour, water and sourdough culture slowly develop flavour and structure. By the time the dough reaches the oven, it has become something noticeably different from the dough we started with.

What we’re looking for is contrast.

A crust with a little char on the outside.

A centre that remains soft, airy and chewy.

And enough flavour in the dough that the crust isn’t merely something left behind after you’ve eaten the toppings.

For us, the dough should be part of the reason you remember the pizza.

It Starts With a Century-Old Sourdough Culture

At the heart of our pizzas is a sourdough starter whose lineage stretches back approximately 100 years.

That doesn’t mean the same piece of dough has been sitting in a jar for a century.

A sourdough starter is a living culture that is continuously fed and maintained, with a lineage that can be passed from baker to baker over generations.

Ours eventually found its way into the La Pané kitchen.

Today, we feed it, look after it and use it as the starting point for every batch of pizza dough.

There is something we like about that.

In a world increasingly designed around making everything faster, one of the most important ingredients in our kitchen simply refuses to be hurried.

Why 48-Hour Fermentation Matters

Long fermentation isn’t there so that we can put “48 hours” on a menu.

We do it because of what happens at the end.

The dough develops slowly. Its flavour becomes more complex. Its structure changes. Then intense oven heat transforms it into the blistered, airy crust that defines our pizzas.

It requires more planning from our kitchen because today’s pizza was already being thought about two days ago.

We think it’s worth it.

The Dough Comes Before the Toppings

It can be tempting to judge a pizza by what sits on top of it.

Pepperoni. Eight cheeses. Black Angus beef. Fresh pineapple.

But remove all the toppings and something fundamental remains:

the dough.

That’s why we spend so much time on something that many customers may never consciously think about.

Before deciding what goes on a La Pané pizza, we want the base itself to be worth eating.

Sourdough Pizza in Kuala Lumpur, Made Slowly

La Pané began as a neighbourhood pizzeria in Taman Melawati and has since grown into other neighbourhoods around Kuala Lumpur and the Klang Valley.

As we grow, there are things we can improve, experiment with and change.

The 48-hour dough isn’t one of them.

Some things are worth doing slowly.

And when your pizza reaches the table, we hope you can taste why.