Why our pizza dough is so awesome/ by Pamela Hinckley, TDR CEO
Last Sunday morning, Baker Darren Morrey conducted a dough class for the Serious Pie team on the particulars of our marvelous crust. Here are the basics:
1. Longer fermentation- an average of 24 hours, a journey that begins with a pre-ferment starter with a pizza poolish, a second fermentation booster of a biga, mixing, and then resting overnight in the walk in. More fermentation time gives extra flavor and structure to the final dough.
2. Super wet dough, 100% hydration, equal parts flour and water- makes our dough soft instead of stiff.
3. Less yeast necessary because longer fermentation.
Bread Baker’s Glossary:
Biga: a small piece of yesterday’s dough is mixed with additional flour and water. This step enhances flavor.
Poolish: a batter-like yeast-raised starter which is allowed to ferment 16 to 24 hours.
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June 3rd, 2010 at 3:32 pm
Ah… the secrets are finally coming out
June 4th, 2010 at 12:13 pm
Yes, Bruce! The quest for the perfect pizza dough continues…
June 4th, 2010 at 12:14 pm
The perfect dough being, of course, Serious Pie!
June 5th, 2010 at 5:51 am
Bruce, I have great expections for your pizza this Wednesday!
This may be your answer as to what you’ll be doing once you retire,
Older than I-5 Pizzaria!!! I know I’d be there on a regular basis!!!
June 5th, 2010 at 6:58 pm
OK. I make a pretty awesome pie myself but I am not and never have been a baker. I am ready to stop buying my pizza dough and would like your recommendations for a few dfferent recipes
I can try. Thanks!
June 7th, 2010 at 1:45 pm
You could try the pizza dough recipes in Peter Reinhardt’s recent book, Artisan Bread Every Day. I haven’t tried these recipes myself, but Reinhardt is very well regarded as a bread baker and the recipes looked good to me when I thumbed through the book.
November 11th, 2010 at 10:58 am
Is the entire dough at a hydration of 100% or only the poolish?
Peter