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.