After three months and 12 iterations of the same recipe, Colorado-based farm-fresh eatery Modmarket has updated its pizza dough. The new dough is now being made and served in all locations.
“We had a very simple desire to offer an even better pizza,” says chef Nate Weir, director of culinary operations. “We wanted to serve pizza that could compete with any out there—and not just pizza from other fast casuals, but pizza from higher end pizzerias. All the right pieces were already in place: delicious recipes, high quality ingredients, made-in-house dough, excellent prep systems, and talented team members who hand-stretch the dough. The only thing missing was a really top shelf dough that would take our pizzas to the next level in taste and visual appeal.”
In just over three months, Weir developed a new dough that sticks with Modmarket’s simple ingredients rule. It is made from scratch using flour, water, sea salt, yeast, extra virgin olive oil, and a dash of agave. The dough uses an overnight preferment, which adds more flavor and strength to the finished dough.
“Visually, the dough gets beautiful color and char during cooking,” Weir says. “It has a much more pronounced cornicione, which is the puffy outer rim of a pizza. I liken it to a cross between a Neapolitan and New York–style dough: crispy and chewy when you first bite in, totally foldable, but very light and airy at the same time. The flavor is distinct and delicious, a little bready with a hint of sourdough, with an almost sweet, wheaty punch—and extra nutrition—from stone-ground whole wheat flour.”
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