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Modmarket unveils new pizza dough

Denver-based Modmarket announced an update of its pizza dough now being served at all locations.

October 6, 2014

Denver-based Modmarket announced an update of its pizza dough now being served at all locations.

"We had a very simple desire to offer an even better pizza," said Director of Culinary Operations, Chef Nate Weir in the announcement. "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."

Chef Nate developed the new dough in three months from flour, water, sea salt, yeast, extra virgin olive oil and agave.  It is made from scratch with an overnight preferment.

"Visually, the dough gets beautiful color and char during cooking," said Chef Nate. "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."