Pizza Today - February 2020 - 22

calculated experimentation. The process
is particularly time consuming because in
order to understand the cause of different
results the pizza maker must discipline
themselves to only change one variable at
a time. Her rosemary-infused pan pizza
dough took several months to develop
and resulted in a second place finish at
Pizza Expo.
Although dough making is an art, it
is first and foremost a science - so the
basic rules of scientific research should
always be applied. Leah advises that
strict control of time and temperature
are crucial to creating consistent high
quality pizza dough. As she states "time
and temperature can be your best friend
or your worst enemy". This is especially
true when competing, where conditions
are often unfamiliar and less than ideal.
One of the many benefits of this type
of experience is that it prepares you to
adjust to unavoidable challenges that will
occur in the day to day operation of your
pizzeria.
Leah describes her ideal dough by
starting with particular tactile qualities.

"It should be silky, airy and soft, but
strong. It should be well fermented and
have a scent that is buttery and more
sweet than sour". She strives for a "nice
crunch that gives way to a nice chewy
center. Balance is key."
Leah began her career as a rare woman
in the male-dominated world of NY-style
pizza making. She has had to win over
her share of skeptics, so it is no wonder
that she is a bit of a rebel when it comes
to tradition. However, she is emphatic
that you must begin with fundamental
skills before stepping out of the box and
experimenting. Above all else Leah is
a big advocate of collaboration in our
industry and cites camaraderie and a
sense of community as her primary
reason for participating in pizza-making
competitions. As she notes, "If you listen
you'll most likely learn a thing or two."
One of the things she's learned is that
"to have a great product you must start
with the highest quality ingredients."
To this end she uses only filtered water,
unbleached and unbromated flour and
high-quality extra virgin olive oil.

LEAH SHARED HER BASE DOUGH, WHICH
SHE USES AS A STARTING POINT FOR HER
VARIATIONS.

100% High Gluten Flour
63% Filtered Water
0.8% Fresh Yeast
2.5% Kosher Salt
1.75% EVOO

Put water in mixing bowl and dissolve
yeast. Add flour and mix on speed 1 for
4 minutes. Cover dough and allow it to
rest for 20 minutes. Sprinkle in salt and
mix for 3 minutes on speed 1. With mixer
continuing to run slowly add oil over the
course of 4 minutes. Finish mixing for an
additional 2 minutes until all ingredients
are incorporated. Bench rest for 30
minutes and then bulk ferment dough for
24 to 48 hours. Remove the dough from
the cooler and let it warm to 55 degrees F.
Divide and round dough and place dough
back in the cooler for 18 to 30 hours.
Bring dough back to room temperature
before using. n
JOHN ARENA co-owns

Vegas.

Metro Pizza in Las
http://www.SMRSET.COM http://www.SMRSET.COM
Pizza Today - February 2020

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