Food General - Ingredients Flashcards
Dough General
Our pizza dough is started with a bit of fermented dough from the previous day. Every day, we save a bit of dough to ferment overnight and add that in to the next day’s dough. This adds a depth of flavor and tang that you cannot achieve with a 15 minute dough recipe. Our dough today has traces of dough from before Lucky Pie opened its doors.
Dough Specific
Our dough contains organic high gluten “Boulder Flour” from Bay State Milling in Platteville, CO, a small regional mill that mills only wheat grown within 150 miles of the mill. To that we add water, spelt flour, sea salt, sugar, yeast and extra virgin olive oil. That’s it. 7 ingredients.
Dough Preparation
- ) Flour is hydrated with the water and left to rest for at least thirty minutes.
- ) The fermented dough, oil, salt, yeast and sugar are added and mixed again and allowed to relax for 20 minutes longer.
- ) The dough is mixed one last time until the gluten has properly developed.
- ) The dough is portioned, rounded, and left to slow proof in the walk-in for 24-48 hours where it develops even more flavor.
- ) Once proofed, our dough is then hand stretched, topped, and placed into our brick oven at 800° and carefully rotated until complete.
- ) Once out of the oven, our pizzas are garnished and brushed with garlic olive oil before presenting to the guest.
What is a San Marzano Tomato?
Most famous plum tomato to come out of Italy.
Grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity
Coveted for their firm pulp, deep red color, easy to remove skin and low seed count.
Comparable to the difference between French Champagne and sparkling wine from California.
*Regular round tomatoes usually have four or five locules or seed pockets, plum tomatoes like those from San Marzano have only two.
Sauce General
Adhering to tradition, we use a raw tomato sauce that reduces and combines with the cheese while the pizza is baking. The San Marzano tomatoes are one of the few things we feel it is crucial to import.
Sauce Specific
Simply, tomatoes, extra virgin olive oil and sea salt. By using a superior product, there is no need to “doctor” the sauce by adding extra sugar or acid which would be needed by using a domestic tomato.
Ingredients General
To finish our pizzas we source the best local and domestic producers we can find.
Summer Ingredients
During the summer, our produce comes almost exclusively from Red Wagon Organic Farm in Lafayette, as well as our own organic garden.
Pork
Our pork comes from Long Family Farms in Eaton, Colorado.
Chicken
Our chickens from Wisdom’s Natural Poultry in Haxtun, Colorado.
Sausage
Our sausage from our neighbor at Old Style Sausage.
Meat we cannot find locally:
Is sourced domestically:
Featuring pepperoni and other salumi from Salumeria Biellese in Hell’s Kitchen, NYC,
Prosciutto from La Quercia in Norfolk, IA
Other salumi from Fra’Mani (Berkley, CA) Colombus Salumeria (San Francisco) and others.
Imported/Domestic Cheeses
Imported: Staples like pecorino and grana padano.
Domestic:
Chevre from Jumpin’ Good Goat Dairy in Buena Vista and Haystack Mountain in Longmont.
Our mozzarellas that aren’t made in house come from Luprino Cheese in Denver.
Terroir
A French term that literally translated means: earth, or soil.
Rather than forcing unseasonal (therefore inherently inferior) product onto our menu, our menu changes with the seasons.
We support our neighbors and the terroir of Colorado.
Each pizza is unique.
Our pies are not always round, the char will vary from piece to piece, and our arugula becomes more peppery as the heat of the summer rises. Lucky Pie is not a cookie cutter pizza joint, rather a reflection of our environment and beliefs.
