Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 12164 times)

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #125 on: April 30, 2015, 06:08:56 PM »
Craig,

Yes, it is ground up like flour, but is more of a cream color other than white.

Norma

I think it will be fine. I bought some a while back too but have not tried it yet.
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Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #126 on: April 30, 2015, 07:05:29 PM »
That looks just like the stuff I've been using Norma....

CaptBob,

Thanks for telling me the spelt I got looks like the spelt you are using.

I think it will be fine. I bought some a while back too but have not tried it yet.

Thanks Craig!  Was the spelt you purchased like the one I got?  I think I am getting mixed up on kinds of spelt. 

Norma

Offline parallei

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #127 on: April 30, 2015, 07:32:37 PM »
CaptBob,

Thanks for telling me the spelt I got looks like the spelt you are using.

Thanks Craig!  Was the spelt you purchased like the one I got?  I think I am getting mixed up on kinds of spelt. 

Norma

That looks like the stuff, Norma!

Offline CaptBob

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #128 on: April 30, 2015, 07:38:03 PM »
Norma....here's a dough ball that had 5% spelt. Kind of cream colored and speckley......
Bob

Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #129 on: April 30, 2015, 08:02:18 PM »
That looks like the stuff, Norma!

Thanks Paul!

Norma....here's a dough ball that had 5% spelt. Kind of cream colored and speckley......

CaptBob,

Thanks for showing us what a dough ball looks like with 5% spelt.

Norma

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #130 on: April 30, 2015, 08:18:47 PM »
Thanks Craig!  Was the spelt you purchased like the one I got?  I think I am getting mixed up on kinds of spelt. 

Norma,

I got both the whole grain and the white. I have only used the white so far. They don't taste that much different. I've been using the white only because I don't want to see spots in the crumb.

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #131 on: April 30, 2015, 09:13:47 PM »
Norma,

I got both the whole grain and the white. I have only used the white so far. They don't taste that much different. I've been using the white only because I don't want to see spots in the crumb.

Craig,

Thanks!  I understand now.

Norma

Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #132 on: January 26, 2016, 03:14:04 AM »
Started a poolish
Flour        279g (5% of this is spelt)
Water        209g
Salt            6.27g
IDY Yeast    .418g
Malt syrup (ran out so used same amout of maple syrup) 5.57g
Should make a 500g ball

Put 40-50% of the flour and all the spelt, all water, yeast, and 1/2 the maple syrup. Tomorrow after 12-14 hours at room temp I'll mix the rest to sit a few hours at RT for a farewell pizza for wife before she and my daughters and a few friends head to MX. Should be a nice quiet week with me and the dogs to lay around and not get yelled at!!
  :-D
« Last Edit: January 26, 2016, 03:29:35 AM by Jackitup »
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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #133 on: January 27, 2016, 11:29:00 PM »
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain


Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #134 on: January 28, 2016, 08:16:36 AM »
Looks great Jon.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #135 on: January 28, 2016, 12:27:22 PM »
Thank you sir ;)

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline mitchjg

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #136 on: January 28, 2016, 06:01:12 PM »
Mitch

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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #137 on: February 04, 2016, 11:47:46 PM »
Another Mozza pie linked here http://www.pizzamaking.com/forum/index.php?topic=26286.msg414749#msg414749 I keep coming back to this recipe with only a couple of adjustments. The spelt really adds that nutty flavor and the texture is always great. Easy doing the overnite poolish for 12-18 hours and then a 4 hour ball all at room temp. The poolish gives that extra window of time then just ball 4 hours prior. VERY silky, soft dough that has just the right extensibility to it. Has become one of our favorite doughs. And really been diggin' on the potatoes and onions, the bacon and creme fraiche a perfect addition to this! Great dough Craig!!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #138 on: February 05, 2016, 09:49:09 AM »
Glad you like it!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline THEBBQMAN

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #139 on: February 09, 2016, 12:52:57 PM »
Could I use my Ischia culture in this Mozza recipe, would it help, hurt, any reason why I shouldn't?

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #140 on: February 09, 2016, 01:54:00 PM »
Could I use my Ischia culture in this Mozza recipe, would it help, hurt, any reason why I shouldn't?

No problem at all. The table should give you a good starting point: http://www.pizzamaking.com/forum/index.php?topic=22649.0
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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