"Bread flour" is listed in the class handout. No particular brand of flour is mentioned.
It should be noted that the dough recipe given in the class is NOT the one used in the restaurant. The class recipe is really an emergency dough with wheat germ and rye flour added. The class was useful to me in terms of watching dough handling, but that was about it. It was really a $150 pizza tasting date for most of the "students". Only one pizza was made with the "classroom" dough recipe in a regular oven on a stone. The rest of the pizzas that night came from the wood-fired oven using their real dough.
Here's the class recipe, expressed in baker's percents. The recipe in the class made six 7 oz dough balls.
Pizzeria Mozza Class – Nancy's Pizza Dough
Wheat Germ (.96%):
Rye Flour (1.92%):
Total (190.33%): TF = 0.8
Put warm tap water water in the bowl of a standing mixer. Add the yeast and let it sit for a few minutes to dissolve.
Add the bread flour, rye flour, wheat germ, and honey and mix on low speed with a dough hook for 2 minutes.
Add the salt, increase the speed to high (6), and mix the dough for 6 to 7 minutes, until the dough starts to pull away from the sides of the bowl. (Note-the dough w ill not come so far away from the sides of the bowl that the bowl is clean.)
While the dough is mixing, lightly grease a large bowl (one large enough to hold the dough when it doubles in size) with olive oil.
Turn the dough out into the bowl and wrap the bowl tightly with plastic wrap. Tightly wrap the perimeter of the bowl with kitchen twine or with another piece of plastic wrap to further seal the bowl.
Set the dough aside at moderate room temperature (68 to 70 degrees) for 45 minutes.
Dust your work surface lightly with flour and turn the dough out onto the floured surface.Turn the edges of the dough toward the center, acting as if the round has four sides. Turn the dough over and place it, folded side down, back in the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Shape each segment into a round. Cover the dough rounds with a clean dish towel and let them rest for 5 minutes.
Lightly flour your hands and use both hands pulling toward you to gather each round of dough into a taught ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dish cloth and set them again at moderate room temperature (68 to 70 degrees) for 1 hour. (Alternatively you skip the step of transferring the dough to a baking sheet and leave the dough on the counter to proof instead.) Leave the dough rounds at room temperature as you shape each round. Use the dough immediately.
Pizzeria Mozza Passato Tomato Sauce
28-ounce canned tomatoes (they suggested San Marzano tomatoes, but no brand specified)
2 tablespoons extra-virgin olive oil
1.5 teaspoons sugar, more as desired
1.5 teaspoons of kosher salt
0.5 teaspoon freshly ground black pepper
Assembly of sauce:
Heat olive oil in a large saute pan over medium heat until warm but not smoking, 2 to 3 minutes.
Add the tomatoes,
Stir in the sugar, salt, and pepper, and cook until sauce thickens slightly.