Author Topic: Mozza Final Day  (Read 854 times)

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Offline bakerbill

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Mozza Final Day
« on: September 21, 2012, 09:49:54 PM »
When visiting Mozza Pizzeria in LA, I talked with one of the bakers and he said that the final day for preparing the pizza for a noon opening begins at 4AM. I neglected to ask what happens on this day. I understand that 1) the entire process takes 2-1/2 days and 2) that the dough is refrigerated at some point. Does anyone know what happens on that final day? As we know, the procedure  used at the pizzeria differs from that in the Mozza cookbook so the cookbook isn't of any help.


Offline Omidz

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Re: Mozza Final Day
« Reply #1 on: January 15, 2015, 12:37:25 AM »
Good auestion. 4 am is really early. Maybe he was refering to more than just the dough. Like general prepping. My guess would be that if they do finally refrigerate the dough to slow down the yeast then they probably take out enough for their lunch shift first thing but cant think of anything else to do to the dough.

Was the baker certain about the refrigeration?