Author Topic: Pizzeria Mozza French-Knead Style  (Read 534 times)

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Offline Canyon

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  • Location: WA
Pizzeria Mozza French-Knead Style
« on: October 26, 2012, 01:26:34 AM »
My KitchenAid kicked-the-bucket two weeks ago, so I decided to give the Mozza pizza dough recipe a second shot by hand. My previous attempt with a mixer left me with a soupy incohesive mass. By hand, however, it felt great. I kneaded for ten minutes, added an autolyse of about 15-20 minutes, and then continued kneading until supple. I will definitely try this recipe again using decent flour (not generic) and an overnight cold proofing to help relax the gluten and aid in stretching the skins.


 

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