Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 695 times)

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #20 on: January 27, 2015, 09:41:55 PM »
This one has 2% dark rye (+98% KAAP)  and 1% honey. For kicks and grins, I took a couple balls to my friends restaurant where he runs a 725F oven.  Unfortunately, I forgot to bring my camera. I didn't like the honey in the dough.
Pizza is not bread.

Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #21 on: January 27, 2015, 10:00:07 PM »
How do you think diastatic malt powder or syrup would play in there? Thinking of getting some myself to try out in some breads and pies. I know some are liking it
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Online Chicago Bob

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #22 on: January 27, 2015, 10:05:28 PM »

  She's a beauty C and I know you are just getting started on this.


Here is a pic from a place that touts the "wood fired oven experience" here in town. Flat crap that can't even touch your home oven deal. They were just voted Durhams #1 pizza. The pleated khaki pants crowd in this town are clueless. They need you, bad.  ;D

http://www.yelp.com/biz/pizzeria-toro-durham

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #23 on: January 27, 2015, 11:01:37 PM »
That's kind of scary.
Pizza is not bread.

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #24 on: Yesterday at 02:37:17 AM »
How do you think diastatic malt powder or syrup would play in there? Thinking of getting some myself to try out in some breads and pies. I know some are liking it

Malt syrup is next on my list to try. Who knows, I might even break down and try DM.  :-[
Pizza is not bread.

Offline PizzaManic

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #25 on: Yesterday at 05:56:45 AM »
I read a saying that goes something like this - it's the hand that makes the food taste so good so I guess you right in saying you don't need expensive flour to make great Pizza but we need your hand  :-D

Is there any specific reason for using dark rye? Does it influence texture, taste or is it just for colour?

Regards Mo

Offline deb415611

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #26 on: Yesterday at 06:59:30 AM »
Malt syrup is next on my list to try. Who knows, I might even break down and try DM.  :-[

If you want some I can send you some.  I have a lb and will never go through it all.  I have the AB Mauri brand.   Based on the ones I did this weekend I don't think it's going to bring you to where you want with this one but would be worth a try and also might be worth a try in a Johnny's clone.

 
Deb

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #27 on: Yesterday at 08:54:29 AM »
Is there any specific reason for using dark rye? Does it influence texture, taste or is it just for colour?

Just to give it a bit of depth of flavor. You really can't see it unless you look hard, and I don't think it's doing anything to the texture.
Pizza is not bread.

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #28 on: Yesterday at 08:54:45 AM »
If you want some I can send you some.  I have a lb and will never go through it all.  I have the AB Mauri brand.   Based on the ones I did this weekend I don't think it's going to bring you to where you want with this one but would be worth a try and also might be worth a try in a Johnny's clone.

 

Thanks Deb, I may take you up on it.
Pizza is not bread.

Online stonecutter

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #29 on: Yesterday at 09:12:10 AM »
  She's a beauty C and I know you are just getting started on this.


Here is a pic from a place that touts the "wood fired oven experience" here in town. Flat crap that can't even touch your home oven deal. They were just voted Durhams #1 pizza. The pleated khaki pants crowd in this town are clueless. They need you, bad.  ;D

http://www.yelp.com/biz/pizzeria-toro-durham

I would need more than a glass of wine to wash that brick down.
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Offline zaafreak

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #30 on: Yesterday at 11:42:11 AM »
That pizza would get thrown into the back yard for the squirrels to eat.

Offline deb415611

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #31 on: Yesterday at 11:53:24 AM »



Here is a pic from a place that touts the "wood fired oven experience" here in town. Flat crap that can't even touch your home oven deal. They were just voted Durhams #1 pizza. The pleated khaki pants crowd in this town are clueless. They need you, bad.  ;D


I have seen that pizza in CT too. 
Deb

Offline bakerbill

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #32 on: Yesterday at 02:13:00 PM »
I was looking for the link.  Thank you.

bakerbill

Offline bakerbill

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #33 on: Yesterday at 02:41:49 PM »
What is RO water?  What do you mean by "remaining water?"  Thanks.

bakerbill

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #34 on: Yesterday at 02:52:51 PM »
What is RO water?  What do you mean by "remaining water?"  Thanks.

bakerbill

RO = Reverse Osmosis (http://www.pizzamaking.com/forum/index.php?topic=20056.0)

Remaining flour and water are the portions of the total flour and water not used in the preferment.
Pizza is not bread.

Offline PizzaManic

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #35 on: Today at 02:00:35 AM »
Does anyone know the Thickness Factor for this formula?
Regards Mo

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #36 on: Today at 09:03:06 AM »
Technically, it 0.093 (12.3oz dough / 132.7 in^2), but keep in mind that TF is not a very good tool for comparing different styles. For example, on one end of the spectrum my Johnny's Clone is the same thickness from one edge to the other and thus a small cornicione. This style has a massive cornicione but is very similar to the Johnny's Clone in thickness in the center of the pie.
Pizza is not bread.