The Mozza Cookbook, any comments?

[apizza]

I'm looking for some comments on this cookbook by Nancy Silverton. It's a potential gift for a relative who is a good cook and enjoys being in the kitchen. Any owners out there have a review?
Marty

https://www.amazon.com/dp/0307272842/?tag=pmak-20

[tinroofrusted]

I'm looking for some comments on this cookbook by Nancy Silverton. It's a potential gift for a relative who is a good cook and enjoys being in the kitchen. Any owners out there have a review?
Marty

I have it and I really have enjoyed it. The recipes are great, and it's good reading too. Highly recommended. 

TinRoof

[apizza]

TinRoof, thanks for the comments.
Marty

[Barry]

Hi Marty,

I also recently acquired Mozza the cookbook, and I highly recommend it for Modern, comfort Italian food. The recipes are very well written.

Best wishes

Barry in Cape Town

[ptix]

Just curious, in the book Nancy says she modified the pizza dough recipe they use in the restaurant (wood fired oven) so it can be used in a home oven.  Could someone take an educated guess as to what was changed (I would like to make it for a high temp wood fired oven)-here's a link to the recipe : https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html ?

[Jersey Pie Boy]

Ptix,


As some of the comments  said, that's a pretty crazy recipe..I don't believe it for a minute. It's approximately 85% hydration. Unnecessary and unworkable. Something lost in translation or just plain silliness.


Best bet, is check with an expert. TXCraig1 is a true expert and he's right here.  He did an amazing Mozza-inspired pie in a standard home oven ...https://www.pizzamaking.com/forum/index.php?topic=36346.0    He could probably offer adjustments for a WFO, possibly less water and shorter bake time.

[jsaras]

The added rye flour and wheat germ make for a "thirstier' blend, that's for sure.  Mozza runs their ovens at unusually low temperatures, so a home baker could come really close to the end result.  The modifications to the home version of the dough were to accommodate a shorter fermentation time.  All that said, the stated hydrations (north of 80%) are beyond the norm and certainly beyond what is used in the restaurant.

[TXCraig1]

Just curious, in the book Nancy says she modified the pizza dough recipe they use in the restaurant (wood fired oven) so it can be used in a home oven.  Could someone take an educated guess as to what was changed (I would like to make it for a high temp wood fired oven)-here's a link to the recipe : https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html ?

There is no wheat germ in the restaurant recipe, and from videos, it appears that the restaurant recipe has non-diastatic malt.

[ptix]

Hi TXCRAIG1,

Are you saying the final formula in your Mozza Home oven thread could be used in a wood fired oven with no changes ?

[TXCraig1]

Hi TXCRAIG1,

Are you saying the final formula in your Mozza Home oven thread could be used in a wood fired oven with no changes ?

This one?

98% KAAP + 2% spelt.
75%HR
2.5% barley malt syrup
2.25% salt
0.15% IDY

Preferment 40% of the KAAP flour at 100% HR for 12 hours. Follow the rest of the directions in the first post. (https://www.pizzamaking.com/forum/index.php?topic=36346.0)

I actually baked quite a bit of that in a WFO at about 700-725F. Worked great. Any formula can be used in a WFO if you're running it at the right temp for the dough.

[TMB]

WOW, never heard of this book until now thanks!  Going to order a copy 

[Jersey Pie Boy]

That's the one Craig...on my list to try..sounds great