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Author Topic: The Mozza Cookbook, any comments?  (Read 5056 times)

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Offline apizza

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The Mozza Cookbook, any comments?
« on: December 08, 2011, 02:04:00 PM »
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
Marty

Offline tinroofrusted

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Re: The Mozza Cookbook, any comments?
« Reply #1 on: December 11, 2011, 10:18:34 AM »
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

Offline apizza

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Re: The Mozza Cookbook, any comments?
« Reply #2 on: December 11, 2011, 06:44:46 PM »
TinRoof, thanks for the comments.
Marty
Marty

Offline Barry

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Re: The Mozza Cookbook, any comments?
« Reply #3 on: December 12, 2011, 03:04:51 AM »
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

Offline ptix

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Re: The Mozza Cookbook, any comments?
« Reply #4 on: August 14, 2018, 01:13:19 PM »
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 ?

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Offline Jersey Pie Boy

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Re: The Mozza Cookbook, any comments?
« Reply #5 on: August 14, 2018, 02:39:56 PM »
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.

Offline jsaras

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Re: The Mozza Cookbook, any comments?
« Reply #6 on: August 14, 2018, 04:46:22 PM »
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.
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Offline TXCraig1

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Re: The Mozza Cookbook, any comments?
« Reply #7 on: August 14, 2018, 06:48:45 PM »
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.
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Offline ptix

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Re: The Mozza Cookbook, any comments?
« Reply #8 on: August 15, 2018, 08:04:58 AM »
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 ?

Offline TXCraig1

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Re: The Mozza Cookbook, any comments?
« Reply #9 on: August 15, 2018, 09:13:40 AM »
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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TMB

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Re: The Mozza Cookbook, any comments?
« Reply #10 on: August 15, 2018, 09:20:51 AM »
WOW, never heard of this book until now thanks!  Going to order a copy  :chef:
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Offline Jersey Pie Boy

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Re: The Mozza Cookbook, any comments?
« Reply #11 on: August 15, 2018, 09:37:22 AM »
That's the one Craig...on my list to try..sounds great

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