Author Topic: Mozza-inspired Pizza for Home Ovens (Read 40895 times)

TXCraig1 · « **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.

Jackitup · « **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

Chicago Bob · « **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.

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

TXCraig1 · « **Reply #23 on:** January 27, 2015, 11:01:37 PM »

That's kind of scary.

TXCraig1 · « **Reply #24 on:** January 28, 2015, 02:37:17 AM »

Quote from: Jackitup 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

Malt syrup is next on my list to try. Who knows, I might even break down and try DM.

PizzaManic · « **Reply #25 on:** January 28, 2015, 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

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

deb415611 · « **Reply #26 on:** January 28, 2015, 06:59:30 AM »

Quote from: TXCraig1 on January 28, 2015, 02:37:17 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.

TXCraig1 · « **Reply #27 on:** January 28, 2015, 08:54:29 AM »

Quote from: PizzaManic on January 28, 2015, 05:56:45 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.

TXCraig1 · « **Reply #28 on:** January 28, 2015, 08:54:45 AM »

Quote from: deb415611 on January 28, 2015, 06:59:30 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.

stonecutter · « **Reply #29 on:** January 28, 2015, 09:12:10 AM »

Quote from: Chicago Bob 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.

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

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

zaafreak · « **Reply #30 on:** January 28, 2015, 11:42:11 AM »

That pizza would get thrown into the back yard for the squirrels to eat.

deb415611 · « **Reply #31 on:** January 28, 2015, 11:53:24 AM »

Quote from: Chicago Bob on January 27, 2015, 10:05:28 PM

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.

I have seen that pizza in CT too.

bakerbill · « **Reply #32 on:** January 28, 2015, 02:13:00 PM »

I was looking for the link. Thank you.

bakerbill

bakerbill · « **Reply #33 on:** January 28, 2015, 02:41:49 PM »

What is RO water? What do you mean by "remaining water?" Thanks.

bakerbill

TXCraig1 · « **Reply #34 on:** January 28, 2015, 02:52:51 PM »

Quote from: bakerbill on January 28, 2015, 02:41:49 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.

PizzaManic · « **Reply #35 on:** January 29, 2015, 02:00:35 AM »

Does anyone know the Thickness Factor for this formula?

TXCraig1 · « **Reply #36 on:** January 29, 2015, 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.

jsaras · « **Reply #37 on:** January 30, 2015, 10:30:43 AM »

How did you decide on the IDY quantity for the preferment?

TXCraig1 · « **Reply #38 on:** January 30, 2015, 12:18:17 PM »

Quote from: jsaras on January 30, 2015, 10:30:43 AM

How did you decide on the IDY quantity for the preferment?

Pure SWAG.

Mmmph · « **Reply #39 on:** January 30, 2015, 12:21:30 PM »

Quote from: TXCraig1 on January 30, 2015, 12:18:17 PM

Pure SWAG.

Heheh...

This...from the guy who posted http://www.pizzamaking.com/forum/index.php?topic=26831.0