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Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 30535 times)

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #200 on: October 18, 2018, 06:46:58 PM »
So they are not interchangeable for this recipe?

They aren't interchangeable in ANY recipe. Also, the diastatic malt comes in in different strengths that vary by 1000%. Use the strong stuff in a recipe calibrated for the weak stuff, and you'll have nothing left but a bowl of slop.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #201 on: October 18, 2018, 06:49:31 PM »
Mind sharing the recipe?  Iím going to make Craigís this weekend and I would love to make yours too.

This is the one I'd call "my recipe" in this thread: https://www.pizzamaking.com/forum/index.php?topic=36346.msg368906#msg368906
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #202 on: October 23, 2018, 10:53:42 PM »
Is there a good dough calculator that accounts for different flours and special ingredients?

Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #203 on: October 24, 2018, 01:14:33 AM »
Is there a good dough calculator that accounts for different flours and special ingredients?

Read thru this....

https://www.pizzamaking.com/forum/index.php?topic=54187.0
Jon

ďThe two most important days in your life are the day you are born and the day you find out why.Ē            -Mark Twain

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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #204 on: October 25, 2018, 01:35:09 AM »
It was almost impossible to ball up at 75% hydration. Had to use bench flour and it was still hard. Any tips?

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Offline Jersey Pie Boy

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #205 on: October 25, 2018, 05:15:13 AM »
 ;D I just tried this...and now I'm not so embarrassed because it was the same for me...globs of goo. I tried to use as little flour as I could but still more than I wanted. What's the secret Craig? I make breads with higher hydration for sure but the process is very different of course. I have egg on my face...and dried KAAP everywhere else  :-D

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #206 on: October 25, 2018, 06:48:31 PM »
Add some additional sets of stretch-and-folds if needed. Giving the flour time to absorb water (20 min or so) before the first mixing will also help.

Doing half the time in bulk will make balling easier. Ball into plastic bags with a bit of spray oil. Tear them open and the ball will roll out. There is no way around using a decent amount of bench flour.

Check out Bill/SFNM's Tartine posts for more on working with high hydration pizza dough.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #207 on: October 29, 2018, 01:52:20 AM »
Doughs got over fermented hence the shaping was way off. But, the dough tasted amazing.

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #208 on: November 04, 2018, 08:58:39 PM »
Just went to mozza this weekend and their cooks said the dough is fermented at RT, not fridges. What % of IDY would you use if fermenting at RT instead of fridge?

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #209 on: November 04, 2018, 09:11:06 PM »
Also how would using BF differ from AP in this recipe?  Crispier?  More dense?

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Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #210 on: November 13, 2018, 05:58:18 PM »
I finally had a chance to try Craigís recipe. I didnít have the barley malt syrup and I also went with 70% hydration instead of 75% just because itís my first shot at this recipe. It was probably one of the best crusts Iíve ever made. Thanks for taking some of the guess work of it Craig.

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #211 on: November 13, 2018, 08:22:56 PM »
Looks great.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline corkd

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #212 on: November 13, 2018, 08:50:19 PM »
Iím going to try craigs recipe next.
I actually just took my regular New York style dough, gave it an extra day to ferment, left a little more dough for the cornicione then brushed with olive oil.
Just the outside rim brushed with oil? The entire dough?

Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #213 on: November 13, 2018, 10:41:07 PM »
The rim mostly but I end up brushing oil on the outer 2Ē or so too if that makes sense

Offline hotsawce

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #214 on: November 14, 2018, 12:59:44 AM »
How was stretching/handling?

I finally had a chance to try Craigís recipe. I didnít have the barley malt syrup and I also went with 70% hydration instead of 75% just because itís my first shot at this recipe. It was probably one of the best crusts Iíve ever made. Thanks for taking some of the guess work of it Craig.

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Offline corkd

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #215 on: November 14, 2018, 11:38:59 AM »
The rim mostly but I end up brushing oil on the outer 2Ē or so too if that makes sense
Thanks- likewise I have been making pizza a long time but have never done that. One of my favorite local WFO places does it and I really like the result.

Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #216 on: November 14, 2018, 12:26:16 PM »
It handled nicely. It actually was a little elastic I think because I gave it quite a few stretch and folds. Other than that it was nice. I put a few more dough balls in the fridge overnight that Iím going to bake today and I think it will be much more relaxed

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