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Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 39535 times)

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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #120 on: April 19, 2015, 10:48:52 PM »
Upskirt shot and forgot to mention the virgin run with the new mini roller, really, REALLY, LIKEY!!! One handed control so the other hand can be pulling, stretching, turning, lifting aand the rolling is really quite light, just enough to level and not so heavy to push any bubbles out. But has the backbone for heavier rolling if you really needed to lay on some weight. Very much liked it and will not be something just to clutter the kitchen tool crock :-D

jon
Jon

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If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #121 on: April 30, 2015, 03:44:47 PM »
Craig,

Is whole grain spelt okay to use?  That is the only kind of Spelt I could find.

Norma

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #122 on: April 30, 2015, 04:22:28 PM »
Craig,

Is whole grain spelt okay to use?  That is the only kind of Spelt I could find.

Norma

It's ground up like flour, right?

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #123 on: April 30, 2015, 05:26:36 PM »
It's ground up like flour, right?

Craig,

Yes, it is ground up like flour, but is more of a cream color other than white.

Norma

Offline CaptBob

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #124 on: April 30, 2015, 06:01:51 PM »
That looks just like the stuff I've been using Norma....
Bob

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #125 on: April 30, 2015, 06:08:56 PM »
Craig,

Yes, it is ground up like flour, but is more of a cream color other than white.

Norma

I think it will be fine. I bought some a while back too but have not tried it yet.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #126 on: April 30, 2015, 07:05:29 PM »
That looks just like the stuff I've been using Norma....

CaptBob,

Thanks for telling me the spelt I got looks like the spelt you are using.

I think it will be fine. I bought some a while back too but have not tried it yet.

Thanks Craig!  Was the spelt you purchased like the one I got?  I think I am getting mixed up on kinds of spelt. 

Norma

Offline parallei

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #127 on: April 30, 2015, 07:32:37 PM »
CaptBob,

Thanks for telling me the spelt I got looks like the spelt you are using.

Thanks Craig!  Was the spelt you purchased like the one I got?  I think I am getting mixed up on kinds of spelt. 

Norma

That looks like the stuff, Norma!

Offline CaptBob

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #128 on: April 30, 2015, 07:38:03 PM »
Norma....here's a dough ball that had 5% spelt. Kind of cream colored and speckley......
Bob

Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #129 on: April 30, 2015, 08:02:18 PM »
That looks like the stuff, Norma!

Thanks Paul!

Norma....here's a dough ball that had 5% spelt. Kind of cream colored and speckley......

CaptBob,

Thanks for showing us what a dough ball looks like with 5% spelt.

Norma

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #130 on: April 30, 2015, 08:18:47 PM »
Thanks Craig!  Was the spelt you purchased like the one I got?  I think I am getting mixed up on kinds of spelt. 

Norma,

I got both the whole grain and the white. I have only used the white so far. They don't taste that much different. I've been using the white only because I don't want to see spots in the crumb.

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #131 on: April 30, 2015, 09:13:47 PM »
Norma,

I got both the whole grain and the white. I have only used the white so far. They don't taste that much different. I've been using the white only because I don't want to see spots in the crumb.

Craig,

Thanks!  I understand now.

Norma

Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #132 on: January 26, 2016, 03:14:04 AM »
Started a poolish
Flour        279g (5% of this is spelt)
Water        209g
Salt            6.27g
IDY Yeast    .418g
Malt syrup (ran out so used same amout of maple syrup) 5.57g
Should make a 500g ball

Put 40-50% of the flour and all the spelt, all water, yeast, and 1/2 the maple syrup. Tomorrow after 12-14 hours at room temp I'll mix the rest to sit a few hours at RT for a farewell pizza for wife before she and my daughters and a few friends head to MX. Should be a nice quiet week with me and the dogs to lay around and not get yelled at!!
  :-D
« Last Edit: January 26, 2016, 03:29:35 AM by Jackitup »
Jon

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

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #133 on: January 27, 2016, 11:29:00 PM »
Jon

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

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #134 on: January 28, 2016, 08:16:36 AM »
Looks great Jon.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #135 on: January 28, 2016, 12:27:22 PM »
Thank you sir ;)

jon
Jon

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

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline mitchjg

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #136 on: January 28, 2016, 06:01:12 PM »
Mitch

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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #137 on: February 04, 2016, 11:47:46 PM »
Another Mozza pie linked here http://www.pizzamaking.com/forum/index.php?topic=26286.msg414749#msg414749 I keep coming back to this recipe with only a couple of adjustments. The spelt really adds that nutty flavor and the texture is always great. Easy doing the overnite poolish for 12-18 hours and then a 4 hour ball all at room temp. The poolish gives that extra window of time then just ball 4 hours prior. VERY silky, soft dough that has just the right extensibility to it. Has become one of our favorite doughs. And really been diggin' on the potatoes and onions, the bacon and creme fraiche a perfect addition to this! Great dough Craig!!!

jon
Jon

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

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #138 on: February 05, 2016, 09:49:09 AM »
Glad you like it!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline THEBBQMAN

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #139 on: February 09, 2016, 12:52:57 PM »
Could I use my Ischia culture in this Mozza recipe, would it help, hurt, any reason why I shouldn't?

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