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Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 39513 times)

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« 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.
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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« 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
Jon

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Offline Chicago Bob

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Re: Mozza-inspired Pizza for Home Ovens
« 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.  ;D

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

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #23 on: January 27, 2015, 11:01:37 PM »
That's kind of scary.
"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 #24 on: January 28, 2015, 02:37:17 AM »
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.  :-[
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline PizzaManic

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Re: Mozza-inspired Pizza for Home Ovens
« 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  :-D

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

Regards Mo

Offline deb415611

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #26 on: January 28, 2015, 06:59:30 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.

 
Deb

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #27 on: January 28, 2015, 08:54:29 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #28 on: January 28, 2015, 08:54:45 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline stonecutter

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #29 on: January 28, 2015, 09:12:10 AM »
  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.  ;D

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

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Offline zaafreak

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #30 on: January 28, 2015, 11:42:11 AM »
That pizza would get thrown into the back yard for the squirrels to eat.

Offline deb415611

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #31 on: January 28, 2015, 11:53:24 AM »



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.  ;D


I have seen that pizza in CT too. 
Deb

Offline bakerbill

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #32 on: January 28, 2015, 02:13:00 PM »
I was looking for the link.  Thank you.

bakerbill

Offline bakerbill

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #33 on: January 28, 2015, 02:41:49 PM »
What is RO water?  What do you mean by "remaining water?"  Thanks.

bakerbill

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #34 on: January 28, 2015, 02:52:51 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.
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Offline PizzaManic

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #35 on: January 29, 2015, 02:00:35 AM »
Does anyone know the Thickness Factor for this formula?
Regards Mo

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #37 on: January 30, 2015, 10:30:43 AM »
How did you decide on the IDY quantity for the preferment? 
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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #38 on: January 30, 2015, 12:18:17 PM »
How did you decide on the IDY quantity for the preferment?

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

Offline Mmmph

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #39 on: January 30, 2015, 12:21:30 PM »
Practice makes pizza

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