Author Topic: Mozza-inspired Pizza for Home Ovens (Read 37336 times)

TXCraig1 · « **Reply #200 on:** October 18, 2018, 06:46:58 PM »

Quote from: mrmafix on October 17, 2018, 10:03:49 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.

TXCraig1 · « **Reply #201 on:** October 18, 2018, 06:49:31 PM »

Quote from: mrmafix on October 18, 2018, 12:36:57 AM

Mind sharing the recipe? I’m going to make Craig’s 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

mrmafix · « **Reply #202 on:** October 23, 2018, 10:53:42 PM »

Is there a good dough calculator that accounts for different flours and special ingredients?

Jackitup · « **Reply #203 on:** October 24, 2018, 01:14:33 AM »

Quote from: mrmafix on October 23, 2018, 10:53:42 PM

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

mrmafix · « **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?

Jersey Pie Boy · « **Reply #205 on:** October 25, 2018, 05:15:13 AM »

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

TXCraig1 · « **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.

mrmafix · « **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.

mrmafix · « **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?

mrmafix · « **Reply #209 on:** November 04, 2018, 09:11:06 PM »

Also how would using BF differ from AP in this recipe? Crispier? More dense?

Gianni5 · « **Reply #210 on:** November 13, 2018, 05:58:18 PM »

I finally had a chance to try Craig’s recipe. I didn’t have the barley malt syrup and I also went with 70% hydration instead of 75% just because it’s my first shot at this recipe. It was probably one of the best crusts I’ve ever made. Thanks for taking some of the guess work of it Craig.

TXCraig1 · « **Reply #211 on:** November 13, 2018, 08:22:56 PM »

Looks great.

corkd · « **Reply #212 on:** November 13, 2018, 08:50:19 PM »

Quote from: Gianni5 on October 17, 2018, 10:42:48 PM

I’m 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?

Gianni5 · « **Reply #213 on:** November 13, 2018, 10:41:07 PM »

The rim mostly but I end up brushing oil on the outer 2” or so too if that makes sense

hotsawce · « **Reply #214 on:** November 14, 2018, 12:59:44 AM »

How was stretching/handling?

Quote from: Gianni5 on November 13, 2018, 05:58:18 PM

I finally had a chance to try Craig’s recipe. I didn’t have the barley malt syrup and I also went with 70% hydration instead of 75% just because it’s my first shot at this recipe. It was probably one of the best crusts I’ve ever made. Thanks for taking some of the guess work of it Craig.

corkd · « **Reply #215 on:** November 14, 2018, 11:38:59 AM »

Quote from: Gianni5 on November 13, 2018, 10:41:07 PM

The rim mostly but I end up brushing oil on the outer 2” 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.

Gianni5 · « **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 I’m going to bake today and I think it will be much more relaxed

tboxer · « **Reply #217 on:** January 07, 2019, 03:01:19 PM »

I was hoping to get some advice on this recipe. I have made it a few times by following the recipe in the book, but as you probably know that recipe just has you make the dough the day of. I tried to do a cold ferment on mine and when I came back to it a few days later it looked like a puddle.

I saw someone mentioned they reballed and then let it rise again for another 24 hours, but does anyone know what they do in the restaurant?

jsaras · « **Reply #218 on:** January 07, 2019, 03:37:46 PM »

Quote from: tboxer on January 07, 2019, 03:01:19 PM

I was hoping to get some advice on this recipe. I have made it a few times by following the recipe in the book, but as you probably know that recipe just has you make the dough the day of. I tried to do a cold ferment on mine and when I came back to it a few days later it looked like a puddle.

I saw someone mentioned they reballed and then let it rise again for another 24 hours, but does anyone know what they do in the restaurant?

If you're going to do a cold fermentation for several days, reduce the yeast to 0.25% and it should be fine.

tboxer · « **Reply #219 on:** January 07, 2019, 05:23:55 PM »

Thanks!