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Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 35941 times)

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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #220 on: February 12, 2019, 02:40:13 PM »
Has anyone used this recipe with a baking steel?  If so, any tips?

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #221 on: February 16, 2019, 02:46:03 AM »
Love this recipe

Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #222 on: February 16, 2019, 04:10:50 PM »
Love this style too. I made another attempt at it a while back but never posted pics here

Offline Pazzo

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #223 on: February 16, 2019, 10:06:24 PM »
At what temp do you think Mozza bakes?
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Offline CaptBob

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #224 on: February 17, 2019, 12:25:06 AM »
About 500f 'ish.....
Bob

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Offline tinroofrusted

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #225 on: February 17, 2019, 12:39:54 AM »
I think about 550F.  Not too hot. 

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #226 on: March 14, 2019, 01:16:49 PM »
Two questions.

1.  Does anyone know if mozza uses a sourdough starter or IDY?
2.  Can you use a sourdough starter instead of IDY in a poolish?  If so, would you recommend it? 

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #227 on: March 14, 2019, 01:19:37 PM »
Two questions.

1.  Does anyone know if mozza uses a sourdough starter or IDY?
2.  Can you use a sourdough starter instead of IDY in a poolish?  If so, would you recommend it?

Their dough is not sourdough.
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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #228 on: March 14, 2019, 02:05:50 PM »
Their dough is not sourdough.

Figured, doesn't taste like it.  Just wanted to verify.  Thank you. 

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #229 on: March 28, 2019, 07:55:12 PM »
Does anyone know if Mozza uses AP or some type of BF?

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Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #230 on: March 28, 2019, 11:56:51 PM »
Does anyone know if Mozza uses AP or some type of BF?

Last I heard, they were using Mello Judith bread flour
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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #231 on: March 29, 2019, 02:19:59 PM »

Last I heard, they were using Mello Judith bread flour

That is interesting.  Seems like a low protein %, but mozza's dough is around 75% hydration.

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #232 on: March 29, 2019, 04:20:15 PM »
That is interesting.  Seems like a low protein %, but mozza's dough is around 75% hydration.

Based on how the dough handles, I doubt the hydration is that high:
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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #233 on: March 29, 2019, 10:14:55 PM »
Based on how the dough handles, I doubt the hydration is that high:

What does it look like to you, 65%?

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #234 on: March 29, 2019, 11:22:41 PM »
What does it look like to you, 65%?

I'd guess 67%
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Offline Kreetak

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #235 on: April 07, 2019, 03:33:45 PM »
Hello guys!
I tried to do this recipe and I'm very happy! I did it with 75% (a little difficult to work with the dough) And I used spelt and agave syrup.

Thank you for this recipe!

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #236 on: April 07, 2019, 03:37:37 PM »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline vdempsey

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #237 on: May 03, 2019, 09:42:13 AM »
I'm not trying to clone Mozza but rather trying to come up with a home oven pizza I like besides my Johnny's clone (http://www.pizzamaking.com/forum/index.php?topic=33831.0). First test:

Total Formula:
97.5% KAAP
1.25% dark rye flour
1.25% wheat germ
72% RO water
2.5% salt
0.15% IDY

Preferment:
41.0% of total formula flour
55.6% of total formula water (this will make the preferment 100% HR)
100.0% of total formula IDY
18 hours at room temp (~68F)

Dissolve the total formula salt in the remaining water. Add in the preferment and mix well. Add in the dark rye flour, wheat germ, and the remaining flour in a half dozen or so increments while mixing at a slow speed. The goal is to incorporate air with the flour. After it has all come together, let it rest for 20 minutes then give it a set of stretch-and-folds. Try to capture air in the dough when you fold. Give it a 12 minute rest followed by another set of stretch-and-folds. Repeat one more time. Divide and ball and refrigerate for 24 hours (48 would be better). Give the balls at least 2 hours at room temp before opening.

The pies below are 350g dough and 14Ē. I left quite a bit of dough at the cornicione which is painted with EVOO prior to topping.  Next time, Iíll probably go up to 400g with the additional dough in the center of the pie. The cornicione was the size I wanted, but the bottom was a bit too thin.

These were baked at 550 convection on stone. I didnít time the bakes. I wish I could have gone a bit longer to get a darker crust, but the cheap mozz I had would have failed.

Next time, Iím not going to add any wheat germ. It was OK, and you really couldnít see it much in the crust, but itís not the flavor Iím looking for. I will try 2% dark rye w/ 1% honey. Depending on how that comes out, I might try to find some barley malt syrup to try instead of the honey. 

The cheese on these is sliced fresh mozz with some grated fontina.  Overall, I really liked the texture of the crust Ė nice and crispy on the outside and very light and tender inside.

Thank you to TinRoof for some helpful insights.

TXCraig1,

Can I substitute the IDY in your Mozza clone dough formula for a natural sourdough starter? If yes, how much should my starter % be?

Vida
Vida - Naturally leavened pizza made at home electric oven.

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #238 on: May 03, 2019, 10:01:12 AM »
TXCraig1,

Can I substitute the IDY in your Mozza clone dough formula for a natural sourdough starter? If yes, how much should my starter % be?

Vida

Sure, If it was me, I'd change it to a room temp ferment. I'm not a fan of using cold ferment on sourdough. Maybe something like 7.5% starter for 12 hours at 77F. You can use this table to help find a starting point for whatever time/temp you want: https://www.pizzamaking.com/forum/index.php?topic=22649.0
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline vdempsey

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #239 on: May 03, 2019, 10:07:22 AM »
Sure, If it was me, I'd change it to a room temp ferment. I'm not a fan of using cold ferment on sourdough. Maybe something like 7.5% starter for 12 hours at 77F. You can use this table to help find a starting point for whatever time/temp you want: https://www.pizzamaking.com/forum/index.php?topic=22649.0

Excellent TXCraig1. Will definitely try it. Although going on a short holiday (how will I survive without making pizzas for 2 weeks), so this will be in my dreams for now.  8)
Vida - Naturally leavened pizza made at home electric oven.

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