Author Topic: Mozza-inspired Pizza for Home Ovens (Read 40604 times)

TXCraig1 · « **on:** January 26, 2015, 04:27:03 PM »

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 14”. I left quite a bit of dough at the cornicione which is painted with EVOO prior to topping. Next time, I’ll 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 didn’t 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, I’m not going to add any wheat germ. It was OK, and you really couldn’t see it much in the crust, but it’s not the flavor I’m 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 – nice and crispy on the outside and very light and tender inside.

Thank you to TinRoof for some helpful insights.

TXCraig1 · « **Reply #1 on:** January 26, 2015, 04:32:53 PM »

The sauce was pretty much what I use for NP, and probably just a touch too thin for this pizza. Next time, I'll strain out a bit of the water.

Jersey Pie Boy · « **Reply #2 on:** January 26, 2015, 04:56:40 PM »

This looks great!

tinroofrusted · « **Reply #3 on:** January 26, 2015, 07:23:26 PM »

Nice looking pies, Craig. You got the puffy rim very nicely. I do like the flavor that wheat germ adds but I've noticed that (at least for the coarse wheat germ that I use) it darkens up quite a bit after a couple of days in the fridge. In addition to rye you could consider a small percentage of spelt, which also gives a nice flavor.

CaptBob · « **Reply #4 on:** January 26, 2015, 08:12:04 PM »

I'm so glad you did this Craig as I've been thinking the same thing. I just got some rye flour and wheat germ so thank you so much for sharing your recipe!

Those pies are drop dead gorgeous!

deb415611 · « **Reply #5 on:** January 26, 2015, 08:57:40 PM »

love the puffiness , can't wait to see where you bring this

norma427 · « **Reply #6 on:** January 26, 2015, 09:06:29 PM »

Craig,

Your Mozza-inspired pies look wonderful!

Norma

jsaras · « **Reply #7 on:** January 26, 2015, 09:12:39 PM »

Looks gorgeous as always.

TomN · « **Reply #8 on:** January 26, 2015, 09:35:45 PM »

Amazing looking pies. I bet they taste amazing too.

TXCraig1 · « **Reply #9 on:** January 26, 2015, 10:03:01 PM »

Thanks all; I think there is something here, and I'm going to keep working on it.

stonecutter · « **Reply #10 on:** January 26, 2015, 10:12:55 PM »

The color and texture of the crust remind me of a lot of the pizzerias where I grew up. I really like the look of it!

Jackitup · « **Reply #11 on:** January 27, 2015, 02:00:39 AM »

Mmmmmm.............pizzzza

being the Homer fan you are Craig, looks GREAT!

PizzaManic · « **Reply #12 on:** January 27, 2015, 08:14:20 AM »

Hi Craig

Lovely looking Pizza. What really caught my eye was the KAAP flour you used - I've been looking for a recipe for my home oven - I have to give this a try although one draw back on my side is my oven only goes to 230 Degrees Celsius.

Thanks

TXCraig1 · « **Reply #13 on:** January 27, 2015, 08:39:41 AM »

Quote from: PizzaManic on January 27, 2015, 08:14:20 AM

Lovely looking Pizza. What really caught my eye was the KAAP flour you used

You don't need fancy or expensive flour to make great pizza.

jeff v · « **Reply #14 on:** January 27, 2015, 08:49:53 AM »

Quote from: TXCraig1 on January 26, 2015, 10:03:01 PM

Thanks all; I think there is something here, and I'm going to keep working on it.

Nice work! Except for some tweaks this was the recipe for my mobile pizza biz. I never tried it in the home oven but will have to soon.

TXCraig1 · « **Reply #15 on:** January 27, 2015, 09:09:58 AM »

Quote from: jeff v on January 27, 2015, 08:49:53 AM

Nice work! Except for some tweaks this was the recipe for my mobile pizza biz. I never tried it in the home oven but will have to soon.

Please feel free to share any insights.

jeff v · « **Reply #16 on:** January 27, 2015, 10:17:50 AM »

Quote from: TXCraig1 on January 27, 2015, 09:09:58 AM

Please feel free to share any insights.

Actually you found out lots from this first bake. I too did not like wheat germ and ended up using only malted BF(95%) and a little spelt (5%). Obviously easy to get browning w that in a wfo, so I like the addition of honey for the home oven.

The rest is personal preferences really. I like 3% salt and a borderline to slightly over fermented dough so I did 33% total formula flour and made a 24 hr polish and 48 hrs bulk ferment in the fridge. Also at an event my overall hydration was 66% but I really prefer the low 70's.

I got the best crumb structure with a short mix (4-6 minutes) a 15 minute rest then 3 sets of stretch and folds 10 min apart before bulk fermenting.

Wow, I haven't typed that much about making a pizza in a long time-thanks.

TXCraig1 · « **Reply #17 on:** January 27, 2015, 11:11:14 AM »

To be clear, there is no honey in the dough pictured above. I'm trying it more for flavor than browning though that may be an added benefit. Better cheese should let me bake for another 30 seconds which I'm hoping will get me where I want to be with browning. I don't want to be as dark as Mozza.

JD · « **Reply #18 on:** January 27, 2015, 11:24:02 AM »

I've never heard of pizzeria Mozza until this thread, but that pepperoni pizza has got me hypnotized.

jeff v · « **Reply #19 on:** January 27, 2015, 11:50:19 AM »

Quote from: TXCraig1 on January 27, 2015, 11:11:14 AM

To be clear, there is no honey in the dough pictured above. I'm trying it more for flavor than browning though that may be an added benefit. Better cheese should let me bake for another 30 seconds which I'm hoping will get me where I want to be with browning. I don't want to be as dark as Mozza.

My misassumption on the browning then.

That sausage and onion pie is one of my favorites.