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Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 39633 times)

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Offline DoouBall

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #160 on: February 20, 2017, 11:12:58 PM »
Awesome! Please post some pics.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline PizzaManic

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #161 on: February 21, 2017, 04:20:19 AM »
DoouBall, no fair mate - you posted a Pic of your pie before it was baked - where's the baked pie  >:D  :drool:
Regards Mo

Offline Jersey Pie Boy

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #162 on: February 21, 2017, 07:04:59 AM »
Pretty sure it's in Reply 141

Offline DoouBall

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #163 on: February 21, 2017, 12:45:02 PM »
You got it, Jersey Pie Boy! I just posted the unbaked pie to illustrate how wide the untopped rim was before baking.  By the way, I just ordered a baking steel and will try this style on the steel - thanks JPB for your advice about this on another thread. 

Hopefully the pizza can survive on the steel long enough to bake through without the bottom burning. In theory, it would have better oven spring on the rim compared to stone, which is the main goal for this style.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Jersey Pie Boy

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #164 on: February 21, 2017, 02:35:56 PM »
It should be great...as long as the steel is toward the top of the oven and not too close to the heat source, you should be good...the OS should be amazing. I've been baking mostly on the BS for a while but need to get back inside and hit the steel...The OS is definitely greater and I love that! 

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Offline hotsawce

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #165 on: February 21, 2017, 02:50:33 PM »
I was thinking about baking in the middle to lower middle portion of the oven...wasn't getting the oven spring I wanted at the top and the bake was relatively quick (3 ish minutes.)



It should be great...as long as the steel is toward the top of the oven and not too close to the heat source, you should be good...the OS should be amazing. I've been baking mostly on the BS for a while but need to get back inside and hit the steel...The OS is definitely greater and I love that!

Offline DoouBall

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #166 on: February 21, 2017, 03:27:14 PM »
JPB, it's been raining non stop in California so my Blackstone is out of commission for now - hence the steel. I also love the Blackstone with TxCraig's NP recipe.

hotsawce, are you using the broiler? I'm curious how well the baking steel works with just max temp bake and no broiler.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline hotsawce

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #167 on: February 21, 2017, 11:56:32 PM »
Baked off the pies today. Not bad for a first try. Bake time around 7 minutes. Sturdy and crisp/chewy like Mozza. Good hole structure and great flavor, under 7 ounces per ball. Surprisingly, the fresh mozzarella held up okay. 10".

Baked up remaining dough balls into bread (Mozza bakes dough balls into bread for panini.)

Great dual use. Next time I would reduce hydration slightly to 70%, and use a little less yeast. Maybe increase doughball weight slightly and stretch just a little thinner in the center. It was difficult to get out of the containers without a good amount of flour.

Offline DoouBall

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #168 on: February 22, 2017, 01:59:51 AM »
Looks great!
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #169 on: October 07, 2018, 08:05:09 PM »
Do we know what temp mozza bakes their pizzas at?

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Offline CaptBob

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #170 on: October 07, 2018, 09:04:05 PM »
I saw 505F on the oven when I was sitting at the counter....
Bob

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #171 on: October 08, 2018, 08:32:28 AM »
I saw 505F on the oven when I was sitting at the counter....


I remember the same thing.  It’s quite low for a WFO.
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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #172 on: October 08, 2018, 10:44:52 PM »
I am going to try this recipe out using a WFO, anyone have additional pointers?

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #173 on: October 08, 2018, 11:24:13 PM »
I am going to try this recipe out using a WFO, anyone have additional pointers?

Leave plenty of room for the cornicione to do its thing
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Offline Jackitup

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #174 on: October 09, 2018, 12:08:48 AM »
The Mozza pie is one of my favorites on the forum!
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

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Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #175 on: October 09, 2018, 12:13:40 AM »
Is there a specified water temp for poolish / final dough?

Offline Jersey Pie Boy

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #176 on: October 09, 2018, 03:17:25 PM »
Jonas, that's an actual Mozza pie, yes?

Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #177 on: October 09, 2018, 03:50:08 PM »
Jonas, that's an actual Mozza pie, yes?

Yes it is
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Offline ARenko

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #178 on: October 09, 2018, 04:29:55 PM »
The recipe calls for the full amount of yeast (.15%) in preferment at 68F for 12 hours (then 24-48 hours for finished dough).  My RT is 76F.  Would it be correct to use Craig's baker's yeast prediction model by finding the % yeast that results in 12 hour total fermentation time at 76F and using that amount?  Basically I'm wondering if the chart is applicable with the preferment method.  Is there something about the preferment method that requires increased yeast amount (compared to the chart)?  High hydration of preferment maybe?

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #179 on: October 12, 2018, 02:26:40 PM »
According to the table, .15% IDY at 68F is a 7-8 hour fermentation. I too have the question of how to adapt the IDY to fit our RT temps (mine is 72F). My gut says at 72F I should be using around .1% IDY?

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