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Author Topic: Mozza-inspired Pizza for Home Ovens  (Read 39226 times)

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Offline jsaras

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #180 on: October 12, 2018, 03:32:47 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?

Preferments donít fit into Craigís chart.
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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #181 on: October 12, 2018, 04:18:25 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?

Preferments open up new possibilities vs. conventional dough - basically, it lets you capture the flavor of an over-fermented dough without over-fermenting your dough and having the problems of an over-fermented dough.

For example, as you noted, 0.15% IDY is way more than the table would suggest for 12 hours. You can do it in the preferment - effectively over-fermenting - but it works because you will then turn it into a dough that you won't overferment. 
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline ARenko

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #182 on: October 12, 2018, 04:23:30 PM »
Craig,
Can you suggest how to adjust this recipe for different room temp, or if it is even necessary (considering your last post)?  Is it appropiate if I use the yeast amount that would give ~7 hours (I mistakenly said 12 in my previous post) total fermentation at 76F?  Alternatively how much time should I reduce RT ferment if I use .15%?

« Last Edit: October 12, 2018, 04:28:32 PM by ARenko »

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #183 on: October 12, 2018, 04:51:15 PM »
I don't know. They best thing to do is experiment, tweak, repeat.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline ARenko

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #184 on: October 16, 2018, 05:34:38 PM »
I went with .06% IDY for 12 hours at 76F preferment and cooked after 48 hours in the fridge.  Great crust.  Thanks TXCraig for sharing your recipe.  Excuse the poor photography...


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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #185 on: October 16, 2018, 06:11:47 PM »
Looks good.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline hammettjr

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #186 on: October 16, 2018, 06:34:39 PM »
I haven't read through this thread, so it could be repeat info, but 2 things:

Last weekend I watched the Chef's Table episode on Nancy Silverton on Netflix - I thought it was entertaining.

There's a video of her on YouTube answering questions sent by email, including specifics on how the recipe in the book was altered from the actual pizzeria version.

Matt

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #187 on: October 17, 2018, 03:14:14 AM »
What are the pros and cons of using diastatic malt barley bs malt barley syrup?

Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #188 on: October 17, 2018, 06:19:55 PM »
What are the pros and cons of using diastatic malt barley bs malt barley syrup?
They serve different purposes. There former is a source of enzymes that convert starch to sugars and the latter is a sweetener.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #189 on: October 17, 2018, 06:45:34 PM »
Seeing all these Mozza style pizzas made me want to try brushing the crust with oil. Iíve been making pizza for 20 plus years and somehow Iíve never really done it. I thought it made for a slightly crispier cornicione and itís definitely something Iíll try again

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Offline TXCraig1

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #190 on: October 17, 2018, 06:46:06 PM »
I like that pizza A LOT!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #191 on: October 17, 2018, 08:11:44 PM »
Thank you

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #192 on: October 17, 2018, 08:23:16 PM »
Seeing all these Mozza style pizzas made me want to try brushing the crust with oil. Iíve been making pizza for 20 plus years and somehow Iíve never really done it. I thought it made for a slightly crispier cornicione and itís definitely something Iíll try again

Using the TXcraig mozza recipe or your own?


Offline norma427

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #193 on: October 17, 2018, 09:08:06 PM »

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #194 on: October 17, 2018, 10:03:49 PM »
They serve different purposes. There former is a source of enzymes that convert starch to sugars and the latter is a sweetener.

So they are not interchangeable for this recipe?

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Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #195 on: October 17, 2018, 10:42:48 PM »
Iím 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.

Offline mrmafix

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #196 on: October 18, 2018, 12:36:57 AM »
Iím 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.

Mind sharing the recipe?  Iím going to make Craigís this weekend and I would love to make yours too.

Offline Jersey Pie Boy

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #197 on: October 18, 2018, 01:00:11 AM »
G5,


That's much better looking than Mozza!

Offline Gianni5

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #198 on: October 18, 2018, 01:40:08 AM »
Yeah hereís the recipe
Gm superlative
57% water
2% oil
3% salt
.35% fresh yeast
 
Cold bulk ferment 24 hours then balled for 12

Thank you JPB but Mozza is lighter mine was a little dense but I think upping the hydration will help. Hereís a crumb shot and you can see itís a little tight.

Offline Jersey Pie Boy

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Re: Mozza-inspired Pizza for Home Ovens
« Reply #199 on: October 18, 2018, 01:51:31 AM »
Thanks Gianni....how do you like Superlative? It's a bread flour rattan than high gluten, correct? I use Full Strength but I know Superlative is an option..though not inclined to test with a 50 lb bag :)

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