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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.
Does anyone know if Mozza uses AP or some type of BF?
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.
Based on how the dough handles, I doubt the hydration is that high:
What does it look like to you, 65%?
Love this recipe
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% KAAP1.25% dark rye flour1.25% wheat germ72% RO water2.5% salt0.15% IDYPreferment:41.0% of total formula flour55.6% of total formula water (this will make the preferment 100% HR)100.0% of total formula IDY18 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,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
