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Author Topic: More Mozza  (Read 683 times)

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Offline HansB

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More Mozza
« on: April 20, 2019, 07:14:28 PM »
Another visit to Pizzeria Mozza. Again a very well made, flavorful pizza. First class service too.
Hans

Offline hotsawce

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Re: More Mozza
« Reply #1 on: April 21, 2019, 09:31:39 AM »
I loved Mozza. If youíre in LA, you should get over to Gjelina, too.

Offline HansB

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Re: More Mozza
« Reply #2 on: April 21, 2019, 11:05:41 AM »
I loved Mozza. If youíre in LA, you should get over to Gjelina, too.

I've been to Gjelina a couple of times, it's good too.
Hans

Offline jsaras

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Re: More Mozza
« Reply #3 on: April 21, 2019, 11:40:37 AM »
Another visit to Pizzeria Mozza. Again a very well made, flavorful pizza. First class service too.

Their pizza is terrific, but I actually like their non-pizza items even more. 
Things have never been more like today than they are right now.

Offline jkb

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Re: More Mozza
« Reply #4 on: April 21, 2019, 04:08:35 PM »
That looks tasty.  Inspirational.  I bought a gallon of milk from a local creamery to make some mozz....
« Last Edit: April 21, 2019, 04:21:22 PM by jkb »
John

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Offline HansB

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Re: More Mozza
« Reply #5 on: April 21, 2019, 06:18:12 PM »
That looks tasty.  Inspirational.  I bought a gallon of milk from a local creamery to make some mozz....

The meatballs on the pizza were outstanding. Next time Iíll get them as an app.
Hans

Offline thezaman

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Re: More Mozza
« Reply #6 on: April 22, 2019, 11:17:18 AM »
Looks great Hans. how would you get those bubbles when making that pizza?

Offline HansB

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Re: More Mozza
« Reply #7 on: April 22, 2019, 02:31:12 PM »
Looks great Hans. how would you get those bubbles when making that pizza?

I'm not certain Larry. I do get them sometimes on my sourdough bread. As I was eating it I was thinking about using my white sourdough workflow and make a pizza with it to see if I can get it on a pizza.
Hans

Offline TXCraig1

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Re: More Mozza
« Reply #8 on: April 22, 2019, 03:24:19 PM »
I think it's largely because they oil the crust before baking.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jkb

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Re: More Mozza
« Reply #9 on: April 23, 2019, 02:25:34 AM »
The meatballs on the pizza were outstanding. Next time Iíll get them as an app.

I've got beef, pork, veal meatball mix in the fridge...   :-D
John

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Offline jkb

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Re: More Mozza
« Reply #10 on: April 23, 2019, 06:16:48 AM »
The meatballs on the pizza were outstanding. Next time Iíll get them as an app.

Looks like some herbage in them. What is that?
John

Offline HansB

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Re: More Mozza
« Reply #11 on: April 23, 2019, 07:56:13 AM »
Hans

Offline thezaman

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Re: More Mozza
« Reply #12 on: April 23, 2019, 03:12:56 PM »
Parsley.

I'm going to try this: https://www.laweekly.com/restaurants/a-recipe-from-the-chef-mozzas-meatballs-al-forno-2379382

  Hans i have the book if we ever get together I'll bring it. i your free Sunday going to sofo food show in Toledo PM if you want to attend. introducing some Italian ingredients. pizza chef from ribaltas will be there.

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