Has any one tried the Mozza recipe?

Has any one tried the Pizzeria Mozza recipe that's in the Mozza cookbook and also available on the web?

Andrew T.
posted almost 5 years ago

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Hi Andrew,

I've tried it a few times. It was a very tasty end-result, but wow, was it a pain in the ass to work with that dough. The Mozza dough is a super high hydration dough. Most doughts are in 60-65% range. The Mozza dough is at 85%. It's basically like pancake batter.

I'm going to try a lower hydration version in the next few days to see how it turns out.


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Raj Irukulla admin
posted almost 5 years ago

I have made this many times, and it is worth the effort. It is a very complex tasting dough, though a little difficult to work with. Not impossible, though!

melinda B.
posted almost 5 years ago

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