Here's my latest attempt at replicating the pizza from Pizzeria Mozza. For those that haven't heard of Mozza, it's joint venture between Mario Batali, Nancy Silverton and Joseph Bastianich. Mozza makes some of the most unique and memorable pizza I've tried. Most people who have it feel the same way.
At first glance, it's easy to look at the puffy rim and be turned off by it. I promise it's an amazing pizza. It's special in that it's a *very* high hydration dough: 85% to be exact. And unlike most doughs, it contains rye flour, barley malt syrup and wheat germ.
There's still some work to be done, but this was pretty close! The pizza pictured below was cooked at 650F and contains low-moisture mozzarella, Castelvetrano olives, chili flakes and heavy cream.