Tonight's Pie, Inspired by Pizzeria Mozza


Tonight I made a few pizzas using a heavily modified version of the Pizzeria Mozza recipe. You'll have to excuse the lousy pictures. The lighting conditions weren't great, and I did half-assed job at taking pictures.

Overall, I was pleased with the results. I made these in my countertop Bakers Pride. Like the Mozza dough recipe, I used barley malt, rye and wheat germ, but I modified the amounts and the mixing procedure.

I didn't quite get the aesthetic I was hoping for. Tomorrow I will make the remaining ball of dough in my 2Stone oven. Hopefully, I'll be able to achieve more blistering.

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Raj Irukulla admin
posted about 2 years ago

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Hey Raj,

It looks awesome! I bet it tastes awesome as well!

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Aleksander J.
posted about 2 years ago

Thank you! The Mozza dough is unbelievably flavorful. It's almost a bit too rich in my opinion.

- Raj   about 2 years ago


PS I forgot to ask, what are the toppings?

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Aleksander J.
posted about 2 years ago

Olek, this was a whole milk, low moisture mozzarella, clams, red onion and garlic. A little bit of lemon too.

- Raj   about 2 years ago


Looking good, Raj. Anxious to see the difference of the two ovens.

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Mike K.
posted about 2 years ago


Hi Mike,

A few pics from this morning. Same batch of dough, but 12 hours older. The main difference here was the 2stone outdoor oven. I baked it at a similar temperature: ~500F.

Definitely an improvement from the Bakers Pride. That said, it cooked quicker than it was supposed to. About 4-5 minutes instead of the 7-8 I was expecting. I'll lower the temperature a little bit. I was hoping it would be just a tad crispier. A longer bake would help achieve that.

My goal here isn't to make an exact replica of the pizza at Mozza. I want to end up with something similar. It's hard to describe, but I can picture it in my mind. :-) In about 6 or 7 more iterations, I should be there.

Also worth noting, I used Harvest King bread flour from General Mills. Similar to the All Trumps, but lower in protein. An excellent flour.

Raj

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Raj Irukulla admin
posted about 2 years ago


Pies look dynamite, Raj.

Yes, a longer bake at a lower temp would achieve a crispier crust. Upping the hydro will get you there as well. Maybe a combo of all three factors would yield a stellar crust.

It's really too bad that gas ovens or grills are not allowed on my deck in our area or I would have pulled the trigger on a 2Stone or BS. :(

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Mike K.
posted about 2 years ago

Mike, just about to finish up another batch. I upped the hydration by 5% and plan to do a longer bake at a lower temp. We're on the same page. :-)

- Raj   about 2 years ago


How does that saying go again...great minds...? :)

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Mike K.
posted about 2 years ago


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