Cookie Posted March 26, 2016 Report Posted March 26, 2016 I've mentioned this before, but Mario Batali's Pizzeria Mozza is my favorite pizza, anywhere. We have on here in Singapore, the original is in LA. The dough was created by Nancy Silverton, and I've tried her recipe several times (here in Singapore), all epic fails. She does everything by weight, and I've always used the scale to exact proportions and it has always turned out too wet and hard to work with, even after adding more flour. Well, hopefully that is about to change. The wife and I did a cooking class today at the sister-restaurant, Osteria Mozza, and I was able to pick the chef's brain on the pizza dough. Turns out Singapore's temperature and humidity wreck havoc on dough recipes that are geared toward cool temp proofs and rises (the recipes online don't really indicate the sponge and dough should be done at cool temps, so I had assumed to use warm temps like other pizza dough recipes I've used). They actually have serious amounts of AC running in their dough room. She gave us a few other tips, so hopefully our next cook will finally get it right. To hold us over, chef was kind enough to send us home with two of their dough balls, results were A-mazing... Our 4 year old declared me 'best pizza chef ever,' so I won't burst his bubble and tell him it ain't Daddy's dough! 1
Hogsfan Posted March 26, 2016 Report Posted March 26, 2016 Looks great! Side question. I usually cook pizza on the upper grate. Am I doing it wrong?
Barometer Posted March 27, 2016 Report Posted March 27, 2016 Cookie, I always let the dough rise overnight in the fridge. Only needs about 15 minutes to get it working again before cooking. I also found the very soft dough does not work in Singapore. If you are not already do use the OO flour from the Red Man/ Phoon Huat shop. Simon
Cookie Posted March 27, 2016 Author Report Posted March 27, 2016 11 hours ago, Hogsfan said: Side question. I usually cook pizza on the upper grate. Am I doing it wrong? Nope, each to his own. Depends on what temp you like to cook at, ingredients, etc. I have settled on 550F for my pizza temps, direct heat to the stone on the main grate (as pictured). At that temp, I found the top to cook quicker than the bottom if on the upper grate. I believe KKing is more art than science, no rights or wrongs... Cookie 1
Cookie Posted March 27, 2016 Author Report Posted March 27, 2016 3 hours ago, Barometer said: Cookie, I always let the dough rise overnight in the fridge. Only needs about 15 minutes to get it working again before cooking. I also found the very soft dough does not work in Singapore. If you are not already do use the OO flour from the Red Man/ Phoon Huat shop. Simon The Mozza dough is definitely soft. I'm determined to make it work, just plan to do everything in the aircon from now on, including building the pizzas themselves, then just a quick transfer outside to the KK. Thanks for the flour resource, have not used Phoon Huat before... That said, Mozza uses a blend of all purpose and rye flours.
MacKenzie Posted March 27, 2016 Report Posted March 27, 2016 Cookie, you pizza has my mouth watering, it looks wonderful.
DennisLinkletter Posted March 27, 2016 Report Posted March 27, 2016 That looks Killer.. I want to explore baking more this year..
ckreef Posted March 27, 2016 Report Posted March 27, 2016 Nice looking pizza. Awesome you were able to question the chef and get some dough. Charles - Prometheus 16.5", Cassiopeia 19" TT
tinyfish Posted March 28, 2016 Report Posted March 28, 2016 I hope the chefs pointer make a difference.
