I downloaded this lovely cookbook, The Mozza Cookbook, awhile back from Amazon.com. I confess, those are two things I am addicted to: Cookbooks & Amazon. The nice thing about digital editions of books is they take up so little space! Literally… but there is nothing like flipping through a hardbound book and running your fingers over a glossy page. I digress… this post is about pizza and more importantly pizza dough – the very foundation of a good slice of pie.
We’ve made pizza off and on over the years. Enough so that I have a pizza peel and stone. I’m no expert though. I just enjoy trying to make different things. We have tried a lot doughs, sauces, and different styles of pizza. I think the only thing left to really try that is “different” would be deep dish pizza. For us making homemade pizza is about crazy topping combinations and personalized pies when you are entertaining. It’s about fun and making something instead of buying it.
That being said this is probably our favorite crust we have tried thus far. I also look forward to trying this recipe: Family Meal Blog’s Pizza Dough – I know these people really know their crust and pizza! So I’m sure it will also be a keeper. For now, here is Nancy’s Pizza Dough from pg. 126-127 of The Mozza Cookbook. (P.S. No ingredient picture or step-by-step – sorry folks!)
NANCY’S PIZZA DOUGH
- 22 ounces warm tap water (2 cups, 6 ounces)
- 1⁄2 ounce (1 Tbsp) compressed yeast or 1 tsp active dry yeast
- 26 ounces unbleached bread flour, plus more as needed
- 1⁄2 ounce (1 Tbsp) dark rye flour or medium rye flour
- 1 1⁄2 tsp wheat germ
- 1 1⁄2 tsp mild-flavored honey, such as clover or wildflower
- 1⁄2 ounce (1 Tbsp) kosher salt
- Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl
Make the sponge:
To make the sponge, put 15 ounces of water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast.
You could also do this in a bread machine – pizza dough/2.0 lb setting. Just add the ingredients in the above order after creating sponge.
Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients.
Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 79 degrees) for 1 1/2 hours.
Uncover the bowl and add remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with the dough hook, place bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add salt and mix on medium speed for 6 to 8 minutes, until dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set dough aside at room temperature for 45 minutes.
Dust your work surface. Acting as if the round has four sides, fold the edges of the dough toward the center.
Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rise for 5 minutes.
Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)
BOOM! You are ready to make fabulous pizza.
This crust has more flavor than your average pizza crust recipe, which is why we like it so much. It works well both thick and thin:
And the crust browns nicely:
Over the next couple of weeks I will share some of our favorite pizza recipes that you can use with this crust, your favorite dough recipe,
or even a store bought crust. One of which is a cast-iron pizza – so no special equipment like pizza peels are required.
Here’s to fabulous cookbooks and good pizza!
P.S. You should buy this cookbook – it is quite lovely!
I bought mine here: http://www.amazon.com/Mozza-Cookbook-Angeless-Favorite-Restaurant/dp/0307272842/ref=sr_1_1_title_1_har?s=books&ie=UTF8&qid=1392842427&sr=1-1&keywords=the+mozza+cookbook