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May 7, 2017 · This is a pizza dough as given by Nancy Silverton from her cookbook "The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria ". Nancy claims that when you make this dough at home, your pizza will be just as delicious as the one they serve Pizzeria Mozza. She says that this recipe is not an exact replica of the pizza dough they use at Pizzeria Mozza. But promises ...
Nov 20, 2011 · In the original recipe Nancy Silverton recommends 26 oz of bread flour; one of my changes was making it half bread flour, half AP, in an effort to bring a bit more tenderness to the dough. In general, the more bread flour you use, the more crisp and chewy your crust will be.
May 26, 2011 · This focaccia is moist and chewy, with an irregular hole structure and an oily, crunchy underside. The bread is slightly sour and yeasty and the toppings are pushed deep into the dough, so the ...
May 26, 2011 · Divide the dough into two equal segments, each weighing approximately 18 ounces. Place the dough segments in the prepared cake pans and very gently pull the edges just to obtain a roughly round shape.
Mar 31, 2024 · Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test.Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag.
Jun 15, 2020 · Her pizza recipe from The Mozza Cookbook, is a prayer for strength and recovery. When L.A.’s restaurants closed due to COVID-19, Nancy Silverton turned Pizzeria Mozza into a relief kitchen, providing free meals to unemployed restaurant workers.
