Search results
Jun 23, 2020 · Nancy Silverton's goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe for home cooks.
- (7)
- 473
- Pizza, Ingredient, Bread
Aug 18, 2020 · Learn how to make Nancy Silverton's pizza dough with bread flour, rye flour, wheat germ, barley malt and yeast. Follow the detailed steps and tips for shaping, proofing and baking the dough.
May 31, 2014 · Learn how to make Nancy Silverton's Neapolitan-style pizza dough with fresh cake yeast and bread flour. Topped with only tomato sauce and oregano, this cheese-less pizza is a cult favorite.
- Snack
- Nancy Silverton
Brush the dough with olive oil and sprinkle with salt. Add the pepperonata, pepperoni, salumi, then mozzarella. Gently shake the peel/baking sheet again to ensure free movement, lifting the edges and adding semolina as needed. Slide your pizza onto the stone and bake for 8-11 minutes until deep golden brown.
- Any Season, All Recipes & Articles
- cnb@cynthiabrown.com
Oct 4, 2011 · Nancy's Pizza Dough When you make this dough at home, your pizza will be just as delicious as the one we serve at Pizzeria Mozza. Recipe created by Nancy Silverton
Jan 26, 2012 · Ingredients. 22 ounces warm tap water (2 cups, 6 ounces) 1/2 ounce (1 tablespoon) compressed yeast or 1 teaspoon active dry yeast. 26 ounces unbleached bread flour, plus more as needed. 1/2 ounce...
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 for 1 1/2 hours.
