Mozza Pizza Dough

Don't know how many people outside the LA area will be familiar with Pizzeria Mozza. It's a pizza restaurant opened and run by Mario Batali and Nancy Silverton, and it's widely considered among the best in the city.  Over the weekend, I made pizza using the pizza dough recipe from the Mozza cookbook, the same they use in the restaurant.  I've been fiddling with different dough recipes for some time now, and this was light years better than any other I tried.  In addition to the typical flour, water, salt, yeast protocol, it included some out-of-the-box ingredients: rye flour, barley malt, wheat germ.  The leavening process was also a touch more involved than others I tried.  The result was a very unusual dough that bubbled and bubbled even as I was shaping it and topping it just prior to putting it in the egg.  The resulting pizza was by far the best I've cooked.  The dough was crispy and chewy and filled with flavor.  I wish I took better photos because these don't really capture the singularity of the dough; still, some pictorial evidence is better than none.  The pizzas shown here are fig jam, mozzarella, arugula, and a drizzle of truffle oil.  I made another version of this using pecorino romano instead of mozzarella and the saltiness of that recipe rendered it better than the ones shown below; alas, I didn't take any pictures.  Anyway, for anyone interested, I highly suggest giving the Mozza dough a try.  The recipe can be found pretty easily with an online search.