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Pizza Lessons at Pizzeria Mozza!

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Judy Mayberry
Judy Mayberry Posts: 2,015
in EggHead Forum
By accident I found out they had lessons! The dough was already made. It is foolproof--doesn't stick to the peel (my bugaboo) and easy to shape. Lots of practice shaping and handling the dough round, and putting toppings on. They served prosciutto and bufala mozzarella, chopped salad, wine on the side. OMG!

I made these two pizzas, cooked in the wood-burning oven. Top is a pizza Margherita and second is whipped cream base, Yukon Gold potato, bacon, cheeses, onions, fresh thyme, and egg. 

image 

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And a blurry picture of the cooking area: 

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The dough recipe is easy to find on the internet and doesn't ferment overnight (not exactly what they make at the restaurant, but they say it's close). Out of this world good!
Judy in San Diego
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  • caliking
    caliking Posts: 18,731
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    sounds like a blast!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • danv23
    danv23 Posts: 953
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    Can't find a recipe via Google.  Can you post a link?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    That looks like fun.  How did you like cooking on the wood stove?
    Large, small and mini now Egging in Rowlett Tx
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Thanks, Judy. I keep meaning to try that, though I don't do many pies these days. In any case, I would NEVER put whipped cream, potatoes or eggs on a pizza!  :))

    Sprinkle a little semolina on the peel, drag the already shaped dough onto it, shake it a little, add first ingredient, shake again, add second, etc., etc. Doing this, I have only made one calzone. 
    :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    Michael, I think I'm the one that mentioned semolina to you several years ago. I still have THE problem. But this dough is exceptional!
    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    danv23 said:
    Can't find a recipe via Google.  Can you post a link?
    Of course I can. Really, how hard did you try?



    Austin Egghead said:
    That looks like fun.  How did you like cooking on the wood stove?

    Joan, The class was on the OTHER side of that counter. Those guys were cooking pizza orders coming in from the restaurant customers and I would have ended up locked in a cooler if I got in their way. They cooked (and overcooked my Margherita) for the class.

    Judy in San Diego
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Judy Mayberry said:
    Michael, I think I'm the one that mentioned semolina to you several years ago. I still have THE problem. But this dough is exceptional!
    Nah, wasn't you, but it works for me every time. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    Carolina Q said:
    Thanks, Judy. I keep meaning to try that, though I don't do many pies these days. In any case, I would NEVER put whipped cream, potatoes or eggs on a pizza!  :))

    Michael: Their incredible white Bianca pizza has a base of whipped cream and it is an amazing base for a white pizza, and my favorite one. Remember avocados...just try it once!

    Judy in San Diego
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Yep, I remember avocados. I have one every year or so. More often than not they go bad before I get around to eating them.

    One of the best pies I ever made was a white pie with a "sauce" of béchamel with a head of roasted garlic. For some reason, I never did it again.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Serial Griller
    Serial Griller Posts: 1,186
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    I made the whipped cream  pizza from Nancy's book. It also had sausage and chopped scallions.It was awesome!
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  • KenfromMI
    KenfromMI Posts: 742
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    I took a pizza making class at Zingermans Bake House in Ann Arbor Michigan and it was awesome. Still the best deep dish pizza I have ever had and I made it. Others think so as well. The other pizzas we cooked in their wood fired oven.  The one thing that surprised me is you pushed the italian sausage down into the spring form pan raw. I thought it would be way too greasy and it isn't. Special dough for the deep dish ones as well. 
    Dearborn MI
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