DoughbasePizzeria Mozza
A wet, 83% hydration dough with a quick sponge, a touch of rye, and malt.
ArtisanCompare with other doughs
Pizza size
10"8"14"
Number of pizzas
6110
Thickness
Yeast
Sticky is right
This dough is very wet. If it won’t pull from the sides of the bowl at all, add a small handful of flour.
Dough ball
236
grams each
Total flour
751
grams
Total water
624
grams
Hydration
83
percent
Make the sponge first
Mix these, then wrap tightly and rest 1½ hours at room temp (68–70°F). Use 826g in the dough.
- Bread flour
- 369g
- Rye flour
- 14g
- Water
- 425g
- Yeast (fresh)
- 14.2g
- Wheat germ
- 3.5g
Dissolve the yeast in the water for a few minutes before adding the rest.
Pizzeria MozzaSame day, about 4½ hrs6 pizzas · 10" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
Bread flour Unbleached | 369g | 49.1% |
Water Warm tap water | 198g | 26.4% |
Sponge 111% hydration | 826g | 109.9% |
Barley malt Or mild honey | 10.5g | 1.4% |
Salt Kosher | 14g | 1.9% |
Instructions
- 01Make the sponge in a stand mixer bowl and rest 1½ hours
- 02Add the remaining water, bread flour, and malt; mix with the dough hook on low for 2 min
- 03Add the salt and mix on medium 6–8 min, until the dough starts to pull away from the bowl
- 04Rest in an oiled, covered bowl for 45 min
- 05Fold the edges to the center, flip, and rest another 45 min
- 06Divide into balls, tuck the edges under, and rest 5 min
- 07Shape into taut balls on a floured sheet; cover and proof 1 hour
- 08Bake on a stone preheated to 500°F for 1 hour, 8–12 min
Recipe from Nancy Silverton.
How this was adapted
- The recipe is in ounces, and the wheat germ and malt (1½ tsp each) are converted from teaspoons.
- Uses the whole batch, so balls are about 236g; Nancy divides it into six balls of about 7 oz (198g).
- The sponge holds all the rye and wheat germ, so they don't appear on mixing day.
See the original at Nancy Silverton.