This autumn has been marked with nearly weekly firings of the wood oven, but I have been somewhat remiss at taking photos and telling the tale on the blog. I shall endeavor to do a better job.
On Friday I received my copy of the Mozza cookbook, and was interested in seeing their take on pizza, especially the crust, as bread makers typically make excellent contributions to crust study. I was a little disappointed that the Mozza dough recipe is altered because most people aren't able to operate at the high temperatures of a wood oven, but I suspect the major change may have been the type of flour used. So this weekend I decided to add some of the elements of the Mozza crust recipe to my current recipe to see the result. I was very happy with the flavor.
The Mozza recipe uses a few ingredients to add some elements of flavor, a very small amount of rye flour and wheat germ for texture, as well as a bit of barley malt. I did enjoy the flavor additions a great deal, although found that the dough was better on Saturday (the day I made it) rather than Sunday (after spending the night in the fridge). This runs counter to my usual findings, which are that the extra night in the fridge extends flavor, although this may be due to the fact that I did let it do a good bit of its fermentation at room temperature on Saturday rather than putting Sunday's dough directly into the fridge.
Here are this weekend's results, all good:
Saturday (and yes, we do seem to be in a rut of the egg pizza and my Quattro. Sorry, we need to have another big gathering soon)...
I was watching the Alabama vs. Ole Miss game on Saturday, so we usually start with Focaccia at the start of the game, saving the pizza for halftime. Here are a couple of the pre-game focaccia.
Adele and Emilie had gone to the mall, so I ended up making (during halftime) an egg pizza for Didi and a Quattro for myself:
I kept the fire going, and when Adele got home I made her an egg pizza and made Emilie a plain cheese. The results:
And on Sunday, another focaccia (before and after the oven), egg and quattro.
All in all a great weekend. The crust was light and airy, with just the right combination of tenderness and snap, and had a nice extra flavor from the barley and additions. I think I have found a source (finally) for fresh yeast, so I'm hoping to try some additional tinkering next weekend.