Comments on: Pure Pizza Dough Heaven — The Recipe From Pizzeria Mozza

By: TH

TH — Sat, 28 Apr 2012 07:54:31 +0000

This is an awesome pizza. It takes a bit of time to make but the result is well worth it. Easily the best pizza base and topping I have ever tasted.

By: foodgal

foodgal — Thu, 29 Mar 2012 00:14:05 +0000

Brian: You can make the dough in the morning and stick it in the fridge to slowly proof. Then,, just take it out of the fridge around three hours before you need to use it, and let it sit out on the counter to proof and get to room temperature.

By: Brian

Brian — Sun, 25 Mar 2012 12:24:04 +0000

Am curious about Michael’s question, and further, how long one could leave the sponge fermenting until it starts to over ferment/recede? My thought is to make the sponge in the AM, let it sit for the day, then do the rest of the proofing in the evening. Would that work?

By: Michael

Michael — Thu, 22 Mar 2012 21:14:27 +0000

Can you make this up in the morning and hold until dinner?

By: sara

sara — Sat, 07 Jan 2012 00:41:55 +0000

Oooh, this pizza dough looks so delicious! I will definitely have to give it a try…it will be a great way to use up the odds and ends of rye flour and wheat germ I have in my kitchen!