Made this dough for the first time tonight. It was very difficult! It was too wet and sticky, but watching this video I see it's supposed to be that way. I thought it was a disaster, but my family loved it.
Chef Nancy has a different style of pizza though than most pizza chefs. She really leans on her bread making and La Brea Bakery roots. It's very rare to add rye and you won't Napoletan pizza chefs doing that. If you've ever been to Pizzeria Mozza you know that this is what makes her pizzas unique.
Is there a recipe for the dough and proofing times that Nancy Silverton has just made on the video for Pizza.. Would be so grateful if anyone has this recipe. Thanking you.
I have to wonder, as a former professional waiter, if working at Mozza is just a horrible grind or if it is Hell-on-earth-in-los Angeles! - instinct indicates the latter.
This is interesting, however It would be much better if Harris let the Chef talk instead of cutting her off.
OMG she is the best teacher! the best dough tutorial! pure magic
Made this dough for the first time tonight. It was very difficult! It was too wet and sticky, but watching this video I see it's supposed to be that way. I thought it was a disaster, but my family loved it.
Chef Nancy has a different style of pizza though than most pizza chefs. She really leans on her bread making and La Brea Bakery roots. It's very rare to add rye and you won't Napoletan pizza chefs doing that. If you've ever been to Pizzeria Mozza you know that this is what makes her pizzas unique.
Where is the sponge recipe?
Can anyone help?
Thanks
Is there a recipe for the dough and proofing times that Nancy Silverton has just made on the video for Pizza.. Would be so grateful if anyone has this recipe. Thanking you.
Nancy very nice job
Coming from old TIMER
Pizza maker
Very laborious but by far the best dough I've ever made.
Can you share the recipe for the dough that you made. Thanking you so very much.
Yeh, Nancy!
Wow she sounds very passionate with her work. I think the Best dough ever made are hanging for Nancy!
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I have to wonder, as a former professional waiter, if working at Mozza is just a horrible grind or if it is Hell-on-earth-in-los Angeles! - instinct indicates the latter.
But what are the ratios of the sponge??
sponge also has yeast
I should have watched this before I made your printed recipe. I though it supposed to be NOT sticky in the recipe. So I throw a lot of flour.
I wish he’d let her talk
Did they skip important notes?
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That was an awkward almost-hug there....
3:57 lies 😏😂
I somehow didn't think Nancy could be this patient. That guy is an annoying nightmare.
I don't like his attitude
who's got two thumbs and needs to shut the hell up? that guy! ;)