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In the latest installment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community, Nancy reveals the difference between the dough recipe found in the Mozza cookbook and the dough recipe she uses at the actual pizzeria.
[Videography, Photos & Editing: Jessica Leibowitz; Additional Photos: Shutterstock]
The slight modifications are great for spur-of-the-moment dinner decisions, say, when you've got four hours til mealtime and a spare 1 1/2 teaspoons of wheat germ in your pantry.
More Pizza Videos
- Ask Nancy Silverton, Week 2 »
- Ask Nancy Silverton, Week 1 »
- Jim Lahey Makes No-Knead Pizza At Home »
- Ask Paulie, Week 1 »
- Ask Paulie, Week 2 »
- Ask Paulie, Week 3 »
- Ask Paulie, Week 4 »
About the videographer: Jessica Leibowitz is in charge of all things video at Serious Eats. You can follow more of her adventures on her site mycameraeatsfood.com, or on Twitter at @photo_delicious.
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