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Has anyone made Nancy Silverton's Mozza pizza dough and sauces?
- Thread starter marilynfl
- Start date
steve2-in-la
Well-known member
If it's any help, I've EATEN pizza dough and sauce at Pizzeria Mozza ... meh. You'll need her ovens.
In the book, she's adapted the recipe to work with home ovens.
She preheats the oven at 500 degrees for an hour. Along with putting a pizza stone on the bottom of the oven for that time too.
Unfortunately, that's not going to happen with my electric oven. It has a heating element on the bottom.
(Is "meh" LA yiddish for "so-so"???)
She preheats the oven at 500 degrees for an hour. Along with putting a pizza stone on the bottom of the oven for that time too.
Unfortunately, that's not going to happen with my electric oven. It has a heating element on the bottom.
(Is "meh" LA yiddish for "so-so"???)
steve2-in-la
Well-known member
I think "meh" is Esperanto for the Yiddish "eh"; see Webster's "I wouldn't eat it with YOUR mouth."