TXCraig's Mozza Inspired Pizza Dough

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 580 g 20.4 oz AP Flour 98%, Spelt 2%
Water 75% 435 g 15.3 oz Water
Yeast or Starter 0.1500% 0.870 g 0.031 oz Instant Dry Yeast
Salt 2.25% 13.04 g 0.46 oz Salt
Oil/Lards/Shortening 0.00% 0.0 g 0.0 oz -No Oils Needed
Sugar 0.00% 0.000 g 0.0 oz -No Sugar Needed
Other 2.00% 11.59 g 0.4 oz Barley Malt Syrup
Totals   1040 g 36.68 oz  


* The above ingredients will yeild 4 doughballs of 260 grams each.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

A mixture of 98% King Arthur All Purpose Flour and 2% spelt flour is recommended for this recipe.

Preferment 40% of the All Purpose flour with an equal amount of water (100% hydration) along with all of the yeast for 12 hours.

Dissolve the total formula salt in the remaining water. Add in the preferment and mix well. Add in the spelt and the remaining AP flour in a half dozen or so increments while mixing at a slow speed in an electric mixer. Mix time should be approximately 4-5 minutes. The goal is to incorporate air with the flour. After the ingredients are well mixed, remove dough from the mixer and let it rest for 20 minutes. Then give it a set of stretch-and-folds. Try to capture air in the dough when you fold. Give the dough a 12 minute rest followed by another set of stretch-and-folds. Rest for 12 minutes and repeat stretch-and-folds one more time.

Divide, ball and refrigerate for 24 to 48 hours (48 would be better). Give the balls at least 2 hours at room temperature before opening. When opening the dough ball preserve the outer rim for a puffy edge. Prior to baking, coat the edge with olive or avocado oil. Top as desired and bake on a well heated baking stone at 550F. If you have convection setting in your oven, use it.

For more information about this recipe including photos, see the link below.

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.