There is a whole section devoted to "Nancy's Pizza Dough". As one might imagine and has been written about, this is a most special dough and is Ms. Silverton's stock in trade! She is most upfront in the book:
Of course, she does not want to give away her recipe so every pizza restaurant or chain in L.A. or across the nation copies the recipe. She certainly has every right and privilege to do so and did not substitute silently. I might imagine there are dozens and dozens and dozens of cookbooks with recipes where a certain ingredient is forgotten or the timing is altered or the scaling is different from the author's actual dish. I commend Ms. Silverton for her being so honest.
The first thing I need to tell you about this pizza dough recipe is that it is not an exact replica of the pizza dough we use at Pizzeria Mozza. What I can promise you, however, is that when you make this dough at home, our pizza wil be just as delicious as the one we serve. Dough reacts differently in different ovens, and when our restaurant dough is baked in a home oven the result is a thick and doughy crust-not at all like those that come out of our extremely hot wood fired ovens. My challenge for this book was to come up with a recipe for a pizza dough that, when baked in a home oven, resulted in a crust that was as close to what we get out of our pizza ovens as possible.
Ms. Siverton has a book worth buying and using.
Edited by JBailey, 04 October 2011 - 05:20 AM.