Video: Ask Nancy Silverton, Week 3


[Photograph: Draconus on Shutterstock]

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

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, or on Twitter at @photo_delicious.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: