Last week we saw how La Brea Bakery makes hundreds of pounds of pizza dough every day for Pizzeria Mozza. Led by Production Manager Jon Davis, we watched how the overnight sponge is added to the final ingredients and how the ingredients, some of them proprietary and still a secret even to us,\u00a0 transform themselves into silky, supple, beautiful dough. This week we’ll follow the dough on its journey as it becomes individual dough balls, ready for packing, chilling, and then delivery to Pizzeria Mozza the next day. So, as you watch, bear in mind that it really takes three days from “wheat to eat” for this pizza: overnight sponge, then dough with another overnight fermentation, and then delivery and finally, the ultimate transformation into hundreds of fabulous pizzas.<\/p>\n
As you will see on the video, I was in heaven at La Brea Bakery, where they make many kinds of artisan breads, all at a world class level, for the entire Los Angeles metropolitan area. It’s not easy to keep the quality level this high when the demand and volume keeps growing, but somehow La Brea makes it happen. I want to thank the entire team of bakers and production workers, as well as Jon Davis and the owners of the La Brea, for allowing us to film them at work.<\/p>\n
Next week we will be back at Pizzeria Mozza–you won’t want to miss that segment!<\/p>\n