Video: Ask Nancy Silverton, Week 3

By
Jessica Leibowitz
Jessica Leibowitz: Contributing Writer at Serious Eats
Jessica Leibowitz was the first in-house video producer at Serious Eats (2010-2013). She is currently the supervising producer for CNBC's Make It and the lead series producer for Millennial Money.
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Updated August 10, 2018

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.

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.

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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 mycameraeatsfood.com, or on Twitter at @photo_delicious.

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