American Flatbread Clone

[DanCole42]

I grew up going to their location in Sugarbush, VT. I now live about 15 minutes from their location in Ashburn, VA.

This is my idea of the perfect pizza. Thin, chewy, flavorful dough.

Anyone else who's had it have any insights into how to duplicate it? 

[shango]

No, but I hear it's got the maple syrup in it 

[mmarston]

Frankly, I think their toppings are incredible but the dough is nothing special. I asked about it at the restaurant and it is a same day rise made with bread flour and commercial yeast. The high temperature oven is key to the quality of this crust.

Michael

[DanCole42]

Frankly, I think their toppings are incredible but the dough is nothing special. I asked about it at the restaurant and it is a same day rise made with bread flour and commercial yeast. The high temperature oven is key to the quality of this crust.

Michael

I heard the oven doesn't get much above 600-700.

I really like the texture... very chewy and earthy.

[mmarston]

Last December I skied at Sugarbush and got to meet the owner/founder, George Schenk. He told me they run around 750-800. That seems about right to me as the pizzas were baking in 3-4 minutes.

Michael

[mmarston]

By the way if you want a chewier crust I would recommend a high gluten flour like King Arthur Sir Lancelot. Try it straight or combine it with bread or all purpose. My experience with Caputo 00 at lower temperatures was disappointing. it tended to get too chewy. At one point I was mixing Caputo and KASL 75/25% and was pretty happy with that. I ended up with a 2Stone oven and now bake at around 800f and use Caputo 00 straight.

Michael