Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?

[Pizza_Not_War]

I tried the Cairnsprings recipe, didn't have Trailblazer so it became mostly whole wheat. Tasty but not all that different from my sourdough focaccia.

[Blang1]

I took a shot at this today, basically using the Wordloaf recipe (scaled to 11"x8") with some small tweaks, for no particular reason that it's what I had on hand:

- used Brown Sugar in place of Honey in both dough and sauce
- Blended Part Skim Mozz with Extra Sharp Cheddar
- Made the sauce with some leftover diced tomatoes.
- Butter flavored crisco in the pan instead of olive oil.

Quite happy with it overall. I think the crust is basically there. A few notes:

- I think the dough recipe is super close if not spot on. Mine was maybe not *quite* as fluffy as it could've been, but if so it may be more of a process thing (a little rough on my folds, not a long enough final proof) than the recipe.

- Not a big fan of the cheese blend, I will definitely try it with their 50/50 blend of Provolone and (probably) whole milk mozz.

- From looking at videos, I'm pretty positive that Slab uses more sauce than what is prescribed in the WordLoaf recipe. Might be partially because mine was still a little chunky, but regardless I would've preferred a little more sauce.

- I overcooked the bottom, I normally do bottom rack with my steel sheet pan, but for this dough I should've been on a higher rack for sure.

[nanometric]

I tried making a slab and the dough was so weird I baked it naked to avoid possible waste. The finished texture was very good: thick, soft pillowy with the light, donut-y crisp promised in the recipe. The flavor OTOH was awful: reminded me of Golden Colon buffet rolls: overly sweet and yeasty. Might try it again sometime with substantially reduced yeast and sugar - wonder if those are necessary to produce the texture...

[Blang1]

That's a great description of the flavor, I felt the same. "Donut-y" is spot on and (assuming you meant Golden Corral and not Golden Colon ), the yeasty and sweet description is true too. I noticed the same. The texture was wonderful, but the flavor left something to be desired.

I sort of blamed it on the toppings (not enough sauce in particular, my choice of cheeses) but when you say it like that I do think my dough was a little odd-tasting.

I've never tried the real thing, but as far as the sweetness goes, could that just be a function of them successfully fermenting all of the added sugar out, whereas we didn't quite do so and left some residual sweetness that shouldn't be there?

Did you use Honey, btw? I used Brown Sugar and at that rate I wouldn't be surprised if I had some molasses flavor in there that wasn't pleasant as well.

[dmaclaren]

I wanna give this a shot also.  I have a 9" cake pan and was putting everything into the dough calculator to scale it down/see the thickness factor.  It's showing 0.2832, does that seem right?  I am worried my pan may not be deep enough!  My only problem is I only have semolina flour and sir lancelot, so it will not be the same but I wanna see what happens.  Very short fermenting dough, should be easy to test.

I make this in a normal sheet pan, people who have issues with recipe, just try it, it works. 

I have not made it in a long time though, I may do another one this weekend.  550 - 600 gets you a much better pizza for sure.

Don

[dmaclaren]

I tried making a slab and the dough was so weird I baked it naked to avoid possible waste. The finished texture was very good: thick, soft pillowy with the light, donut-y crisp promised in the recipe. The flavor OTOH was awful: reminded me of Golden Colon buffet rolls: overly sweet and yeasty. Might try it again sometime with substantially reduced yeast and sugar - wonder if those are necessary to produce the texture...

not my experience at all

[dmaclaren]

I took a shot at this today, basically using the Wordloaf recipe (scaled to 11"x8") with some small tweaks, for no particular reason that it's what I had on hand:

- used Brown Sugar in place of Honey in both dough and sauce
- Blended Part Skim Mozz with Extra Sharp Cheddar
- Made the sauce with some leftover diced tomatoes.
- Butter flavored crisco in the pan instead of olive oil.

Quite happy with it overall. I think the crust is basically there. A few notes:

- I think the dough recipe is super close if not spot on. Mine was maybe not *quite* as fluffy as it could've been, but if so it may be more of a process thing (a little rough on my folds, not a long enough final proof) than the recipe.

- Not a big fan of the cheese blend, I will definitely try it with their 50/50 blend of Provolone and (probably) whole milk mozz.

- From looking at videos, I'm pretty positive that Slab uses more sauce than what is prescribed in the WordLoaf recipe. Might be partially because mine was still a little chunky, but regardless I would've preferred a little more sauce.

- I overcooked the bottom, I normally do bottom rack with my steel sheet pan, but for this dough I should've been on a higher rack for sure.

You don't have the pillow ride thickness, womething not right.

[dmaclaren]

Looks like I changed m yeast after a bit, last edit I have in the list is this 

[dmaclaren]

Here is a nice vid I took of a cooked one.  

https://www.facebook.com/dmaclaren2/videos/10220243362625940

[nanometric]

Looks like I changed m yeast after a bit, last edit I have in the list is this 

will have to try your recipe - quite different from the Cairnspring 

[dmaclaren]

I took a shot at this today, basically using the Wordloaf recipe (scaled to 11"x8") with some small tweaks, for no particular reason that it's what I had on hand:

- used Brown Sugar in place of Honey in both dough and sauce
- Blended Part Skim Mozz with Extra Sharp Cheddar
- Made the sauce with some leftover diced tomatoes.
- Butter flavored crisco in the pan instead of olive oil.

Quite happy with it overall. I think the crust is basically there. A few notes:

- I think the dough recipe is super close if not spot on. Mine was maybe not *quite* as fluffy as it could've been, but if so it may be more of a process thing (a little rough on my folds, not a long enough final proof) than the recipe.

- Not a big fan of the cheese blend, I will definitely try it with their 50/50 blend of Provolone and (probably) whole milk mozz.

- From looking at videos, I'm pretty positive that Slab uses more sauce than what is prescribed in the WordLoaf recipe. Might be partially because mine was still a little chunky, but regardless I would've preferred a little more sauce.

- I overcooked the bottom, I normally do bottom rack with my steel sheet pan, but for this dough I should've been on a higher rack for sure.

THis

THis does not look right at all