Pizzeria IDA-- Burlington, VT

[SHB]

Been following their page since I saw this thread. Grew up in VT but left well before these guys arrived on the scene. Quick question, he shows the dough ("flounce") and its SUPER fermented. Any care to guess if that's actually a levain or their bulk fermented dough? Looks to be not enough dough for a full service and is very very fermented.

[SHB]

I’m intrigued, I think I’m going to play around and try to recreate some “flounce”

He often says “never refrigerated” so it’s a 100% room temp ferment. They have a lunch service and a dinner service that starts at 5 so I’m a bit perplexed at how long their ferments are. Maybe 10-12 hours? I’ve tried 24H room temp ferments with SD and it’s like trying to hit a bullseye on a dart board from 10 yards.

[Pizza_reviews_on_the_go]

He posted today and mentioned his brand of flour that he uses. I think his pies are expensive because the ingredients are obviously great and he just pays more for them up there. He rarely has the exotic stuff in stock too. In New York he would pay less for his inventory. He's probably getting ripped off for his cheese.

[mrmafix]

Has anyone taken a shot at a recipe that comes close?