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Author Topic: Apollonia's in LA  (Read 516 times)

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Offline fiveanddime

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Apollonia's in LA
« on: April 06, 2021, 10:50:29 AM »
I'm obsessed with the square pies that Justin DeLeon is making at Apollonia's in LA. I've been experimenting for a long time to try and my crumb to look like his and i always fall flat. Does anyone have any idea how he creates such a wide open crumb? On a pizzaquest video with Reinhart he says they parbake and use a preferment with a little spike of commercial yeast. His instagram is amazing and makes everyone drool.
Obviously the cheese crown is a thing of wonder but currently I'd be happy with getting an open crumb structure like his.

Does anyone have any ideas??

https://www.instagram.com/apolloniaspizza/

Offline scott r

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Re: Apollonia's in LA
« Reply #1 on: April 06, 2021, 03:07:50 PM »
Lots of water!   Check out teglia threads, good luck

Offline fiveanddime

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Re: Apollonia's in LA
« Reply #2 on: April 06, 2021, 08:13:59 PM »
Thanks Scott but he does says he's around 70% hydration so it's definitely not super high hydration. I've done up to 80% and have never had those results.

Offline Pizza_Not_War

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Re: Apollonia's in LA
« Reply #3 on: April 06, 2021, 09:10:07 PM »
Steam injection? Years ago I asked a local baker how they got that overly airy crumb and he told me it was the steam oven.

Offline scott r

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Re: Apollonia's in LA
« Reply #4 on: April 06, 2021, 09:20:01 PM »
around 70 means not 70 or he would have just said 70 lol (pizzeria owners are notoriously tricky).     I was originally going to say lots of water and high heat too.   I consider 75 percent to be lots of water.   This is absolutely achievable at that point.  Also, some flours will peform like this better than others in the low 70's.   

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Offline fiveanddime

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Re: Apollonia's in LA
« Reply #5 on: April 16, 2021, 03:10:49 PM »
There was just a video released with Noel of Slowrise pizza where he interviews Justin of Apollonia's. In that video Justin said he's at 75-78% hydration. So my apologies to Scott R. Other times he has said "around 70" but Justin is notoriously deceptive. He uses 100% KAF high gluten with a starter and a "pinch" of yeast and his Montague ovens are at 550.

I'm hoping the oven temp is where I'm lacking. I hope to test it out in a real pizza oven one day!

Offline psedillo

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Re: Apollonia's in LA
« Reply #6 on: April 16, 2021, 03:16:14 PM »
There was just a video released with Noel of Slowrise pizza where he interviews Justin of Apollonia's. In that video Justin said he's at 75-78% hydration. So my apologies to Scott R. Other times he has said "around 70" but Justin is notoriously deceptive. He uses 100% KAF high gluten with a starter and a "pinch" of yeast and his Montague ovens are at 550.

I'm hoping the oven temp is where I'm lacking. I hope to test it out in a real pizza oven one day!

It's an excellent interview, I posted the link here:

https://www.pizzamaking.com/forum/index.php?topic=69167.msg667203#msg667203
Paul

Offline HansB

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Re: Apollonia's in LA
« Reply #7 on: April 16, 2021, 03:20:32 PM »
I watched that live in 2020, Justin gives little to no real helpful info. Some operators share, some don't, it's all good.
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Offline Pizza_Not_War

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Re: Apollonia's in LA
« Reply #8 on: April 16, 2021, 03:49:23 PM »
I watched that live in 2020, Justin gives little to no real helpful info. Some operators share, some don't, it's all good.
The one takeaway I got was that pizza makers should stick to traditional white tee shirts.

Offline scott r

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Re: Apollonia's in LA
« Reply #9 on: April 16, 2021, 10:49:03 PM »
There was just a video released with Noel of Slowrise pizza where he interviews Justin of Apollonia's. In that video Justin said he's at 75-78% hydration. So my apologies to Scott R. Other times he has said "around 70" but Justin is notoriously deceptive. He uses 100% KAF high gluten with a starter and a "pinch" of yeast and his Montague ovens are at 550.

I'm hoping the oven temp is where I'm lacking. I hope to test it out in a real pizza oven one day!

No worries!   Temp and thermal mass of pro ovens help.  They can continue to dump heat in to a pie with their thicker stones better than most home setups.

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