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  • #1 by dmaclaren on 24 Jan 2019


  • it's like a soft pillow of pie.  All I want to do is like he said, keep throwing it in.  THoughts on a dough for this?


    Thanks for any direction.
     
  • #2 by dmaclaren on 24 Jan 2019
  • I found this on this place.  I am no good on %formulation

    The crust is surprisingly light, striated, and almost cakey with a pleasant chew—qualities that Lanzalotta attributes to thoroughly hydrating the dough (about 90 percent), using high-quality ingredients (King Arthur Bread Flour, SAF yeast, grey sea salt, water, and a particularly floral Portuguese olive oil), and letting the dough rise five times over the course of its three-hour fermentation. By the time it's ready for baking, the jiggle-y five-pound mass has risen a bit and formed a thin skin that keeps it from sticking.

    https://slice.seriouseats.com/2011/05/portland-me-micuccis-sicilian-slabs.html#comment-anchor-165436
  • #3 by dmaclaren on 24 Jan 2019
  • I found more from a place that appears to be where the SLAB guy started selling and is still selling those and making them too 

    This is showing some of the process  Look when she pours on the sauce how the air is in the dough at about 1:50

    https://www.youtube.com/watch?time_continue=51&v=EuPUkAymQHc

  • #4 by dmaclaren on 24 Jan 2019
  • At the look at the rise and how soft and pillowy, would you also believe a lot of yeast?

    Do anyone want to help me start a path to a recipe?

    So from reading
    Bread Flour
    90% hydration

    3 hour proof
    multiple flipping and pressing out air. (so I would believe a ton of yeast?
    Cook 550 degree oven



    THis is my first thought her on this, I put in a good amt of IDY to get the pillow effect, thoughts?

    Flour  (100%) 344.83   12.16
    Water (90%) 310.35   10.95
    Yeast (3%) instant dry 10.34  0.36
    Salt (2%) 6.90   0.24
    Oil (4%) 13.79   0.49
    Sugar (4%) 13.79   0.49


    Thanks,
    Don
  • #5 by pizapizza on 24 Jan 2019
  • The slice I had didnt seem like it was anywhere close to 90% hydration but it was also a day old
  • #6 by dmaclaren on 25 Jan 2019
  • The slice I had didnt seem like it was anywhere close to 90% hydration but it was also a day old

    What do you feel may have been the hydration, I am only going by what the article mentioned and seeing the dough in the video being mixed, it looked like the flower was swimming on the water as they mixed it. 

    The texture is so light, but not huge crumb, more dense crumb but so light.  The poofy, pillowy dough when they were flipping it and then after it did final rise in the pan and the sauce looked like a kid on a trampoline.
  • #7 by dmaclaren on 25 Jan 2019
  • I just did a 90% hand mix with 10 minute Autolyse.   will see

    So far, 2 hours into the rise and it's not as Fluffy or that pillow look/feel.  IT's pretty wet still.  If this fails, I will try 75 - 80% tomorrow.
  • #8 by dmaclaren on 25 Jan 2019
  • I have not cut into it or tasted the texture. 


    Now, I wasn't happy with the ride.  it wasn't soft and pillowy as the video.  I had way too much yeast, too little sugar and going to bring 90% back to 80.  I will finalize this after I try it.

    Video they were flipping and degassing like 5 times in the 3 hour proof and heard her say, we will do this again in 10 minutes  so it's near the end but was thinking a lot of yeast to get that fast of a flip and degas


    As you can see, it's not as thick as I wanted  at least not edges.

    I also used a 1/2 sheet pan amount of flour and baked it in a 1/4 pan.



  • #9 by dmaclaren on 25 Jan 2019
  • It is a little more dense but I would expect it based on how it rose and based on the yeast/sugar.

    I will try tomorrow at 80%
  • #10 by pizapizza on 25 Jan 2019
  • What do you feel may have been the hydration, I am only going by what the article mentioned and seeing the dough in the video being mixed, it looked like the flower was swimming on the water as they mixed it. 

    The texture is so light, but not huge crumb, more dense crumb but so light.  The poofy, pillowy dough when they were flipping it and then after it did final rise in the pan and the sauce looked like a kid on a trampoline.
    Not sure. Have you ever tried slab? The person that brought me the slice said it was a lot better fresh. One day I will get around to getting up to Portland  :-D :-D
  • #11 by chriscar on 31 Jan 2019
  • I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

    https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f
  • #12 by dmaclaren on 07 Feb 2019
  • so the slab guy used to work at Micucci's and you can get a single slice there too so thats another option.  same recipe/product


    I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

    https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


     :)
  • #13 by HansB on 08 Feb 2019
  • I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

    https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


    Put Apizza Scholls on your list too!
  • #14 by jsaras on 08 Feb 2019
  • I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

    https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


    A tablespoon of yeast is a LOT. 
  • #15 by jsaras on 08 Feb 2019
  • I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

    https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


    This recipe translates to:

    Flour - 100% (77.5% KABF + 22.5% Semolina)
    Water - 103.28%
    Salt - 1.57%
    Oil - 17.66%
    Honey - 3.49%
    IDY - 1.6%

    It’s complete nonsense.  If the author can render this into a pizza, I’d eat my shorts.
  • #16 by dmaclaren on 10 Feb 2019
  • so i did a 85% today, no oil, double thebidy.  really didnt rise more.  it wasnt as strong as in the videos when they were flipping it, it was too delicate and flattened out.  in the video, it was airy and stronger , held up.  texture was great ad clos.
    con't belive they were 90 with the way it held air/rise in video.

      try again tomorroy at 80%   i feelmimwill lose that pillow quality.
  • #17 by ebpizza on 14 Feb 2019
  • Not knowing about this thread, I found that same Washington Post recipe yesterday so I made the pizza.  I did make the dough last night and kept it in the refrigerator overnight. I pretty much followed the recipe and turned out better than I expected.

    I've never been to Slab in Portland so I don't have a reference point.  It was very soft indeed.

  • #18 by DreamingOfPizza on 14 Feb 2019
  • Not knowing about this thread, I found that same Washington Post recipe yesterday so I made the pizza.  I did make the dough last night and kept it in the refrigerator overnight. I pretty much followed the recipe and turned out better than I expected.

    I've never been to Slab in Portland so I don't have a reference point.  It was very soft indeed.
    kinda looks like what  they call grandma pizza or sicilian style but a bit thicker maybe. Also, see detroit style pizza. they all look very similar.
  • #19 by Pizza314 on 14 Feb 2019
  • I’m quite new to all of this compared to most of the folks out here, but I have been making a lot of focaccia lately and I think this seems similar. Have you tried a ~75% hydration and oil content around 10%?

    On yelp pics, there’s plenty of char, so they may bake these at a very high temp?
  • #20 by DreamingOfPizza on 14 Feb 2019
  • judging from the thickness, I am not so sure a high temp would work... but maybe could? If I was working with something this thick I would try deep dish temperatures first.
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