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Author Topic: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?  (Read 24072 times)

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Offline dmaclaren

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The hydration is about 80% and this is not a mixer dough, it is wet and it is meant to be hand folded a few times.  It will become earier to handle as the flour hydrates and it rises
Don.

Offline bobluvspizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #161 on: February 06, 2022, 09:10:49 AM »
I went to Slab last Monday, post-blizzard. (What better time to resurrect a post than in single digit winter?) The interior of the slice bordered on undercooked... but mighty tasty overall. The edges were indeed pillow soft and flavorful. A picture is worth a few dozen words.

Offline scott r

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #162 on: February 06, 2022, 10:15:55 AM »
the whole thing just looks like a pillow.   I want to sleep on it at night

Offline 02ebz06

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #163 on: February 06, 2022, 11:25:05 AM »
You could roll over, take a bite, and go back to sleep.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Stryda

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #164 on: August 05, 2023, 06:01:53 AM »
Gave this a go the other day. Never made a dough like it in my life  :-D
Cheese was just starting to burn, but didn't get much colour in the crust.
You can literally watch it rising  :-D

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Offline Blang1

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #165 on: January 30, 2024, 07:18:50 PM »
This is a super interesting dough and something I'll probably try making at some point.

Slab gave me 1/2 batch.  \
8 lb water
10lb KABF
3lb Semolina
3.2oz SAF red yeast - 3.2%

Guy said their yeast is very active as it smell like alcohol opening the oven
I didn't push anything else at that point.
Using Semolina is a big change and also I noticed yellow tint in their dough
They also said no Ascorbic acid.

A couple of things:

1. I suspect that this recipe is wrong, and it's meant to be 7lbs KABF and 3lbs Semolina, which lines up with previous posts. I suspect either the person on the phone or somewhere in translation (and maybe because Semolina is a new addition) someone said "10lbs" which was the total flour amount and then 3lbs semolina in addition (when it's actually part of the 10lbs".

This ratio lines up with previous posts and also fit the 80% hydration target.

2. I think there is major confusion with the yeast % here:

- At one point, they said they "don't use a lot of yeast".

- In the first "One Cup" recipe, One cup of yeast is usually about 140-150g of yeast by weight. In a recipe with 21lbs of dough (18lbs KABF+3lbs Semolina) that comes in around 1.5% yeast.

- In the followup call "3.2oz" is listed as the yeast, not the percentage. Against 160oz (10lbs) of flour (7 KABF+3 Semolina) that comes out at ~2% yeast. But, dmaclaren also made it sound like he specifically said 3.2% yeast. Again, sounds like something lost in translation.

Shrug.

The fact that they apparently stated "we don't use a lot of yeast" at some point makes me believe the 1.5 or so mark might be more correct.

Offline scott r

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #166 on: January 30, 2024, 07:28:07 PM »
I agree with all of this.  3.2 is just insane!   We know it is a quick same day dough, and 1.5 is fine for that I think. 

Offline deb415611

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #167 on: February 06, 2024, 04:04:15 PM »
Every time this thread gets brought up I think about trying this (probably just once).   This recipe from Cairnspring Flour popped up in my instagram feed.  I might try it this week.  I don't have their durum flour but think I have just enough trailblazer left

https://cairnspring.com/blogs/recipes/sicilian-slab-pizza

Deb

Offline scott r

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #168 on: February 06, 2024, 09:58:06 PM »
I believe that this is the recipe.   100% hydration counting oil and the water in the honey!  Great thorough recipe too... Love it.

Offline deb415611

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #169 on: February 07, 2024, 05:26:41 PM »
Scott - do you think that the 10% oil in the dough makes sense? 
Deb

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Offline scott r

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #170 on: February 07, 2024, 05:33:59 PM »
I do.  I have gone up to 8% myself in Sicilian doughs and focaccias.  It brings softness to stronger flours, and with the 20% semolina in there im sure it helps it from being too chewy.  8% wasnt too soft with a young strong dough, so ill bet 10 is fine.

Offline PapaJawnz

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #171 on: February 07, 2024, 11:58:58 PM »
Every time this thread gets brought up I think about trying this (probably just once).   This recipe from Cairnspring Flour popped up in my instagram feed.  I might try it this week.  I don't have their durum flour but think I have just enough trailblazer left

https://cairnspring.com/blogs/recipes/sicilian-slab-pizza

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.
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

Offline Blang1

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #172 on: February 08, 2024, 06:08:15 PM »
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.

Your calculations are definitely off. The Thickness factor is around .18.

Offline PapaJawnz

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #173 on: February 08, 2024, 06:26:32 PM »
Your calculations are definitely off. The Thickness factor is around .18.

Interesting.  How did you come to that number?

The recipe that I linked states this -

"Yield
One 1200g half-sheet pie"

or One 42.3oz half-sheet pie

and per the instructions in Step 7

"Coat the top of the dough liberally with durum flour and transfer to a countertop dusted liberally with more durum flour, doing your best to maintain its shape if you proofed it in a rectangular container. Dust the top of the dough liberally with durum flour, and then gently stretch and dimple it into a 15- by 10-inch rectangle."

or stretch and dimple into a 150 square/inch rectangle

a 10x15" rectangle has close to the same surface area of a 14" round at 153.94 square/inches

The thickness factor worksheet that norcoscia posted has a reference here -

https://www.pizzamaking.com/forum/index.php?topic=39674.msg396274#msg396274

The highest weight it shows for a 14" pizza is 992.2g with a thickness factor of 0.227

Why is your number so low?




Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

Offline nanometric

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #174 on: February 08, 2024, 06:44:23 PM »
Why is your number so low?

The 15x10" rectangle gets stretched further, presumably to fit a 1/2 sheet pan.

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Offline PapaJawnz

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #175 on: February 08, 2024, 06:47:50 PM »
The 15x10" rectangle gets stretched further, presumably to fit a 1/2 sheet pan.

There we go!  Thanks, I am now seeing the 18x13" is the half sheet size so 234 square/inches.  I am such a noob!  I blame my toaster oven and lack of proper sized pans  :-D
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

Offline Blang1

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #176 on: February 08, 2024, 10:13:13 PM »
Ahh, that makes sense. I didn't see the "15x10" part, I just saw "Half Sheet Pan" and went from there.

I guess they do say "stretch it towards the end of the pan" implying that you use the full 18x13.

0.18-ish is also in line with other recipes in this thread.

Looking forward to trying something like this at some point for sure.

The whole collapsing "peaks and valleys" thing is neat but it would be interesting to par-bake a crust like this and see how uniform you could make it. Might be near-impossible but fun to try.

Offline PapaJawnz

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #177 on: February 08, 2024, 10:53:48 PM »
Ahh, that makes sense. I didn't see the "15x10" part, I just saw "Half Sheet Pan" and went from there.

I guess they do say "stretch it towards the end of the pan" implying that you use the full 18x13.

0.18-ish is also in line with other recipes in this thread.

Looking forward to trying something like this at some point for sure.

The whole collapsing "peaks and valleys" thing is neat but it would be interesting to par-bake a crust like this and see how uniform you could make it. Might be near-impossible but fun to try.

Yeah my dumba$$ should have known better.  I couldn't imagine 0.28whatever it was would still even be pizza!  I am definitely going to try this soon now that I have the scaled recipe.  My wife loves a thick crust pizza and I'm always making new york or american style.
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

Offline Blang1

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #178 on: February 09, 2024, 01:43:23 AM »
If it makes you feel better, the first pizza I made, even though it was supposed to be a little thick, seemed *really* thick to me. A couple of days later I was ironing everything out for another batch and it dawned on me that at some point something had gotten lost in translation so a pizza that was supposed to be .12 TF was actually like .19-.2 or so.

The funny thing is is that it was a pretty sloppy first-shot at making dough from scratch, so it was nowhere near as thick in the pan/finished product as it could/should have been, so I was just like "eh, maybe that's how thick it is" until I ran the numbers later.

That being said, I'm sure you can imagine how chewy it was...

Offline nanometric

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #179 on: February 09, 2024, 08:18:14 PM »
Every time this thread gets brought up I think about trying this (probably just once).   This recipe from Cairnspring Flour popped up in my instagram feed.  I might try it this week.  I don't have their durum flour but think I have just enough trailblazer left

https://cairnspring.com/blogs/recipes/sicilian-slab-pizza

FWIW, a version of that recipe minus the emphasis on CS durum:

https://newsletter.wordloaf.org/p/recipe-sicilian-slab-pizza



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