Looking for Mama's Too house slice dough recipe

[jkb]

As far as the science, what I'm getting here is that my oil, I should be switching to crude oil, right?

It sounds like a good idea, but trust me, don't do it.  My house stunk for the better part of a year.  In fact, it was longer that.  If I went away for the weekend, the olfactory fatigue would subside and I'd smell it again.

[wb54885]

Lol...I just want the slice... As far as the science, what I'm getting here is that my oil, I should be switching to crude oil, right?

If you delay adding it, the results may surprise you. I delayed adding oil to my 1990 Honda Accord for about 22,000 miles in college, and the engine successfully converted all of that internal combustion into a massive mechanic’s bill.

[jkb]

If you delay adding it, the results may surprise you. I delayed adding oil to my 1990 Honda Accord for about 22,000 miles in college, and the engine successfully converted all of that internal combustion into a massive mechanic’s bill.

I commuted 500 mi/week in a beater Civic.  For years, I'd fill it up when it ran dry.  85 mph on the highway on the way home and plenty of redline and drifting when I got to the twisties.  It was still averaging 42 mpg when I retired. 

[RHawthorne]

Looks like the whole idea of getting this discussion back on track is shot to hell at this point. We might as will be talking about making pizza on the moon. Oh well. It’s all in good fun.

[jpitkoff]

Frank was adamant about a delayed salt addition when talking dough with the group on Chau's tour.

Does delayed salt addition just mean after autolyse or do you mean even later than that?

[Jon in Albany]

Does delayed salt addition just mean after autolyse or do you mean even later than that?

I believe Frank meant adding salt in the very final stage of the mixing. So enough mixing time left for the salt to be fully incorporated, but the last step prior to bulk fermentation or just balling the dough.

[jpitkoff]

What sort of effect does that have on the dough?

[Jon in Albany]

People with a better handle on all the dough techniques than me may chime in, but I believe delaying the salt gives the yeast a head start so it impacts fermentation. I think it also strengthens the gluten so the dough will feel different after the delayed addition of the salt.

Earlier today on the Mama's Too Instagram, there was a spiral mixer withe the caption "I wish I had one of those," so it doesn't sound like a spiral mixer is being used.

[foreplease]

What sort of effect does that have on the dough?

People with a better handle on all the dough techniques than me may chime in, but I believe delaying the salt gives the yeast a head start so it impacts fermentation. I think it also strengthens the gluten so the dough will feel different after the delayed addition of the salt.

Earlier today on the Mama's Too Instagram, there was a spiral mixer withe the caption "I wish I had one of those," so it doesn't sound like a spiral mixer is being used.

In my limited but consistent experience, it immediately tightens the dough up. In RT bulk it relaxes quite a bit. Through 4 stretch and folds it develops a nice strength and feel. Able to be nicely and easily handled is how I would describe it.

[wb54885]

Earlier today on the Mama's Too Instagram, there was a spiral mixer withe the caption "I wish I had one of those," so it doesn't sound like a spiral mixer is being used.

There’s no Pizzamaster in there either. I wonder if it went to Mamas instead?

[Jon in Albany]

There’s no Pizzamaster in there either. I wonder if it went to Mamas instead?

I wonder what they did with it. They bought one. It was on their Instagram story that they had one coming. Found the original post from the pizzamaster_mpm Instagram account on August 20th. They're loading it onto a truck.

But more importantly, what did you get and where are the pictures!!!

[wb54885]

Oh I see! Weird, it says “for events”

Do you think they just have it in storage somewhere and they truck it out as needed? Heck of a mobile oven setup!

[wb54885]

The round house slice was killer. I went back for upside down and vodka squares, and those were disappointing this time. Gummy and soft, heavy, lacking the shatter crust on the bottom and the lightness inside—just a miss on the ratios and the bake. I also don’t remember having cheese racing stripes on the upside down square last time, I don’t know if it’s a new move or whoever was topping them just went too heavy on everything.

With a heavy heart I tossed the squares after a few bites of each. I’d just come from Suprema and was on my way to Patsy’s, so the house slice was satisfaction enough

[wb54885]

Here’s the upside down square I got in May this year for comparison.

[Jon in Albany]

That's too bad you had a bad square. One of these days I'll get back there.

That's quite an events only oven. Here's a screen shot of the post I saw. Just says the oven is going to Mama's Too and I assumed an oven like that would be in full time use.

My apologies for the misinformation everyone.

[wb54885]

If they can afford a Pizzamaster for special events, surely a spiral mixer wouldn’t break the bank..? Well, whatever works! I hope to see them doing a lot of events in the coming months to put that PM to work. It’d be interesting to see if they end up preferring one type of oven over another for their style.

The squares did bum me out for a while that day, because I had a lot of energy from this thread getting my hopes up. But I ended up remembering it’s actually helpful to see a place that good miss the mark a little sometimes. It’s a risky move not to parbake a dough that wet with so much on top of it. And it turns out, they’re human after all, and sometimes the elements aren’t all lined up just right. It’ll help me pay attention trying to replicate it at home.

[Jon in Albany]

I wonder if the spiral mixer is a power thing. A lot of those big spirals are 3 phase. Some planetary are, but I think you can still get a big planetary that is 240. Purely speculation. They're used and at auction, but you can get a big, 3 phase spiral mixer for under $5000. Not that I've ever looked at stuff like that...

Also wondering if the off slices is because Frank is away. His instagram looks like he's in Italy.