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Author Topic: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?  (Read 6807 times)

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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #20 on: February 18, 2019, 03:47:35 PM »
in the links i posted they mentioned 550 for about fifteen minutes. 

your pizza looks good for over 100% hydration.  i am still trying the 3-4 hour same day  doing a 85%now where 80% water 5% oil


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.
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #21 on: February 18, 2019, 03:59:34 PM »
when he states its like the pac man effect where you cant stop taking bite after bite.  this is what i loved about it.  it was so light and airy/pillowy


tomorrow will try 80% no time to get anoter off today
Don.

Offline DreamingOfPizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #22 on: February 19, 2019, 11:19:38 AM »
in the links i posted they mentioned 550 for about fifteen minutes. 

your pizza looks good for over 100% hydration.  i am still trying the 3-4 hour same day  doing a 85%now where 80% water 5% oil
very interesting! I guess most of the pillowyness comes from the oven spring.

Offline DreamingOfPizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #23 on: February 19, 2019, 11:25:27 AM »
 The more I check in on this thread the more I want you to succeed in making this clone. That looks DELICIOUS.

Offline DreamingOfPizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #24 on: February 19, 2019, 11:30:27 AM »
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.

That looks great! When I am done with my NY style journey I will def have to look at this recipe and give it a shot. It does seem a little ridiculous though, the extremely high hydration but your pizza looks like it turned out great. did you have the same dough consistency as in the video with that high of a hydration?

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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #25 on: February 19, 2019, 01:28:10 PM »
yesterdays go were failures.  I can't even seem to get the high hydration to pillow on the rise that they are getting.   Any light touch and it deflates and it can't even hold up to may moving.

I can't believe the dough in those videos are same day 3 hr rise or that hydration.  I am tried notmal and high amounts of yeast and no go.

Will drop to 70 - 75 and try std yeast and then double yeast.
Don.

Offline ebpizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #26 on: February 19, 2019, 08:22:12 PM »
That looks great! When I am done with my NY style journey I will def have to look at this recipe and give it a shot. It does seem a little ridiculous though, the extremely high hydration but your pizza looks like it turned out great. did you have the same dough consistency as in the video with that high of a hydration?

Mine wasn't as "pillowy" and seemed to be wetter than his.  I had to stretch it in the pan, rest for a few minutes, then stretch again to reach the edge of the pan.

As for final texture?, much softer than you expect from looking at the dark crust.  I also should have cooked it longer.  One helpful tip is to spray water against the oven walls as soon as you put the pizza in the oven, the steam will help with the oven lift of the dough.  Unlike the video, I didn't add the cheese at the beginning of the bake.
« Last Edit: February 19, 2019, 08:25:22 PM by ebpizza »

Offline DreamingOfPizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #27 on: February 19, 2019, 11:04:02 PM »
yesterdays go were failures.  I can't even seem to get the high hydration to pillow on the rise that they are getting.   Any light touch and it deflates and it can't even hold up to may moving.

I can't believe the dough in those videos are same day 3 hr rise or that hydration.  I am tried notmal and high amounts of yeast and no go.

Will drop to 70 - 75 and try std yeast and then double yeast.

Maybe he means 3 hours after they take it out of the fridge? Perhaps they do a cold 24 or 48 hour ferment. I would try a good sicilian or grandmas pizza recipe and maybe up the hydration from there since they seem kind of similar. But im not sure on the flavor differences. I hope you get it. Keep working on it!

Offline moosebytes

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I haven't had the pizza at Slab, but I'm assuming it's pretty much the same as Micucci's. This was my first try--kind of a shot in the dark since I had no idea how much yeast, oil, or sugar to put in the dough. I was pretty happy with the results, but there is room for improvement. I did pick up a tub of Micucci's pizza sauce when I went into Portland a couple days ago because the sauce I made left a lot to be desired. I plan to have another go at it in a couple of days.


I mixed the dough by hand, and did 3 stretch and folds within the first two hours. I probably let it rise for about 4 hours at 74 degrees. I threw the blob on the counter and stretched it out, then let it rest for about 10 minutes. I plopped it in the oiled pan and let it rise for about 1 ½ hours before topping with sauce and cheese. Next time, it will have more of both and get baked on a lower rack. It was baked at a little over 500 degrees for 14 minutes.


I used a 90% hydration dough, and scaled it down to fit an 1/8th sheet pan for the two of us. I'd welcome suggestions for percentages of oil, salt, and sugar.


Dough for 1/8th sheet pan:
425g dough ball
Hydration 90%
217g KAF Bread Flour
195g Water
2.17g IDY (about ¾ tsp.)
4.34g Salt (about ¾ tsp.)
2.17g Oil (½ tsp.)
4.34g Sugar (1 tsp.)


I was happy with the dough, but should have used more sauce and more cheese (50/50 provolone and mozzarella).


Donna
Donna

Offline moosebytes

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I forgot to list the baker's percentages for the dough:
Flour (KAF Bread Flour): 100%
Water: 90%
IDY: 1%
Salt: 2%
Oil: 1%
Sugar: 2%
Donna

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Offline dmaclaren

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that looks great.  the slab guy is from miuccis so same pizza.  how was the texture?  your rise was great for little yeast, i used over 2 times that, maybe i didnt like mine.  also i only let rise 3.5 hours with one stretch fols session.  how long you do each session?



I haven't had the pizza at Slab, but I'm assuming it's pretty much the same as Micucci's. This was my first try--kind of a shot in the dark since I had no idea how much yeast, oil, or sugar to put in the dough. I was pretty happy with the results, but there is room for improvement. I did pick up a tub of Micucci's pizza sauce when I went into Portland a couple days ago because the sauce I made left a lot to be desired. I plan to have another go at it in a couple of days.


I mixed the dough by hand, and did 3 stretch and folds within the first two hours. I probably let it rise for about 4 hours at 74 degrees. I threw the blob on the counter and stretched it out, then let it rest for about 10 minutes. I plopped it in the oiled pan and let it rise for about 1 ½ hours before topping with sauce and cheese. Next time, it will have more of both and get baked on a lower rack. It was baked at a little over 500 degrees for 14 minutes.


I used a 90% hydration dough, and scaled it down to fit an 1/8th sheet pan for the two of us. I'd welcome suggestions for percentages of oil, salt, and sugar.


Dough for 1/8th sheet pan:
425g dough ball
Hydration 90%
217g KAF Bread Flour
195g Water
2.17g IDY (about ¾ tsp.)
4.34g Salt (about ¾ tsp.)
2.17g Oil (½ tsp.)
4.34g Sugar (1 tsp.)


I was happy with the dough, but should have used more sauce and more cheese (50/50 provolone and mozzarella).


Donna
« Last Edit: March 07, 2019, 05:40:37 PM by dmaclaren »
Don.

Offline moosebytes

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The amount of yeast in this is a lot more than what I use for Neapolitan. For Neapolitan, I only use .2%. This was 2%. Since the dough rises at room temperature, I didn't want too much yeast.


I added 95 degree water to the flour and let it autolyse for about 20 minutes before adding in the salt, sugar, and yeast. I don't know how long I mixed it in the bucket before the initial rise, but it wasn't long. When I did the stretch-and-folds, I went around twice so I did 8 each time. The dough didn't seem to do much for the first couple of hours. 


I'm going to make another mini-slab today, and will watch the Slab and Micucci videos again before starting. I'll take more notice of how long it rises, etc. Last time I was just winging it, and could have pulled the dough out sooner, but we weren't ready to eat so I let it rise longer. I don't remember seeing the Slab or Micucci dough rise in the pan, but I do that when I make Sicilian so it seemed like a good idea. I think 1 ½ hrs. was about right. The pan was lightly oiled before the dough went in.


The pizza was soft and pillowy, and it was still soft on the bottom. I didn't want it crunchy like Sicilian. Tonight I'll bake it on the lowest rack so the top doesn't turn out as dry. Adding more sauce and cheese should help too, but I don't want the cheese to be burnt. I want it to be oozy.

Donna

Offline Pazzo

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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.

I'm bored and have heard of pourable pizza.........challenge accepted!
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Offline moosebytes

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I would think the semolina flour would make it denser, which is not what we’re after for the slab.


Have you eaten the pizza at Micucci’s or Slab's to be able to compare?


You are braver than I am. I’ll be interested to see your results. The 90% hydration dough is enough of a challenge for me. I’m not ready to try 103% yet. I’ll let you take one for the team!  :(
Donna

Offline Pazzo

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I would think the semolina flour would make it denser, which is not what we’re after for the slab.


Good! I forgot to add it and just used 100% ap.  ;D


Have you eaten the pizza at Micucci’s or Slab's to be able to compare?


I have not. I'm pretty sure this formula won't produce anything similar anyway. So far, it's looking "good". I mixed the flour and water and yeast together, let sit for 35 minutes then mixed the rest of the ingredients together and added to the flour mixture. Poured it in the pan I'll be baking in and now it's sitting on the stove under the microwave light. I'm waiting to see some heavy action before I decide if I'm going to de-gas and let rise again or just go straight to a 550 oven. I'm leaning towards just straight to the oven.
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Offline Pazzo

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Forgot to add that I did 4 sets of stretch and folds at about 10 minute increments.
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Offline Pazzo

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Not a total disaster but I added sauce 4 minutes into the bake and it never fully cooked right. It was pretty much a crispy bottomed gumline with sauce and cheese. A couple of the corners set up decently and tasted great. I'm intrigued now, so I'll give it another shot later and par bake it longer before topping it. That formula will definitely work though. No idea how close it is to Slab however.
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Offline DreamingOfPizza

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Not a total disaster but I added sauce 4 minutes into the bake and it never fully cooked right. It was pretty much a crispy bottomed gumline with sauce and cheese. A couple of the corners set up decently and tasted great. I'm intrigued now, so I'll give it another shot later and par bake it longer before topping it. That formula will definitely work though. No idea how close it is to Slab however.
Maybe try just baking it with the sauce and cheese all at once, that's what the guys at slab do. No par bake from what I can see. the rim appears to be like 2 times maybe 2.5 times taller than the sauced and cheesed area so maybe more sauce and cheese to weight down the dough while it cooks.

Offline dmaclaren

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great info.  i will work out a batch this weekend and upadare.  i like what you are doing, mostly  the longer rise and the multiple,stretch fold. ,i,am going to do little,more yeast and more later rise flips.  i am for sure doing one exactly like you wrote..  thank you for taking a go at this.

don.
The amount of yeast in this is a lot more than what I use for Neapolitan. For Neapolitan, I only use .2%. This was 2%. Since the dough rises at room temperature, I didn't want too much yeast.


I added 95 degree water to the flour and let it autolyse for about 20 minutes before adding in the salt, sugar, and yeast. I don't know how long I mixed it in the bucket before the initial rise, but it wasn't long. When I did the stretch-and-folds, I went around twice so I did 8 each time. The dough didn't seem to do much for the first couple of hours. 


I'm going to make another mini-slab today, and will watch the Slab and Micucci videos again before starting. I'll take more notice of how long it rises, etc. Last time I was just winging it, and could have pulled the dough out sooner, but we weren't ready to eat so I let it rise longer. I don't remember seeing the Slab or Micucci dough rise in the pan, but I do that when I make Sicilian so it seemed like a good idea. I think 1 ½ hrs. was about right. The pan was lightly oiled before the dough went in.


The pizza was soft and pillowy, and it was still soft on the bottom. I didn't want it crunchy like Sicilian. Tonight I'll bake it on the lowest rack so the top doesn't turn out as dry. Adding more sauce and cheese should help too, but I don't want the cheese to be burnt. I want it to be oozy.
Don.

Offline dmaclaren

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they didn't pre bake and i don't want
 to go down that road
Don.

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