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Author Topic: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?  (Read 3700 times)

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Offline dmaclaren

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  • Location: Epping, NH
Congrats! Its looking better ans better every time. Do you have a final recipe or you still tweaking the aa/ yeast?

going to do another one tomorrow Monday another go to see if it's on par with the last one.
Don.

Offline EricV

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Looking forward hearing your progression on achieving a recipe as close as possible to SLAB. I've only been to Slab once and still crave that slice.  I tried the last recipe you posted with the AA added.  It was nice but lacked the buttery pillowy goodness of slab.  I have a 2 oven wolf and can only get close to 500, probably more like 475.  Not sure if that is my issue or not.  Looking forward to see how your latest version comes out.  Eric

Offline DanAyo

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Don, in reply #26 the poster (ebpizza) makes an interesting point. He waits to add the cheese later in the bake. It seems omitting the heavy toppings initially would allow greater oven spring. Then after the sauce covered crust sets a bite and is stronger, the other toppings could be added.

What do you think?

OH! I didn’t get around to trying the SLAB for the Fourth of July. Too many other pizzas to deal with that day. But my turn is soon to come...
« Last Edit: July 05, 2019, 11:00:17 PM by DanAyo »
Dan Ayo
“Inquiring minds want to know...”
Life is a journey of exploration and learning. Earthly perfection is unattainable, but never the less consistently sought.

Offline dmaclaren

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  • Location: Epping, NH
Looking forward hearing your progression on achieving a recipe as close as possible to SLAB. I've only been to Slab once and still crave that slice.  I tried the last recipe you posted with the AA added.  It was nice but lacked the buttery pillowy goodness of slab.  I have a 2 oven wolf and can only get close to 500, probably more like 475.  Not sure if that is my issue or not.  Looking forward to see how your latest version comes out.  Eric

My last one was almost right on with slab, the higher heat is very key.  Even 500 is reducing the result.  Better with 550 - 600 stone in the 500 oven (grill heated) and 550 - 575 on the grill full cook then lifting lid near end if too much browning was the best. 

With that low heat, maybe reduce 5% hydration.  Are you using a stone?  can you get it hotter with broil then when cooking go to bake. 


As mentioned, maybe try parbake first.   I just don't like parbaking dough, but if you have to.
Don.

Offline EricV

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Don -  I did a full 11x17 tray on a stone in the grill and I got really close to perfection.  Unfortunately I had a hard time gauging temperature as a storm came through and I had to grill in the rain.  While the temp Guage on my webber grill read 475, I am sure the temperature was probably more like 650.  I could only bake for 10 mins as the crust started to burn on the bottom of the edges --  both cause of the high heat and my stone is round and didn't protect the edges and corners.  Despite this I got beautiful peaks and valleys and a near similar crust to Slab other than the burnt areas.  I'll try again in better weather and work on getting the sauce and cheese perfected.  I want to use 50/50 fresh grated high quality mozzarella and provolone.  For the sauce San marzano I will cook for a few minutes in a pan with some salt, sugar, garlic and basil.   I was amazed at how close I got and think perfection on this is in the future.  I also think I may be able to use the oven if I use broil and a large stone to get the oven as hot as possible before putting the pizza tray in and then switching it to bake.  Eric

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