Robenco15

Working on replicating L’Industrie. Not very close yet. Used Mod Pizza’s direct dough brought down to 62%. 75% CM Hi Protein and 25% Caputo Nuvola for the flour. Next time going to use thier NY style with the poolish (Master Recipe) and bring it to 65% with similar flour ratios.

@Chris Young So this has been interesting me more and more. I don’t use thermometers a lot to cook apart from smoking in my BGE. For that I have multiple Thermoworks thermometers. Are you guys finding this to be so amazing that if you owned other Thermowork thermometers you’d still want it? I’m planning on doing a massive prime rib for Christmas and this thermometer would be the first time I’d probably really use it apart from a few things just to play with. Is it worth waiting until December to order? Better version coming out? Thanks for any input!

Kenji doing a NYC pizza tour on instagram. I need to get to l’Industrie

I’m making a watermelon feta salad tomorrow and compressing half of the watermelon for a variety of texture and color. Compressing fruit and making pizza dough has been a lot of fun with it.

Wow, thanks so much! Will read through this a few times and decide how best I want to go about it. It takes 30-40 seconds for a cycle so approximately 2 minutes to run 4 cycles? I just did it for a back up sheet pan pizza. Mixed water, yeast, SD discard, salt, oil, and flour by hand until it was all together, threw it in the loaf pan and into the vac chamber. Took it out after 4 cycles, balled it, and put it back in a cambro to bulk.

Oh I absolutely understand the concept of no knead. Was amazed how quickly and efficiently the chamber vac method worked. Was my first time trying it. In terms of the Al Taglio, the pizza dough just went in the oven. Your comment was 5 minutes too late haha! No worries though, will proceed as planned and tomorrow brings what it brings. All a learning opportunity. Hell, if this pizza dough doesn’t come out of the pan today I’m making sheet pan pizzas tomorrow I guess and this was just a massive waste of flour.

Thoughts on baking the Al Taglio dough without sauce Friday afternoon and then topping and reheating in the oven Saturday afternoon?

So I bought a 10x5x3 loaf pan that fits in my chamber vac perfectly. I mixed 1kg of the Mod Pizza neapolitan pizza dough in my cambro (dissolving the salt into the water before adding the flour), took the shaggy dough and put it in the loaf pan and into the vac chamber. 4 cycles at max vacuum and I was pulling a window pane and fully developed the gluten. No need to get the kitchenaid out at all and run it for 10-12 minutes and stress the motor. Holy shit. This is a game changer.

Bought the Avid Armor USVX and am thrilled with it.

Oh you’re good. I was just following the instructions that came with it. Either way, it’s seasoned now. Going to have another go at a pizza today.

My only thought is it works in a 600+ pizza oven, but not so much in a home oven. I did learn course salt pops and explodes at 550F.

I seasoned the pan 3 times today at 550F for an hour. Each time with a 2 hour cool down before coating again and baking. Going to make another pizza tomorrow. Will see how it goes.

Have an Avid Armor USVX chamber vacuum arriving tomorrow. Going to have to figure out how to best fit the dough in it, but looking forward to trying it out. Could I put the dough in a bag? Chamber is too small for any bowl/cambro, but I can fit a 10x13 bag.

Directions to do it came with the pan. Had never heard of it before.

Yeah saw those after the fact. Oh well. Some people are into that.

Moved into a new home (well I bought my childhood home) and got a 30” GE Monogram range. It’s awesome. To my delight it also fits a full size blue steel Al Taglio pan (24”x16”)! The pan arrived unseasoned in its raw blue steel form. Two choices to season it. The normal way with oil (smells up the house) or put 4lbs of course sea salt in it and bake at 500+ for 5 minutes off and on 4 times. I went with the salt method as that seemed easiest. Then I made the Direct High Hydration Al Taglio dough. Pretty straightforward, but @Chris Hennes, how did it go when you added the additional water? I had to stop the mixer and knead the dough by hand in the bowl for a few minutes to help the water absorb. Then after adding the oil and allowing it to absorb, I put the mixer on high, but it never really came together in a ball. High hydration is annoying with a dumb stand mixer. The 2.5 hour bulk with folding every 30 minutes helped a ton though and everything else proceeded fine. I decided to top it how I do a Grandma pie as my wife really likes that and I think it would go over well for an upcoming party so it was oil, romano cheese, provolone, sauce, romano cheese, and oil. After 15 minutes of baking while sitting on my new 16”x16” 3/8” thick baking steel (love this thicker one!) it came out looking great. Unfortunately, the salt seasoning was a complete bust and the thing stuck like crazy. I had to slide a spatula underneath all of it to get it to release. Was pretty miserable after spending 6.5 hours on this (and I started at 4pm! Ha! I’m an idiot!) All that said, the pizza I salvaged was actually pretty unbelievable. I’ve never had a pizza with such a crispy and crunchy bottom and light and airy crumb (obviously the parts that didn’t stick to the pan). The Al Taglio blue steel pan really made a difference compared to sheet pan pizzas I’ve done in the past. Tomorrow I’m going to clean the pan and season it with a light coating of oil and bake at 550 convection for an hour. Smell be damned, I’m going to get this right.

Any more impressions/reviews on this? Thinking it could be a good bday gift idea.

I really need to bite the bullet and get a truffle so I can have a 3-5 days or just amazing meals no matter what I make as I’d just shave truffles all over it.

Thick crust. It’s not too bad with a spicy tomato sauce. What’s your Jabugo story?

As an elementary school teacher, I may prefer the cafeteria pizza over this (not a judgement on you, just the style). The cheese pizza doesn’t look bad honestly, just bready af. I may make this though just to check it our for myself.

Chris, that’s really nice. Congrats on that bake and a beautiful pic!

Just coming back to say the High Hydration Artisan and the NY Style down to 65% are some of the best doughs in the book. Incredible bakes on my baking steel. Cold proofed for 72 hours and then RT for 5 hours before opening into skins. NY Style

High Hydration Artisan Dough made with a tangzhong This was tricky to work with, as all high hydrations are. Unfortunately it stuck on launch and I got an amoeba, but I have two more dough balls to get it sorted out. The cornichione was incredible. Pornographic. The crust had a great crisp and then a fluffy interior. The flours were incredible in this. Nutty and complex. Red onion and fennel sausage with mozzarella cheese. This may be my favorite dough I’ve done from Mod Pizza. NY Style cheese pizza with Central Milling Hi Protein Flour This was at 65% hydration and a dream to work with. Couldn’t tear it if I tried. Love making this style. Was stellar.

Tonight I’m making two pizzas in my oven on my baking steel. One NY Style cheese pizza with the Mod Pizza recipe adjusted down to 65% hydration. 400g dough ball for a 14” pizza. The other one is their High Hydration Artisan (84% hydration). I didn’t think the recipe would come together as is so I borrowed their technique from their High Hydration Neapolitan and made a tangzhong using 60g of flour and 240g of water and then using 150g of that mixture, so basically 15%. Then I cut 30g of flour from the recipe and 120g of water from the recipe and proceeded from there. I ended up needing to still use the paddle attachment because kitchenaid mixers aren’t really made to do too well with high hydration dough, but once it comes together with the paddle I switched to the dough hook and it was perfect. Really beautiful and supple ball of dough. Instead of dividing out and refrigerating (where the dough balls would go completely flat) I left it bulk and put in the refrigerator. At noon I’ll cut off 330g and ball that and proof and allow the rest to continue bulking in the fridge until I want another dough ball for Saturday and then for Sunday.

It sucks Mod Pizza doesn’t do anything with Biga. I really prefer Biga over poolish. This was 20% Biga made with Cairnspring Mills Sequoia and then the rest with their Glacier Peaks I wanted a pan pizza last minute for tonight’s game (go Birds!) so I’m making Mod Pizza emergency Artisan dough with 1/3 of Central Mills Hi Protein and 2/3 with Cairnspriny Trailblazer flour. I cut the recipe in half to fit my 12” cast iron skillet and seems to be look perfect so far as it proofs. Will send pictures.