Help in this hi Hydration pillow likeSLAB pizza
There is a place in Portland, Me where the SLAB pizza started in back for a grocery. THen this guy went onto open SLAB. Well, the grocery still makes it.
it is so pillowy (word?) and I just can't stop eating it. So soft, great chew, just AWESOME.
So I started a forum topic on Pizzamaking.com and will link at bottom, way too much to post here. I have included a couple links and a few short videos of them in both locations. At the bottom of the last topic page, #5 right now I summed up that they do 5 rises over a 3 hour period. They are talking close to 90% hydration and as you can see they are flipping the dough and it's not degasing under it's own weight on the flip, I can't get my dough to that point.
Any ideas would be awesome. I am here because, well, bread guys know it all and I need help.
Thanks in advance,