L'Industrie Pizzeria

Burrata Slice Recipe — Reverse-Engineered

Scaled for 12 dough balls (~700g each). A week of pizza experiments: practice rounds, then 24h / 48h / 72h cold ferment comparisons.

12 Dough Balls ~66% Hydration Poolish + Sourdough 3 Petra Flours

"Bread is bread." — Massimo Laveglia

0

Overview

12
Dough Balls
~700g
Per Ball
65.9%
Hydration
16-18"
Pie Size

Style: NY slice hybrid -- thinner than classic NY, cooked faster, with Italian-sourced ingredients and a complex prefermented dough.

Oven: Moretti Forni electric deck oven (at the shop). Home: pizza steel under broiler at max heat, or Ooni/Roccbox at 700F+.

Experiment plan: Bake 2-3 on Day 2 (practice), then pull balls at 24h, 48h, 72h+ to compare cold ferment flavor development.

1

The Dough

Day 1 Evening — Make the Poolish

100% hydration preferment. This is what gives L'Industrie its signature funky, complex flavor.

IngredientWeightNotes
Petra 5063 flour960gMain flour
Water (room temp)960g1:1 ratio
Fresh yeast~3gOr 1g instant dry yeast
  1. Dissolve
    Dissolve yeast in water.
  2. Combine
    Add flour, stir until just combined (shaggy, no dry spots).
  3. Rest
    Cover loosely, room temp overnight (10-14 hours).
  4. Check
    Ready when bubbly, domed, pleasantly yeasty.

Sourdough Starter

Feed starter so you have 240g ripe starter for tomorrow. If no starter: add 120g flour + 120g water to poolish + extra pinch yeast.

Sourdough is "for flavor" -- not primary leavening.

Day 2 Morning — Flour Blend

FlourWeightYour FlourRole
Petra 50632,400gHAVE ITMain flour -- workhorse
Petra 0102960gHAVE ITStructure, complexity
Petra 9 Wholegrain240gSUB: WWFlavor depth, nuttiness
Petra 8610 Semola240gHAVE ITCrunch, golden color
Sub Note

Only flour you need to sub is 240g of whole wheat (KA White Whole Wheat or similar). That's ~5% of total flour. You're extremely close to the real thing.

Other Ingredients

IngredientWeightBaker's %
Water (autolyse)1,920g--
Extra water (bassinage)240g--
Salt (fine sea salt)168g3.4%
Sugar144g2.9%
Olive oil (EVOO)120g2.4%
Poolish (all of it)1,920g--
Sourdough starter240g--

Totals

WeightBaker's %
Total flour (all sources)4,920g100%
Total water (all sources)3,240g~65.9%
Total dough~8,592g--
Per ball (12 balls)~716g--
2

Mixing Process

  1. AUTOLYSE (20-30 min)
    Combine all four flours + 1,920g water. Mix on low until combined. Cover, rest 20-30 min.
  2. ADD PREFERMENTS
    Add all poolish + sourdough starter. Mix on low 3-4 min until incorporated.
  3. SALT & SUGAR
    Sprinkle 168g salt + 144g sugar over dough. Low 2 min, medium 3-4 min.
  4. BASSINAGE
    Mixer on low, drizzle in 240g extra water slowly. Mix until fully absorbed.
  5. OIL
    Drizzle in 120g olive oil on low. Medium 4-5 min until smooth and passes windowpane test. Total mix: ~13-15 min.
  6. BULK FERMENT
    Transfer to oiled container, covered. Room temp 5-6 hours until doubled.
  7. BALL
    Divide into 12 x ~700g balls. Round tightly, seam down in oiled deli containers or sheet pans with lids.
  8. COLD FERMENT
    Refrigerate ALL balls. Pull batches at 24h, 48h, 72h.

Bake Day — Temper & Stretch

  1. TEMPER
    Remove balls from fridge 2-3 hours before baking. Should be soft, puffy, jiggly when ready.
  2. STRETCH
    Flour surface with semolina. Press center into disc, leave rim untouched. Stretch over knuckles to 16-18". Center should be nearly translucent.
3

The Sauce

Bianco DiNapoli whole peeled tomatoes (organic, San Marzano-style, California)

IngredientAmount
Bianco DiNapoli whole peeled2 cans (28oz each) -- enough for 12 pies
Fine sea salt1 tsp
Fresh garlic, microplaned1-2 small cloves (optional)
  1. Pour
    Pour tomatoes into a bowl.
  2. Crush
    Crush by hand or pulse briefly -- keep chunky, not smooth.
  3. Season
    Season with salt. That's it. No cooking. Quality tomato IS the sauce.

Massimo's philosophy: let ingredients speak for themselves.

4

The Burrata Slice

Ingredients Per Pie

IngredientAmountSource
Stretched dough1 ballSee Part 1
Tomato sauce3-4 oz, thin layerSee Part 3
Aged mozzarella~6 oz, shreddedLiuzzi (ideal) or Grande
Fresh burrata~4-5 ozBest quality available
Parmigiano-ReggianoFreshly gratedThe real stuff
Fresh basil4-5 whole leavesNot chiffonade -- tear whole
High-quality EVOOGenerous drizzleFruity, peppery

Assembly & Bake

Oven Setup

Max heat. Pizza steel on top rack under broiler, preheated 1 hour at 550F. Ooni/Roccbox: 700F+.

  1. SAUCE
    Thin even layer of crushed tomato. Leave 1/2" border. Less is more.
  2. CHEESE
    Distribute shredded aged mozzarella evenly over sauce.
  3. BAKE
    Launch onto steel. Home oven (550F + broiler): 5-7 min. Ooni (700F+): 3-4 min, rotating every 30s.
  4. THE MOVE — COLD BURRATA ON HOT PIZZA
    While pizza bakes, break apart burrata in a bowl (creamy center + shell). Keep in fridge until the INSTANT pizza comes out. Spoon TWO generous cold dollops onto each slice zone. Hot/cold contrast is EVERYTHING.
  5. FINISH
    Generous EVOO drizzle. Grate fresh Parmigiano over top. Tear whole basil leaves and scatter.
  6. SERVE IMMEDIATELY
    Burrata slowly melts into warm sauce -- that is the magic. Eat fast.
5

Chili Oil (Spicy Spring Slice)

IngredientAmount
Olive oil (or neutral)1/2 cup
Red chili flakes1 tsp
Sea saltPinch
  1. Heat
    Heat oil + chili flakes in small pan over low heat.
  2. Hold
    Bring to 180F, hold 2.5 minutes.
  3. Cool
    Cool at least 1 hour. Strain if desired.
6

Key Technique Notes

1. PREFERMENT IS NON-NEGOTIABLE. Poolish gives the "funky-flavored dough" critics rave about. Straight dough will never get there. Sourdough is secondary (flavor only).

2. THE RECIPE EVOLVES. Massimo cycles through poolish, biga, levain combos. The constant: some form of long preferment + time.

3. AUTOLYSE + BASSINAGE. Autolyse hydrates flour first. Bassinage lets you push hydration higher without sticky mess.

4. SALT IS HIGH (3.4%). Above typical 2-2.5%. Sugar and complex fermentation balance it.

5. SUGAR IS HIGH (~3%). Unmalted Italian flours (like your Petras) need it for browning. If using King Arthur (already malted), reduce to 2%. With Petra flours, keep at 3%.

6. COLD BURRATA, HOT PIZZA. THE technique. Do not put burrata on before baking. Do not let it warm up. Cold on hot. Temperature contrast is everything.

7. GRATED PARM POST-BAKE. Signature finish across all pies. Salty umami that sets L'Industrie apart.

8. COMPARE YOUR FERMENTS. With 12 balls, you have a rare chance to taste the same dough at 24h, 48h, and 72h. 72h is generally the sweet spot -- more complex, slightly tangy, better extensibility.

7

Your Flour Inventory

L'Industrie FlourYou Have?This Recipe UsesSub if Needed
Petra 5063 (Type 0, 12.7%)YES - 12.5kg3,480g--
Petra 0102 (Type 1, 13.2%)YES - 2.5kg960g--
Petra 9 Wholegrain (14.4%)NO240gKA White Whole Wheat
Petra 8610 Semola (11.7%)YES - 2.5kg240g + bench--

You're using 3 of 4 authentic Petra flours. The only sub is 240g of whole wheat -- about 5% of total flour. This is extremely close to the real thing.

8

Shopping List

Everything beyond the flour you already have.

9

Full Week Timeline

Day 1
Evening
Make poolish (960g flour + 960g water + yeast). Feed sourdough starter.
Day 2
Morning
Autolyse flour blend + water (20-30 min). Mix in poolish + starter. Add salt, sugar, bassinage, oil. Total mix ~15 min.
Day 2
Afternoon
After 5-6 hr bulk ferment: divide into 12 x ~700g balls. Refrigerate all.
Day 3 — 24h Ferment
Afternoon
Pull 3-4 balls. Temper 2-3 hrs. Make sauce. Bake + eat. (Practice round!)
Day 4 — 48h Ferment
Afternoon
Pull 3-4 balls. Temper. Bake. Compare flavor development to Day 3.
Day 5 — 72h Ferment
Afternoon
Pull remaining 4-5 balls. This is the sweet spot. Best flavor, best extensibility. Enjoy.

Quick Reference

4,920g
Total Flour
3,240g
Total Water
168g
Salt (3.4%)
144g
Sugar (2.9%)
120g
Olive Oil (2.4%)
960g
Poolish Flour
240g
Starter
5-6 hrs
Bulk Ferment