I *literally* have no idea what you’re talking about... (<- check ‘em out!)
The airing of the grievances, the feats of strength... It’s like its own little holiday...
I’ve heard the series is 9 episodes, for a total of 6 hours. the first 4 are 30 min so the remaining 5 should be around 45-50 min each.
The tiles seem heavier / more dense than your typical stone. The whole point of a stone is thermal mass. A big chunk of something that will absorb a bunch of heat and radiate at a nice, constant rate, regardless of oven cycles. The point is, the stone/tiles are 500 degrees (or whatever your oven is set at) because you… Read more
Thin spots and tearing are two different problems. Tearing often means your gluten network is underdeveloped. You need to either knead more allow a slow, cold bulk ferment or proof in the fridge. Gluten is built up either mechanically or by just waiting. It is possible, if you’re kneading it a lot with a stand mixer… Read more
NY pizza is a thing because it is the first *American* pizza. I’m quite sure other people in America made pizza before whichever the ‘original’ pizzeria opened in NYC, but it was the first commercial pizza place, and I don’t think there’s too much debate about that fact. So in that respect, it has at least that much… Read more
Funny thing about all those “these biscuits saved my marriage” bits... There’s this thing called a ‘scroll bar’. It’s right on the side of your browser. Just grab the little dot with your mouse pointer and drag it downwards ‘til you see the ingredient list. Boom! Instant recipe, no marriage saving. Read more
Yeah. They were looking for vegan so I skipped it. Though in a pinch, I suppose one could go for a sprinkle of nutritional yeast, which all the vegans I know seem to keep a stash of and guard it like it was saffron threads...
The weight of them means the crust cooks more slowly, and also, I don’t care for the sloping sides that a skillet gives you. Better than nothing if you have no alternative, for sure.
You want TOMATO PIE. Something close to a Sicilian ‘grandma’ style pan pizza done in a rimmed baking sheet, and not far from a focaccia-style crust, coated with the marinara sauce of your choice, and that’s it. MAYBE a drizzle of olive oil. In my opinion, the magic is getting just enough sauce that the dough just… Read more