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  • my BEST authentic PIZZA yet (2+ years of attempts/fails) (PIC HEAVY)

    Followed a Forno Bravo dough recipe called "Basic Vera Pizza Napoletana Dough Recipe" and weighed it out the ingredients with my digital scale.  I added a dot of EVOO during the low speed kneading for extra flavor.  This recipe could be made and used same day - but I wanted a cold rise.   So I took this dough and followed some cold rise instructions in an old mag (La Cucina Italinana - Bravo Pizza edition from 2012).  Nothing special in the mag, but it helped guide me and I went with a 1.5 day fermentation covered in the fridge.  Divided it into 4 tight balls for 12" pizzas, and let it come to room temp under a damp cloth as the egg got to temp around 600F.  I had the stone raised above the felt for extra heat so the top would brown correctly.  TURNED OUT TO BE MY BEST YET.  Great flavor, airy with an amazing chew!

    Toppings that cooked with ZA all came to room temp with the dough before assembly: Crushed Tomatoes (pushed through strainer), Whole Milk Motz (shredded), Italian Sausage (grilled on the egg), Onion, Drizzle of Good EVOO

    Toppings after ZA cooked: Fresh Basil & Fresh Shaved Parm (24 month aged), Drizzle of Good EVOO


  • FINALLY - I found a great Low-Carb wrap!

    I have tried a million different kinds of LOW-CARB tortillas, wheat wraps, low-carb bread (even made my own once) and always disappointing.  

    FINALLY found a great option.  These are very tasty with great texture, hold together well (even when stuffed full & microwaved) and stay for a long while in the fridge.  I get them at Whole Foods and I have tried 3 different flavors . . all good.  Also, at 5 net carbs per wrap it is very hard to beat.  

    Scoop them if you can and let me know what you think!


  • Re: whats worse than an inch of snow in atlanta

    The corner of our living room ceiling is forming "bubbles" already - not good.  Just bought our house last year and never even heard of Ice Dams until yesterday.  Did some research about them and it made me feel sick to my stomach.  

    We have some gutter guy coming out today who is willing to get up on our roof (wife wont let me try) to remove snow - but most everything I read says you are helpless until spring.  This winter is brutal. 
  • wash & dry your meat?

    I normally wash & dry chicken but after reading posts on the forum I started washing and drying my pork butts as well. Is this normal, and if so, where do you draw the line? Should I wash my flat iron steak tonight before rub/grill? Shesh . .
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