pizza slow (high quality)
  1. Morning Walk

    A two and a half mile (four and a quarter kilometer), 404 foot (123 meter) elevation walk over three quarters of an hour in San Francisco, California. About 5100 steps.

  2. haven't been back in over ten years, lovely day for some municipal yachting

    A five and a half mile (nine kilometer), 794 foot (242 meter) elevation walk over three hours, (two hours moving) in Tiburon, California. About 11000 steps.

  3. Morning Walk

    A two and a half mile (four kilometer), 446 foot (136 meter) elevation walk over one and three quarters hours, (three quarters of an hour moving) in San Francisco, California. About 5000 steps.

  4. I also started the night with two 100% cold fermentation 18" NY styles for the kids. Both were supposed to be 90% bread flour, 10% whole wheat, but I forgot the whole wheat in one of the dough balls so I labeled the tub on that side to see what difference it would make. I do the flour split calcs just in time, so they both had the same flour by weight, the only difference is which kind.

    Wheat made a big difference, look how big it is!

    two balls of pizza dough in a plastic tub with a little olive oil. the left dough ball is marked with a tiny pinch on the top which I then figured might get lost in fermentation, so I also wrote “10% whole wheat” on some yellow masking tape and put that next to the right dough ball, which, because it has whole wheat, is noticeably larger than the left.

    two dough tubs with the lids off, photographed top downthe top tub has two dough balls for 18” NY style pizzas in itthe bottom has 6 dough balls for neapolitan pizza in it

    an 18” NY style pizza on a wooden peel, prior to baking. I make NY style sauce w/ san marzanos, salt, sugar, half a clove of garlic, and a dozen basil leafs in a blender. the pizza is topped with parm and low moisture mozz

    a just-baked 18” NY style pizza on a steel platethe pizza is topped with tomato sauce, parm and low moisture mozz

  5. it’s a running joke in chat that we don’t own mandolines and anyone who uses a mandoline needs to be wearing safety gloves the entire time they handle the things and I’m pretty damn accident prone so I simply chose to never own one.

    Well, I really wanted to try take on this zucchini pizza so I bought a safe-design one ( https://bydash.com/products/safe-slice-mandoline) instead of a benriner and gloves.

    Mandoline Slicer | Dash Safe Slice MandolineWhen it comes to safer slicing, this food prep friend will be with you through thick and thin! Utilizing an intuitive, safety-first design, the Ingredient Pusher feeds food for slicing to the stainless-steel blades to keep hands and fingers far away from sharp edges. Slice, dice, julienne, and cut matchsticks & shoDash

    It does the job! You end up with ovals where I guess you could get circles from a benriner. Oh well?