I really wish every recipe, but especially when fermentation, searing, boils, and active stirring are involved, were presented in expert tables of activity, duration, attention, and finally instruction, all preceded by plating time estimate. I keep all of mine in AnyList and I’m going to start appending this kind of information to the top of each, starting with when I need to have started today’s focaccia.

"Begin $interval prior to serving.

Bowl fold, two minutes, attentive, blah blah blah."

noticed a fav new spot (Hi-hat in SF, be warned, a little on the pricey side) uses a lot more sauce than I do, I leaned that way tonight, the fam liked it.

anchovies, mozz, san marzano, olive oil, salt

could have doubled the anchovies

had nearly 5 hours of meetings this afternoon with no time to ball tonight’s neapolitan pizza dough, which I haven’t made in a month or two because Iv’e been working on 20" NY styles, but I did get it out off the fridge in time to warm up

so as per, the first one I mindlessy stretched like it was tight and instantly had a razor thin 16" mess I couldn’t even get on a peel

the second one I was “careful” and holed in the oven

the third and fourth I just patted flat and baked and they were OK