Timmah!

Yes, this creation came out wonderfully ? Tell me what you think.

If I want the bottom to be softer, I use a pizza screen. If I want a crisp bottom, I use a stone. Good luck with your build! If you want to add great flavor to your pizza, buy this culture & keep it going in your fridge; it's really very easy to maintain: https://www.sourdo.com/cultures/italian-cultures-includes-two/

I'm with you in spirit, Funky. Wish there was something I could say to make much of a difference, but words sometimes just fall short. =(

Yes, VHS. The eggs, milk & cinnamon graham crackers are in view. What I have sitting on the other counter are the rest of the ingredients: 1 1/2 of sugar, 4 packages of cream cheese, & 1 cup of sour cream. The key to making the cheese cake creamy is letting the dairy ingredients come to room temperature for an hour or so before combining them. It allows the proteins to form longer chains, which is what provides the creaminess to the cake/custard. If one were to add cold eggs, or cold milk or sour cream, the batter would curdle and no longer have a creamy consistency.

Meh... there's hieroglyphics depicting Egyptians playing a stick & ball game, so there's that. Impossible to trace any one person to what one would call baseball.

If you were paying attention to the surrounding ingredients in some of those pics, you would see the makings of a home-made cheesecake on-deck.

Using a higher gluten flour is producing nice crust results:

That's a nice layout you have; even covered in case of rain.

Apparently, you've not visited the "Chili's Cookery Forums" & perused my manifold creations; to include ribs: . .

Part 2 Don't forget to choose 1080p on Youtube

There's some cheesecakes & jalapeno poppers & such, too. Maybe a make a Red White & Blue pizza with pepperoni, Mozzarella, &... Blue Cheese in honor of the day.

Nice looking map.

Welcome!

Welcome!

Nice shot.

tldr

You mean the part where i suggested leaving the dough in the fridge for 2 or 3 days? =D

Would have to know what yeast, how much, how long, how much flour, how long it sits, etc. to know. If you're using a yeast from the packet like Fleishmann's, 1/3 of a packet is more than enough in 1 1/2 cups of water with a teaspoon of sugar added. After mixing, just set it in the fridge for a couple days to cold ferment. Then pull it out, ball it, & let it come to room temperature for a couple hours before stretching it.

Oh, the ingredients are simple: 4 cups flour, 1 teaspoon sugar in the 1.5 cups of 105 F yeast water(or your own biga/poolish) & a tablespoon of olive oil mixed in at the end if you like; that way it doesn't interfere with the flour absorbing the water.

Yet another tasty pizza. Letting the dough sit for an hour or so total is easier than kneading & lets it autolyse: Native enzymes then break down the starches into sugars for the yeast to gnosh, making it fluffier; other enzymes are also busy creating gluten from the proteins, giving the dough the desired strechiness... all without needing to knead. I mix it in 3 or 4 stages.. alternately adding flour to the yeast water, letting it sit for 1/2 hour or so, then incrementally adding the remaining flour & letting it sit some more. It gives the flour time to be properly hydrated & the enzymes to do their thing. Afterwards, I let it sit for the rest of the afternoon before placing it in the fridge for 2 or 3 days. Then I pull it out of the fridge, ball it up & let it come to room temp for a couple hours before stretching & topping it. Very economical also. You can make a 14 inch pizza with generous toppings for ~$2.00.

Missed ya, bro. When I go afk, often times it is exigent, & I just set my headset down without pressing any of the 'away' or 'mute' keys; one thing leads to another & I'm away for a couple-few hours. Get on more often, brother.