Pizza Notes

• The cheese I use is the vacuum-sealed log of mozz you find in grocery stores. It's fancy enough to be considered "fresh", but old enough to not be full of lots of water. I shred it into 1-2 cm pieces and I really like the cheese coverage as opposed to even shreds
• This is the longest dinner table conversation we ever shot. We talked for probably an hour and tried our best to eat as much pizza as possible. Remember, this was three pies and a cheese bread. Your boy was feeling sick all night. I went on a 24-hour fast the next day. It was extreme.
• Rao's pizza sauce is bomb. The cheaper stuff is okay, but it gets tacky and thick in the oven. Maybe too much sugar? I used to do it traditionally, with nothing but crushed tomatoes, but I find it too watery. It's less intense flavor, and it makes the pizza harder to work with due to all the moisture. Then again, I'm one of those freaks who loves pizza sauce to an insane degree, so this could all just be an elaborate sauce delivery method to me.
• The dough can be made in batches of 8, which works out really well in my household. We can have one guest over and tear through 4 pies, and the other 4 can be kept frozen. That way, I only need a few hours of foresight to thaw a single ball on demand, instead of going for another big 3-day fermented batch
• Bone marrow pizza should really be more popular. It only makes sense.
• Neapolitan purists will disagree, but oiling the crust is 10X better than not oiling the crust.
• We named our dog Crouton, and then a few months later he became Grandpa
• Honestly Patreon kind of sucks, feature-wise. I tried posting some bonus video content to "Patreon Lens" but I have no idea if anyone saw it and it expires in 24 hours. Also, I'm trying to post unedited clips of our dinner conversation, but the Vimeo integration costs extra. insanity. Anyway, none of this is exciting to read but know I'm fighting the good fight to push good content regularly, and it might just take some wangjangling.
• When the camera cut out, Bree added pineapple to the margherita pie