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I guess I was a little vague on the 'slow rise'. I make my dough a few days in advance of making the pizza. I first make the dough and let it rise at room temp for a few hours. I then divide the dough into 12 ounce balls and put them into round, medium sized Tupperware. I put those into a 40...

Caputo flour, slow (36 hours) rise, and a massively hot wood burning oven! :mug:

Thanks! I use a small dome style wood fired oven. I cook the pies around 800 degrees, so they cook up in 2 minutes. -Mike

Sausage, mozzarella, and basil wood fired pizza. :mug:

I'm probably in the minority, but I mostly wait until the one year mark before I sample. I have a huge 'sour pipeline' and use time to my advantage. I'm primarily only brewing (p)lambic style beer with massive biodiversity, tons of bugs, and slightly cooler than normal temps. So, your mileage...

Bucatini Cacio e Pepe. :mug:

Kingsford Competition Blend works really well. (I think they changed the name recently.) they are briquettes, but use only natural materials to bind it together. Even better is Wicked Good Charcoal Briquettes. This might be hard to find, but worth seeking out. Again, all natural briquettes here.

Seared sea scallops on sweet corn risotto, with pancetta, chive, and lemon. :mug:

Looked great! Welcome to the addiction!

Homemade spaghetti with San Marzano tomatoes, panchetta, onion, roasted garlic, Parmesan, and basil. :mug: Sorry about all the pasta pics lately. I am just absolutely obsessed with making pasta. -Mike

Meatballs with San Marzano tomatoes, Pecorino Romano, Parmesan, oregano, and basil. :mug:

Food pics, or most pics I guess, are mostly about lighting. Getting that right is half the battle.

Thanks, man! This was actually just my iPhone with a few in phone edits. But, some of my pics I use a Nikon D35 with a macro lens. :mug:

Hand rolled Pici with a bacon cream sauce, and Parmesan. :mug:

You can't go wrong with a Weber Smokey Mountain. I have several smokers, large and small, but I am always pleased when I cook on my WSM. Easy to use and very stable temps. -Mike

Gochujang meat loaf with Mae Ploy, Panko, and chives. :mug:

I just added 5 pounds of grapes to this sour saison I've been fermenting for just under a year now. 2 days later I found this huge pellicle/bubble thing happening. :mug:

I've made some really nice sour beers using that yeast as a primary. But I also like to add some bottle dregs with it.

Domestic lamb > NZ lamb. :mug:

Sorry, guys, no pics. My friends and family destroyed that pastrami as fast as I could slice it! -Mike