AT Thru-Hiker. Pizza Disciple. Self-Taught Gearhead & 80’s Automotive Enthusiast.

2017 Appalachian Trail Thru-Hike

“The best worst thing I’ve ever done”

Northbound (Georgia —> Maine) 2,200 Miles

“If you can’t fix it with a hammer, you have an electrical problem”

— wisdom from the civilian jeep subreddit

1984 Jeep CJ7 Restoration

1988 Chevy k1500 Daily Driver

Pizza.

Pizza Bible Disciple. NY and South Shore Bar Room Style Advocate.

    • 2.2g active dry yeast

    • 70 grams warm water (85 degrees)

    • 453g flour (I prefer 50% AP, 50% bread)

    • 10g diastatic malt

    • 210g ice water

    • 90g poolish

    • 10g salt

    • 5g olive oil

    • 425g all purpose flour

    • 236g water (110 degrees)

    • 7g active dry yeast

    • 4.2g sugar

    • 5.7g salt

    • 57g unsalted butter (melted) ~4tbsp

    • 27.3g corn oil

  • Flavor is subjective and preferences quickly become entrenched. Here is objective data that shows pineapple belongs on pizza:

    Digestive Aid: Pineapply conttains a bromelain enzyme which can aid in digestion, meaning you can eat more pizza.

    Nutritional Boost: Pineapple is a good source of Vitamin C, fiber, and antioxidants. Making pizza better for you.

    Peace Enhancer: Kids love pineapple. Kids also love pizza. The combination brings peace back to the dinner table.

Previous

Assessments