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After-action report: Meeting Engagement
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Joined: 07 May 2007
Posts: 1565
Location: South Carolina
Posted: Mon Mar 17, 2008 11:47 pm
Post subject: After-action report: Meeting Engagement
This battle was the result of a meeting engagement in a mini-campaign. A Federation force consisting of a heavy dreadnought (HDN) and a heavy cruiser (CA) faced off against a Kzinti DN, new command cruiser (NCC), and destroyer escort (DE).
The Feds entered moving at speed 8 with photons pre-loaded. They completed their photon loads with maximum overload energy. The Kzintis approached in a tight formation moving at speed 16. Just before entering overload range, the Kzintis began using sideslips in order to present their #2 shields instead of their #1 shields. The Kzinti DE also decelerated and dropped back 2 hexes. On impulse #8 of Turn 1 the main elements of both sides had closed to range 6 and everything let fly.
The Feds targeted all their overloaded photons on the NCC. Out of the 10 that fired, only 3 hit. The NCC's #2 shield dissolved and it took 39 internals. The Fed HDN also fired 11 Ph-1s at the Kzinti DN, but, after battery reinforcement by the Kzinti, only did 5 hits to the shield. The Kzinti ships concentrated overloaded disruptor and Ph-1 fire on the Fed CA, but only knocked down part of its #2 shield. During Launch Phase, the Kzinti ships launched a total of 14 drones at the Fed CA.
On Turn 2 the Feds moved at speed 24 and began a circling movement around the right of the Kzintis. The Kzinti ships still moved at speed 16, but turned toward the Fed ships to cut them off. On impulse #2 another wave of drones was launched, but this time, the DN launched at the Fed HDN. The others targeted the CA.
The Fed ships moved together and were just beginning to outrun the Kzintis when the first wave of drones arrived. The HDN used its phasers to blast as many of the drones as it could and launched 6 drones of its own, all targeted on 6 Kzinti drones. A tractor beam was also used by the CA to hold an impacted drone. The Kzintis held their fire.
By mid-turn, the Feds had used all of their available energy (the HDN was pre-loading its photons) and the 2nd drone wave began to arrive. The Kzintis had also turned and were accelerating to keep station on the Fed right-rear flank. The Feds used everything they had left to try to destroy the drones, but 2 got through the #3 shield of the CA, taking it down and doing 1 power hit. Then the Kzintis fired everything they could muster through the same #3 shield of the CA. Substantial power damage was taken, along with all hull and several ship systems and weapons. The HDN, seeing that the 6 drones from the Kzinti DN were about to impact it, veered off and fled the area.
On Turn 3 the HDN continued to run from the Kzinti drones while the CA attempted to move in a circular path to outrun and evade the oncoming Kzinti ships. Unfortunately for the CA, it just did not have enough power to accelerate at speed 24 for the entire turn. As the midpoint of the turn was reached, it was evident that the Kzinti ships would soon close to within 1 hex, launch more drones, and open fire again. The CA surrendered and the HDN, now many hexes away, turned and disengaged from the battle.
The turning point in this battle was when 7 of the 10 overloaded photons missed their target. Had they been able to take out the NCC, things would undoubtably gone differently.
For the first time, players in our group were able to see how drones could be used to influence movement during a battle. They also saw how drones sapped the phaser firepower of one side.
This scenario was played in squadron scale in less than 2 hours using several in-house playing aids to speed up the game. The Alpha Strike aid was used to allocate the large numbers of internal hits that occurred. Both major strikes were done in about 30 seconds apiece. A simplified DAC was also used. This system allowed players to take power damage on any power boxes they wished and to take system hits in a prescribed order. Finally, a computer program that was written by one of our club members was used for weapons resolution and die rolling. This saved lots of time by replacing manual dice rolling and the lookup of weapon hit results.
"Sometimes our best is not enough. We must do what is required." -- Winston Churchill
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Sneaky Scot
Lieutenant Commander
Joined: 11 Jan 2007
Posts: 387
Location: Thornbury, Gloucestershire
Posted: Tue Mar 18, 2008 1:18 pm
Post subject:
Nice report Mike. Where did you get a Kzinti DE? Was this an in-house conversion?
Nothing is quite as persuasive as a disruptor pistol on slow burn and a rotisserie......
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Joined: 07 May 2007
Posts: 1565
Location: South Carolina
Posted: Tue Mar 18, 2008 9:01 pm
Post subject:
Yes, the Kzinti DE was an in-house conversion from an old SFB SSD I had. I was fuzzy on its point value and left it at 92, but that was probably too high.
The Fed players thought the DE was a waste of a ship at that value. They thought buying the DW would have been a better move. The DE has no disruptors and one less Ph-1, but it has more Ph-3s. That would help it perform its role as an escort...using those Ph-3s to knock down any drones targeted at whatever ship (or convoy) it was escorting.
We've done quite a few "in-house" conversions, but as I have stated elsewhere, we're never completely sure that they have whatever those conversions would have if/when they are actually done by SVC.
"Sometimes our best is not enough. We must do what is required." -- Winston Churchill
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Lieutenant JG
Joined: 10 Mar 2008
Posts: 46
Location: Redmond, WA
Posted: Tue Mar 18, 2008 9:10 pm
Post subject:
You do need to remember (or know) that SFB escorts are for Carrier escorts. They weren't used to escort capital ships (let the normal DDs/FFs do that work). The escorts were meant for specialized roles (protecting the carrier and fighters, helping re-arm them) and they can be pretty sweet when used alone but it was seldom the case that the fleet admiral would let his escorts be stripped off his carriers to support a local squadron.
D7 off the asteroid, through the Ion storm, nothing but net.
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Joined: 08 May 2007
Posts: 803
Posted: Tue Mar 18, 2008 10:02 pm
Post subject:
And yet we've got Gorn and Romulan escorts in Briefing #1, with no carriers or fighters available for either race.
I wouldn't worry too much about that at the moment. If the players in your group are ok with escorts showing up in line battle squadrons (Federation escorts are probably going to cause complaints from those who might play against them), then it's not really that big of a deal provided that you have the SFB SSDs available. Given that the Gorn and Romulan escorts are now published in FedCom, I don't think there's any way that you can realistically keep those two ships from turning up in regular battle formations when desired.
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Joined: 10 Nov 2006
Posts: 981
Posted: Tue Mar 18, 2008 10:31 pm
Post subject:
junior wrote:
And yet we've got Gorn and Romulan escorts in Briefing #1, with no carriers or fighters available for either race.
Aren't those there to help "balance" the drone variant ships for the other races there?
I would like to see escort ships too, but I understand that they have a specific purpose, and without it, it might lead to abuse of them, since in some other threads, some people have said they're borderline munchkin.
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Joined: 08 Oct 2006
Posts: 3498
Location: Dallas, Texas
Posted: Tue Mar 18, 2008 11:11 pm
Post subject:
OGOPTIMUS wrote:
junior wrote:
And yet we've got Gorn and Romulan escorts in Briefing #1, with no carriers or fighters available for either race.
Aren't those there to help "balance" the drone variant ships for the other races there?
Yes, that is exactly their purpose. A drone ship can overload the opposing fleet's drone defenses. Having the Pl-D based ship allows for the chance to kill multiple incoming drones. The drone races don't need their escorts, because the drone ships can be used defensively.
Federation Commander Answer Guy
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Joined: 07 May 2007
Posts: 1565
Location: South Carolina
Posted: Wed Mar 19, 2008 12:19 am
Post subject:
Part of the problem with this particular setup was that the Kzinti players did not see the DW ships in the mix! After the Feds pointed out their presence, they were a little embarrassed that they missed them. They would've taken the DWs in a heartbeat if they'd known they were there. Both ships have 4 drone launchers and that was what they wanted.
It was a little bit funny.
"Sometimes our best is not enough. We must do what is required." -- Winston Churchill
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Joined: 08 May 2007
Posts: 803
Posted: Thu Mar 20, 2008 6:05 pm
Post subject:
OGOPTIMUS wrote:
Aren't those there to help "balance" the drone variant ships for the other races there?
The Fed and Hydran escorts (which replace heavy weapons with Gatling Phasers) are probably munchkin. For instance, I suspect that the vast majority of Hydran players would be quite happy to use the Escort Hunter (replaces both Fusion Beams with Gatling Phasers) instead of the regular version. Would I like to replace the Fusion Beams with weapons that don't have a cool down, cost only one point of power to arm, and will average 15 points of damage per turn at the same ranges that Fusion Beams are usually used at? Is this a trick question?
But generally, without the Aegis fire control rigs that the ships have in SFB (which allow them to fire multiple times in the same impulse) I don't think most of the other escorts would be that big of an issue.
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Lieutenant SG
Joined: 13 Oct 2006
Posts: 176
Posted: Thu Mar 20, 2008 9:06 pm
Post subject:
I've always felt that "Escort" ships should be general-availability (as in, you can take them in any battle fleet.) There are tons of drones flying around and a specialized anti-drone ship would prove quite useful. (The Klingons and Lyrans would also use it on those bastard Stingers...)
On the other hand, FedCom lacks C-racks and Scatterpacks, which means that there are probably fewer drones overall; also, you always know where a drone is going. In that situation a standard Frigate could probably do about as well as an Escort Frigate. If the enemy targets a main ship with a big drone swarm, then just let the Frigate get one or two hexes ahead of it, and "sweep" the drones as they come in.
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a giant douchebag who thinks they are insanely legit but are actually one or more of the following
a. a huge sheister
c. like to urinate in public locations
a. a huge sheister
b. like to suck cocks (see also cocksucker)
c. like to urinate in public locations
Jordan is a giant tool- he thinks he's hot shit, but he's really annoying. Also, he peed behind the student center.
от M Trafton 28 май 2009
A poser, normally homosexual, that does not see how much of a loser they are.
Yo, that kid was a giant tool, he gonna get the shit beaten out of him.
от Fitz 09 април 2003


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Dr. Raoul Hille has been the sole Managing Director (CEO) of Hannover Airport since March 2004.
In addition to his work as Managing Director at the Airport, Dr. Hille is also honorary Chairman of the Industrieclub Hannover and lecturer at the University of Hannover.
Born in Bremen, after studying Industrial Engineering and completing his doctorate, Dr. Hille began his professional career in 1989 with Deutsche Lufthansa's Strategic Group Development in Cologne. Within the Group he was responsible in 1991 for managing a project company in Frankfurt, and in 1993 in Moscow he became General Director of the "Joint Venture Airport Moskau". In 1994 Dr. Hille was appointed Lufthansa Regional Director Westdeutschland based in Düsseldorf and from here he went in 1997 as Direktreport of the Executive Board in the Group Headquarters to Frankfurt as Head of Group Portfolio Management. In 1998 he became the Managing Director of the 100% Lufthansa subsidiary, GlobeGround, which provides ground handling services with more than 60 holding companies. Dr. Raoul Hille has been Chairman of the Executive Board of Start Amadeus in Bad Homburg since October 2000.


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New Studio Album 'Delta Machine' coming March 26th on Columbia Records!
First single 'Heaven' next Friday, February 1st.
Full track listing and additional details: http://bitly.com/DeltaMachine
New Studio Album 'Delta Machine' coming March 26th on Columbia Records!
First single 'Heaven' next Friday, February 1st.
Full track listing and additional details: http://bitly.com/DeltaMachine
Follow me on Twitter at Klein25
The Eeries The Troubadour
Kasabian Oct 8 Wiltern
The Horrors Oct 14 Santa Ana
O, thats kinda cool since it seems to be real time interactive with social media and stuff. But It would be great if the song leaked early.
Ask and ye shall receive.
Ooooohhhhh...... Heaven sucks. I hope the rest of the album doesn't follow that.
Heaven sounds like a Billy Joel and Elton John duet.
The b-side is awesome.
I'm liking Heaven, but All That's Mine is a much better song.
Where's Underworld and Mew? Make it happen GV.
Martin L. Gore at the Mayan 2003, great show.
"why are you so annoying" TheKlein25
Dave was apparently on KROQ this morning and said the US tour will be Aug/Sept and will start on the west coast.
Outside Lands is Aug 9-11...makes sense
It would be closer to 2 weeks actually, but thanks for playing.
2004, 2005, 2006, 2008, 2012b, 2013a, 2014a
Youre trying to find a way to see them on the cheap as it is, since theyll never nake it to detroit, right?
If they're only doing the US in August and September, I'd say it's a definite possibility that they'll be back in the Spring next year. The band has stated that this tour will be about a year long. They're starting in May, going to tour Europe. Coming here in the late summer. I can see them spending the winter in Asia and Europe again and then coming back here in the Spring.
It sounds better than it looks.
Whiskey Sour
2 oz blended whiskey
Juice of 1/2 lemon
1/2 tsp powdered sugar
1 cherry
1/2 slice lemon
Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.
If you haven't heard it here's a link


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Broken Arrow Library is closed Oct. 27-Dec. 7 for library improvements. Holds may be picked up at Martin Regional Library.
During the month of October, we will be discussing paranormal romance.
Popular paranormal romance author, Kim Harrison, delights readers with her Hollows series. Have you read, Every Which Way But Dead?
Kristen (not verified)
Fri, 10/26/2012 - 11:36am
This was rather slow for me. Not sure it was much of a romance. I enjoyed the twilight series but not this so much. Happy reading everyone.
Emmy (not verified)
Mon, 10/08/2012 - 4:32pm
I've only read two books by Kim Harrison, and I keep meaning to go back and read more. Doesn't she write more than one series? If so, which one is her best?
I enjoyed Charlaine Harris's Southern Vampire books 1-8 a lot.
Mary Janice Davidson's Undead and Unwed was a lot of fun. It was the first in a series but I haven't read any of the others yet.
Lynda Hilburn's The Vampire Shrink was very enjoyable and I recommend it for vampire fans.
I'm currently reading The Raven Boys by Maggie Stiefvater, a new YA PR. I like it a lot better than Shiver, which was the first of her series about werewolves.
Amy Lillard (not verified)
Mon, 10/08/2012 - 7:40am
I don't read a lot of paranormal romance. Okay, none at all, but I do love discussing books with authors and readers. :) I haven't read any of her books, so I can't really say much. But after seeing everyone's comments, I feel like I'm missing something great. If there was one book of hers that y'all would recommend that I read, which would it be?
Mary Jane M. (not verified)
Sun, 10/07/2012 - 6:30pm
I have not read Kim Harrison before, but after reading this blog I just might try her. Agood to get input into good authors. I'm an avid romance reader and always looking for new authors.
Karen C (not verified)
Sat, 10/06/2012 - 7:17pm
...I'm enjoying some of the new YA fiction -- probably too far from romance for this blog. However, I'm just starting a novel by Huntley Fitzpatrick (a former editor) whose first novel (a YA romance) is now out. It's called "My Life Next Door."
Also, a friend of mine, Michelle Bardsley writes a funny series about Vampires, with titles taken from "things our mother says" like, "I'm the Vampire, That's Why!" and "Don't Talk Back to Your Vampire!" If you like humorous paranormal, give Michelle's books a try!
Now, I'll go and check out Kim's book.
Vivian R. (not verified)
Wed, 10/03/2012 - 10:31pm
I have to admit that generally I'm not a big fan of paranormal romance, but I'm crazy about Charlaine Harris' books! I'm not quite sure what it is, but probably it's due to her fantastic writing. Both the Sookie Stackhouse and the Harper Connelly series are wonderful. (And for non-paranormal reading, try her Aurora Teagarden and Lily Bard series. The Aurora books ended way too early for me!)
April J (not verified)
Wed, 10/03/2012 - 11:54am
I have read all of Kim's books love them. Not sure they fit in the romance cat. My son also likes them and he DOES NOT read romance.;)


text: Gritty, powerful raw soul from Charles Bradley – the full length debut from the 62-year-old Brooklyn singer – backed perfectly by The Menahan Street Band! It's incredible, a record that sounds just as rawly emotional and impeccably soulful in 2011 as it would have in 1971 – much like the work Sharon Jones and The Dap-Kings, there's no mistaking this for anything but the real deal. Rough hewn in beautifully so – with perfect, funky backing by team Menahan. A timeless treasure! Titles include "In You (I Found A Love)", "I Believe In Your Love", "The Telephone Song", "Golden Rule", "How Long", "Trouble In The Land", "Since Our Last Goodbye", "Heartaches And Pain", "The World" and more. (Vinyl version includes code for full album download.) © 1996-2014, Dusty Groove, Inc.


text:
Log truck driver killed south of Grand Ronde
Jan 8, 2014
News-Register Staff
GRAND RONDE — An Independence log truck driver was killed Tuesday morning when his fully-loaded rig crashed in the area of Fire Hall Road, about 4 1/2 miles south of Grand Ronde.
The Polk County Sheriff's Office identified him as Gary Kline, 39, an employee of Siletz Trucking. Sheriff's office spokesperson Dean Bender gave this account:
Deputies responded to the incident about 9:30 a.m. It was determined the truck had gone off the road and down a steep embankment about 4 1/2 hours earlier in heavy fog.
Kline was pronounced dead at the scene. He was not wearing a seat belt and was ejected from the cab as the truck continued down the hillside. A fellow log truck driver discovered the wreckage.
Due to the terrain and location of where the truck crashed, the Newberg Fire Department High Angle Rescue Team was requested to assist with the recovery of Kline's body. Responding personnel arrived at about 1 p.m. and the body was recovered in the late afternoon. The rescue team had to use a rope and pulley system to bring Kline's body about 100 yards up the hillside.
In addition to the Newberg rescue crew, the West Valley Fire District, Confederated Tribes of Grand Ronde Natural Resources employees and numerous employees from logging companies working in the area assisted.
The log truck will not be removed until it's examined by the Oregon Occupational Safety & Health Division.
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Making Reusable Shopping Bags from Placemats
By: Heidi Borchers
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The question is "Paper or Plastic." The answer is 'No thank you…. I brought my own bag!' Let's help the planet by not using plastic bags or paper bags when we are out shopping. Lots of stores do sell the fabric reusable bags. Here's an idea using a fabric placemat, to make your own reusable bag and upcycle at the same time.Placemat reusable bag… it's easy to make and lots of us have fabric placemats around the house!!
Placemat Shopping Bag design by Heidi Borchers
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Thes Shades are the best, very easy to put up & made so well
I ordered other blinds for my house that were wonderful, I had one last window to address and it came miscut, over an inch short for my window. After waiting over two weeks for the authorization for returning it, I was then denied the shipping refund. So for their error in manufacturing, I am out 27.00 in shipping and still have no covering for my window. I am hesitant to reorder after this fiasco.
The blinds were exactly what I ordered but not necessarily what I needed. I wanted to filter more light than the blinds I purchased do. In any event, they are very good quality, easy to install, and look real good. Perhaps a better explanation about the sunlight filtering qualities would have helped.
The quality of the shades are fabulous. They have drastically reduced the temperature as well as sunlight coming into the house. This was very important to me because the temperature reaches above 118 degrees and even in the evening it still is very warm. These shades have done their job perfectly. They are a thick well constructed shade. My husband had them up in 10 minutes. They look great and I received them promptly. I am very well satisfied with selectblinds and will continue to do business with them in the future. If your looking for quality, great price and reliable service then look no further!
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Sheer Weave 5000 Solar Shades are Eco-friendly, PVC-free and recyclable. These roller shades from Phifer are made from natural materials and provide solar heat and glare control. Additionally, these shades are Greenguard Certified and Microban Certified. They are the perfect solution when looking for affordable custom roller shades. Further customize the shade by choosing cordless or continuous cord loop and standard or reverse roll. These special features make these shades a high performance item as well as decorative. These roller shades have a limited lifetime warranty and free shipping. Proudly made in the USA!


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Kevin Kerrick
Position: D Ht.: 6-0 Wt.: 205
Hometown: Penn Yan, NY
Previous School: Penn Yan Academy
Eligibility: RS-Fr. Major: Criminal Justice
Kevin Kerrick enters his first season at Pfeiffer
Personal: Son of Marianne and Bruce Kerrick…born on 01/29/94…majoring in criminal justice.
Before Pfeiffer: Section champ and upstate champ two times…New York state runner up in finals.


text:
Sara CoffeyScience Collaberative Research ProgramWillamette UniversityEnvironmental and Earth SciencesSummer 1999
Before European settlement the Willamette Valley is believed to be an area dominated by grasslands and oak savanna. The land soon began to change once Europeans settled upon it. The large influx of European settlement occurred in the 1840s. Europeans indirectly influenced the fire regime by reducing Native American populations, which reduced the frequency of ignitions by Native Americans. Fire suppression began in 1910 (Wallin 1996). There was a substantial reduction in the area of natural vegetation since European settlement because much of the land base has been usurped for buildings, agriculture, or intensive, short-rotation industrial forestry (Wallin 1996). With out burning, Oregon White Oak (Quercus garryana) and tall grass stands were gradually replaced by the better adapted Douglas fir (Pseudotsuga menziesii) bigleaf maple (Acer maerophyllum) and grand fir (Abies grandis) woodlands removing the tall grass prairies dominate presence in the valley (Kimmerling and Jackson, 1985:61 as cited from Kenneth Duncan 1999).
At Bonesteele Park in Marion County, Oregon, land managers are interested in encouraging an open oak savanna type edge between restored prairie and upland forest. Other restoration projects have shown that prescribed fire is a useful management tool for restoring vegetation. In order to implement prescribed burning, one must characterize the fuels, since they drive fire. These characteristics include fuel load and seasonality of fuels. Accurate measurements of surface fuel loadings and consumption during prescribed fires is important for understanding the effects of fire on vegetation (Finney 1993).
Research Objectives:
In this study I will focus on the fuel load in the forested area. The main question that I intend to answer is: Are fuel conditions such that prescribed fire can be used along the prairie/forest ecotone? I answer this question by measuring the fuel load differences between the edge and the interior of the forest. The purpose of examining the fuel load is to help land managers practice fuel management and plan for prescribed fire (Brown 1974). The identification of fuels can give landowners an opportunity to plan and understand the potential effect on vegetation of certain fuel levels. It also allows managers to plan ways to reduce the hazardous effects that may result if wild fire occurs.
In order to determine if the fuel conditions at Bonesteele Park are such that prescribed fire can be used along the prairie/forest ecotone I will test for significant differences among fuel loads, along a transect from prairie to interior. I hypothesize that the fuel load will increase from the edge of the forest throughout the gradient into the interior because of the finer fuels at the edge and the larger fuels in the interior.
Site Description:
The soils at Bonesteele Park are Nekia silty clay loam (Marion County Soil Survey 1972 as cited in Ridgeline Resource Planning). The site has a slope between 5-20% as determined from the U.S.G.S. topographic mapping. Bonesteele slopes form north to south with an overall southern exposure. Annual precipitation is measured in nearby Salem (39.24 in/yr) and Stayton (51.48 in/yr) (Taylor & Bartlett 1993 as cited in Ridgeline Resource Planning.
Field Methods:
Lab Methods:
Pairwise comparisons between the five plot types were run using the Mann-Whitney test on the fuel categories where significant differences existed (Table 2). Litter load differed significantly between the prairie and the edge plots (p=0.0265), the prairie and interior plots (p=0.0211), and the prairie and the deep interior (p=0.0265).
One hour fuel loads differed significantly between the prairie and the transition (p=0.0265); between the prairie and the interior (p=0.0265); between the prairie and the deep interior (p=0.0265); and between the middle edge and the deep interior plots (p=0.0304).
Ten hour fuel loads differed significantly between the prairie and the transition (p=0.0265); between the prairie and the interior (p=0.0265); between the prairie and the deep interior (p=0.0265).
Total fuel loads differed significantly between the prairie and the edge (p=0.0265); between the prairie and the transition (p=0.0265); between the prairie and the interior (p=0.0265); and between the prairie and deep interior (p=0.0265).
Total fuel loads range from 1.65 to 7.25 tons/ha.
Fuels at Bonesteele Park forest can be categorized in the fuel model 9, which is based on the type and amount of fuel present. Fuel model 9 is a mixed hardwood coniferous forest. Knowing the fuel model enables land managers to predict fire behavior and to rate fire danger. Based on these results, the low fuel loads and fuel model 9 characterization indicate that the best conditions for prescribed burning most likely occur in the early fall while it is still dry, but after leaf fall has occurred. Summer burning would not be advisable due to patchy, low fuel loads.
Agee, James. 1993. Fire Ecology of Pacific Northwest Forests. Washington D.C.: Island Press.
Brown, James. 1974. Handbook for Inventorying Downed Woody Material. USDA Forest Service.
Finney, M.A. 1993. Fuel loading, bulk density, and depth of forest floor in coast redwood stands. Forest Science 39:617-622.
Ridgeline Resource Planning. 1999. Bonesteele Park Upland Prairie Restoration. [Online] Available: http;//www.org/mcpark/restore.html.
Wallin, D.O., Swanson, I.J., Marks, B., Cissel, J.H., and J. Kerlis. 1996. Comparison of managed and pre-settlement landscape dynamics in forests of the Pacific Northwest, U.S.A. Forest Ecology and Management 85: 291-309.


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Thanksgiving on the Delta King!
Celebrate Thanksgiving at the Delta King!
Enjoy a delicious Thanksgiving Buffet at the Delta King. Adults, $34.95. Kids (12 & under), $14.95. Call 441-4440 to make your reservation today!
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Pizza = Crack
- MMRuth Nov 11, 2008 04:03 PM
Part of me thinks that I shouldn't even post about this, since I made my first pizzas last weekend, using the Alice Waters' recipe for the dough. They weren't great - which may well be because I didn't let the dough sit over night in the refrigerator. Since then, I've gotten a lot of great tips and dough recipes, but, so far, I've only tried using the master recipe from Artisan Bread in Five Minutes a Day. Well, having just finished a second pizza made that way - the first was on Sunday - it's all I can do to restrain myself from thinking about making another one for dinner tomorrow night, since my husband will still be travelling.
Here's what I've done:
1. Tear off 1/2 pound of the dough, quickly form into a ball, forming gluten coat. Cover with a towel and let rest for one and a half hours. Thinly slice fresh mozzarella, and place between layers of paper towels to dry.
2. One hour before baking, place pizza stone at bottom of oven and preheat to 550.
3 Put piece of parchment paper on peel. Flour hands, and stretch dough into round pizza shape. Place on parchment paper.
4. Brush with wonderful high quality extra virgin olive oil up to 1/2 inch of the edge of the dough. Add thinly sliced red onions, slices of mozzarella, slices of plum tomatoes (remove the seeds if you like). Slide off peel into oven onto pizza stone. Set timer for 8 minutes.
5. Remove basil, parmesan and prosciutto from fridge. Julienne basil.
6. Check pizza after 8 minutes - leave in another two if needed.
7. Remove pizza from oven. Grate on plenty of parmesan, sprinkle with basil, add slices of prosciutto, grate on a little more parmesan, sprinkle on a little more basil, drizzle on a little more fantastic olive oil.
8. Let rest 5 minutes, slice, and enjoy.
MMR: Your zzas look awesome! (or are those the pix from the cookbook? JK) I've enjoyed making pizza dough for a couple years now. Mark Bittman has a simple (of course) recipe that's quite good.and ATK has a killer recipe for deep-dish style, pepperoni pizza. I've never gotten the hang of using my pizza peel: even though I liberally dust w/ cornmeal or semolina, things just seem to stick. I'll have to try parchment... Same sad story w/ my pizza stone; used it once and I'm still trying to scrape the goo off of the motherf****r. I usually stretch and shape the dough right on a cookie sheet and have had good results. Will have to check out the Artisan Bread Book. Thanx for the post. Adam
re: adamshoe
I was using cornmeal at first, and had no problems with sticking, but my oven smoked up terribly - both when making the pizza and later - and the parchment paper seems to work very nicely.
re: adamshoe
Since I got a pizza peel, I've never had any problems with sticking, I just use good old fashioned flour and it slides right off. Of course, I'm still scarrred from the time before I got a peel and the pizza stuck horribly to a non-stick cookie sheet. So after I stretch the dough on the peel, I keep checking it every few seconds to make sure it still is loose. I also fly through the topping part as well as an extra precaution. After I'm done stretching, I usually have the dough topped and on the stone in maybe 20-30 seconds. A drizzle of oil, some light sauce, cheese and sea salt and into the oven.
re: ESNY
Here are some pictures of my pizzas. The first one was my first attempt ever and I definitely pulled it out too soon. I also started using olive oil on the crust before sliding onto the stone so it gets nice and dark. THe last pie was fresh mozzarella and heirloom tomatoes and was my best pie yet.
re: ESNY
Just wanted to add my latest creation. Made during halftime of the Giants opening a can of whoop ass on the Redskins (dough made 2 days earlier, pizza put onto the stone at halftime).
This one is fresh salted mozzeralla and a light dab of fra diavolo sauce. I intended to use oven roasted cherry tomatoes but they didn't have any that looked good at the local store and I was too lazy to cross 2nd ave to go to the supermarket (damn rain) so I used a sauce I had in house.
525 degree oven, preheated for about an hour or so and cooked for about 6-7 minutes.
Pic 1 is the whole pizza and pic 2 is the upskirt shot as patented by slice.seriouseats.com.
Absolutely gorgeous pies, MMR. I'm always a bit nervous about putting parchment into such a hot oven, so it's great to know it's not a problem. Also, I usually use commercial dough, so you've inspired me to put the extra effort into homemade dough.
After you've had your fill, if you can tear yourself away from your combo, try sauteing a generous amount of garlic in the oil before you brush the dough. That may be a bit overpowering for the fresh mozzarella adn prosciutto, though. Another great topping is Italian fontina...it's an amazing melting cheese.
Happy pie-making!
For my taste, I would cook the pizza longer to develop the crust more, and to do this, I would totally avoid using paper towel on the mozzarella. The water content retards the browning and burning of the cheese, allowing for the crust to get a lovely, deep tone. Better yet is to do the pizza on the grill, which takes a modified method of browning one side of the dough, flipping the dough, topping the browned side and finishing on the grill.
re: Iota
I'd love to try making pizza on a grill, but live in an NYC apartment, so can't. Re: the mozzarella - the reason I was doing that was that I'd read a number of threads here that if you don't dry the mozzarella out, it makes the crust soggy. Is that not your experience? Thanks for the tips!
re: MMRuth
Hey, MMR, what about all those movies and TV shows showing fabulous rooftops with trees, tables and grills.
I also saw Mark Bittman grilling on the roof of his Brooklyn building. So! No more excuses. Get up there and start planting and arranging.
It's winter, you say? All the more reason to build an enclosure for that grill.
PS: I'd help, but you know I have a bad back. ;+)
re: oakjoan
Joan, there are strict laws about grilling in New York City. I've heard that some people break the law but I wouldn't risk it. The management of your building could just confiscate your grill. Few of us have roofs big enough that grilling would be legal. Even Bobby Flay doesn't actually live in that building where he grills with a fabulous view of the Manhattan skyline. It's a set. My building does have tables and chairs for eating on the roof but grilling is definitely not allowed. It's way too cold now anyway.
re: NYCkaren
Yep - my neighbor breaks the law, and even has a built in exhaust for his grill. But it's not for me!
re: NYCkaren
Same here. Lovely, beautifully landscaped roof garden with benches and cocktail-height tables with stools. No grilling allowed. Any chance we live in the same building?
re: Iota
I love pizza on the grill and make it often, but I would never stop making pizza on my stone. To me, they are two different animals, both with merit.
Grilled is a bit lighter, smokier and a delicate balance of dough and toppings. Stone-cooked is a bit more substantial and delicious in it's own right, with toppings playing a more central role.
Welcome to the homemade pizza addict club, MMR! It didn't take you long to come over to this side... :-)
This reminds me that I should make some dough tonight to make pizza tomorrow night for dinner. I'm going to try your parchment paper trick instead of my usual foil to see if there's any difference in crispness of the crust. I find that good olive oil smeared on to the crust liberally before any sauce or toppings go on is key. I also love how pizza can get rid of all the little odds and ends hiding in my fridge. I gotta try one w/ cooked butternut squash, sage, red onions, and maybe a little spicy sausage. Hmmmm...
love the title, as I keep sneaking back to the kitchen for another little sliver......
and this is with a basic store bought dough and no extra toppings! what I've been doing lately is stretching the dough out and putting it on a cookie sheet that's been sprayed with n olive oil spray then dusted with cornmeal. then drizzle some olive oil on the dough and spread with your fingers. cover with thinly sliced roma tomatoes and then another (generous) drizzle of oil. then some seasonings- basil and oregano at least. sprinkle with a bit of grated mozzerella and some parmeggiano. then bake in a hot oven til it looks perfectly golden brown.
so simple and yet so addictive......
One pizza that I had many years ago in Ottawa and reproduced at home several times was a brie and mango pizza.
Take a good pizza crust, cover your base with a whack load of caramelized onions, add fine slices of not over ripe mango, sprinkle on some nutmeg, and then top with fine slices of brie. Cook until brie is toasty and bubbly.
re: TheSnowpea
la dolce vita?
re: Agent Orange
I once did a white pizza with sliced pears, gorgonzola, prosciutto, carmelized onions and chopped toasted walnuts. It was too die for. I think I found the recipe in Bon Appetit or Gourmet.
re: lynnlato
Hey, that sounds great for Fall. I'm gonna hafta dig up that recipe and try it out soon.
Your pizzas sounds tasty! And very similiar to my favorites. High heat is crucial - damn these weeny household ovens!
Pizza is the food equivalent of pizza, no question. In a jiffy, I keep those frozen pizza dough balls from Brooklyn in my freezer. I thaw one out all day, then stretch into shape. I then saute a little garlic in olive oil and brush this on the dough. Top w/ thick sliced fresh mozzarella, roma tomato slices, sliced vidalia onion or shallots. I will add either torn pieces of prosciutto or, even better, sauteed gypsy bacon (paprika bacon) and then I drizzle the bacon fat on the pizza once it's done. Mmmmm. Sprinkle fresh basil and pecorino romano cheese and a few dashes of red pepper flakes - pure heaven.
Incidentally, I am a type 1 diabetic and NOTHING is worse on my blood sugar than pizza. It's torture!!!!
I love to see folks making their own pizza. Here are a few of mine though they are a tad more traditional. Margherita, potato w/black olive, smoked canadian bacon w/ fresh mozz, and a pepperoni.
re: grampart
Nice lookin' pies. You must have a smokin' hot oven to get nice-lookin' crust like that? We had a couple of delicious pies in Portugal a couple of months ago. They put whole black olives on all their pizzas. We had one with strips of bacon too.... mmmmm. The crust is thick, but lighter in texture than American pizza. Not as chewy as I like though. But it tasted goooooood. :-) Here's a pic:
re: lynnlato
I just realized I didn't post the black olive and potato. Here it is. Btw, it's a regular electric oven (550 degrees) with a Fibrament stone.
re: grampart
Yes, great looking pies! Can't believe you achieve that nice crust w/ just a plain old electric oven. I may have to look into this Fibrament stone...Did you buy it online or at a store?
What pizza dough recipe do you use?
re: Carb Lover
The Fibrament stone can be purchased here.
I went through at least 5 other stones before I found this one 2 years ago. It is the BEST.
As far as the recipe, I got it from pizzamaking.com by using the "formula" calculator here:
I use a wet dough (63% hydration) and very little yeast (1/2 tsp. for (2) 14" pies. The dough goes directly into the fridge for a 3-5 day "retarded" rise. If you're willing to read on the site, you can make pizza better than 99% of what's offered out 'there".
My oven, with the stone on the bottom shelf, gets set at 550 and preheats for an hour AFTER the 550 is reached. I think the long preheat is very important. They take about 6 minutes with a 1/2 turn at about the 4-1/2 minute. King Arthur bread flour, 6 in 1 tomatoes from Escalon, and Polly-O whole milk mozz. Best of all, a plain 14" pizza costs me under $4 to make, not counting electricity.
re: grampart
You and I have clearly studied at the feet of the same master, grampart.
I finally got a Fibrament about a year and a half ago and was immediately annoyed with myself for waiting so long. Agree. It's the best.
I use King Arthur Sir Lancelot flour so my formula is slightly different from yours, but only very slightly. Also using 63% hydradtion.
Agree also on the Escalon tomatoes, but I use Grande brand cheeses, usually the part-skim mozz.
Finally, perhaps because my oven is gas, I've never preheated it for quite as long as you. About 50 minutes seems to do the trick for me, and cooking time is still 6 minutes. Next time I'll preheat longer and see what kind of a difference that makes.
re: pitu
Can't speak to a comal since I never used one. Can only tell you what I've experienced with the Fibrament versus unglazed quarry tiles. The heat transfer properties of the stone are much better so my crust is a perfect combination of crisp on the bottom and chewy beneath the toppings. With my tiles, which required much longer baking, it was either one or the other. It also heats more evenly, so I cam achieve an even, light char on the bottom rather than too much char in spots and not enough in others. And after repeated use, my tiles would crack. I just got tired of having to replace them all the time.
If the comal works for you and you're happy with the results, stick with it. I used the quarry tiles for years and was pleased with the pizzas I turned out. If it hadn't been for the breakage issue, I'm not sure I would have bought the Fibrament. But now that I have one, I really do think my pizzas are even better.
re: grampart
OK, I've just put a Fibrament stone on my christmas list ...
re: LulusMom
Gosh, don't tell me there is a better one out there - the last thing I need is two of them! This is the one I bought on the spur of the moment:
By the way - so enjoying others' photos and descriptions of their pizzas.
re: MMRuth
If what you have is giving you something you're currently addicted to, I don't think you really really need another one!
I, however, am in dire need of a fix.
re: grampart
Wow, thanks for your detailed reply. I've seen lots of references to the pizzamaking.com website, so it's probably time that I check it out if I want to get more serious about my homemade pizza. I just don't know if I have time for another obsession right now... :-)
re: Carb Lover
Figure it this way. You're going to make pizzas anyway. So a little improvement here and there along the way won't take you too far out of the way. You can do that much without getting too serious or obsessed.
My idea is that I've never met a pizza that I didn't like. I think I may have been twelve or younger when I made them out of the little box from the A&P.
re: yayadave
The A&P! LOL
re: lynnlato
Was a long time ago. I don't even know if it was Chef Boyardee or Franco-American or who put out those little boxes or if they're even available any more. Might have been Thoroughfare or Kroger's.
re: yayadave
It was maestro Boy-ar-dee. Remember the little pizza pan that came with it? It was re-usable, so you only had to buy the tray once, then just the pizza "kit" A can o'sauce, a can o' "cheese like product' and the dough mix. Just add water and "enjoy"...blecchhhh! (But it was "homemade"....) Adam
P.S. Used to buy it @ Food Fair, Foodtown, and Pathmark, all in NJ.
re: yayadave
When u mentioned the A&P it made me chuckle - just reminded me of my childhood and the old school grocer.
Yea, I think it was Chef Boyardee. My husband, when I met him, used to make those. I used to just stare at him w/ a jaw-dropped gaze. I totally didn't get the appeal. For him, it was what he had as a kid. :-)
re: lynnlato
There's a long running thread on pizzamaking.com about the Chef Boyardee pizza kits that you might enjoy. Here's the link:
re: grampart
Thanks for the link!! Some of those serious pizza makers like the kits.
re: grampart
That was the first pizza I ever ate! In Jr. High. along around 1954, Carolyn Smitley invited a bunch of us over for a pizza party, and we made a bunch of these. What I mostly remember was my first taste of pepperoni, something I'd never even heard of. Some time later I learned that over in Terre Haute, our nearest Big City, there was a place called Ambrosini's that had been selling pizza before most Americans knew it existed.
I did not expect less from the pizza because of the brand, by the way; in our house, that's where all the spaghetti dinners came from, and I adored those.
re: Carb Lover
I'm about to make the Sullivan Street pizza dough and wanted to post this link to the thread. I really like this dough (I also like the Artisan dough). Maybe it's because of the amazing way the dough becomes shiny after mixing with the electric mixer for 20 minutes or so. In any case, maybe this is already linked in this thread, but....
My favorite pizza came to me by way of Thepioneerwoman.com, at least my version of it.
Take a large cookie/baking sheet, throw a couple of tablespoons of cornmeal and spread around.
Oven temp is pre-heated to 500 degrees.
On a floured surface, spread dough ball into a circle. Stretch it into a thinner circle, working from the center outwards. When the dough is stretched enough, place in center of baking sheet.
Take fresh mozzarella ball, slice thinly. Do the same for 3 roma tomatoes, set both aside. Spread 3 tablespoons of Costco refrigerated Pesto sauce all over the dough, leaving 1/4" outer dough plain. Add sliced mozzarella cheese all around pizza, pinwheel style. Add tomato slices. Grate parmesean cheese all over the top of the pizza. Sprinkle a capful of olive oil all over pizza. Give a couple of grates of black pepper.
Place in pre-heated oven for 15 minutes, checking the last two minutes. Take out of oven, let rest 10 minutes......yum!
re: mcel215
I made a delicious pizza on Sunday. Pizza dough from the farmer's market in town rolled out and stretched onto a baking sheet that has been brushed with olive oil and dusted with cornmeal. I brushed the top of the dough with a very thin coating of pesto and then a layer of marinara sauce. I sauteed local sausage with leeks and spread it atop the pizza. I topped that with some shredded provolone and slices of buffalo mozzarella. Cooked it at 400 degrees for about 30 minutes and grated fresh red pepper on top. There are two pieces left in the fridge that are screaming to me. This is not a light pizza but it is very comfy and delicious on a cold evening with a glass of Pinot Noir.
Darn you, MMRuth. All this pizza talk got me going. I originally learned to make pizza as a way to lure children into my kitchen. I found there were very few that couldn't be seduced by asking them to help me make pizza. Even when they were too young to handle the dough, they always loved sprinkling on their favorite toppings. But I've always been a traditionalist—mostly because the children were. Tomato sauce, cheese, pepperoni. The most exotic I ever got was sautéed mushrooms.
Decided after reading this thread that it was time to expand my horizons. So the other night I made a pizza with onion marmalade, bosc pears, and some bleu d'auvergne. I don't know. It sure was good, but way too sweet. I guess so-called "California style" pizza just isn't pizza to me.
With the second dough ball I went more traditional. Garlic and sage oil, crumbled spicy turkey sausage, and lots of low-moisture mozzarella. Now that's more my kind of pizza. But they were a good reminder of why I only make it when kids are around. Having children help to prepare pizza is fun; not having them around to help consume it is very, very dangerous.
I have never made pizza but have always wanted to- do you think it is worth making without a pizza stone? I try to limit the kitchen items I buy because I have a small kitchen. What do you all think?
re: cassoulady
I don't think you'll be as happy with the results if you try to make it without a pizza stone.
I, too, have a very small kitchen. I keep the stone on the floor of my oven. It lives there; I never remove it. I may cover it with foil if I'm afraid something might leak onto it, but I don't worry too much about it. I just scrape it and brush off the removable crud with a wide paintbrush once the stone has cooled.
re: cassoulady
Absolutely! Great for breads. Although some breads call for pouring boiling water into a pan beneath the bread to create steam, in which case you might have to move your stone up to the lower shelf. Depends on the recipe. Also very good for certain pastries. Again, depending on the recipe, I'll often bake a pie directly on the stone. Helps keep the bottom crust nice and crisp.
ETA: If you're thinking of perhaps making baguettes, get the largest stone that will fit in your oven without covering up the vents through which the air circulates. Actually, that's a good idea whether you're thinking of making baguettes or not.
re: cassoulady
casoulady: I'm one of the curmudgeonly grumps who refused to buy a pizza stone. I even recently replaced my old, broken quarry tiles with new, unbroken quarry tiles. They work just fine for me. I may not know truly great pizza, but mine's purty danged good if I do say so myself...and I do.
re: oakjoan
I used quarry tiles for years with great success. I just got tired of having to replace them so often. And here in Manhattan they're not all that easy to come by and not all that inexpensive, either. Finally decided I had already paid for quarry tiles what a good stone would cost. I do find there's significantly better heat retention with the Fibrament stone, and that's a real advantage to me since I remove the parchment after three minutes, turn the pie, and continue to cook it for another three or four. But you're certainly right that you can make an exellent pizza on unglazed quarry tiles.
re: cassoulady
I don't think you should let the lack of a pizza stone hold you back. You can make a plenty good pizza at home on a cookie sheet or pizza pan or pizza screen. A stone might be better, but that doesn't mean every thing else is bad.
re: yayadave
without a stone, should I put a Silpat on a baking sheet, or just put it on the sheet?
re: cassoulady
I just oil the bottom of a cookie sheet and place my dough on that. I shape it to fit the pan, so it's a rectangular shape (Roman style?) I like a real thin crust, and my method provides a satisfyingly crispy crust as well. However, if one favored thicker pizza crust, the end result using the bottom-of-the-cookie-sheet method be floppier. When I visit my parents, I use their pizza screen and it comes out quite good. Better than any delivery or resto anyway.
Bottom line, if you oil the sheet, the dough shouldn't stick.
re: cassoulady
I always use a couple of tablespoons of cornmeal on my baking sheet. Works great
re: mcel215
I like corn meal for both pizza and bread 'cause it just tastes right.
re: cassoulady
The pizza stone in the oven also helps keep the heat in the oven, when you're baking other things, especially if you open the door. When I bake two cookie trays at once and need to flip the trays, it maintains the temperature. Plus, there have been times when spillovers hit the stone and I don't have to clean the bottom of the oven.
re: chowser
I totally agree chowser!
I`ve never taken my pizza stone out of the oven (except for cleaning up spills) since I bought it. It evens out and holds temperatures for all cooking and reduces burning from the direct heat of the bottom electrical elements.
Of course, for those lucky enough to have convection ovens this is not as important.
Fibrament stone and pizza food supplies from http://www.pennmac.com/page/27
Wonderful photos all!
You've inspired me to try this dough for pizza toight. I mixed it up yesterday and it's in the refrigerator. I've caramelized onions in the crockpot, dried tomatoes in the oven (bad season but couldn't resist) and have fresh mozzarella and basil ready to go. I'm going to sautee eggplant chunks, garlic and mushrooms while the dough is resting. Pepperoni ready to go and leftover spaghetti sauce I made a couple of days ago, if I go that route. I'm not sure what combinations I'll be using but will play it by ear then.
re: chowser
Sounds great - enjoy! Do make sure you brush the dough with olive oil first, and that the spaghetti sauce isn't too watery - I needed to cook mine down a bit. Off line, a hound told me that I should aspire to make my pies a little darker - so just something to bear in mind!
re: MMRuth
Thanks for the hints--I don't usually brush with olive oil but will. I've been using 500 degrees for the oven and preheating for half an hour but I'll turn it to 550 today and preheat for a full hour to get that darker crust, thanks to grampart's suggestions. The spaghetti sauce I have is very thick and I've oven dried the tomatoes so it doesn't get runny. My biggest problem is always with fresh mozzarella and the wetness that can come from that. I slice and drain between paper towels but sometimes it puddles. Hopefully the higher temperature will take care of it.
oh boy nice looking pizza!!!
I've been making pizza about 15 years or a little more now, and I so prefer it to going out for pizza. We like a softer (I thing that's what i mean) and a handle.
Here's mine!
How did you get the pizza crust to stay so flat? I stretched mine and it looked good but once it hit the oven, it puffed up. It was good but not like pizza dough I've made. More like pizza topping on bread. I did increase the temp to 550 and it was nice and crusty. Too puffy, though. I like my pizza crust thinner than it came out.
re: chowser
You need to "dock" it. Google "pizza docker".
re: grampart
Any thin crust lovers out there...this link provides some tips I've followed including the docker grampart refers.
re: grampart
I've neer had problems with the dough rising with pizza dough, though, w/out docking. I was thinking it was the type of dough that made it rise. I make focaccia pizza often and this is the type of rise I get with that. I did find this about docking and that it doesn't make a difference:
re: chowser
Very interesting chowser. I dock pizza and prefer it very thin. The photo in your link appears to be a thicker pizza. Without docking the dough, I get bubbles and thick areas. When I say thin, I mean thin.
Pizza making is experimental tho and all the different ways to achieve the crust/pizza you enjoy is afterall the part that matters.
re: HillJ
I don't mind air bubble pockets. I think it makes the pizza look more rustic. Would docking make dough that would normally rise like bread remain flat? My dough ended up thicker than an inch, especially near the edge where there was no filling. MMRuths seems much flatter. I'm wondering if I should just stick with my regular pizza dough recipe and not the Artisan bread.
re: chowser
chowser, what kind of flour do you use? as mentioned, so many elements factor into the pizza results. I dock because it sets the dough flat. I like bubbles in my Italian bread recipes but not in my pizza. The sauce weight & amt. also varies on thin crust pizza, total amt. of cheese or toppings weight is important too.
re: HillJ
Yesterday, I used the artisan bread in 5 minutes that MMRuth said she used (in her pictures which looked so good). For that, I used King Arthur unbleached AP flour. But, I'm wondering if it rose so much because it's not pizza dough. My go-to recipe is Giada's from Bon Appetit:
I also use KA unbleached AP flour for that. That doesn't rise and I get a nice flat crispy crust. I liked the idea of the Artisan bread dough that I can keep it in the refrigerator for up to 2 weeks but I'll bet I can do the same w/ the pizza dough recipe. It's the ultimate in laziness but I want to be able to just decide to pull out some dough and make pizza, not plan a day in advanced.
re: chowser
The Epicurious pizza dough is similar to the one I use when we make sicilian style, square pan pizza. After the holidays, I'm going to experiment some more with various flours and see what happens.
Earlier this year I tried a pie pizza, deep dish and was disappointed in the dough-too doughy...haven't gotten back to that recipe yet...
re: chowser
That's the same flour I used. I think my dough had been in the fridge a good week or so, though I have no idea if that makes any difference. I didn't dock my dough. It wasn't super thin, but by no means was it too doughy, so to speak, and I also prefer my pizza crust on the thinner side. I don't recall the dough rising in the middle, but I wonder if the slices of mozzarella 'kept it down'?
re: MMRuth
The pizza making site (linked in this thread) under thin pizza specifies a thinner sauce and light on toppings. As I continue to experiment with pizza variations, the weight of sauce/cheese/toppings plays a role in the doughs outcome.
Given there is no down side (imho) to the combo of sauce, cheese & bread dough...even the experiments taste good!!
re: grampart
That's the type of rise I got from the Artisan dough. I love focaccia pizza but was hoping to get the thinner crust. Back to my regular pizza dough recipe...
re: chowser
Yes, mine was definitely much thinner than that. How much dough did you use and how big was your pizza?
re: MMRuth
I made three (different age groups), one abuot 12", one about 9", one 6". Like the Goldilocks of pizza. They all grew.
re: MMRuth
I had a lot of roasted vegetables in the center so that didn't rise as much, though more than other pizza doughs but the edges were really tall--a good 2". It was very good, I have to say, just not what I was expecting. I do love the ease of the Artisan dough in 5 minutes. I'm going to play with it and make bagels next; and the brioche dough in 5 minutes will be next week's project for Thanksgiving.
re: chowser
MMR, grampart, chowser, all weighing in..this discussion has been really helpful. Come post holidays I'll be back in pizza mode w/all of these tips to ponder!
re: chowser
I make a very thin (some think too thin) crust pizza and have never docked. I agree it's the dough recipe. I make a wet dough using King Arthur Sir Lancelot flour (mentioned in HillJ's link). I can stretch it thin and it stays thin. Only puffs around the crown, which is where you want it to puff.
re: Welcoboy
Speaking for myself, I love making yeast dough. There's nothing more satisfying. But not everyone feels that way. I am told that my great-grandmother, who immigrated from Italy roughly 115 years ago, used to make pizza with dough she got at the bakery.
re: Welcoboy
@Welcoboy - If your bakery uses a dough formulation that's specifically for pizza and this dough is allowed to rise over 3-4 days in the fridge then I guess it would be fine to purchase it. As far as time and effort, the dough cycle on a bread machine does an excellent job and the "effort" is minimal. Timewise, you do have to plan ahead. The 3-4 day rise can be reduced to 24 hours, but the dough won't be as good.
Well, my pizza making efforts pale in comparison with most of you but twice in the last month I've picked up a 1 lb. pkg of fresh chanterelles at Costco and made what we thought was terrific pizza...
Just sauteed the sliced mushrooms in olive oil with a little kosher salt, no garlic, no herbs - wanted to just taste the mushrooms. Used a commercial pizza dough (TJ), brushed crust with a small amount of garlic flavored olive oil, used a 4 cheese medley (Fontina, Parm, Provolone and Asiago I think...), mushrooms go on, then little blobs of goat cheese here and there... baked in my miserable electric oven without pizza stone.
Totally can relate to the crack analogy... DH and I love this pizza.... He actually tried to talk me out of my last piece!
re: RWCFoodie
I make pizza every friday with the sourdough starter I was given by the cheeseboard. With a sturdy mixer and making the dough the night before its not hard to enjoy fresh pizza. My faviorite toppings are simple: sauce onions pepper low moisture mozzarella (try mixing in 1/4 the amount of gruyere cheese), chopped san marzano tomatoes basil fresh mozzarella, sliced tomatoes onion mozzarella and gruyere
re: kirinraj
kirinraj: The Cheese Board in Berkeley, CA?
re: oakjoan
Yes, the cheeseboard in berkeley. They make great pizza, and may give you sourdough starter if you ask. They're really nice there
re: jabscoffier
That looks really good!
re: MMRuth
hey thanks!!!
I've been doing 2 types of pizza lately : ny style and naples style.The key to any good pizza is a blazing hot oven and stone and letting the dough sit for at least one day...
The first pic is the naples and the second is the ny style...
alright, as long as we're comparing notes, here are 2 of my latest creations:
Tarte d'Alsace, sonia style: caramelized onions, gruyere, lardons, finished with olive oil
Pizza "caprese": garlic/olive oil brushed on the bottom, tomatoes, parmigiano reggiano, fresh mozzarella, sprinkled with salt (essential unless the mozz is quite salty), topped with arugula & finished with truffle oil.
And by the way, the pizza screens were such a worthwhile purchase (you can kind of see them in the pics). They are so much more civilized than the pizza peel, though not as cool. No stressing about whether the pizza will slide off or losing toppings. I have a stone and peel but now I use these exclusively. The bottoms get crisp and no need to preheat the stone for an hour. I crank up the oven to the highest it will go and start stretching the dough. By the time I'm done assembling, the oven is plenty hot.
re: soniabegonia
Thanks for the tip on the pizza screen, those pizzas look great.
Off to Amazon!
re: soniabegonia
How long do you bake your pizzas on a screen?
re: tommy
Anywhere from 8-12 minutes, depending on the toppings. I start checking after 8. I start on the middle rack but if I'm using toppings that are particularly high in moisture, I sometimes move it just one notch higher in the oven to dry out some of the liquid. That Tarte d'Alsace got another 2 minutes after the initial 8, which was probably just a minute too long - the bottom was very crisp! It was still really tasty and I pretended that it was a cracker with toppings.


text:
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any way to convert the clamp to work with...
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Upgrade to Pro Elite
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This bike stand is very light and folds up into a compact unit for travelling.
The grips holds the bike securely and doesn't damage the paint.
The only gripe is the mechanism to open and close the grips, I like the concept of the slide and lock, but in reality when holding a bike the grips don't always slide very easily, especially when angled to hold the bike by the saddle post.
Tu Diep
Awesome Bike Repair Stand
Great repair stand. Very quality construction. Highly recommned.


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Eddie And The Cruisers
In the early 1960s, rock 'n' rollers Eddie and the Cruisers score with one hit album. Amid their success, lead singer Eddie Wilson dies mysteriously in an automobile accident. Years later, a reporter decides to write a feature on the defunct group, which prompts a former band member to begin a search for the missing tapes of the Cruisers' unreleased second album.


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What this captivating super beauty can do with a solitary chair and a field of white space will have you enthralled.
Bronzed, toned, shapely as an hourglass, sexy as champagne and strawberries, Veronika is a midsummer night's dream, a touch of fairy dust: movie magic. Some girls are their natural self naked in front of the camera and as Veronika slips and slides over that chair you'll have to agree:
she's simply wonderful.
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Contact VCA Central Kitsap Animal Hospital
Please use this form to send us an email. Please do not use this form for urgent matters. If you require immediate attention, or have an emergency, please call us.
Please use this form to send us an email. Please do not use this form for urgent matters. If you require immediate attention, or have an emergency, please call us.
Sometimes sick or injured pets need the care of a veterinary medical specialist. When that happens, VCA specialty hospitals work closely with the general practitioner veterinarians who refer cases to us in order to provide seamless veterinary care to your pet. When your pet is facing any kind of serious illness or injury, our specialty referral hospitals will provide the compassionate and expert care your beloved pet needs.
Our goal is to make sure that when you and your pet are in need that you have access to board certified specialists who are up to date on the very latest developments in their field. In our state of the art hospitals, our specialists also have access to the most sophisticated diagnostic and treatment tools and techniques from ultrasonography and endoscopy to CAT scans and even MRI.
As part of the VCA family, we have over 83 specialty hospitals across the US and Canada which provide referral specialty care, so there may be one near you. Our specialized services include: behavior, cardiology, critical care, dentistry, dermatology, integrative medicine, internal medicine, neurology, oncology, ophthalmology, radiology, rehabilitation, reproduction, and surgery.
Your emergency needs can be met right here at our hospital.
VCA Central Kitsap Animal Hospital provides 24 hour care, 7 days a week, 365 days a year. Emergency veterinarians, licensed veterinary technicians, and veterinary assistants are on staff 24 hours a day.
We provide the highest standard in veterinary emergency and critical care services. We have on-site oxygen support, canine and feline blood products for transfusion, and critical care monitoring equipment such as ECG, pulse oximetry, and blood pressure. Our critical care diagnostic equipment includes a full in-house laboratory, with coagulation profiles and blood gas analysis; a point-of-care ultrasound unit; and digital radiography with stat interpretations by board-certified radiologists. We are trained and equipped to perform a variety of emergency surgeries and procedures. We provide the highest standards of pain management. Emergency internal medicine consultations, including full diagnostic ultrasound and endoscopy, are available.
Please call or come in immediately if you feel your pet is having an emergency or needs after-hours care.


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The winner for 10/29 is techie girl!
The winner for 10/29 is techie girl!
The winner for 10/30 is cee!
The winner for 10/31 is gem!
I hope you had fun with this challenge! I will send out the remaining links tonight. :)
sooo glad i won one thanks so much for your generosity
This was so much fun! I was so surprised to win Hailee Girl Add On! Thank you so much Andrea!!
Thank you Andrea for the Euphoris BBs.They are a great addition to the kit.I have been out of town for the last 3 days and just now got them.
Dancing puts a smile in your feet.
Thanks you Andrea for all the wonderful gifts!! It was a ton of fun and I can't wait to use all my goodies!! Thank you for your generosity:)
Thank you so much for putting the State templates on sale today. I'm downloading them now and can't wait to do a book.