u/Jzaharek53

I mainly trying to figure out what I could expect within the next 100,000 miles historically. What are somewhat common/tends to happen type of things after this generation/year hits 100,000 miles?
I’m not necessarily expecting to drive this car another 100K, but it’s possible.

I acquired the car 18 months ago, having put 34K miles on it. The car was super clean and well taken care of. Mainly highway usage. Since I’ve purchased it, I have done every recommended Subaru inspection, oil changes every 5000 miles, and proper maintenance. I haven’t really had any issues with the car at all since I bought it. However I definitely tend to be a “more aggressive“ driver. Meaning I might take corners fast and because this is a turbo, I like to accelerate.

So I definitely don’t drive the car like a grandma. And I do take it on long road trips somewhat often and some of those places can have rougher roads. Would love to know what I could potentially expect over the next 100,000 miles

Ingredients
Central Milling 00 Reinforced: 309 g
Central Milling Type 80: 27 g
King Arthur Whole Wheat: 12 g
Water: 247 g (74%)
1:3:3 Sourdough: 77 g
Salt: 10 g
Olive oil: 5.8 g
Sugar: 1.9 g

24 Hours in the fridge.

MY TAKE: I think if you have an obsessive compulsion to making pizza and you consider yourself a true person of the craft, then I think it’s only fair to give all Pizza it’s chance, even if it breaks your wallet. And a $40 pizza ($52.50 after tax and a small tip) is definitely something not to take lightly.

Do people have a right to be mad that a pizzeria that is charging this much for 20 inch pies?… Of course! $68 for their most expensive one. However I have come to justify the cost in my mind.

How many times have I spent more than $50 for a good cut of meat? Yeah, I like my good restaurant steaks. And if I’m willing to spend $60-$80 on a really good filet mignon, then why would I not be willing to spend 40 bucks on a pizza that is, in my opinion, exceptional. I do have to hand it to these guys. What they have put into the thought process is respected in my book. Simply because I feel like a lot of us here are similar– at least I feel like I can relate. Spending countless of hours in the kitchen to really develop a recipe that you can consider your own, and then sell that passion. And although it can seem like taking advantage of others, I don’t really think it’s that big of a deal.

It’s the highest of quality ingredients and it takes a certain type of pizzeria to make as big of an impact, even if it’s overhyped, as CERES. So say what you want, but I’m glad I spent the 40 bucks to try this pizza. Would I do it again? No… Because there is exceptional Pizza just like this elsewhere in the city in the 20–$30 range. I would sooner probably rather go to another place than this place all the time, but for a one time experience, I would totally recommend it for anyone that finds themselves in Manhattan.

EDIT: some of the bigger reasons why the pizza is so expensive is because it is a 20 inch pizza, in New York City, and the pizza ingredients are some of the highest quality you could possibly get your hands on.

Had a friend spontaneously tell me he was gonna stop by “tomorrow“, so I took my three day recipe and adjusted it for a 20 hour turnaround.
Pretty simple
King Arthur Bread Flour: 260 g
King Arthur 00 Flour: 120 g
Water: 234 g (64% with starter)
Active 1:1:2 hydration sourdough starter: 40 g
Active dry yeast: 0.2 g
Salt: 10.4 g
Olive oil: 6 g
Sugar: 3.2 g

Hand mixed, 3 hours room temp ferment, rest in the fridge. 550° on Carbon Steel

King Arthur Bread Flour: 260 g
King Arthur 00 Flour: 120 g
Water: 236 g
Sourdough starter: 40 g
Salt: 10.4 g
Olive oil: 6 g
Sugar: 2 g
Total hydration: 64%
48 hour hydration

I tried a new combination for this 17-inch pizza:
191 g 00 flour
76 g high-protein bread flour
16 g whole wheat flour
16 g sifted high-extraction flour
178 g water
40 g active 100% hydration sourdough starter
8 g salt
6 g sugar
11 g olive oil
Whole milk low moisture mozzarella.

The dough ball was 542 g at about 62% hydration. I used 68–70°F water, targeted a final dough temperature around 75°F, cold fermented it for about 48 hours, and baked it on a pizza steel at 550°F.
It looked good, but I wasn’t a fan of how the dough handled or the final structure. It was mind numbingly extensible. Way too soft and stretchy. Tasted great tho.

-Cheese: (whole milk low moisture, aged prov, pecorino)
-Pepperoni ricotta hot honey
-Margarita
-Grape Pie (olive oil and garlic base with ricotta, pecorino, aged provolone, Mozz, and Gorgonzola with bacon, red grapes and balsamic reduction)

00 flour: 311 g |
Whole wheat flour: 40 g |
Sifted high-extraction flour: 40 g |
Water: 66%
Active 100% hydration sourdough starter: 64 g |
Salt: 10.4 g |
Olive oil: 4 g |
Sugar: 2.4 g |
Diastatic malt powder: 0.8 g |
Approx dough ball: 720 g for 18in pie
48 hour cold ferment

-Classic cheese (whole milk low moist mozz + aged provolone + pecorino)
-Pepperoni, hot honey, ricotta and basil
-Hawaiian (grilled pineapple, caramelized onions, pancetta)

00 flour: 311 g
Whole wheat flour: 40 g
Sifted high-extraction flour: 40 g
Water: 248 g (66%)
Sour Dough starter: 64 g
Salt: 10.4 g
Olive oil: 4 g
Sugar: 2.4 g
Diastatic malt powder: 0.8 g
Water temperature: 76°F

48 hour cold ferment

00 flour 216 g
Whole wheat flour 30 g
Sifted high-extraction flour 30 g
Water 162 g
Sourdough starter 48 g
Salt 7.5 g
Olive oil 3 g
Sugar 1.8 g
Diastatic malt powder 0.9 g

Whole milk – part skim Mozz + 6 month aged provolone

48 hours in the fridge.

550°