u/cormacaroni

Perfect for a rainy weekend.

Being Northern Irish Catholic, I will insist that these are pronounced a hard ‘SCONN’ and NOT the frankly Protestant ‘SCEAUNE’.

450g flour (I used a 50:50 cake/bread mix)
18g baking powder
Big Pinch salt
50g sugar
100g butter, cubed
2 eggs and milk - fill mixing jug to 300ml or so, probably won’t use all of it
 
Rub the butter into the dry ingredients til it is a fine breadcrumb consistency, then add the egg/milk mix till it forms a soft and sticky dough.

Flatten out to a rectangle about 2 cm high.

Use a 5cm cutter or, in my case a Bonne Maman jar, to cut 6, then reshape and cut into rectangles or whatever, should make 4 more. Baste with the remainder of the egg/milk.
 
Bake at 220c for 12 mins

Pic of Nakazawa clotted cream included cause someone is bound to ask

Trying a method from YouTube pizza god, Julian Sisofo. Big slices are best for NY pizza, but round 12’’ pies are not great for those. It’s a different eating experience. You have way more bites with the crust in it with slices from a regular 12 inch pie.

So he shapes it into a rhombus, slices the edge crusts off (you also press out the dough here to minimize these), and then slice diagonally into two big slices. I didn’t get the shape quite right - it’s hard! But the slices were delicious anyway.

Baked in Enro electric pizza oven 360c top/380c bottom for 8 mins

It took me FOUR MONTHS, but I kept picking away at Legend of Zelda: Link to the Past between other games as multiple friends have long said it is their GOAT. It was so good. Charming, puzzling, challenging with a tremendous sense of exploration and wonder throughout. And ofc, amazing soundtrack.

It barely needs introduction but it is still likely that many people who weren’t there for the SNES haven’t given it a chance yet, so I may as well add one more recommendation to the pile.

Half my camera roll is still offscreen pics I would send to my buddy Joe, who has played this a gazillion times. It would just be me going BRO HE TURNED INTO A RABBIT etc and him laughing. Or me going what the hell is this puzzle and then going BUT DON’T TELL ME THE SOLUTION. Cannot recommend enough.

Same dough as my last post, from ‘The Dough Guy’, from Instagram. He has a dough calculator on his site you can use to make whatever size or number of doughs you like.

This time, I used my electric pizza oven to try to get the base as crispy as possible. This is a factor of temperature of course but also mass per square inch: the thinner you stretch it and the less weight in toppings you have (particularly the wetter stuff…) the crispier it gets.

I tried a few different temps and settled on 375c from the top and 385c on the stone.

1. Margherita w/ sausage
2. plain Margherita
3. smoked duck prosciutto (just the stuff you find in any supermarket here, pretty good sub for bacon in many things….pasta, sandwiches, pizza), fig jam and chèvre. This one got a lil too crispy perhaps