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I'm attempting the Food Lab double fry hot wings, natch.

Easy dough, nice texture, tasty sauce - but the bottom of my came out completely, bitterly burnt. 5 min prebake as specified, 10 mins only at 550F.

It's not just the dough that's prebaked. The pies are completely cooked, then slices are warmed back up to order, with toppings, as is the case at many slice shops.

But if ordering a whole pie they are cooked to order.

Always thought Mellow Mushroom was fairly terrible. In ATL I much prefer Fellini's for this style of pizza.

Ground breaking post.

Wow, pretty crazy.

Wendy's Junior Bacon Cheese Burger...a staple of my college experience

Biscuits and gravy.

Lila - You'll have to use gelatin for a veggie version, but it should work.

@pizzablogger - I pretty much follow the Varasano recipe. 66% hydration or so, though it could end up a bit higher on occasion. I mix 2/3 of the dough with all of the water, then let it sit for 20-40 minutes. Then I slowly mix in the rest of the flour in my mixer until it looks right, over 5-10 minutes. I portion into balls then let them sit for 10 minutes, then they go into the fridge at least overnight, up to 4 days.

It's extremely sticky after the cold ferment, and I need a good amount of bench flour to keep it from sticking to everything. I don't pick the dough up to shape, because it's so elastic and weak if I pick it up and try to work it around my hands it will eventually tear. So I sort of push it around from the center towards the outside until it's somewhat round. I'm happy with the end result of the dough, except that I can't shape it as well as I'd prefer as I'm working quickly to keep it from sticking or tearing, so some parts end up thicker than others, which means one part of the pie cooks better than other sections.

The dough I make is very wet, and not very "strong". It's tough to stretch it out completely so that the ends aren't too puffy after cooking without the center tearing. I could add more bench flour while working it, but don't like a huge layer of flour on the bottom as it burns when I cook at 700-800F.

Any thoughts on how to make a more workable dough without it being too dry or flour caked?

Not sure they still have this, and thanks God. My boss would order them for staff meetings. Seriously the worst pizza garbage I'd ever tasted.

I picked up this spatula based on Kenji's rec a few months ago...love it. Worth the money.