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Yes you’re right, this time I was working with a lump of about three dough balls and had to divide it up. Normally I wrap them separately, take them out and let them sit for 1-2 hours, then work them. They definitely are easier to shape that way.

Caputo make gluten free flour? Wow. Tonight’s forays: a margherita and a pesto. Not the prettiest but ?

Everything about mine is fictitious. But love the idea of making trails based on real mountains...

Nice! Heading there tomorrow. Was it crowded?

Ha! You sound like my brother. I was a strong believer in creating pods that catered to different experience levels, with one long easy run amongst the blacks or a steep bump run in the middle of a beginner area.

Beautiful leoparding. Wow. I will post some tomorrow

This. Making your own dough is so much better. It’s kinda like buying your own skis, a signal that you’re ready to take the craft seriously. And, like skis, there are endless variables to combine and experiment with. Everyone has their own preferences for dough making. Anyway I was impressed by...

I’m so happy for you. You made the right call. Like you I imagine, I was so tired of setting the oven to broil and dealing with the smoke alarm. (It also quickly pays for itself if you eat a lot of pizza, like we do.) The idea of a pizzeria in a small mountain town is enticing....

I used to draw ski maps when I was a kid. I probably made dozens but only a few survived. This one feels very East Coast, maybe a cross between Stowe and Sunday River. This one feels like a West Coast mountain (Mammoth?) run by Six Flags!

Fair enough. A new bracket is in order, all five boroughs and maybe Jersey City too

Congratulations!!! I have an Ooni too, an early pandemic purchase and probably the best thing to enter our house since our second kid. If that’s your first pie, then I am super impressed. The shape and leopard spots look incredible. I am fortunate to live around the corner from an Italian grocer...

Classic homemade Margherita pizza: flour, water, yeast, mozzarella, tomatoes, olive oil, basil, and a pinch of salt. A minute to cook (at 900+ degrees), a lifetime to master.

Sadly we didn’t include Joe’s, though I’ve enjoyed many slices there. We were mainly going after full pie, Neapolitan style pizzas. Winner ended up being in Brooklyn actually https://nycpizzabracket.wordpress.com/results/

Not that I am aware of - but challenge accepted. I did an NCAA style pizza bracket in 2014.

This is an incredible post. Reading it made me very happy with my decision to buy a limited season pass at Belle for $360 yesterday. (I had researched the Hunter + Epic option momentarily.) Belle will be my day trip mountain — and will save the overnight trips for Platte, Gore or Vermont. FWIW...

Was at Belle again today. It was empty - I lapped the groomers on the super chief lift for two hours, averaging a complete run every 9-10 mins. It was pretty icy though. Moguls and glades were all closed. Nonetheless, a fun day with lots of blue skies.

Conditions proved totally reasonable today. I was afraid it might be one and done, but we spent the whole day skiing. There was a layer of snow and only a drizzle of rain. Wind gusts shut down the gondola for a short while around lunch time. But even the sun poked out at the end of the day. The...

This is great ? “I don’t start to question my own sanity until I’m in a full-on downpour.”

Hello! I grew up in New England and live in NYC. As a kid, I would read ski guides cover to cover and memorize trail maps. This forum has been invaluable as I’ve just been getting back into skiing after a long hiatus. Please keep the detailed reports coming everyone! ❄️⛷❄️

Update: we will be going for it tomorrow. Told my 6yo “the weather is going to be awful.” He says “good, less people.” I said “it is going to rain on the mountain.” He said “I don’t care if the mountain is on fire”. I said “it is going to be really windy.” He said “the wind will just make me...