Japanese create levitating chair for elderly | Electric Pizzarette

Currently, throughout the nation, there’s a craze for Detroit pizza, which is commonly made in a blue steel pan with a caramelized crust. We use a specific kind of dough called Biga Mother, which sits out at room temperature for about 18 hours and then a cold-rise, placing dough in a cool environment to ferment, for about 48 hours. With this fermentation process, yeast is in the absence of oxygen and produces byproducts of alcohol and carbon dioxide gas, which makes the yeast live longer and the dough light, airy, and fluffy. It also creates an incredible flavor profile that produces a crunchy, yet soft and supple pizza. Biga Mother dough also breaks down complex starches in the flour, something your stomach would normally have to do with a pizza from, say, Domino’s. Because we allow the enzymes in our dough to live long enough, they feed off the complex starches, and break them down to simple sugars, which leaves the yeast to feed off of these simple sugars. That allows us to put less sugar in our dough, which makes it healthier, and naturally lower in carbohydrates.

Beyond pizza, Sasso’s offers a variety of paninis, salads and “coal fired” appetizers. Sautéed in garlic and finished in the coal oven, the escarole and white bean ($10) is a comfort food-style dish that I fell in love with and cannot recommend highly enough. Part of the secret to this and every dish here is the local sourcing. Many vegetables come from Petrichor Farm in New Hartford, and Smart’s uncle owns G&B Shellfish Farm in Stratford, which provides oysters and clams fresh from the boat.

Everything seems to fall in place at La Morra. Swemle had never worked a wood-fired oven before he built the one he’s used for the past two years; he’d never worked with sourdough before he and Blodgett agreed sourdough was the way to go for their pizza; the first dough recipe they’d ever tested would become the recipe they use to this day; and the two tested their product for only a few days before jumping right into catering events in Charleston. But working with something that lives and breathes like pizza dough—especially as a mobile operation working largely outside—means being acutely aware of external influences like humidity. On their first night of service, the heat index in Charleston climbed above 100 degrees, which forced Swemle to refrigerate the dough as long as possible before using it.

This downtown retailer was originally in the Blue Dome District, then moved to The Boxyard. It closed in August. 

Cheryl Toh, based in our Singapore office, is part of our Editorial Team. Her previous achievements include having her essays featured in college publications as well as being the college representative for important events.

“In China, we see strong consumer demand for individualized car experiences and extended functionalities of passenger cars,” said Dr. Zheng Daqing, Senior Vice President, Business and Market Development Greater China, BASF. “This is the first time BASF has cooperated with a Chinese OEM to develop concept vehicles. We are excited to work with GAC R&D Center in shaping future mobility with our sustainable and innovative materials and solutions.”

Empowered by HKTDC’s initiatives, SPTD will strive to continually upgrade and reinvent itself in its strive to improve the public’s perception of transportation for the physically-challenged through MoBiLET, a revolution on wheels.          

"We are saddened by this event, and our thoughts and prayers are with her loved ones," Holland America said in the statement. 

Once you’ve hit the right temperature you need the oven to retain the heat for as long as possible so that you can batch cook for the hungry masses. Plus, you need to know that you can rely on the oven to turn out consistently delicious pizza bases and well-cooked toppings.

We use whole milk mozzarella from Brownsville, Wisconsin, that has earned a five-star rating from the National Dairy Council and is harvested daily. It’s the best, most flavorful, and most expensive cheese on the market. Our tomato sauce is made from vine-ripened tomatoes that are grown in Modesto, California and picked, packaged, and sealed in a can within three hours, which guarantees high-quality, fresh sauce without any citric acid or preservatives.  

BD: Traditional deck ovens require a lot of user input to produce great pizza. This is time-consuming and not cost-effective. Conveyor ovens are a good product, but will struggle in any operation that does pizza in considerable volume, and they lack the quality crust cooked on real Italian brick.

Film ChurchFilmmaker Lodge, 550 Main St., second floor, 10:30 a.m.–noon In the official program, this event invites participants to finish of Sundance by sharing “a near-spiritual moment” with fest director John Cooper and director of programming Trevor Groth, who will offer “non-denominational” talks of what has just happened in the previous 10 days of moviegoing. Be warned: Folks will be sharing “likes” and “dislikes.” Special guests TBD.