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Pizza perfection--In search of a better Neopolitan pizza dough recipe

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I'm looking for a better Neapolitan Pizza Dough recipe. My girl is gluten-free but I'm not. I'm more of a Paleo eater, but sandwiches and pizza are my hold outs. Something about a perfectly balanced, hot, pizza where the crust has both chew and crust. Where the yeast from the dough perfectly complements the cheese and tomato sauce. 

My favorite grilled chicken...

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These bone-in chicken thighs were marinaded overnight. They were grilled with indirect heat, skin down, at about 300° Until I got the crispness and color I wanted on the skin. Then I turned them over to finish the cook. I basted both sides of the thighs with more of the marinade during the cooking process to add flavor. I pulled them when the IT was 180°. I baked a fresh loaf of sourdough bread too.

Tri Tip baked and smoked in my Big Green Egg.

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No sour taste?

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Sour dough works great, plenty bubbles etc.  has almost no smell and not enough sour taste to bread.  I have had this starter for 5 plus years?

you all doing Great job, thanks for that

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 see i'm pretty skeptical with sites like this, but in this case this site is very professional and useful, i try so hard to be professional chef, (i'm steel learning in culinary arts school.) and all the tips you guys give to users are just excellent. suddenly i already know all this stuff, but i can't wait for more cooking Technics and recipes... 

   so i will support this site whatever it takes. :D  so guys i wish you success...

   P.S. special thank's to chef Jacob...

Gastrique Video

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Hey there!

I think it might be interesting to see a video on gastriques, making them, and opinions on when to use straight carmelization of the sugar (or addition of watter) before adding vinegar and other ingredients as opposed to putting everything in at once and reducing it down.

Flipping Eggs

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I've learned a lot from the podcasts and am looking forward to seeing what you do with the new forum.

Podcasts 18-22

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Dear Jacob,
Congratulations on the new website. I've registered here as my FCS login wouldn't work.
Your podcasts on ITunes are now on Stellaculinary except for 18-22. What happened to those (the sourdough bread ones)? I've obviously got them from the "old days" but new members might like to have them too!
Hope all is well with you,
Regards,
Mike
Cambridge UK.

New Quizzes

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Since I'm way behind on posting quizzes, I'm just going to post links to the new quizzes here as they become available. I just finished the Blanching Quiz which tests the information we covered in SCS 4| Blanching. This episode does have some updated information in it, so be careful. You can take the quiz three times.

Click here if you want to listen to episode 4 in iTunes.

"Italian Grandmother's" Tomato Sauce Recipe

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I received an e-mail question from forum member GreenBake asking about an "Italian Grandmother" tomato sauce recipe and how it would differ from the French version of "Sauce Tomat." I decided to post my response to the forum so the rest of the SCS community could get involved.

First a disclaimer; I don't really have an Italian Grandmother so it is quite possible that I have absolutely no idea what I'm talking about and no business actually answering this question (again, this is why I posted this response to the forum).

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