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2 yr. ago

  • Nah, wasn’t too dry. Added little grating of cheese and some hot sauce on top. Gravy is the sauce layer which added some moisture.

    Eggs were overcooked, however. I should have left them a lot more runny before placing on pizza. I partially cooked them on stovetop beforehand.

  • It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.

    I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.

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  • No real recipe. I dry-brined some boneless breasts overnight. Then did a traditional flour, egg, flour dredge and fried in a pan with a little oil. I added some hot sauce to the egg and some spices to the last flour stage. Cheers!

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