On Sun, 2 Feb 2020 03:52:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, February 1, 2020 at 5:19:24 PM UTC-5, jmcquown wrote:
>> Who recently mentioned picking up some fried chicken from the
>> supermarket? Janet US? I bought some fried chicken from Publix because
>> I do not fry chicken at home. A couple of times a year I like crispy
>> fried chicken. The supermarket does a great job.
>>
>> To go with, baked macaroni & cheese just like Mom used to make. A
>> simple white sauce with yes, cubed pieces of Velveeta stirred until
>> melted. Pour the mixture over the cooked drained macaroni in a
>> casserole dish. Top with lightly buttered breadcrumbs. Bake for 30-40
>> minutes at 350F until nicely browned and bubbly. Love the crispy
>> browned bits!
>>
>> The vegetable side will be steamed slices of crookneck squash.
>>
>> Sounds pretty darned "Southern". It will be pretty darned tasty.
>>
>> Jill
>
>Our first experiment using 00 flour for pizza crust came out fairly well.
>However, I think I need a new kitchen scale. The accuracy of my old one
>seems to have been compromised by too many instances of "deceleration
>trauma". The dough was really dry, so I added some extra water.
>
>The outcome, however, was good. My husband really liked it. I thought
>it was ok. We used the stand mixer, and I got much better results than
>my hand-kneaded dough (which I now suspect generates too little gluten).
>I'd be happier with this recipe if I had a local source for 00 flour.
>Paying $3/lb for flour seems insane, but a pizza crust doesn't use all
>that much. If it makes my husband happy...
>
>My favorite experiment used the food processor, though. That was quick
>and simple, and used stuff I can get at the grocery store.
>
>Cindy Hamilton

Been there, did that with the 00 over the years. Agree that it is not
worth the high price required. I mean, it's good, but...

Your scale might be fine. Absorption rates working with any new flour
might take a bit of finesse and adjustment. Trust your touch and
experience over any specific weight requirements.

I do not bother with kneading pizza dough. It always gets an overnight
rest in the fridge. That is not always convenient, obviously, but the
mixer or FP are perfect subs.