We make fridge fermented pizza dough 900g flour, 80g olive oil, 7g yeast and about 500g water, we make it, pop it in an oiled container, and let it ferment slowly in the fridge. the next day we split it, pop half in the freezer, and the other half we take out of the fridge 3/4 hours before we cook it.
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Sounds similar to us, same ingredients though the proportions my husband uses may be slightly different. We have freedum cups/spoons. Make in the morning and let one batch rise at room temp until dinner. Pop the other in an oiled air-tight container and leave in the fridge for the week.
We have homemade pizza once a week. It’s something the kid will reliably eat.
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???
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1 cup, 1/2 cup; 3 tablespoons, 1/4 teaspoon, etc.
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Non-metric units.
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Thank you both! I had not heard that before, but now it makes perfect sense!
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Should probably be spelled “freedumb” units. Term my spouse uses. He finds cups/tablespoons/etc to be guidelines. if he needs things precise, he goes for a recipe that offers measurements in grams
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As Adam Ragusea rightly pointed out, the volume vs weight measurement debate is independent of the metric vs archaic measurements debate, at least in theory. You can measure by volume in metric and by weight in “customary”, it just so happens that the battle lines run between the same regions.
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What would be the best non-tourist place in Chicago, near the Loop, to have pizza?
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Honestly, there isn’t any pizza worth eating in or near the Loop. Seriously! If you want really good food in general, while staying close to the train stations, I’d go West Randolph and the nearby streets, but it’ll be a bit of a hike, and that’s for other cuisines, not pizza.
There is a highly rated pizza tour, but I have no idea where you’d go or when:
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About how far west? 
That could be near my hotel.
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OMFG!
dude, you have no idea what this means to me!
my Dear Brother was here in the Conch in January. one of his goals in that stay was to “proof” some recipes for an upcoming book his colleague, Arim, had been preparing for Mesopotamian recipes directly from ancient cuneiform tablets.
DB brought some sample recipes with him, along with his video equipment, and he invited me to lend my kitchen to film us preparing THIS cookie as one of them!
i must say, these are exceptional cookies! (thank you very much!)
here is a link to Arim’s book - due out in September - Table of Gods.
awesome shortbread-style cookies with gooey stuff inside!
we also did one with boiled barley, ghee, apple, dates and bacon. (no, the ancient Mesopotamians had no stricture against pork. )
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I saw the video and recognized the book name. I should’ve tagged you but i figured you’d just know and be summoned.
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just be careful not to summon Lamashtu!
even Puzuzu won’t be able to save us…
edit: Lamashtu and Puzuzu were actual deities (evil) in Mesopotamian lore…
Edit 2: Lamashtu ate babies. Puzuzu wasn’t friendly, but hated Lamashtu. they cancel each other out… sometimes.
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Don’t threaten me with a good time 
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at least we get some yummy cookies!
they were incredibly tasty tartlets, more that cookies, really.
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This seems to be a good compendium of the restaurants of note in the Randolph Street/Fulton Market restaurant district:
There’s a map, so you can quickly see what kind of walk you’d be doing.
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That’s handy. I shall look into this in depth.
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I see what you did there. Very nice.
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