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@Joan, bump?

I would probably not do the peas again. I had done asparagus and Brussels sprouts earlier this year, and I did like how those came out. There was a little bit of an issue with floating with those, so I was looking for a general solution. The ping pong ball solution looks like it would work...

How long does the marinade last? I made more than needed. How long would it last in the fridge? Can I also freeze it? Would it be good later?

The ping pong balls seem simple enough, thanks. The Anova container I now have, has a lid. So I'd put the bag in; put the ping ball balls in; then put the lid on the container. This seems like it should work. Thanks.

Just wanted to try it. Instead of steaming peas, I figure if I'm already cooking meat in another bag, try and use that container for peas at the same time. I wouldn't try the peas on its own (if I weren't already cooking something else). Brussels sprouts, and asparagus though, I think have...

I was given a sous vide this year. I've used it a few times for meats and vegetables. A question, though. I have 1 lb. of chicken breast tenders in a bag. They submerge into the water with little effort. When I try vegetables, whether 1 lb. of peas, or a bunch of asparagus, they float...

What do you mean by split first? These are the wood logs and saw that I have. Will this saw work on these logs?

Any recommendations on this?

This was something I started doing in recent attempts (the last time I made pizza was May 2020). When I try M Andreyka's recipe, should I also do this? @Tim Campbell, did you do this?

I have instant yeast from a jar. So I guess 1 teaspoon is about 3.73 grams?

I bought the King Arthur bread flour. Then when I got home, I realized I already had some. Haha. How does one know how much protein % Gold Medal or Bob's Red Mill has, when it's not on the package?

Thanks. Any ideas on what tool I could use to cut the logs into 2 or 3 pieces? And can someone link to a hardware store where I can get that device?

Thanks, this is reasonably easy to find, I think I've bought it before within the past few years.

17-18". What would you suggest?

I currently have Arrowhead Mills organic all purpose flour. Should I use that, or something with 13.5%? And if the latter, is there something in the 5lb. - 10lb. range you recommend?

I noticed one more thing. I'm glad your recipe is already sized for 14" pizzas, since I prefer 14-15". Most recipes I find are 10-12", and I have to convert them. But yours is already the right size for what I want.

As I'm slowly preparing myself to try Pizza again, probably using @M Andreyka's recipe, a question. I ordered olive wood. I didn't know it would come in log form, I thought it was going to be chunks. Is there an axe someone could recommend for chopping the logs in half or 1/3? And is this...

When I use a non optical mouse, then I clean the mouse.

Good timing, as I have fresh cranberries again, and need to use them. Also I have limes right now, so will use those.

Congrats! Has there ever been a winner from Hawaii or Alaska? What about another country? What's the farthest from the US that someone has won (country)?