This Amazing Pizza Dough Recipe Has Just Three Ingredients, No Kneading Required

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If you’re anything like most people with functioning taste buds, then you probably call pizza your favorite food. Even if you’ve never made homemade pizza before in your life, there’s another way of getting your margherita fix besides delivery and DiGiorno. Yes, it involves cooking, but anyone can do it.

This pizza dough recipe, via Bon Appétit, calls for just three basic ingredients: flour, sea salt, and active dry yeast. Better yet, the dough can be made three days ahead and chilled. It requires no kneading, which happens to be one of the trickiest parts of baking bread or making pizza. Too much pressing can break down the gluten and leave you with a gooey, shapeless dough, and nobody wants that.

This recipe takes that out of the equation completely. Start by combining 7 1/2 cups of all-purpose flour, 4 teaspoons of fine sea salt, and 1/2 teaspoon of active dry yeast in a bowl and whisking them together. Gradually stir in 3 cups of water until it’s well mixed, and then use your hands to form the dough into a ball.

Transfer the dough to a large bowl, cover it with plastic wrap, and let it rise at room temperature for about 18 hours. The time may vary depending on the temperature—the room should be as close to 72°F as possible—but you’ll know it’s ready to go when the dough is more than twice its original size and you see small bubbles forming on the surface.

Next, cover a counter or flat surface with a little extra flour, plop your dough down, and start working it into a rectangular shape, then divide it into six portions. The next step, described by Bon Appétit, requires a little handiwork, but nothing too challenging:

“Working with one portion at a time, gather four corners to center to create four folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.”

Finally, you can cover the dough with plastic wrap and let it rest for about one hour. Then you’re ready to flatten each ball into a circle, add toppings, and bake it for about 10 minutes at 500°F–550°F. Once you've mastered pizza, you can move on to this easy three-ingredient pasta sauce that's hailed by some as the world's best.

[h/t Bon Appétit]

Nearly $100,000 in Instant Ramen Was Stolen in Georgia Noodle Heist

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It's not easy to steal a small fortune when your target is instant ramen, but a team of thieves in Georgia managed to do just that a few weeks back. As The Atlanta Journal-Constitution reports, the criminals made off with a trailer containing nearly $100,000 worth of noodles, and the local police force is still working to track down the perpetrators.

The heist occurred outside a Chevron gas station in Fayetteville, Georgia some time between July 25 and August 1, 2018. The 53-foot trailer parked in the area contained a large shipment of ramen, which the truck's driver estimates was worth about $98,000. Depending on the brand, that means the convenience food bandits stole anywhere between 200,000 and 500,000 noodle packs.

Some outlets have connected the truck-jacking to a recent string of vehicle-related robberies, but the Fayette County Sheriff's Office told the AJC such reports are inaccurate. Any potential suspects in the case have yet to be revealed.

The outlaws join the list of thieves who have stolen food items in bulk. Some of the most ambitious food heists in the past have centered on 11,000 pounds of Nutella, $75,000 worth of soup, and 6000 cheesecakes.

[h/t The Atlanta Journal-Constitution]

Are Millennials Really Killing Mayo? An Investigation

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iStock

If the headlines are to be believed, then Millennials have killed chain restaurants, beer, bars of soap, cereal, diamonds, marriage, marmalade—and now mayonnaise.

Philadelphia Magazine ran a story earlier this week under the headline "How Millennials Killed Mayonnaise," and judging by the reactions, people have some pretty strong opinions about their preferred condiments, and whether or not said condiments are "literally dead," as a Millennial might say.

As evidence of the eggy mixture's untimely demise, the article's author, Sandy Hingston, cited BuzzFeed headlines outlining why mayonnaise is the "devil's condiment" and pointed to her personal experience of having to bring home potato salad and deviled eggs that went untouched at a family cookout.

Hingston went on to write that 20-somethings "would sooner get their news from an actual paper newspaper than ingest mayonnaise."

But does the data support this claim? Business Insider did some digging and discovered that mayonnaise sales are, in fact, down. In the U.S., sales fell 6.7 percent between 2012 and 2018, according to Euromonitor. To sell their products, Hellmann's and Kraft have been forced to lower mayonnaise prices, which fell 0.6 percent from the beginning of 2017 to 2018. And, Millennials tend to get blamed when sales numbers tank in particular industries because, as of 2018, they are the largest generation alive and also account for the most spending power.

According to Hingston, Millennials' distaste for mayo could be because it jiggles, it looks like a gross bodily fluid, and it seems like "a boring white food," as opposed to something more exotic, like aioli (mayonnaise with garlic). Also worth noting, though, is the rising popularity of healthy, vegan diets, as well as the availability of egg-free "mayonnaise" products.

So, while Millennials may have "deeply wounded mayonnaise," according to Business Insider, it probably won't disappear from store shelves anytime soon. Instead, companies are getting creative and releasing new mayonnaise products, like Heinz's new Mayochup (mayonnaise and ketchup) and Real Mayonnaise, made from cage-free eggs, lemon juice, oil, and vinegar. Many supermarkets also sell garlic, herb, hot and spicy, and lime variations.

As to whether Millennials will continue on their killing spree, Jason Dorsey, who researches Millennials at the Center for Generational Kinetics, tells the BBC, "The real issue is not that Millennials are not killing industries or businesses, but businesses aren't adapting." Jeff Fromm, the president of consulting firm FutureCast, agrees: "Millennials are the canary in the coal mine regarding trends. Innovation is going to be required."

[h/t Business Insider]

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