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.

Outdoor portable pizza oven. Cooks in about 2 mins.

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.

Correct. Gravy base then eggs and proteins.

I use this one except I grill or broil the chicken instead.

Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.

Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.

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!

I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.

This technique.

He’ll be fine. The talent and IQ are clearly there. The Spurs are fortunate.