how to write a recipe

In commercial NYC pizzeria we did 24 hours , but emergencies a minimum of 8 hours. In home I try for about the same. make it knead it , rest 10-20 mins fast knead, cut oil, fridge min 8 hours, keeps about 4 or so days.
take out of fridge, do not warm the dough, make a disc with a rim and lump in center working outwards, kinda like a priest/bishops hat. On a slab if you can. Oven on 550 degrees, stones if you got'em. use firebricks cheaper then a baking stone and thicker then a terracotta tile system, but they are good as well. At 550 degrees a Neoploitan comes out in 8 mins or less., that is the way it was done in the pizzerria and the way I eventually made it at home. Also "sauce" is not cooked, it is ground termater with herbs, cold on pie. Mozzerella is grated in morning put on a tray and fridged, which dries it out a bit.

ciao-sparkie

Rouleur

Andrew Keen talk

convergence v can't be bothered

ping saves everyone a ton of time by letting you micro blog and update all your network sites at the same time. all i need now is a mobile brand to update all the geo tagging and contextual stuff and then i just fill in the blanks. i think status there fore i am status.

when clients get the twitters

People are still unsure of the traffic using twitter. Measurements are hard to track as so many platforms can update status.
Their blog helps to show more general useage.