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Joe Flacco

flynismo said:
Who would have thought that a healthy Flacco, with a decent supporting cast and an OC who no longer tries to turn him into a checkdown queen would result in Flacco playing like the Flacco of old? I never would have guessed that health + support + competent coaching would equal success for a guy with his talents. :/
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Ay my mans is back hope you in good health bruh
 
BloodRaven said:
Ay my mans is back hope you in good health bruh
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Doing great Blood, hope all is well with you!

The usual dud against Cincy aside - which wasn't even that bad compared to recent years - it's hard not to be excited at our prospects this year. I feel like the biggest difference maker has been the much needed change in coaching.
 
We need Joe to have a big game on Sunday. This might be the perfect time to get the run game on track because Steelers do struggle against the run. We need the offense to come up big here because I'm really worried about the defense.
 
TheCity5 said:
We need Joe to have a big game on Sunday. This might be the perfect time to get the run game on track because Steelers do struggle against the run. We need the offense to come up big here because I'm really worried about the defense.
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They sure as hell didn’t struggle against the run tonight lol
 
DeVito52 said:
They sure as hell didn’t struggle against the run tonight lol
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They didn’t but the Bucs did come into the game as the worst run offense in the league with 3.0 YPC. They’ve moved up a little but I certainly wasn’t a tough test for Pitt. This is still an opportunity to get the run game going
 
TheCity5 said:
They didn’t but the Bucs did come into the game as the worst run offense in the league with 3.0 YPC. They’ve moved up a little but I certainly wasn’t a tough test for Pitt. This is still an opportunity to get the run game going
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I think their base DL is too much for us. Heyward and tuitt will probably wreck our run game consistently
 
JoeyFlex5 said:
I think their base DL is too much for us. Heyward and tuitt will probably wreck our run game consistently
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we wont need a running game with their linebackers and secondary - if we keep 2 tight ends on the field they'll be locked in with weak coverage backers vs mark andrews/buck allen in man and vs john brown and willie snead in zone - that's huge mismatches
 
A running game can be replaced by checkdowns to Buck and quick passes to Andrews. The Steelers don't have the LBs to stop that.
 
As long as we run enough to make them respect the play-action then we'll be fine. I don't expect the run game to get going until Brown enters the starting lineup anyway.
 
RL52TheGreatest said:
As long as we run enough to make them respect the play-action then we'll be fine. I don't expect the run game to get going until Brown enters the starting lineup anyway.
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ironically you dont actually need to establish a run game to be a good play action team

we've been a great play action team so far without a run game - part of that is because teams have been loading up the box which leaves more space in behind

you just need teams to believe that you will try to run the ball even if you arent running it well
 
JoeyFlex5 said:
I think their base DL is too much for us. Heyward and tuitt will probably wreck our run game consistently
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They have a good front with those two but we had a lot of success last time running outside the tackles so Bud Dupree and Vince Williams are guys we could succeed in running against. We should def see a lot of off-tackle runs to go hard against the Steelers LBs which is easily their biggest weakness. I think their 2nd level is where they’re highly vulnerable at.
 
You know, I fully expect somebody to hijack these threads with a high gluten pizza dough recipe soon.lol Somethings not working here moderators.
 
Okay, so let’s talk some recipe particulars:

  • YEAST. I use active-dry yeast. It’s important to get the water temperature right so your yeast will bloom, but not too hot it kills it. I like using an instant read thermometer to ensure it’s just right.
  • You don’t have to use a stand mixer. I included directions for by-hand as well. When you’re kneading the dough (with or without a mixer) it’s done when it’s a bit sticky but not enough to totally coat your hands. 3 cups of all purpose flour is perfect and what I always use.
  • If your house is super cold it might take longer to rise, just for planning sake.
  • If you’re making this gluten-free, know that the dough is not going to rise. I let mine sit, but the gluten doesn’t form, because, obviously. So instead you just press the dough into the pan instead of rolling it out. The end result is more like a crunchy crust/chewy cracker.
  • On baking: if you want that crunchy bottom crust it is SUPER IMPORTANT that your oven be HOT HOT HOT (450-500°F) and that you preheat your pan. Put the pan in the oven to preheat while the oven heats. Make your pizza on a parchment paper then carefully transfer it to the hot pan (on the parchment). It’ll sear the bottom to give it a browned and crunchier feel than if you just put the dough on the pan and bake it.
This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust can be made thick or thin or personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with whatever you like for the best dinner (or even dessert).

Prep Time 10 minutes

Cook Time 10 minutes

Servings 8 servings

Calories 211 kcal

Author Dorothy Kern

Instructions
  1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.

  2. Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.

  3. By hand preparation: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.

  4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.

  5. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.

  6. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.

  7. Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Place your pizza dough on the sized parchment paper and top as desired (use this pizza sauce). Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful - pan is HOT). Cook until the cheese is melted and crust is slightly browned.
Recipe Notes
Whole wheat pizza crust: Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.

Gluten free? Great! Use a one-to-one gluten free flour that you can substitute for all-purpose. The dough won't rise and will have a slightly different texture.

Thick crust pizza: this pizza dough recipe makes one 12" puffy chewy crust.

Thin crust: Cut the dough into two pieces and make two 12" thin crusts.

Cut the dough into 4-6 pieces for PERSONALpizzas!

Breadsticks? NO PROBLEM. Flatten the dough then slice into sticks.

Nutrition Facts

The ULTIMATE Pizza Dough Recipe

Amount Per Serving (1 /8th)

Calories 211 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Sodium 285mg 12%

Total Carbohydrates 35g 12%

Dietary Fiber 2g 8%

Sugars 2g

Protein 5g 10%
 
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