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What The Hell Just Happened?!Author: Paul Edwards
You dont know what you dont know. And, when it comes to HR and employment laws, most employers are SHOCKED by what they learn from talking to CEDR CEO and Founder Paul Edwards for just ten minutes. But Pauls a busy man. And, though he would love nothing more than to talk one-on-one with each and every business owner and manager interested in learning about HR compliance, team management strategies, and how to protect their businesses, theres only so much Paul to go around. So, weve got the next best thing for you - Introducing What the Hell Just Happened? In this new podcast, Paul sits down with a different HR expert from his Solution Center team each week to discuss the burning HR questions facing you now, and to offer expert insights on important HR considerations you didnt know you didnt know. Language: en-us Genres: Business, Management Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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We Knead a Break: Making Pizza, Not Policies
Episode 107
Tuesday, 29 April, 2025
Paul Edwards gets cheesy with this episode of What the Hell Just Happened?! With a totally new topic - Pizza. He does still answer a listener HR question at the end, however, this episode is a break from the typical HR content we typically share and gets into something more fun - how to make the perfectly imperfect pizza. Join Paul Edwards and Eileen Lyons as they share their culinary wisdom around all things pizza and take a mental break from all you’ve been holding onto this Tuesday. Recipe for Paul’s Not-Perfect Dough: Ingredients: All Purpose Flour 700gr. Semolena Flour 71 grms Instant Yeast 3gr. Water 501 Oil 23.5 Sugar 7.7gr. Salt 19 gr. Instructions: Mix all ingredients except for salt. 12 total minutes mixing. Let dough mix for about 6 minutes at medium speed in a stand mixer. Then let it rest for about two minutes before adding salt for the remaining 6 minutes. Turn dough out on a lightly floured counter. Form a large ball and then cover and let it double in size. Punch down and split into four balls. Place covered in the fridge for 48 hours to proof. You can use them or wrap in saran wrap and freeze. Recipe for Paul’s Pizza Sauce: Ingredients: Quarter of a medium onion, minced Seeded tomato sauce: Paul recommends a puréed style like Mutti, as removing seeds helps prevent heartburn Olive oil: About 3-4 tablespoons Finely minced garlic: 2-3 cloves Dried oregano Dry red pepper flakes: A pinch to taste (don't overpower the dough) Fennel is mentioned for Italian sausage flavor but not explicitly in this sauce recipe Instructions: Heat olive oil in a deep sauce pot over medium-high heat Cook minced onions until translucent (1-2 minutes) Add chopped garlic and cook for about a minute (don't fry too long to avoid bitterness) Add red pepper flakes and salt; cook together briefly Turn off the heat, add the tomato sauce, stir, then turn the heat back on low for another 2-3 minutes Adjust seasonings to taste The sauce can be refrigerated for 2-3 weeks, but be mindful that garlic can cause food poisoning if left too long.
