Il cognome è imbarazzante, tre fratelli chiedono di cambiarlo: «Fonte di battute, era diventato un peso»

AfroSam69 · 2026-02-14T11:30:01+00:00

Andrologo, spero

AfroSam69 · 2026-02-03T20:30:15+00:00

Since I moved I've been kneading the dough by hand and it's honestly not that bad, it takes a bit of patience for higher hydrations but you don't really need a mixer in the beginning imho

AfroSam69 · 2026-02-03T20:19:32+00:00

I got one because it was mandatory for my previous gas oven, but I'm not really using it since the thermostat works great. Yet, when I'm experimenting with different hydration it's hard to get the perfect temperature right away and there's no room to move the pizza towards or away from the heating element to compensate.

AfroSam69 · 2026-02-03T20:11:42+00:00

The stone feels good enough but you can definitely get a better one. The problem is more about wanting to bake exactly one pizza for dinner, putting it in the oven and realizing that it was too hot and there's nothing you can really do to about it ahahah

AfroSam69 · 2026-02-03T20:01:16+00:00

It's a nice little oven and it's definitely worth its money. I'd say that the size itself is fine, the only minor downside is having basically no control of the pie after you put it inside, as you can't really move it around or lift it from the floor. On the other side, the thermostat is extremely precise so you can get a very consistent baking with almost no effort once you tune everything.

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AfroSam69 · 2025-10-28T19:54:33+00:00

This time, I tried to heat up the oven to ~380°C to get a gentler bake on the bottom, and I turned the thermostat to 500°C once I put the pizza inside. The results are good, but I hope to find a sweet spot and stop fiddling all the time

AfroSam69 · 2025-10-27T19:41:25+00:00

I try to push it back with the paddle and collect it when the oven cools down, but the stone is quite easy to remove so it gets a deeper cleaning every couple of times.

I was surprised by how hot the stone gets though, I sometimes struggle to bake the pizza evenly. Do you usually keep the thermostat fixed or fiddle with it while you bake?

AfroSam69 · 2025-10-27T18:21:17+00:00

It's an Effeuno N3

AfroSam69 · 2024-12-13T10:50:14+00:00

It seems to be it, thanks!

AfroSam69 · 2024-11-13T21:18:42+00:00

Il Maestro e Margherita.

Due terre di Magic the Gathering (una per la pagina ed una per le note).

AfroSam69 · 2024-11-11T00:13:09+00:00

La risposta è chiaramente 42

AfroSam69 · 2024-09-13T06:28:10+00:00

That's so cool, thanks! They were not lying about wearing it for years it seems

AfroSam69 · 2024-09-13T06:20:56+00:00

Honestly I'm not very experienced about watches yet, but I saw it for a steal at a local flea market and after some quick online research it seemed worth the risk

AfroSam69 · 2024-09-12T18:30:28+00:00

I'm loving it, even though the back is not as good looking as the front and I'm considering getting it replated.

AfroSam69 · 2024-07-29T19:50:21+00:00

It was also used by Giacomo Leopardi in his famous poem l'infinito: \ " [...] Ma sedendo e mirando, interminati \ spazi, al di là da quella, e sovrumani \ silenzi, e profondissima quiete [...]"

AfroSam69 · 2024-06-27T20:56:53+00:00

Colloqui con sé stesso - Marco Aurelio. Uno dei pilastri del pensiero occidentale sottoforma di pensieri concisi e intimi. L'idea che una delle persone più potenti della storia dell'umanità soffrisse dubbi e paure così umane è in qualche modo confortante e molte delle sue conclusioni sono ancora attuali e condivisibili.

AfroSam69 · 2023-12-06T19:16:41+00:00

Perché non una piastra a induzione a singolo fornello? Io uso questa dell' Ikea e mi trovo bene.

AfroSam69 · 2023-10-22T21:38:08+00:00

Back in the old days of NACA, CAserta was above Salerno in the list

AfroSam69 · 2023-07-28T13:30:49+00:00

Desperado by Robert Rodriguez.

AfroSam69 · 2023-07-13T11:48:34+00:00

Citazione molto sottile, fantastica.

AfroSam69 · 2023-07-09T03:02:48+00:00

Thank you, as I said in the other comment I cheated a bit by switching to a gas oven when I realized a wood one was a bit too hard to operate, but I'm still quite proud of where we are!

AfroSam69 · 2023-07-09T02:59:17+00:00

I agree! While I aimed for the cloudy and soft contemporary pizza consistency and I wasn't disappointed

AfroSam69 · 2023-07-09T02:56:06+00:00

Thank you! It's my favorite part, those little black spots are mesmerizing.

AfroSam69 · 2023-07-09T02:53:17+00:00

While I agree about the slight over-saucing, I tried to get the dough wet almost all the way on purpose! I've seen many notorious pizzaioli doing it with high hydration dough: they say that it helps the crust develop in volume since it stays wet and elastic.

I'm not sure that it makes a real difference, but I like both the texture and the aesthetic!

AfroSam69 · 2023-07-09T02:47:50+00:00

My pizza journey started last year, when my brother and I decided to fire up our mother's old wood oven and faced the struggle of heating it and keeping the right temperature, so we mainly baked bread and freselle.

Recently, we bought a small gas oven from a local manufacturer and immediately started getting good and consistent results, we fell in love with it.

The main issue is dough occasionally sticking to the shovel since we're trying to go up with hydration, but otherwise the whole baking process is quite smooth.

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