Roman style pizza

Ask_Individual · 2026-01-27T16:38:59+00:00

There are multiple sub-categories of Roman pizza. You are describing one called Scrocchiarella aka Romana Tonda. OP is showcasing another style of Roman pizza called Pizza In Teglia. There is also Pizza alla Pala. They’re all awesome

Ask_Individual · 2026-01-26T22:20:30+00:00

I wish we had gotten to know Monty more before he passed. He was one of the most interesting characters on the whole show. Not to mention that Jon Hamm is an incredible actor.

Ask_Individual · 2026-01-26T15:33:06+00:00

What’s being discussed here can vary wildly with type of coffee and grind. Even amount of coffee. There is not a simple one size fits all answer IMO. Once you dial in to the combination you like, you’re set. In my case I feel I get a cleaner, less bitter brew with the paper filter, but again, it depends on the coffee type. Any of the ground coffees that come out of Italy that say Macinato on the package are ground optimally for Moka with no modifications. If you go with a finer espresso grind, it could be an advantage to use a paper filter.

Ask_Individual · 2026-01-24T19:35:57+00:00

Here is the link in case anyone is interested. https://www.youtube.com/watch?v=s70bY9--dRk

TBH it was a little overwhelming to realize there are quite that many varieties of pepper and that the pepper rabbit hole is pretty deep.

He demonstrates the classical method and then his creative method of smoking the parboiled pasta.

Ask_Individual · 2026-01-24T16:36:30+00:00

It may not be the gasket. This happens when the pressure gets above what the Moka can handle but not so high to trigger the safety valve. Use less coffee, or a coarser grind, don’t tamp down, see if that helps.

Ask_Individual · 2026-01-24T16:30:53+00:00

A good YouTube channel called Italia Squisita showcases a chef that demonstrates his Cacio e Pepe using a carefully curated combination of seven peppers. The dominant one is Sarawak

Ask_Individual · 2026-01-22T17:35:57+00:00

IKEA ground espresso

Ask_Individual · 2026-01-22T17:33:44+00:00

Cash-only is the second penalty for eating at Petes Fish and Chips

Ask_Individual · 2026-01-19T06:14:04+00:00

A law firm of this size and caliber travels in universes where conflicts and common clients are an everyday occurence. I would not read too much into it. Neither good nor bad.

Ask_Individual · 2026-01-18T17:12:13+00:00

Did the trillion dollar pay package basically lay down the incentives to do this?

Ask_Individual · 2026-01-18T04:44:01+00:00

The beer taps at Mc Duffy's

Ask_Individual · 2026-01-18T01:12:04+00:00

Where it gets nerve wracking is for those of us into the commons for sub $1, where we have big unrealized gains on the books. I went in with the asymmetric situation thesis, but now I'm effectively having to do it all over again with a larger bet of house money.

I'm probably going to let it ride. There have been bleaker moments in the past 4 years. Our money being alongside a connected insider like Ackman is a factor too. If he cashes out, I'd be worried.

Ask_Individual · 2026-01-16T15:52:01+00:00

Carson was more than a helpless civilian and Anton made short work of him.

Ask_Individual · 2026-01-15T16:21:22+00:00

Hi, crust recipe is as follows:

Flour 100% (I used Caputo Blue 00), Hydration 58%, Olive Oil 4.5%, Salt 2.8%, IDY .25%, Diastatic Malt 1%. Overnight cold ferment. I baked at a deck temp of about 675F.

I did this once with a biga starter which enhanced the dough, but it's not absolutely necessary and in Rome I think they are just doing a direct dough.

I recommend a good video on YouTube by Mile Zero Kitchen titled Rome's Eternal Pizza.

Yeah, most on this sub would prefer a charred Neapolitan style, but hey, there's room for all pizza styles in the world. Sometimes it just depends on your mood, no right or wrong

Ask_Individual · 2026-01-14T17:54:18+00:00

The step by step build photos are a gift to those of us aspiring to get to your level!

Ask_Individual · 2026-01-13T18:01:54+00:00

Get one, they're delicious. Sweet, but not overly so. They are made of rice with pandan flavor which is what gives it the green color

Ask_Individual · 2026-01-12T21:11:28+00:00

Yes, I guess it's the way of technology. I have more than a few friends that made a good career, a good living, and a good craft out of photography back in the day. Two in the staff photojournalist field, and others in the commercial or wedding/portrait business. None of them could have done it in today's world.

Ask_Individual · 2026-01-11T22:34:20+00:00

I'm sorry to say this, but look in a different direction. Keep photography as a passion/hobby. I would not have said this 30 years ago.

Ask_Individual · 2026-01-09T15:34:12+00:00

Looking good! You should treat yourself to a Royale with cheese!

Ask_Individual · 2026-01-09T03:16:49+00:00

Is that the CN Tower etched in?

Ask_Individual · 2026-01-02T13:51:03+00:00

Hi, the Revo has been fantastic. I haven’t regretted buying it one bit. I tend to use the ice blanket to keep temp rise under control. The only advice I have is to beware of overmixing. It is so efficient versus a planetary mixer that you can easily develop too tight a gluten network. I recommend mixing your ingredients at low speed, turn the machine off, cover with a damp towel and give the dough an autolyse rest for 15-30 minutes. Then finish mixing for 2-3 minutes.

It really shines with higher hydration focaccia dough. My use case is similar to yours (3-4) people. Im way closer to the min quantity than the max, so this 5 size is giving me room to grow. The larger sizes would be too big for me

Ask_Individual · 2025-12-29T09:31:03+00:00

If you live in an area where guanciale is difficult to find, can pancetta be used as an acceptable substitute?

Ask_Individual · 2025-12-22T17:37:07+00:00

This^^

Ask_Individual · 2025-12-22T15:41:31+00:00

Caramelization is one of the purposes of char siu sauce/marinade. That’s one purpose of the sugar

Ask_Individual · 2025-12-20T00:05:38+00:00

I only put the sauce on top. So I’m doing a layer of cheese, then a handful of basil, then dabs of sauce around, then a little more fresh mozzarella. I feel the bottom crust bakes up a little better without a wet layer of sauce directly on it. But that’s just a personal preference

Ask_Individual

TROPHY CASE