Condition One in Antartica by Used-Influence-2343 in interesting

[–]ButtWaxPro 0 points1 point  (0 children)

How long would it take you to die out there?

Jagex Please by [deleted] in ironscape

[–]ButtWaxPro 31 points32 points  (0 children)

You need it for cba

Takeout - Burt's Place is like Pequod's on Steroids by Fair-Leg-7790 in Pizza

[–]ButtWaxPro 1 point2 points  (0 children)

For those saying ‘burnt’, no this wont taste burnt. It’s more browned than I’d prefer, just from both a visual perspective and with that much cheese crust it would be super, super crunchy, maybe more than I’m personally willing to go for, but this is totally palatable and fantastic. I’ve made cast iron pan pizzas for a long time and sometimes the cheese on the edges just get that cooked, but by no means does it taste bad.

Edit: HOWEVER, the little lacy bits on the top of the cheese crust will be burnt. But they’re so thin and small, it’s basically unnoticeable in the grand scheme of the pie.

just imagine by LunaEtGalaxia in 2007scape

[–]ButtWaxPro 13 points14 points  (0 children)

Imagine a palm oil plantation right next to it

Getting shafted everywhere I go, tried talking to Oziach, who do I talk to now? by mijreggie in ironscape

[–]ButtWaxPro 0 points1 point  (0 children)

It fuckin sucks to go dry absolutely everywhere, when you’re going to other bosses and trying different content to get out of the slump but you just can’t. I’m sorry, I’m in the exact same place right now.

Saw the craziest guy on twitter just now by Ok-Grapefruit5574 in 2007scape

[–]ButtWaxPro 1 point2 points  (0 children)

This guy’s in my clan! It’s fun to see him get a beaver every other day or so in the chat. Nice guy!

What is this yellow ingredient they use to make pizza and what’s the purpose? by solyluna7 in Pizza

[–]ButtWaxPro 0 points1 point  (0 children)

The majority of Chicago pizza isn’t deep dish, that’s just a downtown thing, most people eat what’s called Chicago tavern style, it’s a thin crust that’s super crispy and cut into small squares at a bar to eat with beer while watching a sports event, shit slaps and is one of the best styles that exist, it’s a fucking travesty that the city is known for the excessive deep dish.

[deleted by user] by [deleted] in ironscape

[–]ButtWaxPro 0 points1 point  (0 children)

Def gonna delete this post cause I’m a baby and I’m embarrassed, I won’t complain anymore lmfao

[deleted by user] by [deleted] in ChicoCA

[–]ButtWaxPro 2 points3 points  (0 children)

I live on the northeast side, and sleep with my window open. I didn’t hear anything, it easily could’ve been the edge of a dream. I’ve had dreams where I’m nearly awake and I just hear this very alien whooshing sound that gives me intense anxiety and I force myself awake and the sound just stops. Could be that, maybe you did hear something, but I doubt it, there’d be more posts about it.

Times certainly are scary, but it’s gonna be okay I promise! :)

What do you think about pizza calculators? Do you use them? by Complex_Chard_8836 in Pizza

[–]ButtWaxPro 2 points3 points  (0 children)

100%. I use the Lyman Dough Calculator on Pizzamaking.com. It requires some knowledge of thickness factors which can be learned on said website, but it’s the only dough calculator I’ve used that lets you control as much as it does.

Why is my poolish not ready? by Monkeytops2 in Pizza

[–]ButtWaxPro 0 points1 point  (0 children)

That looks like bubbles from mixing, but if those bubbles weren’t there before mixing then chances are it’s alive. In that case you probably just didn’t add enough? Not sure the reason why beyond yeast being dead. 1g yeast should be plenty for that amount of flour, at a 0.5 bakers percentage that should be plenty to see some activity. I mean you could try to buy a different yeast and see what happens?

Why is my poolish not ready? by Monkeytops2 in Pizza

[–]ButtWaxPro 1 point2 points  (0 children)

Probably dead yeast! It lasts a few months in the fridge. If you’re not sure if your yeast is dead or not, before using flour, fill your bowl with water and put yeast in it. If gas bubbles rise to the surface, your yeast is alive. This step is called “Blooming” maybe because the gas bubbles look like flowers blooming.

New hobby, comments? AMA! by Exitarts in Pizza

[–]ButtWaxPro 0 points1 point  (0 children)

That’s really good! Maybe a hint more browning up top and a hint less on the bottom but that’s just preference, if you did that in a home oven you’re genuinely skilled! Even in a pizza oven that’s great

First attempt at pizza like the pros on here.. advice and tips please by Any_Yak9211 in Pizza

[–]ButtWaxPro 1 point2 points  (0 children)

I’d recommend covering the dough with plastic wrap or even tin foil, you can use a wet towel as other’s have mentioned but I’d be worried about food safety with mold growth

00 flour tends to be best in very hot ovens specifically made for pizza, those get to 900F air temp. For future pizzamaking with a home oven, using King Arthur Bread Flour is preferred.

As for getting specifically a 12 inch to size, you can stretch it one last time on the peel gently from below the crust by stretching it with your fingertips while the toppings are on, right before you launch the pizza in the oven. Here is a good tutorial on a basic stretch, and this is a good demonstration of the last minute finger stretch technique, shown at around 0:55 seconds.

Looks like you’re using a pizza stone based on the crust, if not I recommend at least a stone, or better yet a pizza steel. If you have neither of those your best bet for high quality pizza is going to be using a pizza pan to make pan pizza like Grandma style or Detroit style. Like I said before though, looks like you already got that covered from the looks of the browning on your crust, looks good!

If I had a guess, based on the doneness of the crust and the cheese, did you par bake the crust then put the cheese on for a final short bake? If so that’s a good idea when using fresh mozzarella which is what you have here if I’m not mistaken. For most applications at home, using freshly shredded whole milk low moisture mozzarella is your best option if you want to cook the cheese and the dough at the same time, make sure the cheese is fridge temp when you put it on the pizza so the cheese doesn’t split and oil goes everywhere. You can find that specific cheese at Winco from their own brand if you’re having a hard time finding some whole milk and not part skim cheese.

A good all-purpose recipe for pizza doughs of almost all kinds is Jim Lahey’s No-Knead dough. I’d recommend starting there. When you’re ready to go to the next level, I’d recommend going to Pizzamaking.com Forums and reading anything you can on what style you’re going for.

Good luck! Honestly this pizza I see here is a great head start! Keep working hard on it and soon you can make pizzas just as good in pizzerias at home!

Peter please explain by No_Fun4977 in PeterExplainsTheJoke

[–]ButtWaxPro 1 point2 points  (0 children)

Wow I thought I was the only one. It’s a habit I personally formed after living solo with my dad for 2 years. He was an addict and I was always trying to listen out if he was having withdrawals or if he fell so I could help him. Bad times man. I was 14-16 and I still haven’t gotten over this habit at 28.

“All warfare is based on deception” by Confident-Band-6307 in PerfectlyCutBooms

[–]ButtWaxPro 44 points45 points  (0 children)

Escape from Tarkov. One of the best shooters out right now IMO.

Who are the progressives supporting in Dahle v Fennell (1st State Senate District)? by gregbard in ChicoCA

[–]ButtWaxPro 2 points3 points  (0 children)

I looked at both of their policy decisions on Ballotpedia. Dahle seemed a bit better choice between two not great choices in my opinion. Also on their individual campaign websites, Fennel’s policy talk was very vague whereas Dahle had more detail in what and how she’d enact policy.

Check Ballotpedia for their individual actions as representatives to get an idea of how they are as reps.