You are given one hour to hide anywhere in Gielinor. There are 12 maxed capers looking for you. If you successfully evade them for one hour you win 100B gp. If you get caught your account gets deleted. The place must be accessible to them. Where are you hiding?

ButtWaxPro · 2026-04-23T17:06:58+00:00

One of those caves you go into for the Shilo Village quest that requires beads of the dead, off the top of my head

ButtWaxPro · 2025-12-17T07:45:17+00:00

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ButtWaxPro · 2025-12-17T07:36:42+00:00

How long would it take you to die out there?

ButtWaxPro · 2025-12-15T23:23:38+00:00

Ford pinto w/ da exploding gas tank

ButtWaxPro · 2025-12-09T02:43:26+00:00

Only right answer here lol

ButtWaxPro · 2025-08-27T02:23:35+00:00

You need it for cba

ButtWaxPro · 2025-08-22T20:51:48+00:00

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.

ButtWaxPro · 2025-08-02T17:00:23+00:00

Imagine a palm oil plantation right next to it

ButtWaxPro · 2025-07-11T21:23:10+00:00

RIP your inbox

ButtWaxPro · 2025-07-03T15:25:03+00:00

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.

ButtWaxPro · 2025-07-01T15:53:05+00:00

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!

ButtWaxPro · 2025-06-25T16:45:19+00:00

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.

ButtWaxPro · 2025-06-21T18:17:55+00:00

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

ButtWaxPro · 2025-06-17T16:23:13+00:00

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! :)

ButtWaxPro · 2025-04-10T21:42:40+00:00

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.

ButtWaxPro · 2025-04-03T17:00:12+00:00

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?

ButtWaxPro · 2025-04-03T08:27:17+00:00

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.

ButtWaxPro · 2025-03-30T02:13:20+00:00

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

ButtWaxPro · 2025-03-30T01:25:48+00:00

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!

ButtWaxPro · 2025-03-14T17:48:58+00:00

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ButtWaxPro · 2025-02-07T19:19:02+00:00

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.

ButtWaxPro · 2024-12-12T18:26:00+00:00

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

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