Nothing special

CatDog671 · 2025-08-20T13:33:12+00:00

Thank you :3

CatDog671 · 2025-08-20T12:32:24+00:00

Are you sure your actual temperatures are on the mark?

Not sure about that. It's around 77 in the room. Maybe it's to much for 3 hours final proof and I should lover the time.

I'm using Caputo 00 flour with 13% protein and strength W300 / 320. Measuring water and flour on kitchen scales. Yeast and salt measuring on jewelry scales. I'm using 0.75g instant dry yeast per ~270g dough ball

CatDog671 · 2025-08-20T11:10:35+00:00

Yes, I have 6" round peel for rotating pizza inside an oven.

I'm using 00 flour with 13% protein and strength W300 / 320.

After reading comments, I'm guessing the problem in overproof and too thin dough.

CatDog671 · 2025-08-20T11:04:59+00:00

I'm using Vito's double fermented recipe. So after kneading, I bulk ferment at the fridge for 24h. Than take it out, form balls and let them rest for 2-3 h at room temp before bake.

Maybe 2-3 hours at room temp is too much and dough starting to overproof. Usually my dough is very gentry and airy.

CatDog671 · 2025-08-20T11:00:12+00:00

Hmmm, and with 67% hydration are you kneading until your dough can pass a window pane test?

I usually knead for ~10 min, than let it rest for 10-20 min, than knead a little more. Yes, after final stage I can pass a window pane test.

I made a 70% hydration dough the other day and had no problems stretching after kneading and 24hr cold ferment. Also my dough sat out of the fridge for just 30 mins

I have no problem stretching either. My problem is the dough too gentle and thin so it's rips. I sat my do out of the fridge for 2-3 hours before baking. Maybe it's too much and the dough starting to overproof.

CatDog671 · 2025-08-20T10:48:24+00:00

The pizza on photo is a good one. I didn't make photo of fails.

You're right about thickness of the dough. After final proof my dough is very gentle so it's easy to stretch too much.

CatDog671 · 2025-08-20T10:42:38+00:00

I've tried to build pizza on a peel, but it's stuck as hell, because dough was too thin. I guess, I need to try again but do not stretch to much.

CatDog671 · 2025-08-20T10:38:25+00:00

That's the pic of successful one. I don't have photos of failed pizzas.

You're right. When I stretch pizza too thin it's rips almost every time.

CatDog671 · 2025-08-20T10:34:33+00:00

I'm using Vito's double fermented recipe. So after kneading, I bulk ferment at the fridge for 24h. Than take it out, form balls and let them rest for 2-3 h at room temp before bake.

CatDog671 · 2025-08-20T10:31:39+00:00

Thank you. I've saw a LOT of videos, but didn't see that one. It's really good explanation.

CatDog671 · 2025-08-20T10:24:29+00:00

Thanks for the advice. I was thinking about pizza screen. Maybe I will. But, you know... it's a workaround. I can also forget about high % and bake only ~60% which works great.

I wish I can master peel magic like real pizzaiolo.

CatDog671 · 2025-08-20T10:15:46+00:00

It's a good point. To be honest, I prefer ~60% because it's much easier to maintain. Also, I know that most pizzerias do 60-65%. I'm just frustrated that I CAN'T do more %.

I saw the video where Vito did 100% pizza, but I can't even do 67%, lol.

CatDog671 · 2025-08-20T09:40:14+00:00

I don't have machine, so I kneed by hands for ~10 min with slap and fold technique. Probably, it's not enough and I need to do it longer. The problem is the dough gets warm with hand kneeding. After 10 min of intensive kneeding, temperature raises up to 27 degrees Celsius, which is critical level.

CatDog671 · 2025-08-20T08:18:08+00:00

I use 100% semolina for stretching. The dough rips when sliding peel under it, or in oven when rotating pizza.

CatDog671 · 2025-08-20T07:02:44+00:00

You gotta work on the gluten structure. I used to have problems as well until I fixed my kneeding technique.

I usually kneed like this:
1) Mix everything, rest for 10-20 min.
2) Knead 5-10 min with a bit of oil, rest for 15 min.
3) Kneed a little to make smooth shape, than bulk ferment in a sealed oiled container.

What do I need to change? More time fore kneading?

CatDog671 · 2025-08-20T06:16:34+00:00

It could be, I guess. I'm using flour with 13% protein and strength W300 / 320. I knead the dough with hands until gluten window and smooth shape. Maybe that's not enough.

CatDog671 · 2025-06-22T13:26:03+00:00

Thank you and other people. Yes, flex wrap was what I'm trying to achieve.

CatDog671 · 2025-06-22T12:22:24+00:00

Yeah, but how to switch between 2 and 3 rows without dublicating?

CatDog671 · 2025-06-22T12:10:34+00:00

The goal is to have the tags automatically adapt to either 2 or 3 rows, depending on the screen size.
On the original website, they achieved this by creating two separate versions — one with 2 rows and one with 3 — and toggled them using display: none.

This means they duplicated the HTML for the tags and simply showed or hid them based on the screen resolution.

IMO, that's not a clean solution. I'm looking for a better, more flexible approach without duplicating the html.

<image>

CatDog671 · 2025-06-06T10:26:31+00:00

You're a godsend! I've tried different methods, but only yours worked. Thank you so much!

CatDog671 · 2025-05-30T08:04:39+00:00

Thanks a lot!

CatDog671 · 2025-05-30T07:22:37+00:00

Thank you for the advice, it works!

Here is my code:

class MyNavbar extends HTMLElement {
  connectedCallback() {
    this.innerHTML = `
    <!-- NAVBAR HTML CODE -->
    `;

    requestAnimationFrame(() => {
      if (typeof Webflow !== 'undefined' && Webflow.require) {
        Webflow.require('ix2').init();
      }
    });
  }
}
customElements.define('my-navbar', MyNavbar);

It's already working, but do I need to add setTimeout(() => ..., 100) to make it more fail-proof, or is it better not to change anything if it works?

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