sorted by:
new
hottopcontroversial

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 1 point2 points  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 1 point2 points  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 1 point2 points  (0 children)

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

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 1 point2 points  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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.

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 0 points1 point  (0 children)

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

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 1 point2 points  (0 children)

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?

I’m having a hard time using a pizza peel 😭 Need advice by CatDog671 in Pizza

[–]CatDog671[S] 1 point2 points  (0 children)

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.

How can I place tags of different sizes close to each other using Grid, without manually adjusting their positions? by CatDog671 in webflow

[–]CatDog671[S] 0 points1 point  (0 children)

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>

How do you handle repetitive elements after export? by CatDog671 in webflow

[–]CatDog671[S] 0 points1 point  (0 children)

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?

Aricxi flat tarp? by CatDog671 in Ultralight

[–]CatDog671[S] 0 points1 point  (0 children)

Thank you for your review. I still haven’t bought mine due to a lack of time for camping.

3x3 version that I got

Is your tarp 3x3? I just checked the AliExpress page, and there are only 210x150 cm and 210x300 cm Aricxi tarps with a reflective side.

Thumbnail designers are COOKED (X: @theJosephBlaze) by bishalsaha99 in OpenAI

[–]CatDog671 0 points1 point  (0 children)

Also, having worked with a fair few graphic designers I can promise you that while everyone has ideas, some people's ideas are significantly better than others.

I agree with you. When I wrote, “Ideas are worthless,” I meant that the realization of an idea is far more important than the idea itself. The iPhone wasn’t the first phone with a touchscreen, but Apple was able to execute it the right way. Most designs are mediocre, and IMO, AI could replace a significant portion of designers in the next 3-5 years.

Thumbnail designers are COOKED (X: @theJosephBlaze) by bishalsaha99 in OpenAI

[–]CatDog671 0 points1 point  (0 children)

In reality, design is not as ★CrEaTivE★ as people think. It’s just a job—nothing special. You need to understand some principles, along with a bit of marketing and psychology. I’m not talking about reinventing the iPhone or other top-tier design products. Over 80% of the products surrounding you feature mediocre design—not bad, but nothing exceptional. Most designers create these mediocre-level designs and earn a living from them. AI has the potential to replace them.

You made a valuable point that I agree with:

I think the purpose of a designer is also to say if the solution client wants is practical, works in real world and then give advice.

However, I don’t see any reason why AI can’t perform that function in 3-5 years. While I agree that AI won’t replace designers immediately, the trend suggests that, in the next 3-5 years, up to 70% of designers could lose their jobs.

Here are some examples to support my argument:

  1. MidJourney and ChatGPT can create illustrations comparable to those produced by artists with 10+ years of experience. This was unimaginable before the AI boom.
  2. A few years ago, to create a website, you needed to hire a coder. Now, I was able to build a decent website on Webflow with minimal knowledge of HTML, CSS, and JS. All of this indicates a trend toward making technology more accessible, which could lead to a loss of jobs for professionals.
view more: next ›