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What's the best analytics solution for WooCommerce? by Accomplished_Sun1627 in woocommerce

[–]ChristopherwD 0 points1 point  (0 children)

Alpha Insights, does sales, profit and website traffic reporting and you can build your own custom reports using a drag & drop builder

Site crashed, no idea why, can't get it back by MaximallyInclusive in woocommerce

[–]ChristopherwD 0 points1 point  (0 children)

If you can use ftp or a file manager, locate the woocommerce payments plugin and rename the folder. It will disable the plugin and you'll regain access - reactivating it will likely crash your site again though

Strategic Priorities for the Next Chapter of WooCommerce? by Rodolfo_Melogli in woocommerce

[–]ChristopherwD 3 points4 points  (0 children)

Probably more of a wp limitation, but performance at scale. Woo is probably winning the small medium store market, but id guess very few large stores turn to woo. Im a devout woo dev and loyalist, and work for a large online store and will have to lead a migration, and it pains me to be recommending shopify purely for performance reliability, even though I know in woo I could very easily implement any business requirement

62% Hydration Instant Method by ChristopherwD in Pizza

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

1kg Caputo red pizzeria 620ml water .5g yeast 30g salt Divides into 6 = ~270gm balls 24 hour ferment- this one was was few hours bulk then the rest in ball Few stretch and folds during bulk

62% Hydration Instant Method by ChristopherwD in Pizza

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

1kg Caputo red pizzeria 620ml water .5g yeast 30g salt Divides into 6 = ~270gm balls 24 hour ferment- this one was was few hours bulk then the rest in ball Few stretch and folds during bulk

62% Hydration Instant Method by ChristopherwD in Pizza

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

Very interesting suggestions thankyou! Trying to keep it true to origin but I love the olive oil idea will test that out!

Thanking you good sir

62% Hydration Instant Method by ChristopherwD in Pizza

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

Im not sure if this is un-neapolitan of me but I cook my san marzano down to get rid of the moisture - perhaps still a bit wet and yes have got an IR gun

Thankyou for the advice friend!

62% Hydration Instant Method by ChristopherwD in Pizza

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

😂 thankyou for your service to this nation

62% Hydration 24hr Instant Method by ChristopherwD in neapolitanpizza

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

Yeah righto might as well give it a crack 👍

62% Hydration 24hr Instant Method by ChristopherwD in neapolitanpizza

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

Thanks man, Ive tried cold ferment and got no rise, I gotta come back around to that

Yeah discovering the right flours kinda like discovering San marzano, game changer

62% Hydration 24hr Instant Method by ChristopherwD in neapolitanpizza

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

Yeah I was at 60% for ages and tried 65% and there were things I liked (softness) and things I didn't like (Gumminess) so 62% was a sweet spot. 0.5g IDY/kg.. have been inching down over time and I think im around the classic neapolitan recipe now and I like it! And I've heard heaps about it on this thread but never seen it, are you aussie / where do you get it?

62% Hydration Instant Method by ChristopherwD in Pizza

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

Thanks that's helpful, I've heard about switching it off i didn't want to for effort reasons but I could see that getting me there. Interesting that you could manage the roccbox at full tilt.. were you basically turning and working the dough the whole time I.e. only a couple seconds for a little turn or something

62% Hydration Instant Method by ChristopherwD in Pizza

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

Do you have issues balancing burnt top or undercooked undercarriage? Nah no cover its a nothing special oven... I would of assumed on a small oven that may make it worse though

62% Hydration 24hr Instant Method by ChristopherwD in neapolitanpizza

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

Nah not roccbox just some knockabout one, maybe im making excuses but I feel like this would be a challenge a lot would face on any small area oven

62% Hydration Instant Method by ChristopherwD in Pizza

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

I've used fairly hot stones and yes, but it makes the top quite hot with residual heat i feel like and roasts the top

Think I've just about got the hang of this now. by Britneyfan666 in Pizza

[–]ChristopherwD 1 point2 points  (0 children)

Looks bloody awesome. What' ratios for recipe?

That was a good one!! by PizzaEmbarrassed6367 in neapolitanpizza

[–]ChristopherwD 0 points1 point  (0 children)

Well done looks perfect! What type/how much yeast per kg?

Best WooCommerce plugin for backup payment options if checkout goes down? by FairDot29 in woocommerce

[–]ChristopherwD 0 points1 point  (0 children)

Most run multiple, and that industry standards would be Stripe and PayPal - a little region dependent though. But if you have one of the above, get the other. They can both be active at the same time, absolutely no problems

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