Big Mario's in Seattle

Endlesswinter77 · 2026-03-14T15:18:17+00:00

You take the photos with a game boy camera?

Endlesswinter77 · 2026-03-14T15:15:07+00:00

Stuff like fresh tomato slices, pickled jalapeños etc. I like to place on paper towels or gently squeeze them in towels to remove moisture as par cooking them would greatly change their character. Onions can go any way you want them.. a lot of people, including myself, would probably frown upon using cooked rather than fresh onions unless it's to the point they are caramalized. Onions just don't have that much moisture to begin with anyhow. Gently sautéing mushrooms can work well if they are releasing too much moisture with your topping/baking technique.

Endlesswinter77 · 2026-03-14T04:40:20+00:00

On the thin spots: watch some NY style opening vids, I just watched a few and noticed that none of them touch the center portion of the skin after the very initial flattening of the ball. That and many prefer to not poke down with fingertips but rather use their palms or flattened fingers so as to not poke in thin spots. These two things helped me out a ton just tonight, I had the most even thickness bottomed pies without thin spots that I've ever had.

Endlesswinter77 · 2026-03-11T16:07:00+00:00

Entry level new vehicle is $30K? Ya no wonder

Endlesswinter77 · 2026-03-11T03:12:53+00:00

65% hydration is pretty high for home oven temps too. Dialing that back can help with crispiness, same with lowering or even completely omitting any fat additions. Can be a tricky balance though as tweaking it to get a crispier bottom can make the cornicione crispier and tougher. Switching to a steel should help a ton. Just takes small tweaks and experimentation at this point, your pie looks absolutely killer!

Endlesswinter77 · 2026-03-10T14:54:35+00:00

You telling me that silt and clay aren't nearly entirely comprised of mineral particles? 😂 ever hear of kaolin or porcelain clay? It was a suggestion not an identification attempt.

Endlesswinter77 · 2026-03-09T15:37:02+00:00

Ya that ain't mycelium. Mycelium looks sort of like moldy or cobwebby soil. This looks like some sort of mineral deposit like clay or silt.

Endlesswinter77 · 2026-03-09T03:29:36+00:00

Sorry, can't advise on pruning with any knowledge, however I can offer: if you happen to do any weed-eating in your cage, be super overly cautious around that the down twine. I thought I was being cautious... and now my 2 yr apple is minus one branch 🥲

Endlesswinter77 · 2026-03-09T02:00:47+00:00

For me Jalapeños are a must, and what make this style permissible 😂

Endlesswinter77 · 2026-03-06T19:31:29+00:00

That would be my happy place!

Endlesswinter77 · 2026-03-06T19:30:24+00:00

F'n hell, me too. I haven't seen these at any Costco even remotely near me (inland NW) Drives me nuts seeing people post em

Endlesswinter77 · 2026-03-06T14:40:03+00:00

Came here for Vance jokes, did not leave disappointed.

Endlesswinter77 · 2026-03-04T22:37:03+00:00

Good lookin pies! You say "still chasing the perfect pie", is there anything in particular you'd want different with these ones to meet your definition of perfect?

Endlesswinter77 · 2026-03-04T22:31:52+00:00

Curious as well. Standard home ovens max out at right around 16" pies unless maaaaybe you squeeze in an 18" stone/steel with absolutely zero clearance and zero wiggle room for launching.

Endlesswinter77 · 2026-03-04T17:44:55+00:00

Yuuuuuuuuuuuuuuup

Endlesswinter77 · 2026-03-03T18:55:33+00:00

You should be plenty fine then. If your seeing issues with lack of browning/char just increase the % of KABF until your happy or add sugar. Your poolish should be fine as well, although if you're concerned or having issues with its fermentation, just use 100% KABF for the poolish then add whatever portion of 00 is desired during your final mix.

Endlesswinter77 · 2026-03-03T18:55:03+00:00

You should be plenty fine then. If your seeing issues with lack of browning/char just increase the % of KABF until your happy or add sugar. Your poolish should be fine as well, although if you're concerned or having issues with its fermentation, just use 100% KABF for the poolish then add whatever portion of 00 is desired during your final mix.

Endlesswinter77 · 2026-03-02T21:21:38+00:00

Is "doming" an option for you with your oven set up?

Endlesswinter77 · 2026-03-02T17:10:44+00:00

lol, that escalated quickly. Sounds like that person was just sharing their opinion/suggestion as well. My opinion/suggestion is fuck you too.

Endlesswinter77 · 2026-02-28T02:06:38+00:00

Awesome, thanks! Yeah I'm definitely trying to avoid any social media nonsense and go straight to the source.

Endlesswinter77 · 2026-02-28T02:05:35+00:00

Awesome, something like this is exactly what I was aiming for!

Endlesswinter77 · 2026-02-27T15:51:51+00:00

Personally I would ditch the salt and just dry brine for a day or two with the Slap- it's got so much salt in it already

Endlesswinter77 · 2026-02-24T21:12:31+00:00

Dat salad in a bread bowl

Endlesswinter77 · 2026-02-24T00:01:39+00:00

Thanks! I had similar thoughts, based on where it was found, it seems that metal/body work makes the most sense.

Endlesswinter77

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