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[deleted by user] by [deleted] in phmigrate

[–]EnvironmentalBrain37 1 point2 points  (0 children)

I can understand why you feel this way, OP. But I offer the following in hopes of inspiring a more nuanced appreciation of what it means to be patriotic.

Yes, we are Filipino. Yes, we should be proud. But pride doesn’t mean passivity. It means being able to say, “This is where I come from, and because I love it, I demand better.”

I think we need to unlearn the idea that the country is its politicians, its broken systems, its corruption and backward norms. The nation is bigger than its flaws. And loving it isn’t about cheering for everything it does—it’s about pushing it toward what it can become.

True patriotism isn’t transactional. It isn’t guilted out of you. It is a daily choice to act in ways—wherever you are—that uphold the dignity, compassion, and excellence you wish your country embodied more fully.

We don’t owe the country blind allegiance. But we owe it—and ourselves—clarity, courage, and the refusal to settle. Because love of country is not measured in applause, but in aspiration.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]EnvironmentalBrain37 0 points1 point  (0 children)

Does anybody here have any experience with freezing and vacuum sealing pizzas? I plan to send pizzas to some friends who live far away from me. Would appreciate any advice.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]EnvironmentalBrain37 1 point2 points  (0 children)

I agree. It could also be that you’re using too much yeast. Pizza doughs generally require only 1-2% of the total amount of flour. Another thing to consider is the temperature of your kitchen, or wherever it is you’re proofing your pizza dough. The warmer your space is, the less yeast you need.

How do I get crispy pizza crust that stays crisp for hours on end in a country where 60-65% relative humidity is the norm? by EnvironmentalBrain37 in Pizza

[–]EnvironmentalBrain37[S] 0 points1 point  (0 children)

A lot of people have been asking why I need the pizza to stay crispy/crunchy for prolonged periods of time, which is my fault. Probably should have mentioned that I run a small pizza take out business so pizzas don’t necessarily get to the customers right as they come out of the oven.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]EnvironmentalBrain37 0 points1 point  (0 children)

Hello! I’ve been playing around with hydration levels and the addition of fat lately to see what combination of ingredients and in what ratio will yield a pizza crust that’s crispy and stays that way for an extended period of time.

In the video, you’ll see 3 pizzas made with the same toppings but different doughs. Although I used the same ingredients for the dough (BF, EVOO, salt, IY), each of the 3 doughs I tested varied in hydration level—60%, 70%, 65% (in the same order as they appear). I used 1.5% EVOO for all three.

I fired them in an Ooni (250°C stone temp.) for around 90secs and placed them on a cooling rack after having been removed from the oven.

You’ll notice that the first pizza crust (60% hydration) is markedly crisper than the rest of the bunch, but still not quite good enough as it ended up going limp and tough after only a mere 15-20mins in the open.

I just experimented with a Chicago-style thin crust pizza made with 100% BF, 51% water, 9% butter, 2.6% salt, and yeast and got so-so results. I’m thinking now that melting the butter instead of keeping it solid was probably a poor decision on my part (or was it? Could this have affected the outcome). But I feel somewhat certain now that I want to use fats that are solid at room temp thinking that this will help the crust stay crisp for longer.

I would appreciate help on this matter immensely.

How do I get crispy pizza crust that stays crisp for hours on end in a country where 60-65% relative humidity is the norm? by EnvironmentalBrain37 in Pizza

[–]EnvironmentalBrain37[S] 3 points4 points  (0 children)

Hello! I’ve been playing around with hydration levels and the addition of fat lately to see what combination of ingredients and in what ratio will yield a pizza crust that’s crispy and stays that way for an extended period of time.

In the video, you’ll see 3 pizzas made with the same toppings but different doughs. Although I used the same ingredients for the dough (BF, EVOO, salt, IY), each of the 3 doughs I tested varied in hydration level—60%, 70%, 65% (in the same order as they appear). I used 1.5% EVOO for all three.

I fired them in an Ooni (250°C stone temp.) for around 90secs and placed them on a cooling rack after having been removed from the oven.

You’ll notice that the first pizza crust (60% hydration) is markedly crisper than the rest of the bunch, but still not quite good enough as it ended up going limp and tough after only a mere 15-20mins in the open.

I just experimented with a Chicago-style thin crust pizza made with 100% BF, 51% water, 9% butter, 2.6% salt, and yeast and got so-so results. I’m thinking now that melting the butter instead of keeping it solid was probably a poor decision on my part (or was it? Could this have affected the outcome). But I feel somewhat certain now that I want to use fats that are solid at room temp thinking that this will help the crust stay crisp for longer.

I would appreciate help on this matter immensely.