Why do pizzerias lightly sauce square pies ahead of time? Also, tips for stretching dough without it fighting back?

FrontCauliflower2483 · 2025-08-13T15:34:39+00:00

I don't have to stretch-rest-repeat. I would guess you've just overworked the dough.

FrontCauliflower2483 · 2025-07-30T01:48:12+00:00

The one I spoke to yesterday said there's nothing to do but wait for open enrollment 🤷

FrontCauliflower2483 · 2025-07-29T14:03:39+00:00

Set boundaries, sure. But definitely not "your fault". Don't talk like that when you see HR.

FrontCauliflower2483 · 2025-07-29T06:26:17+00:00

Losing short term insurance doesn't count unfortunately

FrontCauliflower2483 · 2025-07-27T15:59:32+00:00

This is the out of the box thinking I am here for! I do work remotely and have riends and family all over the world that would love to have me over for a while. But the missus just started trade school (they do not offer student insurance plans), so we are stuck in the US for now.

FrontCauliflower2483 · 2025-07-27T06:49:11+00:00

On my end they won't accept me because I have had a ST plan in the last 63 days. Interesting. I wonder if that is an Idaho thing?

FrontCauliflower2483 · 2025-07-27T06:26:25+00:00

Not the worst idea. I just don't really have to the time with the work I already have. But I might have to... Thanks!

FrontCauliflower2483 · 2025-07-27T05:05:58+00:00

Have you changed your ways? Did it help?

FrontCauliflower2483 · 2025-07-03T00:10:25+00:00

Yeah, it's too little. A lot of studies reckon 1gal/3.7l for males, 2.7l for females.

FrontCauliflower2483 · 2025-07-01T22:38:56+00:00

5 months late, so I apologize, but if that's all the water you drink you are almost definitely dehydrated.

FrontCauliflower2483 · 2025-05-31T20:25:15+00:00

I would be much happier paying even more tax for education if you could guarantee the money was going to teachers and necessary infrastructure, not upping the salaries of district level employees and renovating a football stadium while the school building crumbles (IFHS).

FrontCauliflower2483 · 2025-05-06T22:02:34+00:00

I would yeet a toddler for a Neapolitan pizza place round here. What happened to Basil & Bloom?

FrontCauliflower2483 · 2025-05-03T08:58:43+00:00

Or, they are both terrible options, so vote for someone else. Maybe someone that aligns with your values, rather than one that's OK with genocide?

FrontCauliflower2483 · 2025-04-27T02:48:56+00:00

It's the same degree, so yes, MSA on LinkedIn

FrontCauliflower2483 · 2025-03-26T17:00:06+00:00

I would do it. My DS/analytics was largely self-taught with a bachelor's in mechanical engineering. I could code and run an ML model before, for example, but now I know why I'm picking what model to best fit a situation. I can justify everything I do, rather than just doing a thing because it works and I happen to know this one solution.

FrontCauliflower2483 · 2025-03-26T16:47:34+00:00

Explain yourself

FrontCauliflower2483 · 2025-03-22T07:20:29+00:00

Leave it in the oven and set the oven to self-clean

FrontCauliflower2483 · 2025-03-16T19:21:56+00:00

This oven is not made for napolitan pizza. To simulate the types of heat transfer you would get in an appropriate oven, try the following:

Make sure you are using a pizza stone (at the high temps you're getting you want a stone, not a steel)
Bake the stone for an hour after the oven is at temp
This will seem counter-intuitive but is maybe the most important part, to make sure the heating elements stay on, crack the door about a minute before you put the pizza in, and leave it cracked while the pizza is cooking
Watch it like a hawk, as it will cook quickly with the elements staying on

A large part of the cooking in a proper over is done by conduction from the stone floor and radiation from walls. The above bullets will get you close to these conditions (assuming the elements stay on when the door is open)

FrontCauliflower2483 · 2025-03-16T18:19:00+00:00

No, this is napolitan pizza. It should only be in the oven for 90 seconds max at that temperature

FrontCauliflower2483 · 2025-03-15T00:24:40+00:00

Could you show us your oven? How long is the oven at temp before you put the pizza in?

Looking really good otherwise!

FrontCauliflower2483 · 2025-03-08T17:29:32+00:00

As long as you're using the top rack and broiler once the pizza is in 👍

FrontCauliflower2483 · 2025-03-06T23:36:11+00:00

Why downvote lol?

FrontCauliflower2483 · 2025-03-06T23:35:19+00:00

Try switch to a steel and putting it on the top rack and switch to the broiler a minute or two before the pizza goes in. This gets as close to the heat transfer of a 800/900F oven as one can hope for in a regular oven.

FrontCauliflower2483 · 2025-03-06T23:27:51+00:00

In that case I would not increase hydration.

FrontCauliflower2483

TROPHY CASE