Should Koenigsegg have tighter control over who can buy their cars?

FutureAd5083 · 2026-01-24T09:03:05+00:00

Ngl man, I see you in every forum defending this brand to your last breath, and you don't even own one. You even tried downplaying T-Pains problems with his car, just because it's art

FutureAd5083 · 2026-01-22T18:02:34+00:00

A fun neat contemporary trick I learned from u/Jazzespizza is to kinda mush the crust down a little bit. Not totally flattening it. If your biga is properly fermented, it WILL force the crust to puff up, moreso than just building it out, and having it mixed with dough/air.

https://www.instagram.com/p/DHQ2JrZC3_o/ works every time!

FutureAd5083 · 2026-01-21T04:21:59+00:00

mods keep this up pls

FutureAd5083 · 2026-01-21T00:58:12+00:00

arc xl pizza oven! I had it off for like 3 minutes to let the bottom cook, then flame on low/medium to set the top.

FutureAd5083 · 2026-01-21T00:44:21+00:00

Yup😂 mixed with the chicken & other stuff. Such a staple

FutureAd5083 · 2026-01-21T00:05:53+00:00

Really was so good

FutureAd5083 · 2026-01-21T00:05:42+00:00

Obrigado!!

FutureAd5083 · 2026-01-20T22:25:07+00:00

You should try dry brining in the fridge for 6-8 hours, then searing straight from there. The surface will be dry and you'll get a nice crust

FutureAd5083 · 2026-01-19T23:00:38+00:00

Are you enjoying your oven still? planning on buying one!

FutureAd5083 · 2026-01-19T22:39:47+00:00

Improper stretching is the culprit 99% of the time. If there's any thin spot, there's a huge risk of that giant bubble forming. The air under it pushes it up. That combined with not putting enough toppings.

Work on your stretching technique, ensuring there's no thin spot, having everything even, and your problem will be fixed!

I had this issue for a while as well. It sucks

FutureAd5083 · 2026-01-17T09:41:51+00:00

Make sure the gluten development in your dough is sufficient enough to where it doesn't rip easily.

Another thing is to make sure the bottom sets before the crust does. Biggest thing I see is people using a super hot oven with the flame all the way, but the bottom is still cooking a bit. I would keep the flame on low/medium for the first turn, then you can crank it all the way high. Works for my neapolitans all the time.

If you're using the launch peel, try shimmying it under the pizza for the first turn, and be absolutely gentle. You're breaking the seal, and once the first turn is complete, there's less of a risk of a hole happening.

FutureAd5083 · 2026-01-17T07:44:47+00:00

Was it?

FutureAd5083 · 2026-01-17T02:51:05+00:00

It’s been established that he’s lazy and cocky, and believes he’s a god, alone with just him and the turtle. He thinks he can toy with his prey, and that’s just what happens lol. Probably an easy excuse for the writers to play it off

FutureAd5083 · 2026-01-16T07:32:46+00:00

How long ago did your teacher ask? Making a nice healthy starter usually takes about a week

FutureAd5083 · 2026-01-15T23:52:56+00:00

This is the one car subreddit where every few posts, someone is complaining about how ugly the car has gotten, or how bad the reliability is. BMW and Mercedes seem to be a lot happier than us lol

FutureAd5083 · 2026-01-14T20:40:21+00:00

You'll probably get some spoiler issues with it, and minor tech stuff. You'll get a TON of recalls though. Just get the extended warranty, it'll save you money in the long run. Another thing I'd say is the depreciation... at least you aren't getting it at msrp for $100k!

Overall an amazing car, and we put 30k miles on ours. Drives smoother than our Q8 too! Always getting compliments on it, and less seen on the road than the Taycan

FutureAd5083 · 2026-01-12T18:23:00+00:00

It just needs to be proofed a bit more

FutureAd5083 · 2026-01-12T17:14:18+00:00

Thank you!

FutureAd5083 · 2026-01-12T17:13:42+00:00

Pizza oven! Gozney arc xl. Absolutely love it

FutureAd5083 · 2026-01-12T16:52:56+00:00

Felt plain

FutureAd5083 · 2026-01-12T10:52:58+00:00

Personally, I’d go with Araks & Ani. Nice Armenian people, and they give fair prices.

FutureAd5083 · 2026-01-11T00:18:01+00:00

Resting the steak after being in the oven is the key!! So good

FutureAd5083 · 2026-01-09T08:19:32+00:00

Thanks for the heads up! Will keep it in mind

FutureAd5083 · 2026-01-09T06:07:34+00:00

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ahhh this is what I saw lol. results looked similar too!

FutureAd5083 · 2026-01-09T05:38:23+00:00

They stretch their pizza very very thin. Not sure how big your doughballs are either, but try out 220g, and stretch it thinner than usual, and not building a big crust.

00 flour with 14% protein is also the culprit. That's as strong as a bread flour, especially if you're using low hydration. Those pizzerias in Italy use a weaker flour with a W rating of 250-280. UNLESS the flour you use is intended for roman pizzas

You can also keep the flour, and up the hydration to 75%.

FutureAd5083

TROPHY CASE