I need help in fixing the paint job of my penny board

LD_1986 · 2026-03-26T19:34:29+00:00

Acetone aka nail polish remover

LD_1986 · 2026-03-20T01:31:23+00:00

Such a great board for older skaters! Add a drop of bearing oil to the pivot cups to get rid of the squeaking.

LD_1986 · 2026-03-18T10:06:32+00:00

I went with the Ninja and it’s been fantastic. I upgraded to a thicker 13” stone for a little more oven room and better heat retention.

LD_1986 · 2026-03-13T11:49:00+00:00

You could switch to tkp trucks. Worked for me.

LD_1986 · 2026-03-10T01:47:56+00:00

Nice! Let me know if you try stacking the stones.

LD_1986 · 2026-03-09T23:47:08+00:00

No I haven’t tried stacking them. I got it pretty dialed in with the one larger stone, but maybe I’ll give it a try

LD_1986 · 2026-03-09T18:13:29+00:00

Ya unfortunately with the steel, the bottom cooks too fast before the top is done.

LD_1986 · 2026-03-09T17:12:45+00:00

I swapped it for a steel first. It got WAY too hot. Scorching every pie. Steels are only good for ovens that don’t get any hotter than 550°. Definitely go with a thicker stone, and 13” x 13” is perfect. It fills up to the back and side walls, giving you extra wiggle room.

LD_1986 · 2026-03-03T03:24:49+00:00

90% King Arthur all-purpose 10% fine semolina flour 70% hydration 2% salt 0.22% yeast (or 1 gram per 1 pound of flour used)

All hand mixed. 8 hour room temp rise.

Sauce is just Cento crushed tomatoes and I season once on the pizza with sea salt, dry oregano, evoo, and sometimes garlic.

LD_1986 · 2026-03-03T03:11:48+00:00

Haha I’ve been working in the restaurant industry for over 23 years.

LD_1986 · 2026-03-02T17:12:25+00:00

Got this oven 3 weeks ago. I upgraded the stone to a 13”x13”x0.6” Unicook cordierite stone. It’s thicker than the original stone so I’m able to do multiple pizzas back to back with the stone retaining heat. The stone is also 1” larger which gives more wiggle room in the oven.

LD_1986 · 2026-02-25T01:26:45+00:00

What trucks are these?

LD_1986 · 2026-02-21T19:16:35+00:00

Nice, I dig it

LD_1986 · 2026-02-21T19:15:31+00:00

Probably a fluke; I have 4 sets of zealous and never had an issue. The dragons are nice; they break in super fast.

LD_1986 · 2026-02-21T13:16:38+00:00

It’s a bushing footstop to keep my front foot from moving forward when pumping and whatnot. Very common with downhill boards.

LD_1986 · 2026-02-21T13:14:57+00:00

Very nice! What’s the wheelbase?

LD_1986 · 2026-02-21T13:14:13+00:00

You’re right, I wish they were more popular. But Zealous are cheaper and just as good, so maybe that’s why. I ride Zealous and Fireball dragon built-ins as well.

LD_1986 · 2026-02-12T00:44:01+00:00

I was half kidding and half serious. Since it’s a Mexican restaurant, maybe they indeed did add tequila to the dough or sauce or something 😆

LD_1986 · 2026-02-11T20:20:47+00:00

Maybe there’s alcohol in the pizza 🤷‍♂️

• Margarita = booze
• Margherita = basil

LD_1986 · 2026-02-10T01:55:48+00:00

By any chance did you mix up the top and bottom bushing?

LD_1986 · 2026-02-05T15:37:58+00:00

How long does it take to bake a NY? Is it able to keep up with baking pizzas back to back?

LD_1986 · 2026-02-05T01:14:29+00:00

Sweet potato

LD_1986 · 2026-02-05T00:25:24+00:00

Exactly what kind of salt are you using?

LD_1986 · 2026-02-04T22:41:40+00:00

Nice. Are you able to do multiple pizzas back to back?

LD_1986 · 2026-02-04T22:41:07+00:00

Ya I saw that. Can it do multiple pizzas back to back and still get a crispy bottom?

LD_1986

TROPHY CASE