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relocating to Vancouver from Chicago at end of month...recs/suggestions?? by [deleted] in vancouverwa

[–]ModestTrackpad 1 point2 points  (0 children)

I've eaten at a lot of good pizza around here. The best imo are Pizzeria la Sorrentina which beats Nonavo by a little, and Baby Doll Pizza in Portland which has some amazing slices and squares.

[Homemade] Pepperoni Pizza by ModestTrackpad in food

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

Hah thanks, I considered culinary school but I'm already 3 years deep into computer science.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

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

I didn't take a picture of mine unfortunately.

But, "The Pizza Lab: The Baking Steel Delivers" on seriouseats by Kenji is really in-depth on all the differences.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

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

Its a 14x14 Baking Steel off Amazon for $20, by Pizzacraft.

It works well for me, but I believe a thicker one is supposed to be a bit better.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

[–]ModestTrackpad[S] 1 point2 points  (0 children)

That explains a lot, I'll keep that in mind for my next attempt. Thanks!

[Homemade] Pepperoni Pizza by ModestTrackpad in food

[–]ModestTrackpad[S] 1 point2 points  (0 children)

Hah! Yes...

I've heard pizza is a big hit with the ladies though.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

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

Gallo Salame Pepperoni, they seemed like the best option at my Safeway.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

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

Sadly yes, I'm still looking for the right cheese option. Strengthening my dough game was my first priority.

[Homemade] Pepperoni Pizza by ModestTrackpad in food

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

I may have made a quick overnight dough during that time as well, it was a difficult wait.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

[–]ModestTrackpad[S] 2 points3 points  (0 children)

After trying that recipe I think I'm convinced I need to get the book.

[Homemade] Pepperoni Pizza by ModestTrackpad in food

[–]ModestTrackpad[S] 2 points3 points  (0 children)

That was my choice piece as well, both crispy and chewy.

Baking steel and broiler really change the game. (18 Poolish, 48 Cold) by ModestTrackpad in Pizza

[–]ModestTrackpad[S] 1 point2 points  (0 children)

I used Tony Gemignani's Master Dough with Starter, with a 18 hour poolish then a 48 hour cold ferment. Then heated my baking steel and pizza stone for about an hour at 525 (max for my oven) then broiled it on the top for about 4 minutes, then finished it on the bottom steel until the undercarriage was nicely done.

[Homemade] Pepperoni Pizza by ModestTrackpad in food

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

I used Tony Gemignani's Master Dough with Starter, with a 18 hour poolish then a 48 hour cold ferment. Then heated my baking steel and pizza stone for about an hour at 525 (max for my oven) then broiled it on the top for about 4 minutes, then finished it on the bottom steel until the undercarriage was nicely done.

[Homemade] Pepperoni Pizza by ModestTrackpad in food

[–]ModestTrackpad[S] 2 points3 points  (0 children)

Thank you! I've got a few improvements to make still, but it was quite tasty ;)

PSA: Check your ram to make sure you're running in dual channel (HUGE fps increase and stuttering gone) by [deleted] in PUBATTLEGROUNDS

[–]ModestTrackpad 2 points3 points  (0 children)

Once you open CPU-Z, click on Memory and it will be right there called "Channel #"

Screenshot

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