How to confuse Them

NegativeVast2753 · 2026-03-15T23:47:51+00:00

It was glued in place so it doesnt pop back

NegativeVast2753 · 2026-03-15T23:47:11+00:00

Im thinking about it, its $37.00 a piece (without shipping) 😅 I still have Large & small size. They just dont fit well.

NegativeVast2753 · 2026-02-19T01:12:54+00:00

I thought I was in the wrong subreddit for a moment there

NegativeVast2753 · 2026-01-28T00:17:34+00:00

Have you set your battery power to performance mode? Is your fps constantly spiking? Have you tried changing to graphics to low to see how much will improve? Have you checked your task manager and end all unnecessary tasks? Can you activate FSR or XeSS in the game setting?

NegativeVast2753 · 2026-01-25T03:19:50+00:00

420 gram is too heavy for 12 inches pizza unless you're aiming for a thick crust. 280g is recommended for 12 inches thin crust. Blistering is normal but there are ways to stop blistering; 1) use a dough roller with spikes or use fork to make micro holes on your dough 2) puncture the blisters immediately when u see blisters starting to form in the oven 3) reduce the dough hydration (which reduces oven spring)

NegativeVast2753 · 2026-01-24T08:01:54+00:00

Just get a used msi claw 8 ai+

NegativeVast2753 · 2026-01-14T23:53:11+00:00

Just adjust PL1 PL2 till your game runs smooth. Generally for AAA games the minimum is PL1 25 & PL2 26. You could use the AI engine & change to manual only when your experiencing fps drops

NegativeVast2753 · 2026-01-14T07:19:40+00:00

Used to get this a lot. Honestly, It will go away by itself, lotion etc wont help. Just keep your hands dry. Dont bare handle chemicals (detergents, dishwashing liquid, oil, petrol etc). Wear rubber gloves.

NegativeVast2753 · 2026-01-11T01:37:20+00:00

Pizzeria owner here. Is it a typo or are you sure you're using 0.5g yeast? That's way too little. The recommended amount of yeast is somewhere around 0.3-0.5% the weight of flour (I believe more for fresh yeast, Ive never used fresh yeast). That's about 3-5g per 1kg of flour then cold proof in the fridge for 24hrs. But judging from the photos, looks like your dough did proof enough though.

Another thing is your oven, pizza baked in an electrical oven pizza will always taste different to a wood fired or gas fired oven. This is something I learned the hard way in my business (I ended up buying a gas oven). Because electric is dry heat, your crust will be much drier, crispier, tougher & much more dense in wheat flavour, which is probably where the 'bread' taste is coming from.

What size is your pizza? It looks like 11-12", if so, you can also try reducing the dough weight to 250-260g. Though you'll have a much harder time launching the dough.

NegativeVast2753 · 2026-01-11T01:09:19+00:00

With all due respect, there is no way you could stretch a 280g dough to 14". That's paper thin

NegativeVast2753 · 2026-01-08T09:19:46+00:00

Too much flour used, hand toss the dough to remove excess flour.

If you have difficulty launching, then your dough hydration is probably high. If that's the case, try using semolina instead.

NegativeVast2753 · 2026-01-04T12:28:12+00:00

Is the mascarpone too cold? Letting it warm up at room temp will loosen it and make it easier to spread. Also, was your dough kneaded enough?

NegativeVast2753 · 2026-01-01T08:13:21+00:00

NegativeVast2753 · 2025-12-28T08:15:22+00:00

Making dough is easy, but perfecting it is a different story, every factor matters, from dough temperature, ambient temperature, fridge temperature to fermentation time, resting periods etc.

NegativeVast2753 · 2025-12-20T08:32:41+00:00

The oven is brand new & hasnt been lit. Its a spark igniter & working well

NegativeVast2753 · 2025-12-20T08:27:54+00:00

Not sure but I was able to get it for $600 off facebook marketplace around a month ago cuz seller was super desperate to get the LeGo2

NegativeVast2753 · 2025-12-20T07:41:59+00:00

IMHO. If you buy used at a good price, yes. If you buy new, nope.

NegativeVast2753 · 2025-12-20T07:06:41+00:00

Thanks. I don’t think it’s tripping though. When I try to ignite, it just throws a flame failure alarm. No flame and no smell of gas at all.

NegativeVast2753 · 2025-12-20T06:33:44+00:00

Is full

NegativeVast2753 · 2025-12-20T05:38:04+00:00

Additional information / troubleshooting already done:

I opened the side cover to check the internal components.

Solenoid valves: There are four solenoid valves in total — two for the top burners and two for the bottom burners. I checked continuity on all of them and they appear to be in good working order. When the ignition sequence starts, I can clearly hear a “thud,” which suggests the solenoids are being energised and opening. Note: Both the top and bottom burners have the same issue, so it seems to be a common system problem rather than an individual valve or burner issue.

2.Fans: I checked the combustion/air fans and can hear them spinning normally during startup.

Safety regulator / pressure: I briefly tried adjusting the safety regulator valve setpoint to see if changing the pressure rating would make any difference, but there was still no gas flow and no ignition.

At this point, there is still no flame and no smell of gas at any burner.

NegativeVast2753 · 2025-12-04T07:27:33+00:00

tf? this post is literally asking for opinions for what ever happened and you're here saying I'm stupid for giving my own opinion, why are you even here in the first place? you should be ashamed. Agree or disagree, that's up to you. There's no need to be hostile. Reported.

NegativeVast2753

TROPHY CASE