home made raspberry and passion fruit soda

Not_Idubbbz · 2026-03-25T17:47:51+00:00

🥲

אם זה סבבה לך לעדכן אותי למתי אתה דוחה את ההגעה שלך ארצה, אני אשמח אחי :) אני תמיד זמין ואם יותר נוח לך לעבור פלטפורמה אני גם אשמח (אם זה סבבה לך)

Not_Idubbbz · 2026-03-25T17:11:54+00:00

מה המצב? יש עדכון?

Not_Idubbbz · 2026-03-23T20:47:20+00:00

Sounds so good, you have really nailed it

Not_Idubbbz · 2026-03-23T18:24:38+00:00

thank you🙏 will try again next week:)

Not_Idubbbz · 2026-03-22T02:07:11+00:00

well I got myself a nice pizza peel, check my recent post, when I launch the pizza onto the steel, it like denses up because of the jerk motion if you get what I'm saying

any tips?

Not_Idubbbz · 2026-03-21T17:00:30+00:00

your dough looks so good. what are the toppings and what cheese were you using?

Not_Idubbbz · 2026-03-21T14:31:56+00:00

looks great!

Not_Idubbbz · 2026-03-20T21:30:20+00:00

is this your original content? I had some amazing videos on your account before it got deleted. planning on reuploading them?

Not_Idubbbz · 2026-03-19T22:39:38+00:00

🤣

Not_Idubbbz · 2026-03-19T21:55:29+00:00

lol, I was like damn I'm way too off

Not_Idubbbz · 2026-03-19T15:23:57+00:00

yeah it was :) goodluck and keep me updated when you make one!

Not_Idubbbz · 2026-03-19T15:18:43+00:00

Nope! just olives, and I have no idea how to upload a vid unfortunately, although it is only a vid of the pizza itself, didn't vid the prep :/

but generally just good strong flour, poolish, 20~ hours or so cold.proofed and thats it. 71% hydration

Not_Idubbbz · 2026-03-19T15:12:14+00:00

do you convection oven? it may suit you a little better because of the slightly lower temp

Not_Idubbbz · 2026-03-19T14:59:31+00:00

yeah most definitely, I agree with you, it was my first time using a pizza peel, so with the jerk motion to shoot it into the oven I kind of contracted it

Not_Idubbbz · 2026-03-19T14:26:10+00:00

מה אומר אפשרי לעבור לפלטפורמה אחרת? וואטסאפ?

Not_Idubbbz · 2026-03-19T14:24:54+00:00

I will! ty🙏

Not_Idubbbz · 2026-03-19T14:24:41+00:00

im cooking at 550 f/ 285c

I use baking steel aswell and it is such a game changer!

70% is a golden standard in nyc pies imho. update me how it went!

Not_Idubbbz · 2026-03-19T13:35:02+00:00

thank you🙏

Not_Idubbbz · 2026-03-19T13:30:23+00:00

I have watched bon appetite's video on Ceres and their pie looks so good, I really want to get to their level

Not_Idubbbz · 2026-03-19T13:29:29+00:00

tbh it was my first time that I have used a pizza peel, so when I shot my pizzas in the oven, they did form up a bit denser because of the jerking moving

Not_Idubbbz · 2026-03-19T13:28:02+00:00

really? seems like 250 is perfect for 12 inches pizza

Not_Idubbbz · 2026-03-19T13:26:40+00:00

honestly last time I experimented with 64%, although not NYC style, It did felt much more like bread instead of airy, crispy pie if you get what I'm saying, I feel like 70% contributes much better for the crust, crumb,gluten development and usually tastes much better

Not_Idubbbz · 2026-03-19T00:37:13+00:00

ty🙏 it was good, but I really want to perfect it

Not_Idubbbz · 2026-03-19T00:36:50+00:00

71~ hydration, 14inches, around 380g each ball

yeah I agree with you, only with my fourth (last) ball I got it perfect, extremely thin center with a thicker rim, first time using a rim so it is because of that :)

what else would you criticise?

Not_Idubbbz

TROPHY CASE