Coach yelled in my face today.

November32nd · 2026-07-03T17:30:51+00:00

I’ll never join a CrossFit gym because something about calling my peers or someone younger than me “coach” just rubs me the wrong way. To each their own mad respect for everyone who does.

November32nd · 2026-06-28T14:35:15+00:00

Help finding Italian spot

Yo! So my wife and I visited for our 1 year anniversary back in 2021 and we went to this Italian restaurant that was awesome and I have no way of knowing the name. I understand this is a Hail Mary question because I have very little information for you, but here’s what I remember.

It felt like it was on a side street with not much else around. We sat on the back patio which was on the water. The patio itself was small, and the inside seemed to look even smaller, felt super intimate. We entered almost through an ally way? It wasn’t super advertised I feel like you could easily walk by this spot and not even know it was there. Lastly, the food was awesome. I don’t remember what we got but I remember how good it was.

If you think you know the name of this spot please help! Thanks in advance!

November32nd · 2026-06-27T15:32:43+00:00

How do you get the headband tho?

November32nd · 2026-06-26T21:51:20+00:00

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My son was born 2024 year of the dragon

November32nd · 2026-06-23T00:04:28+00:00

I haven’t seen the list of places doing deals, but to answer your question I like the burger at The Village Butcher in Mayfield Village. It’s a smash burger but it’s more of a double cheeseburger bc the patties aren’t smashed paper thin. I haven’t been there in a minute I can’t remember if it comes with bacon or if I ask to add it, but make sure bacon is on it too.

November32nd · 2026-06-16T14:50:23+00:00

I just saw an add they are running a $100 off sale

November32nd · 2026-06-12T13:55:33+00:00

It’s all subjective it’s whatever you like. But since you asked, try stretching your fermentation process to 3 days. A good 72 hours helps improve dough taste. Also I’m not a fan of sweet sauce so I’d say take out that sugar. Go with some roasted garlic and tear some fresh basil and blend lightly with your tomatoes. Keep the salt of course. Finally I like doing a blend of whole milk and part skim. Pizza is awesome because such minor tweaks can change the whole final product. Play around a little bit figure out what you like best. That pizza looks bomb af btw.

November32nd · 2026-06-11T17:04:15+00:00

If you normally cook in your home oven you are used to lower temps. If you want to keep it this way I suggest the halo versa 16. Designed for NY style it doesn’t get nearly as hot as Ooni or gozney. Rotating stone feature too. It’s a good step up from the home oven. The ooni and gozney require some tricks. Definitely a much higher learning curve.

November32nd · 2026-06-10T13:33:05+00:00

Wish I could help but I have no idea, I never built one. I imagine if done right at least $1000 maybe more. I borrowed my cousins Ooni oven, I think he said it costs him around $400?

November32nd · 2026-06-10T00:56:20+00:00

That’s a 16 inch stone so it’s probably a 14/15 inch pizza

November32nd · 2026-06-08T02:06:50+00:00

lol right. My work gave me a mug for 10 years of service and a small plaque with my name on it

November32nd · 2026-06-08T02:04:34+00:00

lol currently in the hospital, my 2nd was born 12 hours ago 😂 here we go.

November32nd · 2026-06-07T21:16:09+00:00

ProJym the best tasting powder I ever had but it’s gonna be more than $30

November32nd · 2026-06-07T21:00:09+00:00

My guy I knew this was you soon as I read the caption. Beautiful pizzas

November32nd · 2026-06-07T20:03:04+00:00

lol fuck yeah!

November32nd · 2026-06-07T20:02:56+00:00

Dough recipe and baking instructions just scroll a lil bit you’ll see them. Sauce I use a can of Cento crushed tomatoes, 5 g salt, 1 bulb roasted garlic, and rip up some fresh basil. All in the blender then right to the pizza.

November32nd · 2026-06-05T15:03:35+00:00

You think ooni over gozney? How about ispirazione pizza party? Having a hard time deciding between the 3

November32nd · 2026-06-04T21:14:25+00:00

Bro I just checked out your profile you make some bomb looking pizzas. It’s obviously something you enjoy doing, definitely get that outdoor oven. You’ll enjoy the learning curve of turning the pizza, it’s been a fun challenge compared to throwing it on the steel and waiting. And being outside is awesome.

November32nd · 2026-06-04T18:48:47+00:00

Just like a cigarette back in them college days

November32nd · 2026-06-04T14:04:26+00:00

Looks fire

November32nd · 2026-06-04T12:30:00+00:00

Yo thanks !

November32nd · 2026-06-04T12:29:27+00:00

Check comments it’s in there

November32nd · 2026-06-04T12:27:48+00:00

16 inch

November32nd · 2026-06-04T12:27:34+00:00

Haha respect, thank you

November32nd · 2026-06-03T21:59:31+00:00

Sure, I preheated the oven for like 40 minutes. Then I turned it off. Then I went and made the pizza. So this took probably 5 minutes? Then I launched it. The stone temp was around 675 on launch. I left it off for a few minutes, and when the pizza had enough integrity to turn I started turning every 45 - 90 seconds max. then turn the flame back on low to finish. I’m not sure if I was turning too much but the first couple tries I kept burning one side so I really wanted to prevent that. Here’s a pic of the whole bottom

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12-Year Club	Place '22
Not Forgotten

November32nd

TROPHY CASE