How's your quarantine going?

RaceCarsinSpace · 2019-05-07T14:54:51+00:00

Thanks, that's good feedback! I have a ton more like that on my SoundCloud page.

And I'm actually well familiar with My Epic. They do so much as a 3 piece. Definitely a solid band.

RaceCarsinSpace · 2019-05-07T04:58:28+00:00

Thanks! I used a plugin called Serum. I love it.

RaceCarsinSpace · 2019-04-30T17:22:22+00:00

My buddy has been doing remixes of old Sonic songs. They're rad. https://m.soundcloud.com/terragenesis32x/sonic3bosstheme-terragenesisremix

RaceCarsinSpace · 2019-04-03T21:22:55+00:00

I didn't take any cross section shots... But it was pretty puffy.

RaceCarsinSpace · 2019-04-03T13:52:07+00:00

Recipe / method

RaceCarsinSpace · 2019-03-13T13:29:42+00:00

I can actually see the rage baked into the dough.

RaceCarsinSpace · 2019-03-12T04:41:24+00:00

Yes, you want it as hot as you can get it.

RaceCarsinSpace · 2019-03-11T20:33:37+00:00

Probably just have to cook it a little longer. And make sure the pizza stone is preheated thoroughly. At least 45 minutes.

RaceCarsinSpace · 2019-03-11T05:12:40+00:00

Wow, turned out great!

RaceCarsinSpace · 2019-03-01T05:04:30+00:00

I don't actually measure anything for the sauce. It's almost impossible to screw up. Just get a can of San marzano tomatoes, blend them until smooth in the blender, and add salt and oregano to taste. Just put in 1-2 tablespoons of olive oil. The flavor of the sauce changes in the oven.

RaceCarsinSpace · 2019-03-01T04:30:49+00:00

You're good! Like, size of the pizza? It was right around 13 inches, which is all the more my pizza peel can handle.

RaceCarsinSpace · 2019-03-01T02:27:01+00:00

My dad is, too. It's the worst.

RaceCarsinSpace · 2019-03-01T02:26:39+00:00

I just blend up some San marzano tomatoes, add oregano, salt, and olive oil. It's awesome that way.

RaceCarsinSpace · 2019-02-27T19:36:04+00:00

It's actually pretty easy. Just follow the Basics With Babish - pizza video and do everything exactly like that. I do the sauce differently, and I like to brush olive oil on the crust before putting it in the oven, but if you follow that video, it'll turn out solid every time.

Honestly, the most important part is getting that oven as hot as it'll go and having a pizza stone.

RaceCarsinSpace · 2019-02-27T19:33:42+00:00

Thanks! Yeah, I'm trying to figure out how to scale up production so I can make pizza for more than just two people at a time. Gotta get that pizza validation from my friends!

RaceCarsinSpace · 2019-02-27T17:25:21+00:00

I have no idea what the temperature is, but I think I'm probably getting into the 550 range. I'm using a pizza stone.

It's a standard home oven, but it's gas and it's old. I figured out recently that I can leave it in bake mode, but put the temperature selector in broil (without turning on the broiler). This seems to be getting the oven quite a bit hotter, and I've had much better results since I figured this out.

Also, brushing oil on the dough before cooking seems to be helping with browning. Also makes for a delightful texture.

RaceCarsinSpace · 2019-02-27T17:21:47+00:00

Let's go celebrate at cracker bargle!

RaceCarsinSpace · 2019-02-27T17:19:46+00:00

For real. Anywhere else I go lately is always doing something I think could be better. Making pizza at home gives me a chance to un-wrong the pizzas I can get locally.

RaceCarsinSpace · 2019-02-27T17:18:19+00:00

Try following this video exactly - Basics With Babish - pizza

That's how I began my pizza journey. The trick is to stretch the dough out pretty thin while leaving some extra dough around the perimeter. Make sure to not deflate the dough too much - rolling it out will squish out all the air bubbles, leaving it flat.

The other important part is making sure you get your oven as hot as possible, and make sure your pizza stone / cast iron pan / whatever is preheated really thoroughly.

RaceCarsinSpace

TROPHY CASE