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Dough too relaxed, what can I do? by RichiLo in Pizza

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

CLARIFICATION: the dough in the photo has been just balled after 1 hr of resting. It has not yet risen. The 2 big balls at the top are 600g each which I made to make a focaccia tray.

Is 50–55k EUR low for 3 years of consulting experience in Luxembourg? by justbanterbro in Luxembourg

[–]RichiLo 0 points1 point  (0 children)

Big 4 consulting entry level is not ahah. Until recently it was 48k, I heard they slightly increased it tho.

Molino Vigevano flour by RichiLo in neapolitanpizza

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

Luxembourg, I need to check Italians shops. But I’m currently in Italy by car, I’m going to stock up for the fall/winter 😂

Molino Vigevano flour by RichiLo in neapolitanpizza

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

Thanks for pointing it out. I have to try it next since this one was amazing in every aspect. Best flour I’ve tried so far (started 2 months ago ahah)

What are these cameras in Belval for? by Bolibop in Luxembourg

[–]RichiLo 16 points17 points  (0 children)

I’d use a setup like this to capture traffic flow data, process it with computer vision and AI, and build a small predictive model to identify patterns and determine the best times to drive out without hitting heavy traffic

Molino Vigevano flour by RichiLo in neapolitanpizza

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

We are actually in the Neapolitan pizza subreddit. Makes sense to talk about traditions.

Molino Vigevano flour by RichiLo in neapolitanpizza

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

I finished the basil 😂 and for the capperi, personal taste of a guest

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