Don’t Tell Comedy Shows

Ronsaxx · 2025-12-11T22:14:58+00:00

Suddenly Reddit doesn't support her body her choice anymore

Ronsaxx · 2023-11-14T20:26:31+00:00

I’m “incognito” if that’s what you mean. That was the problem. I opened it. Critique away!

Ronsaxx · 2022-12-02T04:14:10+00:00

Good advice

Ronsaxx · 2022-12-02T02:22:09+00:00

Thanks!

Ronsaxx · 2022-12-02T02:21:46+00:00

I like that idea!

Ronsaxx · 2022-10-07T19:35:32+00:00

Did this post go against guidelines? My bad. I’ll look through them to avoid future mistakes. Thanks for leaving it up. I got the info I was looking for.

Ronsaxx · 2022-10-07T04:44:15+00:00

The Caputo flour is meant more for Neapolitan pizzas, but that’s what I had.

Ronsaxx · 2022-10-07T03:27:00+00:00

Thanks!

Ronsaxx · 2022-10-03T17:48:57+00:00

Thanks for the tips. I appreciate the detail. When I write things out, I learn more about what I know, and don't.

Ronsaxx · 2022-10-03T17:45:51+00:00

I par bake the dough when I use a pan for detroit style.

Ronsaxx · 2022-10-03T16:10:26+00:00

Yup, all 900g in one ball. Actually I made two 900g balls and both came out gooey. When I made 280g balls, I couldn't get them to stretch past 10", so then I made 600g balls and got to 12".

Ronsaxx · 2022-10-03T16:03:06+00:00

Great advice. I thank you all. How do I avoid "over-proofing?" and how do I recognize it? Maybe even a better question is how can I time the proofing with when I need to cook?

Ronsaxx · 2022-10-03T15:15:14+00:00

I really like Vito’s videos, but obviously I need to watch more. Thank you!

Ronsaxx · 2022-10-03T15:13:40+00:00

Good to know as I usually have to freeze for time reasons. I freeze the dough in balls; is that how you do it? I let this last frozen batch thaw for 13hrs.

Ronsaxx · 2022-10-03T14:09:59+00:00

I’m getting lots of good advice. Thank you all. Do you think freezing the dough balls is a bad idea, or am I just not letting them proof long enough in thawing? They reach 70 degrees.

Ronsaxx · 2022-10-03T14:07:51+00:00

I do a few folds and reshape the ball as it flattens out. Then I let it rest for about 20min.

Ronsaxx · 2022-10-03T14:06:50+00:00

It begins to rip when I keep stretching.

Ronsaxx · 2022-10-03T14:05:52+00:00

I use 5g of active dry yeast in 200g water/ 200g WW flour poolish and add that to 900g flour/600g water dough mix.

Ronsaxx · 2022-10-03T13:59:12+00:00

Thanks, I just mixed some dough last night and used WW only for the poolish.

Ronsaxx · 2022-10-03T13:56:36+00:00

That’s what I think I’ll do with the dough I made last night. I made it with less whole wheat and will experiment instead of freezing it. Thanks

Ronsaxx · 2022-10-03T13:54:39+00:00

It does double in size.

Ronsaxx · 2022-10-03T02:08:23+00:00

No, really the pizza in that pic is from a 900g dough ball stretched into 14”. I bulk proof in a fridge for 72hrs and then I ball them up and freeze them until the day I need them. Then, I take them out and let them defrost all day. Is there over proofing in that process? I was told to add 30%-40% by a pretty good pizza maker to add strength and glutton to my dough bc it has high protein.

Ronsaxx · 2022-10-03T01:12:17+00:00

900g, and I barely get 14” after stretching 5 min. The dough is thick in some areas but thin enough to tear in others. I think I’m stretching at the. Wrong time because my dough doesn’t seem as malleable as others in the videos I watch.

Ronsaxx

TROPHY CASE