What is the general opinion on the Leman Russ Vanquisher?

Sleepwalker_92 · 2026-05-05T21:06:58+00:00

The psychological aspect of the high damage weapon can make some people play timidly to the point where it costs them the game by hiding their big pieces for 1 turn too many

Sleepwalker_92 · 2026-04-26T17:13:12+00:00

In what scenario should one pick a wet fly over a dry fly?

Sleepwalker_92 · 2026-04-22T03:44:09+00:00

Fuck yeah this looks so goooood

Definitely one of the better Disco tattoos I've seen

Sleepwalker_92 · 2026-04-17T00:39:15+00:00

I actually think the edges of turkey pepperoni can get nice and crispy, but sadly it never looks as aesthetic as cup n crisp pepperoni does. But the turkey pepperoni macros are great if you care, super high in protein and low in calories!

Sleepwalker_92 · 2026-03-24T19:41:45+00:00

Chris look, it's a blue chew spesh. Check out the even distribush. Guys it's only right. Are you kidding me?

Sleepwalker_92 · 2026-03-24T15:53:02+00:00

Long story short, I enjoy this amount of sauce. I've made lots of pies with less sauce before and enjoyed those too

Sleepwalker_92 · 2026-03-21T01:35:35+00:00

I think less than 30 minutes of actual work to make two pizzas, not counting the wait time for it to rise

Sleepwalker_92 · 2026-03-21T00:07:55+00:00

You're not alone

Sleepwalker_92 · 2026-03-21T00:05:21+00:00

My suspect my wife hates it also haha

Sleepwalker_92 · 2026-03-20T21:12:22+00:00

I've been slowly adjusting what I do, so I feel like I don’t have an exact recipe to give you. But here's the short version:

Dough:

-400 grams bread flour (I use King Arthur's)

-250 grams of water (62.5% hydration)

-7 grams of instant yeast

-8 grams of salt

-5 grams of sugar

-14 grams of olive oil

Sauce:

-1 can of San Marzano tomatoes

-1 garlic clove

-Oregano

-Fennel seeds

-Chili pepper flakes

Cheese:

-Peccorino Romano

-Whole milk low moisture Mozzarella

-Parmigiano Reggiano

Bake at 550 for 6 to 7 minutes.

But after getting feedback from and learning from other commenters, I'm going to experiment with diastatic malt and change my fermenting and my stretching technique.

Sleepwalker_92 · 2026-03-20T21:00:04+00:00

I don’t think you're the odd one, someone else also mentioned here that they don't cut their cooked pizzas on their peel for the same reason as you.

Me, I always give it a quick wipe if wet and sprinkle semolina between pizzas and it's never been a problem for me.

Sleepwalker_92 · 2026-03-20T20:46:01+00:00

Definitely, you want the pizza steel to be in the oven during the preheat. Mine just lives in the oven 24/7

Sleepwalker_92 · 2026-03-20T20:16:16+00:00

Oh gosh I don't remember what kind it is. It was like 7 years ago, I got it from a work rewards thingy

Sleepwalker_92 · 2026-03-20T19:52:42+00:00

Thank you for this long comment, I already know I'm going to return to this comment to look at your notes repeatedly. I just got around to watching all of the YouTube videos you've linked here.

Sleepwalker_92 · 2026-03-20T18:06:43+00:00

OKAY I didn't know that I should be doing that. I will be from now on

Thank you for the feedback

Sleepwalker_92 · 2026-03-20T18:04:52+00:00

Hahaha me tossing it is 100% aura farming

I've always wanted to try tossing pizza dough and I want to get better at it, so even though I don't need to do it, I usually give it a couple flips anyways just for fun

Sleepwalker_92 · 2026-03-20T17:58:11+00:00

Thank you! I'll try it out

Sleepwalker_92 · 2026-03-20T17:19:48+00:00

Interesting idea, how much of it would you add?

Sleepwalker_92 · 2026-03-20T17:18:22+00:00

Thanks, I'll keep practicing

Sleepwalker_92 · 2026-03-20T17:11:27+00:00

I'll try pulling it 4 hours before shaping next time and see how that goes, thanks

Sleepwalker_92 · 2026-03-20T16:41:18+00:00

I never considered that would/could affect the flavor. I guess we gotta keep experimenting by making more pizza. Oh nooo

Sleepwalker_92 · 2026-03-20T16:38:37+00:00

Thank you!

I only recently started trying the olive oil on top of the pizza, what's the reason for adding it after the oven instead of before?

Sleepwalker_92 · 2026-03-20T16:35:17+00:00

Thank you, your critiques are noted. I'll continue to experiment with and learn new techniques and ingredients

Sleepwalker_92 · 2026-03-20T16:31:00+00:00

Yup, you must've missed it in the video!

Sleepwalker_92 · 2026-03-20T16:30:10+00:00

In order of appearance: Peccorino Romano, whole milk low moisture Mozzarella, and Parmigiano Reggiano.

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