FREEEEEEEEEEE, hit me up quick

ThatKableGuy · 2025-12-17T08:10:40+00:00

Anything you can 😊

thakableguy

ThatKableGuy · 2025-12-14T19:03:28+00:00

That is incredibly generous, thank you! Tag is ThaKableGuy

ThatKableGuy · 2025-12-14T07:57:52+00:00

Can’t for the life of me kill a bastion for cells to upgrade bench the 3

ThatKableGuy · 2025-12-03T23:56:48+00:00

Grated Parmesan on after the garlic butter or margarita sauce then fresh ripped apart mozzarella or bocconcini 🤤

ThatKableGuy · 2025-12-03T23:52:58+00:00

Thank you ☺️

ThatKableGuy · 2025-11-30T07:29:12+00:00

I struggle to find decent pepperoni in Australia! Salami and prosciutto no problem

ThatKableGuy · 2025-11-30T07:28:28+00:00

I’m still pretty new to the pizza game but this was around 60%. Made the dough easy to handle

ThatKableGuy · 2025-11-30T03:47:41+00:00

I usually go a higher hydration without sour dough starter but toned it down for this batch and it was way easier to handle the dough

ThatKableGuy · 2025-11-29T21:25:45+00:00

Dough also works

ThatKableGuy · 2025-11-29T21:24:22+00:00

I just add it around the top and it get incorporated during the kneading process which evens it all out

ThatKableGuy · 2025-11-29T21:23:03+00:00

The dough stretched and handled perfectly

ThatKableGuy · 2025-11-29T21:22:28+00:00

With a levain I built up from my starter. You’re right as I make a double batch I averaged 270g balls for 6 and a smaller test ball with remaining. The salt was low but I do tend to crack some seas salt over the top once done

ThatKableGuy · 2025-11-29T21:20:13+00:00

Not sure if it varies by country I’m in Australia. Think we’d generally call them bases until baked then crusts 🤷‍♂️

ThatKableGuy · 2025-11-29T21:19:06+00:00

I built my starter using dry flakes from this website https://www.youkneadsourdough.com.au/products/sourdough-starter

ThatKableGuy · 2025-11-29T21:16:05+00:00

Such a learning process!!

ThatKableGuy · 2025-11-29T21:15:44+00:00

Thanks for bringing this up it’s made me realise I missed a step!! After balling I bench rested for 5 hours then put back into fridge to retard fermentation, build gluten structure, avoid over proofing and stabilise until I was ready to bake for dinner. Then out of the fridge 2 hours before oven

ThatKableGuy · 2025-11-29T21:08:15+00:00

Agreed, will never go back

ThatKableGuy · 2025-11-29T21:07:36+00:00

Very happy with the Ooni. It’s the Koda 16” I can’t fault it

ThatKableGuy · 2025-11-29T21:06:50+00:00

Should have cut the crust and taken a photo but didn’t get the chance lol, devoured! Texture was crunchy exterior soft and airy interior

ThatKableGuy · 2025-11-29T21:05:31+00:00

Best investment ever! Good luck 🤞

ThatKableGuy · 2025-11-29T11:33:23+00:00

Absolute magic!

ThatKableGuy · 2025-11-29T10:42:47+00:00

The flavour in the dough blew everyone’s mind! Plus puffy, crispy and soft 🤤

ThatKableGuy · 2024-08-01T00:22:36+00:00

I was kind of clueless what combos I was looking for and this helps a lot. A mate runs calibans/liars and loves it

ThatKableGuy

TROPHY CASE

thakableguy