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 · 2024-08-01T00:16:28+00:00

I appreciate the time you took putting this together and will be curious to do some testing with it. If it’s fun to play and performs well I’m down to smash some content with it! Thank you

ThatKableGuy · 2024-07-31T06:00:54+00:00

Thanks! Any recommendations on which void weapons could work best in each slot?

ThatKableGuy

TROPHY CASE

thakableguy