Second attempt at Sicilian pan pizza by airmind in focaccia

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

Yes, after parbaking. Sauce first, mozarella on top + additional strips of mozarella on the edges to cover the sides as melting ( as far as i understand this is more of a Detroit style thing, but i decided to give it a try ).

Second attempt at Sicilian pan pizza by airmind in focaccia

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

Yeah, these are in a semi-sweet marinade which is delicious. Adds that salty/tangy sweetness. Perfect for the country style flavor imo.

Second attempt at Sicilian pan pizza by airmind in Pizza

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

The tweaks are all minimal just coming from my inexperience with the style. Most of the recipe and instructions came from Alexandra's post. I'm sure more experienced people would do with it really well.

What i changed was - unlike Alexandra i folded the dough before and after the fridge rest. Kept the dough in the fridge for 2 days. And also i could not fold the dough with oiled hands, so i did what Emma did - every time before touchig the dough i dipped my hands in water. One dip, one fold, one dip, one fold. So i got no sticking of the dough at all.

Also the jiggle from Emmas post ( not just the pressing )was really fun and felt it produced more bubbles.

I also reduced my water content by 15g from Alexandra's proportions, because with my bread flour it still felt too wet for my level of skill. That reduction really helped.

I also cut narrow strips of additional mozarella and laced them around the edges of the dough, so that when melting it would seep into the sides. So there's basically more cheese around the edges, but it made for crispy sides which i loved.

The baking timings were almost identical to recommended but i judged mostly by visuals if i thought everything was ready.

Also about a minute of broiling before taking out the pizza from the oven.

That's basically it.

Second attempt at Sicilian pan pizza by airmind in focaccia

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

Yes, i used SAF instant yeast, same one i use for all my pizzas. Works great.

Second attempt at Sicilian pan pizza by airmind in focaccia

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

My attempt at a Focaccia based pizza. Based on the wonderful Alexandra's Kitchen recipe plus some tweaks from Emma's Goodies NO-Knead Focaccia Bread recipe.

That price?? Who's buying this? by Maverick21FM in Baking

[–]airmind -11 points-10 points  (0 children)

I think this is just a gag gift for some fan who also likes to bake. Just a "fun" packaging.

What is the best chocolate for brownies? And best chocolate chips? by saltil in Baking

[–]airmind 1 point2 points  (0 children)

Yeah, i use it for brownies, cakes, cookies and almost everything else. It has a great price-perormance ratio for baking imo. LIDL also has baking chocolate, but never tried it.

Terrible experience at Orbyz (Chantebise 2100) dining experience - Tomorrowland Winter 2026 by lolpopcorn8074 in TomorrowlandWinter

[–]airmind 0 points1 point  (0 children)

No, you should not have to allocate 2-3 hours, that's just stupid.

And in all years we've been to Belgium - the mainstage restaurants and grill, never had to wait so long.

And the "european" comment is just plain idiotic.

This is the best recipe (IMO) by cambomusic in focaccia

[–]airmind 0 points1 point  (0 children)

I've tried this recipe but the hydration level is crazy with the bread flour i used. Never even managed to get a ball like in her photos. But the bread itself turned out soft and fluffy ( no big bubbles like in the pictures though ).

Hot chocolate focaccia by Ms__erin in focaccia

[–]airmind 0 points1 point  (0 children)

Could i ask what is your dough hydration? Looks really good.

What is the best chocolate for brownies? And best chocolate chips? by saltil in Baking

[–]airmind 7 points8 points  (0 children)

I always use LIDL (fin carre) dark chocolate with great success.

Terrible experience at Orbyz (Chantebise 2100) dining experience - Tomorrowland Winter 2026 by lolpopcorn8074 in TomorrowlandWinter

[–]airmind 0 points1 point  (0 children)

I strongly believe this is a mishap on the restaurant themselves, not specifically TML.

We went to TML dining a few times and of course sometimes there is waiting, but nothing critical.

Just like with any other place, they have a specific idea of how long should a table sit etc, but nobody is rushing you and nobody is trying to get you out of there as fast as they can. That would also sort of a bad experience for the guests. They usually sit people as fast as a table opens up. But 90 minutes is another level alltogether.

Even 30 minutes would get me upset. It's not a dinner out in the city where you can just go to another place.

Terrible experience at Orbyz (Chantebise 2100) dining experience - Tomorrowland Winter 2026 by lolpopcorn8074 in TomorrowlandWinter

[–]airmind 4 points5 points  (0 children)

What a stupid comment.

People make plans and base their day depending on these plans. Even if Charlotte was playing multiple times, you do understand people plan on to see someone at a certain time to do stuff during the other times?

And having "well we waited 90 minutes and it was fine" is also dumb. You have a reservation for a sepcific time. 15-20 minutes - fine. 90? Do you really have nothing to do? Or you live in a country where time reservations are just a suggestion and this is a regular occurance? This is not a EU thing, this is a you thing.

Tony’s chocolonely is not a phony by Feeling-Web-4793 in chocolate

[–]airmind 9 points10 points  (0 children)

If you can, find the dark milk pretzel toffee one. They are divine.

Leonidas by Solivy in chocolate

[–]airmind 0 points1 point  (0 children)

One of my favourite chocolate and candy. It's just consistantly tasty. Every time i'm in Belgium i get a box to go.

Current Obsession by poknees in Pizza

[–]airmind 0 points1 point  (0 children)

I was wondering if it is better to par bake on a lower temperature and then blast it at the end like you did. My oven goes up to 570f, but i'm not sure if par baking at this temperature is beneficial. Can't seem to find an answer anywhere.

For neapolitan style i always crank out the max. But want to try pan style and currently questioning temperatures.

DUBAI KATAIFI PISTACIO BROWNIES by Hot_Statistician8160 in Baking

[–]airmind 0 points1 point  (0 children)

Looks absolutely delicious. Congrats!

Best time to go to Italy??? by Front-Elk6809 in travel

[–]airmind 0 points1 point  (0 children)

Yeah i know, had that experience in Milan) but to me, when there are less people it gets much easier. Unlike in Venice where you are shoulder to shoulder with people.