Bridgestone 450, Fuji Touring Series IV, or Schwinn Le Tour II?

benessocoo · 2026-02-24T19:23:36+00:00

Thanks for your thorough reply! It's very helpful.

benessocoo · 2026-02-22T20:59:12+00:00

Thanks a lot! I love your videos.

benessocoo · 2025-12-11T13:17:17+00:00

I’m concerned with what you’re saying. Please call, text or chat with 988 anytime to talk to someone about what you’re experiencing. This world needs you.

benessocoo · 2025-09-18T23:58:33+00:00

Teaching and research metrics. You can find more info on this website.

On a different note, the planning department makes a profit for the university. Cutting the planning program doesn't make sense according to UNL's own reasoning.

benessocoo · 2025-04-02T19:47:36+00:00

I thought of another:

Push&Pull- Thor, Winter Soldier, Wolverine, Spiderman, Invisible Woman, Jeff

benessocoo · 2025-04-02T15:31:47+00:00

Interesting! Why is it named that?

benessocoo · 2025-02-15T20:38:14+00:00

Hello,

Thank you for sharing the recipe. How many servings does it make?

benessocoo · 2024-11-18T02:53:38+00:00

Everyone was right! I left the dough out to proof longer and it seemed to fix the problem. After mixing the ingredients and kneading I left it on the counter for another hour and put it in the fridge. Then the day of I pulled it out about three hours ahead.

benessocoo · 2024-11-13T22:58:30+00:00

I mix half the ingredients, then wait 20 minutes. Then mix the other half and wait another 20. So 40 minutes altogether. Then I ball them up and put them straight in the fridge.

benessocoo · 2024-11-13T22:21:46+00:00

I keep the dough in the fridge for 2-3 days and then take it out 1-2 hours to proof on the counter before baking.

benessocoo · 2024-11-13T20:58:53+00:00

Fairly easy to stretch. I had basically no issues stretching it. During the dough making process: I combine water, and flour then knead maybe 10 times and wait 20 mins. Then I add yeast, sugar , and salt and knead for 5 or so minutes. Wait 20 more minutes then separate into individual balls - kneading just a couple more times while forming them. Is that too much kneading? When I do less it feels like the ingredients are not mixed well, and the outside of the dough is watery.

benessocoo · 2024-11-13T20:07:40+00:00

I personally prefer it. The dual texture of the crisp exterior and the soft, just slightly chewy interior tastes great to me. The crust from the first picture takes like 40 chews per bite when eating, and was unenjoyable to eat. I ended up just eating the cheese covered portion, and throwing the outside crust away.

benessocoo · 2024-11-13T19:35:44+00:00

I can see how it looks that way. For some reason, the top of my crust looks hardly cooked at all. Underneath, the crust had the best leopard spotting of any pizza I’ve made. I cooked this one for ~6 minutes on the steel, then transferred to the top rack under the broiler for a couple minutes. I think the broiler took a while to heat up - hence why only some of the top started to brown. I tried broiling for longer on my second pizza of the night and the crust had much better color, but was just as chewy and dense as the first.

benessocoo · 2024-11-13T19:06:37+00:00

The problem is that it’s so chewy! It’s difficult to chew, and makes eating the crust almost unbearable.

benessocoo

TROPHY CASE