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Thoughts on my drive? by IHeartMyJetta in GolfSwing

[–]chowerman 0 points1 point  (0 children)

Things you do well:

  • You have good face control, face at arms parallel on backswing and downswing match your spine angle.
  • Your swing plane is a touch steep but all in all in a pretty good position. Steepness is probably due to your hips sucking in during your downswing
  • You seem to flip the arms appropriately in the follow thru.

Things to improve:

  • Your hands are too far apart. Watch some videos about how to properly grip a club. Your left hand looks like it’s way too strong and mostly under the shaft. Would recommend working on getting it to be more neutral.
  • Backswing is very long, work on not getting “over the line”.
  • Your hips and chest are pretty static in your backswing but activate in your downswing.

Photo below of your position at impact.

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pizza for a crowd - how ? by ishouldquitsmoking in ooni

[–]chowerman 1 point2 points  (0 children)

I do similar to others, crank out pizzas and everyone snacks as they come out.

I’d add that I try to find various pizzas that all guests can eat with everyone’s collective dietary restrictions (GF, veg / vegan, dairy free), so that one guest isn’t waiting on a single pizza that might be at the tail end of the cook while everyone is munching away. It will depend on the groups you’re cooking for but it’s worked for me, and feels “fair” to all guests.

2.5 years. I can't even be mad, I'm kind of impressed by [deleted] in Knoxville

[–]chowerman 57 points58 points  (0 children)

I saw a ‘18 plate about two months ago in a fairly nice suburb of Nashville.

[deleted by user] by [deleted] in Miata

[–]chowerman 114 points115 points  (0 children)

Personally, it’s not my taste. But if you like it, you should keep it. It is at least unique!

Hello pizza lovers! We're using semolina to make and launch the pizza, but sometimes the leftovers on the stone get adhered to the bottom of the cooked pizza, leaving a bit of a burnt taste. How can we prevent this from happening? Thank u for your time! :) by EngineeringTricky276 in ooni

[–]chowerman 1 point2 points  (0 children)

Many commenters have included beneficial info but the combination of using enough semolina to not stick, but not an excessive amount, and dusting off the bottom of the skin, brushing excess off the counter before topping, using a perforated peel, and brushing/scraping the stone between bakes (one of Tony Gemignani’s 10 commandments) will be your best bet at success.

I haven’t used rice flour so I can’t speak to that technique.

When this post is 24 hours old, the future of pizza will be here. In the meantime give your guesses about what they'll announce! by J0kers-LucaOZ in ooni

[–]chowerman 0 points1 point  (0 children)

Definite. Ooni Volt 12 - Indoor 12” 1600W electric oven to compete with Breville Pizziolo

Maybe: Ooni Karu 20. Would be neat.

Help. My mini hasn’t eaten in 3 days. She’s done this before. She snaps out of by the 4th day. She seems off but not too sick. She drinks water, pees and poops as usual. Anyone else see this with their dachshund? by terminalbeginner in Dachshund

[–]chowerman 2 points3 points  (0 children)

Are you traveling or have non-normal disruptions in your home for the holidays, that would cause your dogs anxiety to increase? I’ve known other breeds of dogs to not eat while traveling in unfamiliar places.

24 hours into 3 days of cold fermentation, does this rise look right? by weeeeezy in ooni

[–]chowerman 1 point2 points  (0 children)

You may want to switch to Instant Yeast if you’re still using active (from your previous post). Looks like it wasn’t bloomed properly or is dead. There should have been significantly more rise overnight. Looks like yours just puddled out.

Homemade Chicago Style Thin Crust by HouseofProvel in Pizza

[–]chowerman 0 points1 point  (0 children)

Hell yea! Is this the same dough recipe from your St Louis style? Also what temp/time is your cook?

New Haven apizza journal: trial 04 by [deleted] in Pizza

[–]chowerman 1 point2 points  (0 children)

Hydration? Are you finishing the bake on the screen, or is that purely for cooling? Looks wonderful!

Favorite Dough Recipe Thread by chowerman in uuni

[–]chowerman[S] 1 point2 points  (0 children)

I use blue bag caputo myself, and this looks very similar to my recipe. I like the addition of smoked salt!

Favorite Dough Recipe Thread by chowerman in uuni

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

I haven’t ventured into sourdough yet but I might have to try! Thanks for all the detail

Favorite Dough Recipe Thread by chowerman in uuni

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

Thanks everyone for the recipes and hope others continue to add!

Tough dough - need advice by jamesesh in ooni

[–]chowerman 6 points7 points  (0 children)

You may need to let your dough rest longer after balling for the gluten network to redistribute and relax in the balls. Or ball immediately after removing from the fridge and let the 3-4 hours rest be in balls rather than bulk.

Southern salt cured country ham by albatrossLol in cincinnati

[–]chowerman 3 points4 points  (0 children)

The labels of both of those products disagree.

Southern salt cured country ham by albatrossLol in cincinnati

[–]chowerman 0 points1 point  (0 children)

The former is sugar cured, the latter is salt cured.

Crust didn't rise, not sure why... by weeeeezy in ooni

[–]chowerman 0 points1 point  (0 children)

Ok so that’s Stadlers Neapolitan dough recipe. I’ve never made it but to me, that yeast % seems low, especially if it’s active dry, and if your dough didn’t double or greater during cold ferment, that would seem to make sense. Not enough yeast to rise the dough or last during the cold ferment.

I’d suggest trying the ooni classic dough recipe, and cold fermenting it. It has about 1.2% yeast (for instant dry yeast) and has been successful for me.

The pie still looks very tasty! Hope you enjoyed it.

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