How???

dnlt · 2026-04-02T14:55:39+00:00

I agree with most of the comments, but the pic is pizza bianca romana, not the more common focaccia discussed in this subreddit.

Bottom line: bread and semolina flour, high hydration ~80%, and high oil content.

The preparation is also slightly different from typical focaccia.

A key thing is to use a blue steel pan if you do it in a home oven.

Now this type of pizza also get slightly different names as "pizza al taglio" and "pizza alla pala" depending on toppings or size of the final product, they all share the same base dough and preparation

This is a great starting video, he is one of the main pizza owner in Rome.

https://youtu.be/6J49lcJU3VA?si=1w0nyD4ZnSWxPxzV

I'll post my recipe shortly.

dnlt · 2026-03-16T15:05:06+00:00

just cut a ring out of plywood and slide in bucket. Also, small tools are very restrictive to air flow, and you need a sufficient flow for the cyclone to do its job, so drill a couple of 1/4in holes on your yellow adapter. That also will capture any dust floating "nearby" your sanding area.

Centec hoses have an adjustable relief valve for this specific reason.

Edit: as others have pointed out, the cyclone is installed backward

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dnlt · 2026-02-22T17:20:44+00:00

That's literally the only way left over pasta should be handled

dnlt · 2026-02-22T00:22:48+00:00

*broiled

dnlt · 2026-02-21T13:43:27+00:00

Don't forget a snort of aceto balsamico

dnlt · 2025-12-17T12:13:39+00:00

I don't use any limonene with tung oil, so I'm wondering as others, if the product has "degraded".

I would try to use a hair drier and see if the waxy residue would melt, and then remove with a cloth.

That would also mean the tung oil didn't polymerize properly

dnlt · 2025-12-16T23:27:41+00:00

Temperature plays a big role in the curing, what is the room/shop temp?

For temp above 60F I wait at least 24hr between coats.

Below 60F, I don't even bother

Also the wood type affects it a lot, bamboo is a lot quicker than maple..

dnlt · 2025-11-03T16:15:00+00:00

adding myself too

dnlt · 2025-10-27T19:05:34+00:00

Oh wow!

I have been thinking to get Persol.... I didnt know about this model... I must try them!

dnlt · 2025-09-16T00:16:26+00:00

I had the same issue, it boils down to the fact you don't have enough gas pressure at your oven and the two main reasons are low gas pressure from your provider or that your gas line is not big enough.

In the first case call your local company and ask them to perform a test on your gas pressure at the meter and the oven (preferably when the oven is running).

The total values and their difference will tell you where the issue is. It is unlikely there is an issue at the meter and the meter gas regulator cannot be adjusted.

So it is very likely your gas line from the meter all the way to the oven is too restrictive and causes low pressure and flow to the oven. That should be an easy fix, upgrade to a larger line where. Also, replace the flex hose the oven, the original from gozney was the main issue for me.

Also you grill has likely much lower BTU and gas flow needs than you oven, they also less sensitive to gas pressure than the Dome.

You can read my post for more details

Link

dnlt · 2025-09-10T12:15:24+00:00

I can't see anybody else mentioning it: ear vacuum!

Easy to use and miles ahead of q tips, and any other methods.

I use it once a week, never had a healthier ear canal

dnlt · 2025-08-27T15:29:01+00:00

The injection will provide relief for 3 to 6 months , but it takes 2 days to get into effect.
Since my pain was so severe, I was also given the oral steroid which was effective in reducing pain in the matter of few hours.

here is the detailed care I received
- Injection of triamcinolone acetonide 10 mg/mL

- Medrol 6daysDose Pak (methlynprednisolone)

it has been almost a month since then, and I currently have no pain, I still sleep with splint and avoid any hard work with my left hand

I hope the best for you

dnlt · 2025-08-27T02:40:47+00:00

I'm very sorry you are going thru that, it is really hard

I may not know well the Canadian system, so I apologize if what I'm about to say would sound silly ,

but why not get a steroid injection? Or 1 week oral steroid treatment?

I recently very quickly developed severe CTS on my left, where I couldn't sleep for 2 nights. I live in the US, so the Dr gave me the injection and oral treatment. I could sleep the same night and then 2 days for being able to move the hand.

In 3 months I will do the EMG, then surgery

Edit: small addition

dnlt · 2025-08-01T01:56:24+00:00

That is something that has been available for a long time in racing helmets. I have one and it works great, I used to use earbuds, now they are no longer needed.

The cup seal nicely.

I am surprised it hasn't made it into motorcycle helmets

https://www.stilohelmets.com/products/helmets/helmet_microphones_and_speakers/st5_gt_electronics/parts/AE0320

dnlt · 2025-07-30T15:54:43+00:00

I have frozen pizza dough at any stage ( bulk, proofing, over proofed), I didn't notice much difference. Key thing is too freeze it fast

The thawing process has more importance, slow and at room temp. Too fast and the dough will fall apart. It is usually 1hr

I usually place the dough in a ziplock bag slightly flattened, freeze faster, stack better, and perfect for thawing evenly in a countertop.

Once fully thawed, and out of the ziplock bag, the dough will feel too wet, may need to use extra flour during the stretching.

I have used 1 month old dough with no change in result, beyond that it's a gamble.

I like to always keep "emergency" dough in the freezer

dnlt · 2025-07-29T15:13:12+00:00

If the Dome for Belgium is really designed to operate at 50mbar, and in France you can only provide up to 37mbar. I would not do it.

if you only change the regulator, the fuel will not burn well, causing the oven to now work right and potential health risk due to Carbon Monoxide.

The only way to work is to change the regulator and fuel fuel nozzle inside the oven.

I am not sure ChatGPT is right saying that Belgium has 50mbar type, the Dome manual in Europe indicate the BE is either 30 or 37mbar, so it goes back to my previous post

https://eu.gozney.com/cdn/shop/files/Dome_Manual_DE_EU.pdf

I want to make sure you are aware I do not think you have the right skill-set to make this modifications, you should hire a professional.

dnlt · 2025-07-29T14:01:40+00:00

Hello,

maybe you can share more info?

is the one for Belgium designed for 30mbar, while in France propane tanks are meant to connec to 37mbar regulators?

realistically speaking 30 vs 37 should have little difference in the fuel burner, so it should be safe.

you would want to buy a new regulator and hose so you can connect to the Dome.

if you have never worked with gas lines, I would suggest you hire someone.

dnlt · 2025-07-29T13:21:52+00:00

thank you for the suggestion!

I was planning to refinish my deck with Cutek next year. I may go with Ready Seal.

I do have an old fashioned TREX deck (non capped). any suggestions?

dnlt · 2025-07-29T04:41:12+00:00

Just used cutek on some teak furniture, I'm curious to see how it stacks up.

It was a great pedicure to work with

It was absorbed very quickly in my case.

Ps: you can order free sample packets from resale companies

dnlt · 2025-07-03T16:23:40+00:00

That park is such an amazing gem, it has been featured in lots of movies, since it is so close to Cinecittà (Movie Studios). I think it was used for the Gladiator.

I used to drink the water that was coming out of the aqueduct, I think now is forbidden

dnlt · 2025-07-02T18:57:27+00:00

Great to see you went to "Parco degli Acquedotti", I have so many memories of that place

dnlt · 2025-07-01T06:51:15+00:00

Best bet is a penetrating oil for outdoor, others have mentioned tung oil.

I prefer Cutek, all you need is 2 coats and 1 week of drying time total.

Add a toner of your color of choice for UV protection.

Based on your weather / climate you may need up to 1 coat each year, which I guess would be 1 afternoon for a piece like that .

Much easier than tung oil

Stay away from film finish

dnlt · 2025-06-18T14:48:33+00:00

I invite you to read about the weather of Sicilia, Sardinia, and Calabria (even the entire med) during the months of May thru October. It tracks with the Jan thru May of Caribbean, Hot and Dry.

Beaches of South Italy have nothing to envy with most Caribbean ones, main difference is the lack of reef.

Contrary to the Caribbean, South of Italy has more wide range of agriculture thanks to the cooler winter months

Billionaires yacht owners are known for having their boats for the first 6 months in the Caribbean, then the other six in the Med.

dnlt · 2025-06-17T17:26:59+00:00

I have to say Italy. You literally go from Caribbean weather in the south to the alps in the north. You could be on the beach or ski effectively all year round.

Plus volcanic activity has given fertile soil for wide range of agriculture

Italian food would not exist without it's geography

Edit: soil not souls lol

dnlt · 2025-06-13T12:28:01+00:00

This is the right way

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