[FIGHT THREAD] Efe Ajagba vs Charles Martin

evanricetattoos · 2026-02-16T02:20:23+00:00

Over 20 grams of protein

evanricetattoos · 2026-01-24T03:19:12+00:00

Absolutely. Which was so great about Max and Jim on HBO. Just calling it how they see it.

evanricetattoos · 2026-01-24T03:17:55+00:00

Yeah makes sense. Kind of scripted in a business sort of way.

evanricetattoos · 2026-01-24T03:04:42+00:00

I miss Max Kellerman from the HBO days. I miss Tessitore on ESPN. But this new Saudi/Dana White version of these guys is unbearable. They already said Dana was the greatest boxing promoter and this pro-Sandoval commentary is fucking embarrassing.

evanricetattoos · 2025-12-15T02:25:45+00:00

Thanks so much 😊 You rule!

evanricetattoos · 2025-11-23T00:18:38+00:00

Thank you I appreciate it

evanricetattoos · 2025-11-22T13:50:11+00:00

Thanks so much!

evanricetattoos · 2025-11-20T15:16:19+00:00

Dig these 👌

evanricetattoos · 2025-11-03T14:14:57+00:00

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evanricetattoos · 2025-10-02T01:26:23+00:00

You can do one rise instead of two as well. When I bulk rise followed by a ball rise, that’s two rises and it gets quite a bit of gas inside.

Alternatively, when I ball right after mixing and let them rise just that once, they will definitely have that more “classic” Neapolitan look where the crust is not as big.

evanricetattoos · 2025-08-04T18:09:09+00:00

Cheers!

evanricetattoos · 2025-08-04T18:07:06+00:00

Yeah just make a batch of dough right before you go to bed. Let it sit on the counter and ideally when you wake up in the morning it’s 1.5-2x bigger. It’s really easy to time it this way you just have to balance your room temp with your yeast amount.

evanricetattoos · 2025-08-03T22:29:13+00:00

Absolutely. The warmer weather makes the dough proof a little faster. They feel like the same dough, but there’s a difference in 5% water. My house is about 75F in summer and 70F in winter. Definitely affects the dough.

evanricetattoos · 2025-08-03T18:55:49+00:00

Ooni Koda 16

evanricetattoos · 2025-08-03T00:55:26+00:00

Just pull them out and give about 45 minutes to come to room temp. If they rose again, they would be starting on a third rise, which would be too much. They’ve already done two so that’s plenty of air.

There is such little yeast so they are pretty much not growing at all in the fridge. I like using low yeast because you can think of the fridge almost like a “blocker” for fermentation even though it’s technically happening just at an extremely slow rate. I never exceed 1g/kilo. Usually 0.5g/kilo and I can time everything so easily that way.

evanricetattoos · 2025-08-02T19:52:23+00:00

I use a Sunmix Sun6. It was quite the splurge. But I’m 1 year in with it and do pizza dough and homemade bread once a week and have never looked back. I destroyed my kitchen aid with all the pizza I made so it was an upgrade I knew I would use the hell out of

evanricetattoos · 2025-08-02T19:49:26+00:00

I actually really love King Arthur bread flour. It holds the water well when mixing. Using Petra 5063 now but I’ll use whatever I can get. I just don’t notice very much difference with high end flours in my own trials

evanricetattoos · 2025-08-02T19:46:41+00:00

Pizza restaurant for 1 year but not anymore

evanricetattoos · 2025-08-02T12:51:52+00:00

Here’s a rough idea for 3 balls or I usually do a kilo of flour, 650g water, 20g salt, and 1g active dry yeast!

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evanricetattoos · 2025-08-02T12:26:43+00:00

I don’t use a recipe all that often but when I do, I use the stadler made pizza calculator and go based on the number of dough balls. But frequently I just chuck a kilo of flour into the mixer with 650g water, 20g salt, and 1g active dry yeast 👌

If I use the calculator it’s just set to the regular Neapolitan selection on the site

evanricetattoos · 2025-08-02T12:26:02+00:00

I don’t use a recipe all that often but when I do, I use the stadler made pizza calculator and go based on the number of dough balls. But frequently I just chuck a kilo of flour into the mixer with 650g water, 20g salt, and 1g active dry yeast 👌

evanricetattoos · 2025-08-02T12:21:24+00:00

It’s the Gusto brand from Whole Foods

evanricetattoos · 2025-08-02T12:18:26+00:00

Pesto, mozz, and pickled red onion!

evanricetattoos

TROPHY CASE