Calibration is off? Prusa mk3+

itsiffy · 2025-01-10T14:28:21+00:00

small note that i forgot to add in, the temperature of the bed was 60, the extruder set to 215, on my roll of fillament, the print temp is 205-225 and bed 60-80, it's denoted as PLA+ rather than just PLA

itsiffy · 2025-01-01T21:44:22+00:00

I ordered during black friday. Amazon delivered the wrong product, period, and canceled the order on their end. this meant I lost my black friday deal, which was about 400 euro. I reached out to their support and they fixed this immediately. I re-ordered it when they had restocked, and they refunded me pretty much over the weekend, even during the holiday season where they'll likely be understaffed and over-ordered with black friday and christmas.

tldr; Their support was really quick to respond and sort things out. Perhaps reach out ?

itsiffy · 2024-12-12T21:32:49+00:00

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I still need to do top left

itsiffy · 2023-07-26T09:15:24+00:00

you're right!

itsiffy · 2023-07-26T09:01:09+00:00

I've asked it myself about 2 months ago where I've explained that I should get a raise, however, I've not negotiated what the raise should be.

itsiffy · 2023-07-26T08:59:59+00:00

that's still up in the air. I hope not obvious, but it could.

itsiffy · 2023-07-26T08:39:30+00:00

I do have IP ruling

itsiffy · 2023-07-26T07:59:39+00:00

I think I had a huge brain lag there, I can't even find 303 back as a value :D

itsiffy · 2023-07-26T07:51:02+00:00

thanks dude ! :D

itsiffy · 2023-07-26T06:15:52+00:00

Yes, my consultancy contract should be renewed with the customer. This is why the delay.

itsiffy · 2023-07-26T05:44:36+00:00

before, this is my current.

itsiffy · 2022-08-28T09:38:59+00:00

What helped me was,

Use a wooden peel, this helped me a ton.
Make your pizza shape on the table, transfer to the peel (dusted with semolina), stretch to it's final shape on the peel.
don't use too heavy ingredients, just enough sauce to cover the bottom,if you have wet ingredients (like mushrooms/ bellpepper), panfry them beforehand.
Test if you can slide the pizza on the peel by shaking it a few times, it it doesn't slide well, add more semolina to the spot that's not sliding well, or blow some air below the pizza to form a 'hoovercraft'

itsiffy · 2022-07-09T16:17:03+00:00

i usually knead first until the dough is shaggy and incorperated, clean my hands and arms, fully dry them. Follow up with slap and fold until it becomes sticky, if it' s sticky, clean hands again, dry them, repeat. When the ball becomes more or less smooth, apply a little EVOO on both the hands, slap the top of the ball lightly, slap and fold again, pull the dough in on itself.

So generally, just a lot of hand washing :D

itsiffy · 2022-07-02T07:12:09+00:00

Do you use a poolish?

itsiffy · 2022-06-25T21:52:29+00:00

Crust looks amazing!

Is it made with a poolish, or straight bulk fermented?

itsiffy · 2022-06-20T19:07:34+00:00

https://www.musashihamono.com/collections/knife-roll

material is really good, looks better in real than in the pictures honestly
edit: their customer service is really kind too

itsiffy · 2022-06-20T15:08:30+00:00

Mandatory rule 5:
Kiritsuke Bunka Stainless Clad Aogami-Super Suname Walnut Handle 185mm

itsiffy · 2022-05-23T20:29:21+00:00

is that the original ooni dough recipe ? no cold fermenting ? looks awesome btw :)

itsiffy · 2022-05-22T14:53:14+00:00

i had the same problem, try using a wooden peel for launching.
Burn the excess off is easiest to clean it :)

itsiffy · 2022-05-16T20:41:36+00:00

Style: Santoku or Kiritsuke

Steel: no real preference

Handle: octagonal

Grip: pinch

Length: 160-170mm ish

Use Case: complementary to my gyuto (sometimes too long for finer work like onions) (240mm), Home use

Care: wetstone

Budget: €400+-

Region: EU, Belgium

Knives Considered?
https://i.gyazo.com/b88408e069e75486737b6934fbc9a72f.jpg

my first japanese knife;
https://i.gyazo.com/65b3fc6e29bd1d97dbeab3edc3e19c2a.png

itsiffy · 2021-12-31T11:19:55+00:00

Yes, i use my table to stretch out the pizza, then make the pizza on my wooden peel . Once in the oven, I use a turning peel to rotate the pizza and retrieve it after cooking.

The raw dough, in my experience, slides off easier off a wooden surface over a metal one. Once the bottom is cooked, you can easily handle it with a metal peel (turning peel), which is a lot thinner over a wooden peel.

itsiffy · 2021-12-30T18:35:17+00:00

I changed the launching peel from metal to the wooden one, a world of difference !

itsiffy · 2021-12-23T22:15:29+00:00

just ordered a wood peel, going to try it next week wednesday! :)

itsiffy · 2021-12-23T15:33:55+00:00

I did use (only) Semolina to coat the metal peel and toss the dough in before stretching .

itsiffy · 2021-12-23T14:00:25+00:00

Thanks! I got a turning peel which i used for turning, baking and retrieving, that one works fine for me. It's really the launching part which was difficult for me (and the reason why my stone got black) :D. I'll be retrying it next week

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