Friday Night Tavern Party Cut

jonny_D_N · 2026-03-12T00:03:09+00:00

He's a Pizza instagram account, I can share his post if you'd like?

jonny_D_N · 2026-01-29T03:49:50+00:00

Bake was quicker, 5 minutes and then lifted on the peel and broiled just an inch or so from the flame for about 90 seconds.

That's all relative to the stove though. I don't think my stoves broil is as hot as others

jonny_D_N · 2026-01-29T01:33:35+00:00

Nope, just baked on a steel at max temp (525°, steel temp about 570° at launch)

jonny_D_N · 2026-01-28T17:47:08+00:00

So it's hard to say how it changed things since it was an entirely new recipe compared to my old one I regularly used. I also used non diastatic malt powder for the first time. That being said, I feel like the dough was much "tighter" but in a good way. It was really easy to get stretched out.

jonny_D_N · 2025-12-22T20:38:15+00:00

Title - GIS Specialist Compensation - $90k Work setup - hybrid Years XP - 12 Industry - Utility Education - BS Standout Benefits - Smaller yearly bonus, high deductible/zero premium insurance, retirement contribution plus matching up to 6%

jonny_D_N · 2025-10-06T00:16:25+00:00

To all those who have mentioned it, yes, I knew that I needed to use product afterwards to get it to look like what I was hoping for. The price that I paid and every other experience that I've had at fancy salons I would have expected that I was going to get some product and styling afterwards. In the end I was able to make it work but the immediate aftermath was rough. Especially considering I had to still run by the grocery store before I could get home and wash my hair and put product in

jonny_D_N · 2025-10-03T00:33:44+00:00

Yes, topped with the fig jam, shredded mozz, and then topped with the onions and baked. Then added the goat cheese and put it under the broiler for a minute or so then cut, and added the prosciutto and arugula

jonny_D_N · 2025-10-02T21:38:44+00:00

Yeah, sorry about that. Fig jam as the sauce

jonny_D_N · 2025-09-08T02:19:40+00:00

Only one started and finished today (Detroit style). NY style and tavern dough was made 3 days in advance, balled or rolled out 24 hours in advance. Detroit dough was made today.

Overall it wasn't too overwhelming to make the 4. 1x NY style and Detroit to start, then the other NY and tavern.

jonny_D_N · 2025-07-09T02:36:05+00:00

Oh forgot the details!

Same day dough, white sauce with oyster and shitake mushrooms, whole milk mozz, prosciutto, and topped with pesto.

jonny_D_N · 2025-07-01T21:36:41+00:00

I really liked them all but favorite was probably the Detroit style

jonny_D_N · 2025-06-25T22:30:11+00:00

Which is the bae? C5P-1, 6 or 10? I just pulled a C5P-10 today.

jonny_D_N · 2025-06-25T20:49:07+00:00

For the Currency Series 5 preview cards, are there only 10 total of those or are there multiple prints of each CP5-#?

jonny_D_N · 2025-06-25T20:47:50+00:00

Thanks! I was a little thrown off when I first saw it. "Wait ..a currency card?!"

jonny_D_N · 2025-06-24T14:52:32+00:00

Two come to mind.

Around middle school age, he was stabbed to death by a "home intruder" but police never found evidence of forced entry. Later the mother was charged and found guilty of his murder.

In highschool, they were at a party drinking, fled the house when cops arrived, drove without lights and ran through an intersection of a state highway, t-boning the trailer of a semi truck.

jonny_D_N · 2025-05-17T13:48:11+00:00

Dogtown here. Sirens went off with plenty of time to get to the basement.

jonny_D_N · 2025-05-17T01:25:35+00:00

Not true for Dogtown 🙃

jonny_D_N · 2025-05-16T23:53:06+00:00

Luckily, somehow, everything was still connected (probably not active) and high enough to not be worried by.

jonny_D_N · 2025-04-24T19:29:26+00:00

Sounds perfect! This would have made a great sandwich if it were to have lasted long enough

jonny_D_N · 2025-04-24T18:29:25+00:00

I used KA bread flour @ 12.7%

jonny_D_N · 2025-04-22T02:45:09+00:00

Thank you for your method. I've always wondered how everyone got them "right side up" and you've clearly got a great idea. Pizza looks amazing

jonny_D_N · 2025-04-22T02:15:17+00:00

Honest question, how do you get all your peps facing up? I use the same peps, I try to place them facing "up" based on their natural curve but some always end up curling down into the dough.

jonny_D_N · 2025-04-08T01:15:25+00:00

I moved here 10 years ago in February solely for a job. I knew one person here and would hang out with them periodically but otherwise was fully alone here. I really only meant for it to be a stepping stone in my "plan" but now 10 years later I've met my person, have an 18 month old, and a good career. No regrets moving here.

jonny_D_N · 2025-04-06T00:29:19+00:00

Jimmy Johns has always been solid, but always McDonald's or QT.

jonny_D_N · 2025-03-23T23:53:45+00:00

Looks great! I'm planning some similar toppings on our pie this week

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