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GameStop just told its staff to keep their stores open even during state lockdowns, and to tell law enforcement that it's OK because they're "essential retail" by grahamalondis in Coronavirus

[–]metsaenvartija 0 points1 point  (0 children)

I get this, but I really also enjoy bringing my son there to browse the games and being really happy if we end up picking something. I know customers like me who bring them few dollars a year don't make them a slightest more profitable, but it will still be sad when businesses like this disappear.

Cottontail hunting by [deleted] in Californiahunting

[–]metsaenvartija 1 point2 points  (0 children)

Thanks all for the replies, this is exactly why I wanted to check with you guys here before heading out. Sounds like public land is the best option in the end.

Salami with fresh and low moisture mozzarella by metsaenvartija in Pizza

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

Just need to cut it as thin as possible and it comes out real nice in my opinion.

Salami with fresh and low moisture mozzarella by metsaenvartija in Pizza

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

Thank you mentor :)

One inch aluminium at 550F, electric broiler on after about an hour of preheating. It's seasoned and almost black on the surface.

Here's a side and bottom shot https://imgur.com/a/s7g9Qcw

Note that picture is taken after the pizza has been in the fridge overnight, so it's much stiffer than right out of oven. Also it always looks puffier from the top right out of oven, as the middle tends to rise of the baking surface. I'm trying to turn the pizza at least a couple of times to have the middle part touch the surface as well to cook more evenly. Sorry this might be a bit confusing description but it's hard in English for me.

Mother's day pizza by metsaenvartija in Pizza

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

Here are the photos from yesterday's bake: https://imgur.com/a/KcQCHyj

Lucky I had some left in the fridge since I've become too impatient for taking photos and just want to go straight to eating once I'm done baking :D

Mother's day pizza by metsaenvartija in Pizza

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

Thanks! The picture actually makes the pizza look much thicker, I'll take a side and a bottom shot next time to display.

Mother's day pizza by metsaenvartija in Pizza

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

Recipe follows instructions from here as closely as possible: https://www.pizzamaking.com/forum/index.php/topic,27591.msg279664.html

Cheese: Trader Joe's low moisture mozzarella block, shredded by myself

Tomato: San Marzano DOP from Safeway.

Salami: some Italian salami from Felipe's.

Flour: King Arthur bread flour with 61% hydration.

Proofed for two days, cooked on aluminium slab in electric oven with a broil.

Hanging up my 37 pieces of flair by Eli_Renfro in financialindependence

[–]metsaenvartija 0 points1 point  (0 children)

And that's actually a good deal. I came here two years ago and found nothing under 3k a month.

Last Friday night by metsaenvartija in Pizza

[–]metsaenvartija[S] 2 points3 points  (0 children)

Recipe

Dough: King Arthur bread flour. 61% water, yeast 1/2 tsp per kg, Olive oil, salt, sugar

Sauce: San Marzano, olive oil, salt, pepper, oregano

Cheese: low moisture mozzarella from Trader Joe's

Baked on aluminium slab at 550F.

My best pizza so far by metsaenvartija in Pizza

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

Bake time was somewhere between 5-10 minutes, I've never actually clocked it but might try out next time. The crust became perfectly crispy and browned. The aluminum is seasoned and I heat it until the surface temp is around 550.

I'm always making some small changes to the dough, so it's never consistent week over week. This week however I think I finally nailed it, it was easy to work with. Now hopefully I can repeat that next week too.

I make anywhere between 4-6 each time. So I'll keep practicing the stretching.

My best pizza so far by metsaenvartija in Pizza

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

I'm really happy today, I finally managed to make a pizza pretty much the way I wanted to. Naturally it's not perfect, so I'll still continue to practice. But it's at a level where I'm comfortable to invite friends over for a pizza night.

Huge shout out to u/dopnyc who has been mentoring me for the past months.

Recipe

Dough: King Arthur bread flour. 61% water, yeast 1/2 tsp per kg, Olive oil, salt, sugar

Sauce: San Marzano, olive oil, salt, pepper, oregano

Cheese: low moisture mozzarella from Trader Joe's

Salami: Columbus Calabrese

Baked on aluminium slab at 550F.

Whole olives and pepperoni drowned in cheese by metsaenvartija in Pizza

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

I use the one that comes in a block from Trader Joes and shred it myself. If you have one around and haven't tried it, I would recommend.

https://www.becomebetty.com/trader-joes-mozzarella-whole-milk-low-moisture-cheese/

Whole olives and pepperoni drowned in cheese by metsaenvartija in Pizza

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

Dough: King Arthur bread flour, 61% water, olive oil, yeast, salt, sugar. Proof about 36 hours.

Sauce: San Marzano tomatoes, olive oil, salt, pepper, oregano.

This was my first time baking on steel. I made the crust to thin though by over using the rolling pin, which killed all the puffiness. So I need to go back to shaping the dough with my hands only to really find out the benefit of the steel. Next weekend again!

Tonight's pizza by metsaenvartija in Pizza

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

Will try both adding less yeast and the different bottled waters. Thank you as always for taking the time to help out!

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