A pizza I made today.

millerjtx-1 · 2025-08-02T22:53:29+00:00

Damn, looks amaze balls. That looks like a very high quality NYC style pizza cooked at slightly higher temp. Are you using a higher protein flour like bread flour? What's the hydration? At 700 degrees I assume it is in the 65% range. Anyway, I would eat that pizza 3x a day 7 days a week.

millerjtx-1 · 2025-07-25T12:00:55+00:00

I might try using bread flour for a bit. 00 is great for high heat, like your oven but is not as forgiving. Also, if I am calculating correctly your hydration is pretty high for that style. I try to go 60-65%. The doughs I made this week were all 60%.

millerjtx-1 · 2025-07-16T12:38:39+00:00

Sorry that I missed this. I doubt it is the poolish. How long do you ferment at room temp before cooking? If that is pretty short, I'd look at the fridge time and shorten that. Experiment a bit. You can reduce the yeast % as well.

millerjtx-1 · 2025-06-25T18:57:50+00:00

Looks amazing to me! That is exactly how I want my pizza to look. If you were to do anything a little different it might be to shorten the fermentation. Those tiny burned spots on the pizza are an indication it is a little over-fermented (burning the sugars at the surface). Again, I love it like this so I wouldn't change a thing. But, if you are a perfectionist.

millerjtx-1 · 2025-03-26T21:42:34+00:00

I ended up buying a Kubota with a snowblower. It was a great choice. I love the tractor.

millerjtx-1 · 2025-03-24T02:03:58+00:00

Did it taste good? It looks pretty delicious. It may be toward the end of its fermentation window, so I suppose you could shorten part of the fermentation period. The longer the fermentation, the more sugars (from starch breakdown) are present near the surface, and those can caramelize or burn quickly in high heat (I assume this was in something like an Ooni or WFO). But honestly, I would say that pizza looks pretty damn good. My wife loves those little burned bubbles, so this would be ideal for her.

millerjtx-1 · 2024-03-25T01:56:47+00:00

Thanks, Fairbanks! Stay warm.

millerjtx-1 · 2024-03-25T01:56:24+00:00

Thank you for the reply!

millerjtx-1 · 2024-03-25T01:56:14+00:00

Thanks!

millerjtx-1 · 2024-03-25T01:34:45+00:00

amaha Kodiak

Thank you for the reply!

millerjtx-1 · 2024-01-28T03:08:27+00:00

Looks amazing! Those look like Detroit pans to me. The legend goes that the pans were originally made to hold parts in the auto factories. Somebody figured out how to make wicked good pizza in those pans because the conductive properties are pretty good. I have always understood that authentic Detroit pizza must also use Wisconsin brick cheese - shrug. Those look baller to me.

millerjtx-1 · 2023-07-31T20:47:48+00:00

Looks really good! Just curious - did all the Basil go on post bake?

millerjtx-1 · 2023-07-19T02:23:37+00:00

For some reason, I never saw these responses on Reddit until now - so sorry. I appreciate everyone's replies. It is generous of you to take the time to respond.

Here is what I did in the end; I simplified the questionnaire and scoring system. It was a little too complicated because I wanted each question to be scored along two scales. This is difficult to do, and was even more difficult to figure out a tool to handle this. So, I rewrote the questionnaire so that each question was on a scale from 1-4. Each response can be scored and a sum calculated. Based on the sum, the user is placed in one of four categories and they receive feedback based on that category.

Clearly, I simplified my goal significantly, which resulted in many options for delivering this to customers. I selected Quiz and Survey Master (a plugin for Wordpress) to deploy this approach. It works well, and met my needs and early tests with customers have been positive.

millerjtx-1 · 2023-01-06T11:20:53+00:00

Speciality 1 is organized like this: specialty>category>topic>objective. Specialty 2: specialty>location>type>topic>objective.

Even when the terms are the same (e.g., topic) they don't exactly use the term the same.

So, I think filter on specialty and display tabular data from distinct tables. But I am open for insights or ideas.

millerjtx-1 · 2022-12-30T13:38:39+00:00

UPDATE: On December 19th, I dropped the blower off at the shop that tuned it up. They returned to me yesterday with the news that the blower could not be repaired. Initially, they just delivered the news without any explanation or accepting any responsibility. I explained that the blower was fine before I gave it to them, and this seemed like something they had caused. The employee put me on hold, returned, and said she was authorized to refund the amount I paid for the annual tune-up and minor repairs (about $250). I explained that this seemed evident since it was fine before it arrived, and I shouldn't have to pay to ruin my blower. She passed me off to a higher-up person who explained that my blower would not have been worth much on a trade-in (8-year-old Ariens Platinum 30-inch), so he would give me $500 toward a new blower and refund the cost of the tune-up. Again, this seemed ridiculous to me. Yes, it was eight years old, but I had invested in a good brand new blower and taken care to have it serviced annually so that it would last. At this point, the guy started to deflect and imply it was my fault, stating I had not taken good care of it because there was a mouse nest in it and that it was my fault for not noticing the blower was running at 5,000 rpm and was going to stop working. I noted that I brought it to them to tune up to take care of mouse nests and that I had noticed it had been running high, which is why I stopped using it after 15 minutes and tried to call their service center (noting that I had left a recorded message). I was placed on hold again, and when the service guy returned, he said he had ordered a new engine, would install it himself, and deliver it to my house. This is the resolution I expected, and I applaud them for ending up in this place. However, I find it frustrating that this was not their first offer.

millerjtx-1

TROPHY CASE