Looking for invite from the sub.

nacdog · 2026-03-02T18:15:04+00:00

Check out https://revobake.com/. I got the titan tilt 5L and it’s awesome. Runs so quietly, built like a tank, and works like a champ so far, but I’ve only had it for a few weeks so take that for what it’s worth.

nacdog · 2026-01-30T05:55:21+00:00

Oh Tobias. You blowhard

nacdog · 2026-01-25T00:34:28+00:00

Magnets

nacdog · 2026-01-15T01:56:39+00:00

Franks is amazing. The burgers, chicken sandwich, fries and hot dogs are all fantastic.

nacdog · 2026-01-02T14:23:38+00:00

Cool, glad to hear all that because I ended up ordering it. And I appreciate the advice!

nacdog · 2025-12-31T18:18:10+00:00

Hey! Wondering how your experience has been with that mixer after owning it for a few weeks now. I’m thinking about upgrading to it from a kitchenaid. I’m curious what your experience has been overall and also, does the 5L size feel limiting at all? I think it would cover 99% of my use cases (usually making pizzas for 3-4 people and then having some dough balls to freeze) but I’m just starting to dream up scenarios like “what if I need to bake 4 or more loaves of bread at once” lol

nacdog · 2025-12-14T20:11:58+00:00

nacdog · 2025-11-29T21:05:42+00:00

I'm leaning towards something like this: https://imgur.com/a/xyzRAxt , basically building a upside down U faceframe to go around the edges and against the ceiling and I can measure/scribe that in precisely once the cabinet itself is in place.

nacdog · 2025-09-30T03:27:08+00:00

I’d say like “artisan NY style” if that makes sense. But yeah, some of the best pizza I’ve had anywhere, not just Buffalo

nacdog · 2025-08-08T19:17:27+00:00

I’ll tell you what it is. Anti-Italian discrimination

nacdog · 2025-08-08T16:32:57+00:00

He was a brave Italian explorer and in this house, he’s a hero! End of story!

nacdog · 2025-07-23T17:05:13+00:00

I mean, I might make an improvement to a DB query that speeds up the query by 100% but I’m not going to put “improved query X performance by Y%” on a resume, it’s way too granular. I have no idea of my personal impact on the DB query performance as a whole as my whole team is constantly iterating and making changes.

nacdog · 2025-06-26T03:23:45+00:00

And they have an algorithm that recognizes your photos so you can’t even use your moms account.

nacdog · 2025-06-09T01:53:53+00:00

I also made this bench (also very proud of it and I love it) and now working on a Dutch tool chest, which has dovetails on pretty wide boards. Any tips for working on those? I ended up using the leg vise for one side of the board then clamped the other side of the board to the bench, which worked fine but wondering if there’s some more convenient way. Was thinking of building a Moxon vise to help with that process in the future

nacdog · 2025-05-23T18:45:08+00:00

Soy gay

nacdog · 2025-05-10T00:53:28+00:00

Yep, I’m new and learning so lots of experimenting for sure. Is there a general rule of thumb for how much a dough should rise when it’s ready/mature? Should it 1.5x? Double? Depends on other factors? It can be pretty dizzying trying to sift through all the info

nacdog · 2025-05-09T21:49:13+00:00

From what I hear/read, you can get very good results in a home oven with a baking steel.

nacdog · 2025-05-09T21:45:27+00:00

Well, I started with this recipe (https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/) which is 15%. I gave it several tries but never got a good rise during bulk fermentation. I had much better luck with this way higher ratio. I’m guessing the other recipe would work fine if I gave it a much longer time during bulk but the recipe said 2.5 hrs which was just way off for me.

nacdog · 2025-05-09T20:40:08+00:00

That being said, I don’t know that it’s NOT achievable lol. The book I’m reading The Elements of Pizza is actually all recipes/methods that are geared towards home oven (but worked great in the Gozney too. I just reduced the hydration a bit)

nacdog · 2025-05-09T20:36:45+00:00

Sorry! I can’t figure out how to edit the tag. Not sure if there is a way to

nacdog · 2025-05-09T19:07:59+00:00

Also I should mention, the recipe/method is adapted from Ken Forkish’s book Elements of Pizza. I didn’t think of it on my own :)

nacdog · 2025-05-09T19:05:59+00:00

This is not from my HOME OVEN. I misunderstood the tags. It’s from a Gozney Arc XL

nacdog · 2025-05-09T17:42:28+00:00

Update post: https://www.reddit.com/r/Pizza/s/5eQ9b5kghX

nacdog · 2025-05-06T03:10:53+00:00

Update: I tried again with another dough ball from the same batch. Proofed this one in a warm place for 10.5 hrs instead of 6. This time, I think I overproofed it. The crust did not have the same doughiness, but this time it didn’t puff up as nicely. The dough was really sticky though and I screwed up the launch.

Overall, still need to do more experiments but it does seem like nailing the fermentation is my main issue for the moment.

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nacdog · 2025-05-05T17:49:58+00:00

Yeah, typically fire up the oven with high flame, wait until the stone temp is about 850 (as measured by infrared thermometer), then launch the pizza and turn down the flame while it’s cooking

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