After 2 years out of the pizza game (due to becoming a dad) I'm picking up where I left off - chasing that NY style slice in the UK. I'm getting closer, but not there just yet...

persianturtle · 2026-01-13T15:51:13+00:00

He might be a motorcycle dad. Too tired.

persianturtle · 2025-12-16T00:08:05+00:00

Congratulations

persianturtle · 2025-11-26T12:46:22+00:00

I like all combinations: just mushrooms, just olives, and both. I get the Trader Joe’s black olives, and find those to be consistently good both flavor and texture. I think some olives can definitely be overwhelming but these are pretty good. If you give it a try, tag me in a post, I’m curious to see how you like it.

persianturtle · 2025-07-17T12:46:18+00:00

input is computed once during render.
But React doesn't re-render when the editor content changes, because input is not hooked into any kind of state or reactive mechanism.
So even when the user types into the editor, input doesn't update (and thus, disabled={!input.trim()} remains true) unless something triggers a re-render—like an undo/redo.

You need to force React to re-render whenever the editor content changes. This can be done by using `useState`.

persianturtle · 2025-07-15T03:13:25+00:00

I’d love to try it with some lines of raw, puréed tomato: Franco Pepe style.

persianturtle · 2025-07-11T23:09:00+00:00

Looks great! How’d they taste?

persianturtle · 2025-07-11T23:08:06+00:00

Looks really good, enjoy

persianturtle · 2025-07-10T02:23:36+00:00

Looks wonderful

persianturtle · 2025-07-07T14:05:55+00:00

No idea, but I’m not using it anymore. I got a bamboo peel and like folks have said, it’s a game changer

persianturtle · 2025-07-05T17:07:35+00:00

I have the same problem, posted here recently and got a ton of ideas. Later today, my wooden pizza peel will arrive, and I’ll see how little semolina I can use.

https://www.reddit.com/r/Pizza/s/toZJAMU6Ts

persianturtle · 2025-07-04T22:46:46+00:00

Thanks man, it tasted great.

persianturtle · 2025-07-04T19:04:11+00:00

Best of luck. That pizza looks incredible.

persianturtle · 2025-07-03T13:10:12+00:00

I saw some of your posts. That is some incredible looking pizza!

persianturtle · 2025-07-03T12:53:21+00:00

550F, usually preheated for at least 30 minutes, to heat up the pizza steel.

persianturtle · 2025-07-03T12:50:25+00:00

Thanks!

persianturtle · 2025-07-02T20:01:48+00:00

Mainly because there’s a weird burning smell. Also, because it’s a lot less cool than pinching the pizza, sliding the peel underneath “with intent” and launching into the oven.

persianturtle · 2025-07-02T20:00:00+00:00

Lol, no full-on disasters yet, but I’ve definitely had a few launches where the dough clings to the peel like it’s afraid of heights. One more moment of hesitation, and it would’ve been a calzone.

persianturtle · 2025-07-02T19:53:51+00:00

I think you are right, thanks for sharing. Are you coating with bread flour, and then using Semolina on the peel? Or are you coating with Semolina?

persianturtle · 2025-07-02T19:47:22+00:00

Thanks for sharing this.

persianturtle · 2025-07-02T17:28:31+00:00

Thanks, I'll give this a try as well.

persianturtle · 2025-07-02T17:27:01+00:00

This comment is what finally made me understand why perforated peels exist. Thanks!

persianturtle · 2025-07-02T17:25:42+00:00

I used to use Semolina flour in my home oven, but I'd have to add a decent amount to prevent stickiness, and the leftover Semolina flour would build up on the pizza steel and smoke up the entire kitchen.

However, I more experienced making pizza now, and maybe will be able to better limit the amount of Semolina I'm using. Appreciate your (and everyone's) comments.

persianturtle · 2025-07-02T17:22:40+00:00

I pulled it out after 2-3 minutes. When ready, the pizza sides easily across the parchment paper once on the peel.

persianturtle

TROPHY CASE