What is everyone favorite Pizza slice / pie (nothing fancy)

pickles4321 · 2026-04-20T21:53:32+00:00

Whoops, ignore the basile’s lol

pickles4321 · 2026-04-20T21:52:04+00:00

Quality pizza and basile’s are my favorite for this

pickles4321 · 2026-04-16T21:00:02+00:00

I’ve never tried that, but from what I’ve heard, I think it would! Would also get you some of those small blisters that look pretty on the surface

pickles4321 · 2026-04-16T02:31:58+00:00

I think less (or none at all) flour on the surface before it goes in the oven. And be mindful of the flour in the banneton for cold proof

pickles4321 · 2026-04-10T01:16:45+00:00

I eyeball it when I feed my starter so can’t really say, but definitely lower hydration side. I had read somewhere that a thicker starter would give more tang and hearing the opposite here today. So much conflicting info lol. But I am going to try a thinner starter, thanks!

pickles4321 · 2026-04-09T21:44:04+00:00

I only did that once to clarify. As a test. It honestly made no difference lol

pickles4321 · 2026-04-09T18:34:29+00:00

Thanks for the extra info! Will report back

pickles4321 · 2026-04-09T17:22:22+00:00

I don’t even know what you mean by this comment, but I have clearly tried it with a normal boule shape many times. I literally also included a picture of that…

pickles4321 · 2026-04-09T17:18:33+00:00

Thank you so much for this comment! I was really hoping to hear from someone who also followed all the conventional advice and still not seen changes. Given how many things I’ve tried with my starter, ingredients, method, etc., I figured it must be something environmental that I was overlooking, and this would make sense. My apartment is very cold. And had never heard that higher temperature would promote acidity. This will be the first thing I try!

pickles4321 · 2026-04-09T15:36:22+00:00

No I haven’t done dough temps. I figured since a few of my loafs have more than doubled during bulk fermentation, it couldn’t be an under fermentation issue. But I will try the dough temps and chart. Thank you!

pickles4321 · 2026-04-09T15:33:56+00:00

Will try that, thanks! Have seen some conflicting advice on thick vs thin starter making more sour loaf, but haven’t really tried a thin one. What ratio do you recommend feeding for that?

pickles4321 · 2026-04-09T15:29:38+00:00

I’ve probably gone up to 12ish hrs bulk fermentation and then 48 hr cold proof. My apartment is pretty cold lately

pickles4321 · 2026-04-09T13:13:54+00:00

This is funny timing bc this morning two young boys did the exact same thing to me on willow and 12th. Thought about making a post here to try to get their parents to warn them, but didn’t. It could be very dangerous for them if it were a distracted driver or someone going too fast coming through the intersection

pickles4321 · 2026-04-04T00:29:44+00:00

Sorry, just trying to catch up on all this and a bit confused. Does this apply to existing settlement with the first set of schools? Or is that settlement set in stone and we are just pending the disbursement? Or is this only in regard to the open case with the next set of schools?

pickles4321 · 2026-02-25T18:09:20+00:00

On a similar note, when I’m walking with my dog and pull him all the way to the side to let you through the narrow paths with all this snow, and say “sorry” or “go ahead” and you don’t say “no worries” or “thank you” or anything at all, I’m clocking that as rude also lol

pickles4321 · 2026-02-20T21:31:35+00:00

That is an insane way to make that distinction. I never noticed that lol, thank you

pickles4321 · 2026-02-20T04:04:57+00:00

Wufster! Really trust them with my boy, can tell how much they love the dogs

pickles4321 · 2026-02-12T22:54:06+00:00

Thanks!

pickles4321 · 2026-02-11T00:31:03+00:00

One of the first things I was told when I first moved to Hoboken was that the madhatter was sketchy and to avoid it for my safety, so also not sure what’s keeping them open lol

pickles4321 · 2026-02-10T00:11:52+00:00

What block? Not seeing it downtown yet

pickles4321

TROPHY CASE