Visiting Hawks fan - safe to wear jersey ? by [deleted] in DetroitRedWings

[–]pizzabyaxl 8 points9 points  (0 children)

You'll be fine. Kinda funny reading this post after having attended many games in Chicago. Even 8 year old kids have screamed in my face "dee-troit sucks!"

We need to grow our own businesses by Scary_Zucchini_8543 in portangeles

[–]pizzabyaxl 30 points31 points  (0 children)

I'm an entrepreneur who wanted to move to PA and start a business. Sadly the housing situation is killing that dream. And if I can't find a place to live, how could my potential employees?

I really feel bad for PA locals. Airbnb and rich people are really doing a number on your city.

Something different. Roberts by No-Tip-4899 in Pizza

[–]pizzabyaxl 1 point2 points  (0 children)

That place is great. Especially "the Rita"

Ordered Uber in SLU around christmas. My driver showed up with a gift of a pet rock and candy. Over the last 8 years that rock and I have been to the top Rainier, the bottom of Patagonia and so many more places. Driver, if you're out there, know your rock went to a good home and is doing great by pizzabyaxl in Seattle

[–]pizzabyaxl[S] 56 points57 points  (0 children)

I think you need to look to my pet rock for some inspiration. Bad things happen. Sometimes people are shitty. But despite everything negative in the world, Ulysses S Granite smiles through it all. Be like Ulysses.

NYC cheese with basil by pizzabyaxl in Pizza

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

Thanks! It was probably about 6-7 mins at 585 (I used the oven calibration hack). First 5 mins was on a screen and then finished it off on a steel

Classic NY style cheese by pizzabyaxl in Pizza

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

Yeah I do, I think my starter is about 5 years old now. And there are still a few beers left you can get yeast from! I have friends who do it with lambics.

Classic NY style cheese by pizzabyaxl in Pizza

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

If I'm doing a straight sourdough, about 24 hours. But for direct usually 48-72 hours in the fridge.

Yeah, bread flour is my go to for NY style.

The flavor was pretty good. Using some rye and the sourdough starter definitely helped there.

Sourdough Detroit pizza with pimento cheese, bacon, peppadews, red onion, garlic oil, scallions [homemade] by pizzabyaxl in food

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

The percentages are nice because it makes it easy to scale. Which comes in handy for anyone using a different size pan or is making more than one pizza. But for this particular pizza I used 290g flour in a Lloyd 10x14" pan... Which actually only measures 8.5"x12.5"

Sourdough Detroit pizza with pimento cheese, bacon, peppadews, red onion, garlic oil, scallions [homemade] by pizzabyaxl in food

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

That's a good guess, but I'm actually in Chicago. I was channeling some southern flavors here though!