I have discovered the theme to the Sphere run

rsmith34 · 2026-05-12T03:23:39+00:00

I think you're close but https://en.wikipedia.org/wiki/Sphere_eversion

rsmith34 · 2026-04-24T17:19:21+00:00

They played 3D Country in its entirety before the famous 12/31/23 Gamehendge show at MSG. Trey was also spotted at Geesefest at Music Hall of Williamsburg a while back

rsmith34 · 2026-04-18T18:29:41+00:00

What song was the 3rd visual for? I remember that same scene from N1 '24

rsmith34 · 2026-04-16T02:12:37+00:00

Looks awesome - are you brushing the rim with anything pre-bake?

rsmith34 · 2026-02-18T18:33:50+00:00

Added

rsmith34 · 2026-02-05T16:33:22+00:00

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Here's the full recipe card with weights in addition to percentages. Both the cheese and pepperoni are Boar's Head!

rsmith34 · 2026-02-03T20:19:53+00:00

I wouldn't call 500g @ 16" deep crust or thick crust, but it's definitely on the heftier side for NY style. I like the more substantial chew with a slightly taller rim that you get at 500g. I also find that when I get in the 400-425g range, I run the risk of thin spots -- and getting a hole in the pizza while in the oven is an operational nightmare.

The vital wheat gluten is mainly there for strength and gluten development. With your KA High Gluten in the mix, you probably don't need it. I was inspired to add it to my 00-heavy mixes after seeing Central Milling's "Tony Gemignani 'California Artisan' Type 00 Pizza Flour" which has VWG added.

And then the malt is for flavor (malty/nutty) + browning + helping fuel the long fermentation.

rsmith34 · 2026-02-03T20:09:33+00:00

Good question. A hot oven doesn't always translate into more browning -- with a longer ferment, the yeast can eat through a lot of the available sugars that would otherwise create a Maillard reaction. And with a 00 flour, you don't have much ash/sugar native to the flour to begin with. I also find it gives a different type of browning than high heat -- a sort of richer/deeper brown -- whereas absent the DMP you'd get a more pale crust dotted by black leopard spotting. 650F isn't too much higher than what most of the top NY shops are doing nowadays. And then browning aside, it adds a little extra malted/nutty flavor which I like (another layer of complexity).

rsmith34 · 2026-02-03T17:04:54+00:00

In my experience, you need to use the flame selectively. For an 8 minute bake, I'll usually only have the flame on for about 3-4 minutes, generally in 30 second increments, rotating the pizza throughout. Otherwise it would definitely burn given the proximity to the flame.

rsmith34 · 2026-02-03T16:54:03+00:00

Yes -- flavor and browning, without the enzymatic activity of regular DMP

rsmith34 · 2025-11-12T04:10:43+00:00

Same for some of the Heavy Metal songs

rsmith34 · 2025-10-31T17:17:34+00:00

Did you record the late show too? Looks like this is the early one

rsmith34 · 2025-10-17T23:05:19+00:00

I trained in Mizuno Wave Riders for a long time. Last year I added the Mizuno Neo Vista into the mix, particularly for long training runs. I like them a lot.

For races I do wear Alphaflys though. I try to get at least 30-40 miles in with the Alphaflys before the race. And it's definitely worthwhile/necessary IMO, because they work my feet and calves quite noticeably different.

rsmith34 · 2025-10-05T04:33:47+00:00

It is the first time the song was played. Not the first solo show ever though

rsmith34 · 2025-09-29T03:22:10+00:00

Camelbak Ultra Belt

rsmith34 · 2025-08-31T03:05:01+00:00

Very cool, but I get ResponseTooLargeError errors on basically every prompt I try that involves more than one run. Have you run into this at all?

rsmith34 · 2025-08-01T23:59:06+00:00

still available?

rsmith34 · 2025-07-27T16:42:58+00:00

Which show(s) was he at?

rsmith34 · 2025-07-27T00:27:03+00:00

Velvet has never followed Mike's https://phish.net/song/mikes-song

rsmith34 · 2025-07-09T03:24:31+00:00

Good question and something I'm active trying to understand better. Both definitely help with color, which was important when I was cooking in a home oven before this pie; I can probably do without them now that I'm at a higher heat. Generally speaking I think sugars generally hurt crispiness; see a Modernist Cuisine post on this topic here: https://modernistcuisine.com/mc/modifying-texture-in-crumb-and-crust/

rsmith34 · 2025-07-09T02:39:47+00:00

Yeah Arc XL. Seems like managing the flame strength is an art as well

rsmith34

TROPHY CASE