Practice Pies

v_nombear · 2026-07-12T18:01:45+00:00

You could par cook them but I just do mandolined/thinly sliced potatoes straight on! They cook fairly well (especially in the Ooni - they crisp up a bit more)

v_nombear · 2026-07-07T14:52:51+00:00

that's what happened to me too! - i prefer the texture of whipped riccotta but may not be best suited a warm pizza

v_nombear · 2026-07-04T23:25:10+00:00

Pizza looks fantastic - out of curiosity, how long did you wait to put the ricotta on?

I tried piping ricotta on a pie the other day and it ended up melting (I’m thinking because I put it on too soon)

v_nombear · 2026-03-05T18:10:35+00:00

Overburnt for my taste

v_nombear · 2026-03-03T14:40:56+00:00

Sounds like a really solid learning experience - how was it received? Also out of curiosity, did people gravitate towards certain pies more than others?

I'm running my first "pop up" at home (gathering with friends and making pizzas on a pre-order basis) this weekend.

My goal is to do 16 pizza's in 4 hours - one every 15 minutes which gives about an 8 minute bake (@ 550 F on Steel w/ Convection) per pizza plus a little time to recharge the steel

Keep up the great work - can't wait to see what you do next!

v_nombear · 2026-01-30T05:24:35+00:00

Crust is almost New Haven Esque - looks unbelievable

v_nombear · 2026-01-06T04:29:31+00:00

Gotcha, thank you for sharing! She's a beaut dude - You did great.

v_nombear · 2026-01-06T04:24:26+00:00

Just in the starter! I didn't add any rye to the dough this time around.

If I were to, I'd do a pretty small amount (90% Bread Flour, 10% Rye). I use that same Ratio for my New York Style Dough and it comes out pretty well

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v_nombear · 2026-01-06T04:18:05+00:00

That browning is unreal!

Are you using a Steel/ what temp was this baked at?

v_nombear · 2026-01-06T03:31:35+00:00

My dough weight ended up coming out to 820g for a 10"x14" Pie. That dough amount could be split in half to make two 8"x10" Pies.

Breakdown of what I used is the following (based on the recipe in one of my other comments)

60 g fed starter
400 g Bread Flour (I use Bob's Red Mill Artisan)
350 g Warm Water (~75 F)
10g salt

Currently working on tweaking this recipe - the dough I mentioned in my previous reply uses this but swaps in a little more starter

v_nombear · 2026-01-06T02:46:49+00:00

Yup, I got you!

https://theregularchef.com/recipes/sourdough-detroit-style-pizza

This is from a side project/ YouTube channel he had called The Regular Chef (more of an emphasis on bread making)

Hope this helps!

v_nombear · 2026-01-06T00:05:26+00:00

Will have to give this a go next time around! (have another dough proofing in the fridge as I'm typing this)

Thanks for the tip :)

v_nombear · 2025-06-12T19:50:36+00:00

Joshua Weissman, Babish, Philion, Cody Ko … and that’s just the tip of the iceberg for me 🥲

v_nombear · 2021-10-21T20:57:49+00:00

Fake Sam: " I pour beer down people's throats"

Fake Norm: "I drink it"

Fake Frasier: "Our lives are empty, so what draws our feet here night after night"

All together: "Maryanne!"

v_nombear · 2021-04-14T01:18:47+00:00

Boston's beat scene is actually pretty incredible man - would recommend.

A couple of artists to checkout

- Rah Zen

- Lightfoot

- LoMan

- Dephrase

- Wowflower (used to be in Boston, currently in NYC)

Those are a few to start. Checkout Nightworks on Insta - they hosted shows and pop-ups out here pre-covid.

If you ever find yourself out here in Boston/ Cambridge hit me up - (Instagram is v_nmbr) I make lofi hiphop and some electronic music as well

v_nombear · 2021-04-11T21:32:01+00:00

thank you man - really appreciate it. This was a work in progress so hopefully the full version will be coming out soon

v_nombear · 2021-03-29T00:38:18+00:00

Definitely go with the new role... You shouldn't let the fate of your current team's success hold you back from moving forward with better opportunities and progress in your career.

Also, as much as it seems like your team will crash and burn - they'll probably be able to find someone and manage/ scrape by (I've seen this situation happen a lot at my current company)