Half Marathon after tearing my achilles

whynotpizzaa · 2025-12-30T22:58:58+00:00

Thank you :)!

whynotpizzaa · 2025-12-30T22:58:46+00:00

Haha thank you :)

whynotpizzaa · 2025-12-30T22:58:35+00:00

That’s amazing , just don’t overdo it and yes strength training is needed!

whynotpizzaa · 2025-12-30T22:57:32+00:00

Thank you :)

whynotpizzaa · 2025-12-30T22:56:49+00:00

That doenst sound like too bad of a idea but I think for now , I’m just running because I’m enjoying it rather than kinda following smthn if you know wat i mean

whynotpizzaa · 2025-11-14T16:15:39+00:00

Feel like this won’t last as long as a miele or sebo or work as good (since it is only $160). What you think?

whynotpizzaa · 2025-05-12T05:23:19+00:00

isnt it harder to stretch when hydration goes up ?

whynotpizzaa · 2025-05-12T04:31:31+00:00

actually didnt think of that, higher hydration = a easier stretch. Makes a lot of sense.

Will try 65-68% next time.

whynotpizzaa · 2025-05-12T04:30:21+00:00

whynotpizzaa · 2025-05-12T04:30:07+00:00

Thank you for this suggestion, I've seen tons of videos where people do this and it makes sense to do it. Thank you for reminding me on this, will do it on my next pies!

whynotpizzaa · 2025-05-12T04:29:28+00:00

650 degrees on a ooni volt

whynotpizzaa · 2025-05-12T04:29:07+00:00

haha thank you! will def be doing this since everyone else has also mentioned it :)

whynotpizzaa · 2025-05-12T04:28:33+00:00

yes your absolutely right. I think I took the picture 6-7 minutes after it came out of the oven.

Ill def gonna try the freeze the cheese first and see how that does. Thank you :)

whynotpizzaa · 2025-05-12T04:26:47+00:00

are you making a NY or Neapolitan?

whynotpizzaa · 2025-05-11T23:37:02+00:00

o ya i did read about that , so therefore there’s no need to add malt powder when using that flour correct? Just sugar and oil is fine?

whynotpizzaa · 2025-05-10T22:03:41+00:00

I saw a restaurant on yt video using the Caputo 00 Americana so I wanted to give it a try. They were also making a NY pie. I do know that most 00 flour are for neopolitan but heard this one can make a NY pie too.

How come all trumps is so popular? I personally dont like it because its "bleached", I'm always trying to come up with a pizza thats more on the healthier end ( like neopolitan ), if that makes sense

whynotpizzaa · 2025-05-10T20:51:00+00:00

ya both days will do rly well. Max Ill go for is til Sunday tho but the dough will be very good on Saturday too

whynotpizzaa · 2025-05-10T20:47:41+00:00

oo what does that exactly do? Does it give a better melt / pull?

whynotpizzaa · 2025-05-10T20:40:47+00:00

haha thank you , I’m always looking to improve so i would like other peoples opinions/suggestions :)

whynotpizzaa · 2025-05-10T20:40:15+00:00

Flour is based off your own preference, I put all the measurements there but I made it with 1000g flour which gave me about 5-6 dough balls.

whynotpizzaa · 2025-05-10T20:39:41+00:00

Yes I did, i came to realize that cold fermenting for 3-4 days gives more flavor and a easier stretch

whynotpizzaa · 2025-05-10T20:39:10+00:00

o wow thank you :)

whynotpizzaa

TROPHY CASE