Dennis Hackethal

Member since June 2024

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Activity

  Dennis Hackethal commented on criticism #1571.

Some had suggested parbaking without any toppings. Horrible idea: the dough rose everywhere at once. Tomato sauce is required to weigh down the dough in the center.

#1571 · Dennis HackethalOP, 10 days ago

Their suggestion was that this approach might make the crust crispier. It did not. I’m starting to think the store-bought dough is the problem…

10 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1570.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (135g)
  • Mozzarella (part skim, shredded, 130g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 3g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Place dough on steel; still on top rack.
  11. Bake for 2 minutes.
  12. Take out and add sauce and cheese.
  13. Bake for another 1.5 minutes.

Results:

#1570 · Dennis HackethalOP, 10 days ago

Dough was shaped horribly. Need to practice stretching it.

10 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1570.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (135g)
  • Mozzarella (part skim, shredded, 130g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 3g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Place dough on steel; still on top rack.
  11. Bake for 2 minutes.
  12. Take out and add sauce and cheese.
  13. Bake for another 1.5 minutes.

Results:

#1570 · Dennis HackethalOP, 10 days ago

I felt like trying more sauce. Mistake. 100g is enough.

10 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1570.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (135g)
  • Mozzarella (part skim, shredded, 130g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 3g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Place dough on steel; still on top rack.
  11. Bake for 2 minutes.
  12. Take out and add sauce and cheese.
  13. Bake for another 1.5 minutes.

Results:

#1570 · Dennis HackethalOP, 10 days ago

Some had suggested parbaking without any toppings. Horrible idea: the dough rose everywhere at once. Tomato sauce is required to weigh down the dough in the center.

10 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1559. The revision addresses ideas #1563, #1567.

Sixth try

 3 unchanged lines collapsed
- Crushed tomatoes (100g)↵
-(135g)↵
- Mozzarella (part skim, shredded, 130g)

 10 unchanged lines collapsed
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.↵
3.630°F.↵
3. Rest dough until it reaches room temperature.

 3 unchanged lines collapsed
7. Dustthe pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.↵
10. Add the tomato sauce.↵
11. Add cheese.↵
12.peel.↵
12. Place dough on steel; still on top rack.
13. Bake for 2.52 minutes.
14. Turn off broilerTake out and set oven to 450°F.↵
15. Move to bottom rack.↵
16.add sauce and cheese.↵
15. Bake for another 41.5 minutes.

 3 unchanged lines collapsed
- Top: https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m↵
-https://drive.proton.me/urls/F39AZW3SW8#Z91hQA29jWxV↵
- Bottom: https://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV↵
↵
Dough noticeably thinner than last time.https://drive.proton.me/urls/Y8VXB0M114#zkTrWfPfo7wc
10 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1535.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 5g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
  3. Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Place dough on steel; still on top rack with the broiler on.
  13. Bake for 2.5 minutes.
  14. Take out to add cheese.
  15. Move to bottom rack for another 2.5 minutes.
  16. Move back to top rack for 1 min.

Results (markedly better again than last time):

Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.

The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.

I found myself moaning as I ate this pie and wanting more afterwards.

#1535 · Dennis HackethalOP, 15 days ago

Step 11 is wrong. I didn’t add the cheese until later.

10 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1564.
I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake.↵
↵
Alsoparbake. It’s the best pie I’ve made to date.↵
↵
Also note that #1515 had a crispy crust.the best crust to date.
11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal commented on idea #1559.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (part skim, shredded, 130g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 3g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Place dough on steel; still on top rack.
  13. Bake for 2.5 minutes.
  14. Turn off broiler and set oven to 450°F.
  15. Move to bottom rack.
  16. Bake for another 4 minutes.

Results:

Dough noticeably thinner than last time.

#1559 · Dennis HackethalOP, 11 days ago

Salt is dialed in now: 3g is perfect.

11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1549.

Fix typo

The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which createscreated wrinkles.
11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal commented on criticism #1563.

Crust slightly better than last time but still too doughy.

Leaving the broiler on caused the cheese to cook too fast compared to the dough. But moving the pie to the bottom didn’t bake the dough fast enough to make up for that.

#1563 · Dennis HackethalOP, 11 days ago

I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake.

Also note that #1515 had a crispy crust.

11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1559.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (part skim, shredded, 130g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 3g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Place dough on steel; still on top rack.
  13. Bake for 2.5 minutes.
  14. Turn off broiler and set oven to 450°F.
  15. Move to bottom rack.
  16. Bake for another 4 minutes.

Results:

Dough noticeably thinner than last time.

#1559 · Dennis HackethalOP, 11 days ago

Crust slightly better than last time but still too doughy.

Leaving the broiler on caused the cheese to cook too fast compared to the dough. But moving the pie to the bottom didn’t bake the dough fast enough to make up for that.

11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal commented on idea #1515.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 3-4 dashes of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
  2. Preheat pizza steel for 1 hour on gas range (biggest burner). Reached about 565°F in the center.
  3. Rest dough at room temperature for about 50 min.
  4. Stretch the dough.
  5. Add tomato sauce.
  6. Add cheese.
  7. Dust the pizza peel with flour and place pizza on peel.
  8. Place pizza on steel and put in oven.
  9. Bake for about 5 minutes.
  10. Move to bottom rack, bake for 3 more minutes.

The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.

Results (markedly better than last time):

#1515 · Dennis HackethalOP, 16 days ago

The crust was nice and crispy.

11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1556.

Fix typo

Center could have been slightly thinner.
11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1557. The revision addresses ideas #1552, #1553, #1556.

Fifth attempt

 4 unchanged lines collapsed
- Mozzarella (whole milk,(part skim, shredded, 115g)↵
↵
Then,130g)↵
↵
Then, for garnish:

 3 unchanged lines collapsed
- 4g3g of salt

 4 unchanged lines collapsed
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.↵
3.660°F.↵
3. Rest dough until it reaches room temperature.

 8 unchanged lines collapsed
12.Turn off broiler.↵
13. Place dough on steel; still on top rack.↵
14.rack.↵
13. Bake for 2.5 minutes.↵
14. Turn off broiler and set oven to 450°F.↵
15. Move to bottom rack.↵
16. Bake for 6another 4 minutes.

 3 unchanged lines collapsed
- Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵
-https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m↵
- Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵
↵
Not quite as good ashttps://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV↵
↵
Dough noticeably thinner than last time.I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.↵
↵
The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.↵
↵
Waiting for the dough to reach room temp before stretching makes a big difference; much easier.↵
↵
I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.
11 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal commented on criticism #1547.

The crust could be crispier.

#1547 · Dennis HackethalOP, 15 days ago

According to this site, making the crust thinner should make it crispier.

13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1555.
 4 unchanged lines collapsed
- Mozzarella (whole milk, shredded, 114g)↵
↵
Then,115g)↵
↵
Then, for garnish:

 34 unchanged lines collapsed
13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1555.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 4g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Turn off broiler.
  13. Place dough on steel; still on top rack.
  14. Bake for 6 minutes.

Results:

Not quite as good as last time. I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

Waiting for the dough to reach room temp before stretching makes a big difference; much easier.

I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.

#1555 · Dennis HackethalOP, 13 days ago

Center could have slightly thinner.

13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1554.
 36 unchanged lines collapsed
The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.why.↵
↵
Waiting for the dough to reach room temp before stretching makes a big difference; much easier.↵
↵
I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.
13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1551.
 34 unchanged lines collapsed
Not quite as good as last time. I overcompensated and the bottomcenter wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.
13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1551.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 4g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Turn off broiler.
  13. Place dough on steel; still on top rack.
  14. Bake for 6 minutes.

Results:

Not quite as good as last time. I overcompensated and the bottom wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

#1551 · Dennis HackethalOP, 13 days ago

Place on steel more carefully so it comes out circular.

13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1551.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 4g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Turn off broiler.
  13. Place dough on steel; still on top rack.
  14. Bake for 6 minutes.

Results:

Not quite as good as last time. I overcompensated and the bottom wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

#1551 · Dennis HackethalOP, 13 days ago

Still too salty. Try 3g next time.

13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #1535. The revision addresses ideas #1513, #1536, #1537, #1544, #1545, #1549.

Fourth try

 4 unchanged lines collapsed
- Mozzarella (whole milk, shredded, 150g)↵
↵
Then,114g)↵
↵
Then, for garnish:

 3 unchanged lines collapsed
- 5g4g of salt

 3 unchanged lines collapsed
1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.↵
2.around 450°F.↵
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.↵
3.630°F.↵
3. Rest dough at room temperature for about 1.5 hours. It felt likeuntil it had reached aboutreaches room temp.↵
4.temperature.↵
4. Add salt to the tomato sauce.

 7 unchanged lines collapsed
12. Turn off broiler.↵
13. Place dough on steel; still on top rack with the broiler on.↵
13.rack.↵
14. Bake for 2.5 minutes.↵
14. Take out to add cheese.↵
15. Move to bottom rack for another 2.5 minutes.↵
16. Move back to top rack for 1 min.↵
↵
Results (markedly better again than last time):↵
↵
-6 minutes.↵
↵
Results:↵
↵
- Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR↵
-https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵
- Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G↵
- Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz↵
↵
Got the thermo gun today and played around with it. Ifhttps://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵
↵
Not quite as good as last time. I put the steel onovercompensated and the bottom rack (whichwasn’t thin enough. The crust is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on,my weakest skill, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.↵
↵
Thetasted doughy and solid, not light and crispy.↵
↵
The doughcame out really good this time. It was lightnice and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it –circular this time until I think that’s whyplaced it on the pizza steel. It got so hard last time.↵
↵
I found myself moaning as I ate this pie and wanting more afterwards.kinda skewed, not sure why.
13 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal revised idea #578.

Add emphasis

 6 unchanged lines collapsed
And I’d go one step further: not only do they not conflict, physical determinism is *required* for free will to exist. It is because*because* computers obey physical determinism that they are able to run programs in the first place, including creative programs, ie programs with free will.
13 days ago · ‘Is the Brain a Computer?’
  Dennis Hackethal criticized idea #1535.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • 5g of salt

Steps

  1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
  3. Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
  4. Add salt to the tomato sauce.
  5. Grate cheese.
  6. Stretch the dough.
  7. Dust the pizza peel with flour.
  8. Remove excess flour from dough.
  9. Place dough on peel.
  10. Add the tomato sauce.
  11. Add cheese.
  12. Place dough on steel; still on top rack with the broiler on.
  13. Bake for 2.5 minutes.
  14. Take out to add cheese.
  15. Move to bottom rack for another 2.5 minutes.
  16. Move back to top rack for 1 min.

Results (markedly better again than last time):

Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.

The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.

I found myself moaning as I ate this pie and wanting more afterwards.

#1535 · Dennis HackethalOP, 15 days ago

The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which creates wrinkles.

15 days ago · ‘Baking Pizza in a Home Oven’
  Dennis Hackethal criticized idea #1534.

Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.

#1534 · Dennis HackethalOP, 16 days ago

I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.

15 days ago · ‘Baking Pizza in a Home Oven’