Dennis Hackethal’s avatar

Dennis Hackethal

@dennis-hackethal·Member since June 2024·Ideas

Activity

  Dennis Hackethal criticized idea #1580.

The above statement is correct. But instead of "conditional" I would rather use "contextual" or at the right level of abstraction. If we're talking about math, we don't need to bring in other subjects by fiat. Within math, 1+1 = 2 is 100% true. Of course that is in the context of the things being added are identical and the + sign is said to mean "collecting" or "adding." Now, this doesn't mean 1+1=2 is unquestionable, someone might say "what if we are adding an apple and an orange?" And this also doesn't mean that we get this empirically, it is still a guess. You can also know more about it. Like Brett talks about the Peano's axiom. At that point, you are going in more detail, which might be needed if it solves your problem.

My understanding so far is fallible means anyone can be wrong, which means that there is something to be right about, and as such one can be 100% right. y as things get complex and more detailed, it becomes to know which part you are 100% right about. And at that point, you go with what solves your problem, unless your problem is finding ideas that are 100% true, in which case the best you can do is guess how that idea can be false.

#1580·Zelalem Mekonnen, 8 months ago

You make several points here. Try breaking them up into separate ideas. Otherwise, you run the risk of receiving ‘bulk’ criticisms. See #465.

  Dennis Hackethal criticized idea #1580.

The above statement is correct. But instead of "conditional" I would rather use "contextual" or at the right level of abstraction. If we're talking about math, we don't need to bring in other subjects by fiat. Within math, 1+1 = 2 is 100% true. Of course that is in the context of the things being added are identical and the + sign is said to mean "collecting" or "adding." Now, this doesn't mean 1+1=2 is unquestionable, someone might say "what if we are adding an apple and an orange?" And this also doesn't mean that we get this empirically, it is still a guess. You can also know more about it. Like Brett talks about the Peano's axiom. At that point, you are going in more detail, which might be needed if it solves your problem.

My understanding so far is fallible means anyone can be wrong, which means that there is something to be right about, and as such one can be 100% right. y as things get complex and more detailed, it becomes to know which part you are 100% right about. And at that point, you go with what solves your problem, unless your problem is finding ideas that are 100% true, in which case the best you can do is guess how that idea can be false.

#1580·Zelalem Mekonnen, 8 months ago

This idea should be posted as a criticism of #1578, not as a top-level idea itself.

  Dennis Hackethal commented on idea #1602.

Sure, philosophers and pedants do. But typically people use the word "know" in situations well short of being absolutely sure.

#1602·Dirk Meulenbelt, 7 months ago

Yeah, you’re right.

I suggest you change your idea (#1602) into a criticism so that it cancels out mine. Just click on “revise”, check the box that says “Is criticism?”, and submit the form.

  Dennis Hackethal criticized idea #1585.

We can't always be wrong, because that implies that correct ideas are not expressible, which makes no sense.

I think there is a sense in which we cannot always be sure that we are right, as there's always some possibility that we are wrong, even if we think we are completely right. And if we are completely right, there is nothing that is "manifest" about that.

Let's say I open my fridge, and there is cheese there, I conclude "I have cheese in my fridge". I may be hallucinating, or wrong about the category of cheese, or it just appears like cheese, or whatever. In that sense I could potentially be wrong. However I find it silly to think that I am infinitely wrong in my assessment of where my food is, all the time. That's like saying that we don't know what happens after we die. We do in every single way in which we use the term "know".

I think this idea that we are always wrong needs a rephrase, such as "we could always consider how we could be wrong", or "there is nothing that justifies our true belief", or "we could and should always criticise", or "nothing exists outside of criticism" (as we picked 1+1 and not 1+2 for some critical reason). The rephrase leaves open the possibility of being right a lot, like about where your food is, because you just found it, while still leaving open the possibility that the cheese you just saw is actually your butter.

#1585·Dirk Meulenbelt, 8 months ago

We do in every single way in which we use the term "know".

Don’t people disagree about what ‘know’ means? As in, some think it means they’re justified in their belief, others think they have corrected a sufficient amount of errors, etc…

  Dennis Hackethal criticized idea #1581.

There isn’t a clear logical or computational method for determining whether one explanation is better than another. However, David Deutsch offers useful criteria for evaluating explanations. He suggests that a good explanation is better than a rival if it explains more — meaning it has fewer errors, fewer loose ends, or a broader explanatory range (i.e., it accounts for more phenomena). I believe Popper also describes a solution to be better if it has less unintended consequences than a rival idea. <my interpretations, not quotes>.

#1581·Edwin de WitOP revised 8 months ago

[Deutsch] suggests that a good explanation is better than a rival if it explains more — meaning it has fewer errors, fewer loose ends, or a broader explanatory range (i.e., it accounts for more phenomena). I believe Popper also describes a solution to be better if it has less unintended consequences than a rival idea. <my interpretations, not quotes>.

Citations needed, that disclaimer not withstanding.

  Dennis Hackethal submitted idea #1599.

We cannot always be wrong. If all our ideas are false, then so is the the idea that all our ideas are false.

  Dennis Hackethal addressed criticism #1583.

as things get complex and more detailed, it becomes to know which part you are 100% right about.

I think an important consideration here is that because we have no way to prove something to be 100% (because knowledge is conjectured, not justified), that we should assume it to contain areas of improvement and can never be 100% right. The best we can do is say it's true on the condition of axioms X Y Z and the fact that I cannot think of any further criticisms.

#1583·Edwin de WitOP, 8 months ago

In the future, be sure to ‘neutralize’ a criticism when you revise it by checking the box that says “Supersedes previous version?”. Otherwise both the revision and the outdated version are counted as criticisms. Neutralizing ensures that only the most recent revision is counted as a criticism. See #1597.

You don’t need to do this again for this criticism. My counter-criticism already neutralizes it.

  Dennis Hackethal submitted idea #1597.

Avoid duplicate criticisms during revisions

When revising a criticism, check the box that says “Supersedes previous version?”. This will automatically ‘neutralize’ the older version to avoid counting a criticism twice.

  Dennis Hackethal revised idea #1575. The revision addresses idea #1589.

I’ve made pizza almost every day since the last revision (around 16 pizzas). I’ve gotten pretty good at it.

Ingredients

  • Store-bought dough (312g)
  • Tomato sauce (90g)
  • Mozzarella (part skim, home-shredded, 100g)
  • 2g extra virgin olive oil

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • A dash 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 650°F.
  3. In the meantime, rest dough on counter top until it reaches room temperature.
  4. Grate cheese and measure tomato sauce.
  5. Stretch the dough.
  6. Dust peel with flour.
  7. Remove excess flour from dough.
  8. Place dough on peel.
  9. Add tomato sauce.
  10. Place dough on steel; still on top rack with the broiler still on.
  11. Bake for 2 minutes.
  12. Take out to add oregano and cheese.
  13. Bake for another minute on top rack; again, the broiler is still on.
  14. Take out steel and let pizza rest on steel for another minute to make the bottom crispy.
  15. In the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust.
  16. Remove from steel and serve.

I’ve made dozens of pizzas by now. I’ve gotten pretty good at it.

Ingredients

  • Store-bought dough (312g)
  • Tomato sauce (70g, low sodium)
  • Mozzarella (whole milk, fresh, 100g)
  • 2g extra virgin olive oil (optional)
  • Semolina flour

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • A dash 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 650°F.
  3. In the meantime, rest dough on counter top until it reaches room temperature.
  4. Grate cheese and measure tomato sauce.
  5. Dust counter with semolina flour and stretch the dough.
  6. Add tomato sauce.
  7. Place dough on peel.
  8. Place dough on steel; still on top rack with the broiler still on.
  9. Bake for 2 minutes.
  10. Take out to add cheese and oregano.
  11. Bake for another 1.5 minutes on top rack; again, the broiler is still on. Can turn it off halfway through if the pizza is burning on top but the center of the dough needs more time to bake.
  12. Optional: take out steel and let pizza rest on steel for another minute to make the bottom crispy.
  13. Optional: in the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust. (Kind of overrated, not really worth the extra calories.)
  14. Remove from steel and serve.
  Dennis Hackethal criticized idea #1586.

Need email notifications.

#1586·Dennis HackethalOP, 7 months ago

They are now implemented.

  Dennis Hackethal criticized idea #1575.

I’ve made pizza almost every day since the last revision (around 16 pizzas). I’ve gotten pretty good at it.

Ingredients

  • Store-bought dough (312g)
  • Tomato sauce (90g)
  • Mozzarella (part skim, home-shredded, 100g)
  • 2g extra virgin olive oil

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • A dash 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 650°F.
  3. In the meantime, rest dough on counter top until it reaches room temperature.
  4. Grate cheese and measure tomato sauce.
  5. Stretch the dough.
  6. Dust peel with flour.
  7. Remove excess flour from dough.
  8. Place dough on peel.
  9. Add tomato sauce.
  10. Place dough on steel; still on top rack with the broiler still on.
  11. Bake for 2 minutes.
  12. Take out to add oregano and cheese.
  13. Bake for another minute on top rack; again, the broiler is still on.
  14. Take out steel and let pizza rest on steel for another minute to make the bottom crispy.
  15. In the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust.
  16. Remove from steel and serve.
#1575·Dennis HackethalOP revised 8 months ago

Much easier to use semolina flour instead of regular flour. h/t @edwin-de-wit

  Dennis Hackethal submitted idea #1586.

Need email notifications.

  Dennis Hackethal commented on idea #1575.

I’ve made pizza almost every day since the last revision (around 16 pizzas). I’ve gotten pretty good at it.

Ingredients

  • Store-bought dough (312g)
  • Tomato sauce (90g)
  • Mozzarella (part skim, home-shredded, 100g)
  • 2g extra virgin olive oil

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • A dash 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 650°F.
  3. In the meantime, rest dough on counter top until it reaches room temperature.
  4. Grate cheese and measure tomato sauce.
  5. Stretch the dough.
  6. Dust peel with flour.
  7. Remove excess flour from dough.
  8. Place dough on peel.
  9. Add tomato sauce.
  10. Place dough on steel; still on top rack with the broiler still on.
  11. Bake for 2 minutes.
  12. Take out to add oregano and cheese.
  13. Bake for another minute on top rack; again, the broiler is still on.
  14. Take out steel and let pizza rest on steel for another minute to make the bottom crispy.
  15. In the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust.
  16. Remove from steel and serve.
#1575·Dennis HackethalOP revised 8 months ago

I’ve tried dough from a local pizzeria and compared how their dough tastes when they prepare it vs how it tastes when I prepare it at home. The crust wasn’t as crispy at home but overall the dough didn’t taste all that different. That tells me that my oven is at least decent for making pizza.

  Dennis Hackethal revised idea #1570. The revision addresses ideas #1571, #1572, and #1573.

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:

I’ve made pizza almost every day since the last revision (around 16 pizzas). I’ve gotten pretty good at it.

Ingredients

  • Store-bought dough (312g)
  • Tomato sauce (90g)
  • Mozzarella (part skim, home-shredded, 100g)
  • 2g extra virgin olive oil

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • A dash 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 650°F.
  3. In the meantime, rest dough on counter top until it reaches room temperature.
  4. Grate cheese and measure tomato sauce.
  5. Stretch the dough.
  6. Dust peel with flour.
  7. Remove excess flour from dough.
  8. Place dough on peel.
  9. Add tomato sauce.
  10. Place dough on steel; still on top rack with the broiler still on.
  11. Bake for 2 minutes.
  12. Take out to add oregano and cheese.
  13. Bake for another minute on top rack; again, the broiler is still on.
  14. Take out steel and let pizza rest on steel for another minute to make the bottom crispy.
  15. In the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust.
  16. Remove from steel and serve.
  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, 9 months 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…

  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 revised 9 months ago

Dough was shaped horribly. Need to practice stretching it.

  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 revised 9 months ago

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

  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 revised 9 months 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.

  Dennis Hackethal revised idea #1559. The revision addresses ideas #1563 and #1567.

Sixth try

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.

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:

  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 revised 9 months ago

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

  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.

Also note that #1515 had a crispy crust.

I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake. It’s the best pie I’ve made to date.

Also note that #1515 had the best crust to date.

  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 revised 9 months ago

Salt is dialed in now: 3g is perfect.

  Dennis Hackethal revised criticism #1549.

Fix typo

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

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

  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, 9 months 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.

  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 revised 9 months 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.