Dennis Hackethal’s avatar

Dennis Hackethal

Member since June 2024

Activity

  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, 4 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.↵
↵
Alsoparbake. It’s the best pie I’ve made to date.↵
↵
Also note that #1515 had a crispy crust.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, 4 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 createscreated 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, 4 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, 4 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.

  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, 4 months ago

The crust was nice and crispy.

  Dennis Hackethal revised criticism #1556.

Fix typo

Center could have been slightly thinner.
  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.
  Dennis Hackethal commented on criticism #1547.

The crust could be crispier.

#1547·Dennis HackethalOP, 4 months ago

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

  Dennis Hackethal revised idea #1555.
 4 unchanged lines collapsed
- Mozzarella (whole milk, shredded, 114g)↵
↵
Then,115g)↵
↵
Then, for garnish:

 34 unchanged lines collapsed
  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, 4 months ago

Center could have slightly thinner.

  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.
  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.
  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, 4 months ago

Place on steel more carefully so it comes out circular.

  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, 4 months ago

Still too salty. Try 3g next time.

  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.
  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.
  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, 4 months ago

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

  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, 4 months 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.

  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, 4 months ago

The crust could be crispier.

  Dennis Hackethal revised criticism #1537.
During parbaking, the pizza burnt slightly in the middle, on top. Next time, I can probably reduce the parbake time to 2 minutes. Or I could just move the steel to the middle rack before placing the pizza on it and doingdo a single bake for about 5 minutes.
  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, 4 months ago

Too much salt. Try 3 or 4g next time.

  Dennis Hackethal revised criticism #1507. The revision addresses idea #1541.
The dough was bland and not very crispy.hard/tough.
  Dennis Hackethal addressed criticism #1507.

The dough was bland and not very crispy.

#1507·Dennis HackethalOP, 4 months ago

Describing it as “not very crispy” is vague. That could mean it was too soft or too hard. In reality, it was too hard.