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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…

#1574 · Dennis HackethalOP, 10 days ago

Dough was shaped horribly. Need to practice stretching it.

#1573 · Dennis HackethalOP, 10 days ago · Criticism

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

#1572 · Dennis HackethalOP, 10 days ago · Criticism

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 · Criticism

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 · revision of #1505 · Criticized4 criticim(s)

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

#1569 · Dennis HackethalOP, 10 days ago · Criticism

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.

#1568 · Dennis HackethalOP, 11 days ago · revision of #1564

Salt is dialed in now: 3g is perfect.

#1567 · Dennis HackethalOP, 11 days ago

Superseded by #1565. This comment was generated automatically.

#1566 · Dennis HackethalOP, 11 days ago · Criticism

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

#1565 · Dennis HackethalOP, 11 days ago · revision of #1549 · Criticism

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.

#1564 · 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.

#1563 · Dennis HackethalOP, 11 days ago · Criticism

The crust was nice and crispy.

#1562 · Dennis HackethalOP, 11 days ago

Superseded by #1560. This comment was generated automatically.

#1561 · Dennis HackethalOP, 11 days ago · Criticism

Center could have been slightly thinner.

#1560 · Dennis HackethalOP, 11 days ago · revision of #1556 · Criticism

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 · revision of #1505 · Criticized2 criticim(s)

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

#1558 · Dennis HackethalOP, 13 days ago

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 115g)

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.

#1557 · Dennis HackethalOP, 13 days ago · revision of #1505 · Criticized4 criticim(s)

Center could have slightly thinner.

#1556 · Dennis HackethalOP, 13 days ago · CriticismCriticized1 criticim(s)

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 · revision of #1505 · Criticized4 criticim(s)

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.

#1554 · Dennis HackethalOP, 13 days ago · revision of #1505 · Criticized3 criticim(s)

Place on steel more carefully so it comes out circular.

#1553 · Dennis HackethalOP, 13 days ago · Criticism

Still too salty. Try 3g next time.

#1552 · Dennis HackethalOP, 13 days ago · Criticism

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 · revision of #1505 · Criticized3 criticim(s)

@tom-nassis asked:

[H]ow do we articulate and explain a computer and creative program with freedom, free will, choice, agency, and autonomy?

I think physical determinism (which the computer as a physical object must obey) and free will etc are not in any conflict because they describe different phenomena on different levels of emergence.

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 computers obey physical determinism that they are able to run programs in the first place, including creative programs, ie programs with free will.

#1550 · Dennis HackethalOP, 13 days ago · revision of #578