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Center could have been slightly thinner.

#1560 · Dennis HackethalOP, about 2 months 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, about 2 months ago · revision of #1505 · Criticized2 criticim(s)

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

#1558 · Dennis HackethalOP, about 2 months 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, about 2 months ago · revision of #1505 · Criticized4 criticim(s)

Center could have slightly thinner.

#1556 · Dennis HackethalOP, about 2 months 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, about 2 months 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, about 2 months ago · revision of #1505 · Criticized3 criticim(s)

Place on steel more carefully so it comes out circular.

#1553 · Dennis HackethalOP, about 2 months ago · Criticism

Still too salty. Try 3g next time.

#1552 · Dennis HackethalOP, about 2 months 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, about 2 months 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, about 2 months ago · revision of #578

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

#1549 · Dennis HackethalOP, about 2 months ago · CriticismCriticized1 criticim(s)

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.

#1548 · Dennis HackethalOP, about 2 months ago · Criticism

The crust could be crispier.

#1547 · Dennis HackethalOP, about 2 months ago · Criticism

Superseded by #1545. This comment was generated automatically.

#1546 · Dennis HackethalOP, about 2 months ago · Criticism

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 do a single bake for about 5 minutes.

#1545 · Dennis HackethalOP, about 2 months ago · revision of #1537 · Criticism

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

#1544 · Dennis HackethalOP, about 2 months ago · Criticism

Superseded by #1542. This comment was generated automatically.

#1543 · Dennis HackethalOP, about 2 months ago · Criticism

The dough was bland and hard/tough.

#1542 · Dennis HackethalOP, about 2 months ago · revision of #1507 · Criticism

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

#1541 · Dennis HackethalOP, about 2 months ago · Criticism

I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.

#1540 · Dennis HackethalOP, about 2 months ago · Criticism

In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.

#1539 · Dennis HackethalOP, about 2 months ago

Improved since #1515 but could still be better.

#1538 · Dennis HackethalOP, about 2 months ago · revision of #1518

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 doing a single bake for about 5 minutes.

#1537 · Dennis HackethalOP, about 2 months ago · CriticismCriticized1 criticim(s)

The center of the dough got a touch too thin and I ripped a small hole in it.

#1536 · Dennis HackethalOP, about 2 months ago · Criticism