Pizza Slow (high quality)

Mastodon posts

  1. The e in e/acc is specifically about the trompe l’oeil of the tunnel painted on the wall.

    Posted on Mastodon about a year agoon January 07, 2025 - 7:54 PM and archived here at /mastodon/2025/01/07/113788824551038880/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/07/113788824551038880/ in the Mastodon collection in both HTML and markdown.

  2. Evolution keeps producing crabs (php web forums) for a reason, but I’m sure your not-crab thing will be great too, glhf

    Posted on Mastodon about a year agoon January 07, 2025 - 5:02 PM and archived here at /mastodon/2025/01/07/113788148950515999/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/07/113788148950515999/ in the Mastodon collection in both HTML and markdown.

  3. Stop looking at the sunrise reflecting off an entire block of buildings in the distance challenge

    street level 3x zoom phone photograph looking west from the sidewalk of Cesar Chavez st. at Showell, framed on the left by a tree and right by a light pole, Noe peak in the distance under a clear blue sky is set over a center fifth of the photo banding a few blocks of buildings reflecting a blazing sunrise on a balmy warm morning with a cold ocean breeze.
    Figure 1. street level 3x zoom phone photograph looking west from the sidewalk of Cesar Chavez st. at Showell, framed on the left by a tree and right by a light pole, Noe peak in the distance under a clear blue sky is set over a center fifth of the photo banding a few blocks of buildings reflecting a blazing sunrise on a balmy warm morning with a cold ocean breeze..
    Posted on Mastodon about a year agoon January 07, 2025 - 4:49 PM and archived here at /mastodon/2025/01/07/113788095530147942/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/07/113788095530147942/ in the Mastodon collection in both HTML and markdown.

  4. At a client of mine’s in the early 00s:

    “Wow, hotdog stand. I’ve never seen anyone choose this, do you like it?” I asked.

    "No. I don’t know why it’s like that. I came in one day and there it was.”

    "Do you want me to change it back to normal colors?”

    "No, don’t change it!” they demanded, weirdly urgently.

    “OK.”

    They were later fired for conspiring w/ an IT support worker to embezzle a bunch of money. The IT worker even went to jail.

    That client? Novavax.

    https://digipres.club/@discatte/113777327346806881

    (🖬🖫). ₍^. .^₎⟆ (@discatte@digipres.club)Attached: 1 image 🌭 Hotdog Stand 🟧 🟩 🟦 🟨 XP editiondigipres.club
    Posted on Mastodon about a year agoon January 05, 2025 - 7:32 PM and archived here at /mastodon/2025/01/05/113777413250525143/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/05/113777413250525143/ in the Mastodon collection in both HTML and markdown.

  5. Musical breaks are the mayonnaise of kid’s movies.

    Posted on Mastodon about a year agoon January 03, 2025 - 2:56 AM and archived here at /mastodon/2025/01/03/113762171954191944/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/03/113762171954191944/ in the Mastodon collection in both HTML and markdown.

  6. Took a guest through Glen Canyon up Twin Peaks new year’s eve, toured Philosopher’s Way with junior today. enjoy the green while it’s with us.

    photograph of the southern peak, “Noe Peak” from the northern peak, “Eureka Peak” on a very clear last day of 2024
    Figure 1. photograph of the southern peak, “Noe Peak” from the northern peak, “Eureka Peak” on a very clear last day of 2024.
    photograph of the trails we were walking traversing the east side of Twin Peaks down into the neighborhood below, mostly green this time of year, with a few single tracks rising and dipping along the hillside
    Figure 2. photograph of the trails we were walking traversing the east side of Twin Peaks down into the neighborhood below, mostly green this time of year, with a few single tracks rising and dipping along the hillside.
    photograph of a portion of Philosopher’s Way in McLaren Park, SF.a stone marker to the left of the trail indicates that hikes should proceed forward. A tree has fallen obstructing the trail just past the market, and a 6 foot circumference root ball pops up o the the right, while the trunk extends beyond the photo left.
    Figure 3. photograph of a portion of Philosopher’s Way in McLaren Park, SF.a stone marker to the left of the trail indicates that hikes should proceed forward. A tree has fallen obstructing the trail just past the market, and a 6 foot circumference root ball pops up o the the right, while the trunk extends beyond the photo left..
    Photograph of Bernal Heights and beyond, including downtown, the Bay Bridge, Berkeley, and so on, from McLaren Park, SF.
    Figure 4. Photograph of Bernal Heights and beyond, including downtown, the Bay Bridge, Berkeley, and so on, from McLaren Park, SF..
    Posted on Mastodon about a year agoon January 03, 2025 - 1:10 AM and archived here at /mastodon/2025/01/03/113761754338678868/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/03/113761754338678868/ in the Mastodon collection in both HTML and markdown.

  7. Had a few friends over for a holiday party this week and made two extra large New York style pizzas to feed everyone a lot faster and with a lot less work than my neapolitan process.

    For the kids, a half-pep/half-mozz. For the adults: smoked kalamata olives (holy moly, amazing), red onion, mushroom, basil, pecorino, mozz.

    photo, a slice of pizza on a cutting board.the pizza is topped with smoked kalamata olives (holy moly, amazing), red onion, mushroom, basil, pecorino, mozz.the sauce: drain a can of whole peeled san marzanos, dicard the liquid, and zap what’s left in the blender w/ one head of garlic and generous pinches of salt, sugar, and oregano.
    Figure 1. photo, a slice of pizza on a cutting board.the pizza is topped with smoked kalamata olives (holy moly, amazing), red onion, mushroom, basil, pecorino, mozz.the sauce: drain a can of whole peeled san marzanos, dicard the liquid, and zap what’s left in the blender w/ one head of garlic and generous pinches of salt, sugar, and oregano..

    I’ve been struggling to land on a good dough process without doing a bunch of math.

    Lucky for me, I found a modern Lehmann calculator (named after a forums poster, so you know the approach is good), and have had great luck with it, using bakers percentages a bit more like Kenji’s at 60% hydration, 2% oil, 2% salt, 1% instant yeast.

    I use cold water from the fridge and mix it using a food processor until it registers mid-70s F on a thermapen, then cold ferment.

    Maybe counter-inuitive but someone posted (I don’t remember who or where, probably on pizzamaking.com) that bulk fermenting dough like this at room temperatures effectively insulates the dough from dropping to fridge temps when you later cold ferment, what with all the bubbles.

    The dough should already have warmed up from both the cold strike water equalizing with the other ingredients to a target temp, and the kneading further raising the temp.

    Just throw it in the fridge immediately.

    Very small sample size but: I overshot kneading on one of two dough balls by 10 degrees to mid-80s F, so when I placed them in my fermenting tray (and flattened them out given I had so much space to work with, so that they would cool more evenly), I marked that one.

    After cold fermenting, the too-warm dough was slightly smaller, visually, than the correctly kneaded dough.

    Go figure.

    Posted on Mastodon about a year agoon January 02, 2025 - 7:30 PM and archived here at /mastodon/2025/01/02/113760419633627173/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2025/01/02/113760419633627173/ in the Mastodon collection in both HTML and markdown.

  8. Also born on this day, go figure

    https://mastodon.social/@workingclasshistory/113733763757962621

    Posted on Mastodon about a year agoon December 29, 2024 - 3:08 AM and archived here at /mastodon/2024/12/29/113733906839955560/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2024/12/29/113733906839955560/ in the Mastodon collection in both HTML and markdown.

  9. Content warning: food, meat

    Upgraded the pizza oven to the new ‘max’ ooni, which is insanely huge, so that I could do this: make an NY style pizza with slices that are the “correct” size, and feed the family one-and-done.

    throwing out the dough to 20" was easy, launching was easy, etc.

    I set my expectations low but am very impressed w/ the first bake even though I dislike the dough I made, mostly nits with the fermentation, and I launched too hot

    photograph, finished extra large new york style pizza with sauce, cheese, basil, and pepperoni on a wood peel on a counter, a pizza wheel is laying next to the pizza on the left
    Figure 1. photograph, finished extra large new york style pizza with sauce, cheese, basil, and pepperoni on a wood peel on a counter, a pizza wheel is laying next to the pizza on the left.
    photograph of the underside of the pizza tilted up from the peel, displaying bubbles of varying sizes from very small to half an inch burst and leapoarded, larger bubbles merely lifted as cavities, w/ a near black ring around the outer edge of the crust
    Figure 2. photograph of the underside of the pizza tilted up from the peel, displaying bubbles of varying sizes from very small to half an inch burst and leapoarded, larger bubbles merely lifted as cavities, w/ a near black ring around the outer edge of the crust.
    photograph of one slice on a paper plate and two slices on a second paper plate, both on the peel(the paper plates are actually melamine and we re-use them every friday for pizza night because it sets the vibes correctly)
    Figure 3. photograph of one slice on a paper plate and two slices on a second paper plate, both on the peel(the paper plates are actually melamine and we re-use them every friday for pizza night because it sets the vibes correctly).
    macro of one plated slice, finished w/ shaved parm, red pepper flakes, and oreganothe very thin crust is visibly bubbled and a burned bottom layer has pulled away from the rest of the crust in waves
    Figure 4. macro of one plated slice, finished w/ shaved parm, red pepper flakes, and oreganothe very thin crust is visibly bubbled and a burned bottom layer has pulled away from the rest of the crust in waves.
    Posted on Mastodon about a year agoon December 28, 2024 - 2:26 AM and archived here at /mastodon/2024/12/28/113728079677094326/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2024/12/28/113728079677094326/ in the Mastodon collection in both HTML and markdown.

  10. The november Clarkesworld was particularly fun, and I specifically liked the opener, https://clarkesworldmagazine.com/nelson_11_24/, the second one https://clarkesworldmagazine.com/spires_11_24/, the third one https://clarkesworldmagazine.com/auslender_11_24/, and the last one https://clarkesworldmagazine.com/swanwick_11_24/

    Clarkesworld Magazine - Science Fiction & FantasyClarkesworld Science Fiction and Fantasy Magazine and Podcast. This page: LuvHome™ by Resa NelsonClarkesworld MagazineClarkesworld Magazine - Science Fiction & FantasyClarkesworld Science Fiction and Fantasy Magazine and Podcast. This page: Luminous Glass, Vibrant Seeds by D.A. Xiaolin SpiresClarkesworld MagazineClarkesworld Magazine - Science Fiction & FantasyClarkesworld Science Fiction and Fantasy Magazine and Podcast. This page: Duty of Care by E.N. AuslenderClarkesworld MagazineClarkesworld Magazine - Science Fiction & FantasyClarkesworld Science Fiction and Fantasy Magazine and Podcast. This page: Unquiet Graves by Michael SwanwickClarkesworld Magazine
    Posted on Mastodon about a year agoon December 28, 2024 - 12:58 AM and archived here at /mastodon/2024/12/28/113727735669080999/at https://pizza.slow.high.quality.gravely.pizza/mastodon/2024/12/28/113727735669080999/ in the Mastodon collection in both HTML and markdown.
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