pizza slow (high quality)
  1. 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.

  2. 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.

  3. 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.

  4. Lunch Walk

    A six and a half mile (10 and three quarters kilometer), 1158 foot (353 meter) elevation walk over two and a half hours, (two hours moving) in San Francisco, California. About 13200 steps.

  5. a few of my favorite very-online writers—but I’m think of Pargin and Jeb Lund (who for all I know don’t know each other at all) specifically here and not like, uh, Lockwood—are pretty good about using their veterans-of-forum-wars (or at least that era of online) past to be pretty strong voices for not being assholes on the internet.

    this is a lot of that

    cw: mens rights nonsense

    my point: so if you feel like you don’t need some old guy rubbing your nose in a “deuteragonist" (I had to look up the word for that) “hey look at this kid who is a twitch streamer who is kinda black pilled, don’t be lame like this”, because you yourself are also over that, maybe skip this one

    Ultimately it’s a fun read and a break from the John and Zoe books and pretty mad at the same stuff a lot of people are on mastodon are mad about re: the other social networks, so, I’m glad I read it.

    Cover of I'm Starting to Worry about This Black Box of Doom