Okay, every time someone dares to post an image it doesn't need to turn into a battleground, including having people dump a bunch of Exemplary labels on whichever comments support "their side". I...
Okay, every time someone dares to post an image it doesn't need to turn into a battleground, including having people dump a bunch of Exemplary labels on whichever comments support "their side".
I promise that I'm not going to let images take over the site, but the occasional one isn't a disaster that needs to be aggressively chased off. Just use the Ignore function on the topic if you don't want to see it, and relax.
Wow, the head of the site understands nuance and context. Maybe that other site should hire you to be a community liaison:-D Thanks for this site btw, as a longtime Reddit user (a decade and a...
Wow, the head of the site understands nuance and context. Maybe that other site should hire you to be a community liaison:-D
Thanks for this site btw, as a longtime Reddit user (a decade and a half) I hadn't noticed just how awful the site had become until stepping away and using some other platforms for a few days. Hopefully Tildes is able to remain a high quality site and keep out the riffraff. Understandable not wanting image only posts is a big part of that.
OP did basically this, and engaged in comments asking questions. Curious what more you'd want out of OP in such a context.
It would be something if the OP had maybe included text of the recipe that people could respond to or a prompt of what is your favorite pizza recipe or toppings or something.
OP did basically this, and engaged in comments asking questions. Curious what more you'd want out of OP in such a context.
I feel like image-related posts should be allowed but only as text posts. The image can be linked in the body of the post, and it pushes the OP's text to the very top by making it part of the post...
I feel like image-related posts should be allowed but only as text posts. The image can be linked in the body of the post, and it pushes the OP's text to the very top by making it part of the post instead of a disconnected comment thread. Good post text sets the tone for a thread.
Robin Hood AP flour. Not sure if it is available in the US, I believe it is a Canadian product. Edit: The single biggest improvement to my dough, besides cold fermenting, is the addition of a tiny...
Robin Hood AP flour. Not sure if it is available in the US, I believe it is a Canadian product.
Edit:
The single biggest improvement to my dough, besides cold fermenting, is the addition of a tiny amount of Diastatic Malt. Supposedly a lot of bread flours contain it already, but a little extra really helps with browning and flavor.
Didn't take any pics, but despite being super thin the slices stood up for themselves. I've seen the AP vs bread flour thing argued to death. Personally, I prefer AP flour. Bread flour browns up...
Didn't take any pics, but despite being super thin the slices stood up for themselves.
I've seen the AP vs bread flour thing argued to death. Personally, I prefer AP flour. Bread flour browns up nicer, but I've since learned that is due to the addition of malt, which you can add to AP flour as well. With 100% bread flour, I find the crust to be a bit tough.
I've also played around with adding a bit of gluten to my dough recipe, but that usually results in a dough that is too difficult to shape.
Wow, what? Something something pizza steel. Absolutely essential piece of equipment though. Well, any kind of pizza peel. Doesn't have to be ATX-compliant. Everyone always talks about the pizza...
Wow, what?
Something something pizza steel.
Absolutely essential piece of equipment though. Well, any kind of pizza peel. Doesn't have to be ATX-compliant. Everyone always talks about the pizza steel/stone, but how are you supposed to use one without a peel? Fair amount of technique goes into pizza peel use too imo. "The Pizza can smell your fear" and such aside, are you using any fancy anti-sticking agent like cornmeal or anything? Or just plain flour? I've always found flour to not last very long - the time it might take you to top the pizza, a wet dough will already start soaking through the flour. Cornmeal is much better about this, but I was never able to find a technique for applying it that stuck with me.
Just using flour. I'm personally not a fan of cornmeal stuck to my pizza when I'm eating it. It is a constant struggle for me to add just enough flour to lubricate, without having to brush off a...
Just using flour. I'm personally not a fan of cornmeal stuck to my pizza when I'm eating it. It is a constant struggle for me to add just enough flour to lubricate, without having to brush off a ton of flour when it comes out of the oven.
A few tips I've picked up:
When you place the dough on the peel, move it around. A lot. Place it down, go grab your sauce, before you sauce, it, jiggle the peel a bit, or stretch the dough a touch bigger. Place the sauce, then repeat the jiggle/slide/stretch. Adding cheese? Same deal. Ready to throw it in the oven? Same thing. If it feels exceptionally stuck, lift up a side and blow under it, sometimes the force of the air will release it.
Moving from a higher hydration dough down to 65% made a significant difference as well, much easier to work with, and I don't dislike the crumb from the lower hydration.
Finally, when you let your dough balls rest for their final proof, don't cover in plastic wrap or something that'll trap moisture. Use a kitchen towel. The outer layer of the dough ball will dry out a tiny bit. Not enough to crack when you stretch it, but enough that it'll stick less. Use the top side of the dough ball as the bottom of your pizza, and the bottom "ugly" part of your dough ball as the top. It'll get covered in sauce and cheese anyway.
Maybe I'm missing something, but I've always just used parchment paper to slide it onto the pizza stone? I do my pizzas outside in a wood-pellet grill at 550F and yes, the edge of the parchment...
Maybe I'm missing something, but I've always just used parchment paper to slide it onto the pizza stone?
I do my pizzas outside in a wood-pellet grill at 550F and yes, the edge of the parchment paper browns, it's never once ignited.
I think there's serious regional differences between parchment papers, but with my paper, I don't think there's a wide band between "paper browns" and "your shit's on fire". On a grill you might...
I think there's serious regional differences between parchment papers, but with my paper, I don't think there's a wide band between "paper browns" and "your shit's on fire". On a grill you might have substantially different outcomes, so I'm not sure if my oven experience is relevant there. But I'd guess that in my setup, the underside might stay a bit paler than I'd like. How does yours end up? (Maybe use OP's crust as a visual reference, even if he hasn't posted a bottom shot)
I mean, if it works for you there's nothing wrong with it obviously. I mean, I do have a few peels, so that's been my preferred method of delivery. Can definitely recommend.
Heh, I'm very much making it up as I go over here, so don't use me as a reference. I'm cooking on what's actually more of a smoker, but it can sustain 550F and you can adjust the heat diffuser to...
Heh, I'm very much making it up as I go over here, so don't use me as a reference. I'm cooking on what's actually more of a smoker, but it can sustain 550F and you can adjust the heat diffuser to directly expose the burn pot and cook over an open flame if you wish. So I usually just cook it with the shield closed, basically no different than an oven would and then once everything is basically done expose the burn pot for a few minutes to really crisp up the crust.
According to the manufacturer, cooking directly over the flame can be over 1000F, but I haven't measured. I have however, gotten distracted and burned just the center of a pizza crust, through a pizza stone doing this. And some of the parchment paper blackened, but did not combust.
How does yours end up? (Maybe use OP's crust as a visual reference, even if he hasn't posted a bottom shot)
I mean I'm a pretty biased person to ask, but I make pizza once a week so good enough to keep me coming back! :P
I used parchment for a long time, but it isn't perfect. It'll wrinkle and leave a funny looking undercarriage. It also doesn't transfer heat from the stone to the pizza as quickly, and prevents...
I used parchment for a long time, but it isn't perfect. It'll wrinkle and leave a funny looking undercarriage. It also doesn't transfer heat from the stone to the pizza as quickly, and prevents the stone from absorbing moisture from the crust.
Even still, food safety does tend to mean anything that food touches. You have a lot more trust in that than I do for a DIY replacement of what is normally a $20 kitchen accessory lol.
Even still, food safety does tend to mean anything that food touches. You have a lot more trust in that than I do for a DIY replacement of what is normally a $20 kitchen accessory lol.
Great looking pizza! Love how that crust came out. The pizza really needed that pop of green with that basil? on top. Really wish I could have some haha. Went on a family vacation this weekend and...
Great looking pizza! Love how that crust came out. The pizza really needed that pop of green with that basil? on top. Really wish I could have some haha. Went on a family vacation this weekend and the only decent dinner joint was a Mountain Mike's Pizza. I would've killed for a pizza more like what you made here.
Good looking pie you got there and fuck all that noise about how tildes isn't about images. Blah blah blah. We need to get over this, there's contextually appropriate use of images and then...
Good looking pie you got there and fuck all that noise about how tildes isn't about images. Blah blah blah. We need to get over this, there's contextually appropriate use of images and then there's spammy shit. This is a fine example, especially within the ~food group as an appropriate use.
Even the docs say it's "primarily" a text based site, not exclusively. Images help tell a story, they contain greater information often than what words could convey.
Yeah I think the whole thing was really about preventing vapid memes from taking over the entire site, and I agree with that. Not sure why anyone would take it any further and discourage images in...
Yeah I think the whole thing was really about preventing vapid memes from taking over the entire site, and I agree with that.
Not sure why anyone would take it any further and discourage images in general, images are very valuable and most forums use them.
Memes were a primary concern, but it goes beyond that. Even on this post, while there’s a few discussions about technique, most of the response is closer to “looks great!” noise, which is more...
Memes were a primary concern, but it goes beyond that. Even on this post, while there’s a few discussions about technique, most of the response is closer to “looks great!” noise, which is more common for images than text posts with context and discussion points linking to images.
I mean, it's food. Presentation is like half of all food. There are plenty of responses asking questions and commenting on the food, but not every comment has to be a writeup of their philosophy...
I mean, it's food.
Presentation is like half of all food.
There are plenty of responses asking questions and commenting on the food, but not every comment has to be a writeup of their philosophy and life experiences on pizzas, sometimes you just want to tell someone that you appreciate what they made.
We shouldn't be restricting just conversation just because someone might think it's not high effort enough.
People link github projects all the time and get "the code looks neat", or "I like "framework/language you used" along with critiques and personal related anecdotes. And I think that's perfectly fine.
Offtopic: One of the benefits of a 'self post' tag was that it could also capture a post like this while the ‘ask’ tag will not. @Deimos @mycketforvirrad thoughts on bringing it back or an...
Offtopic: One of the benefits of a 'self post' tag was that it could also capture a post like this while the ‘ask’ tag will not. @Deimos@mycketforvirrad thoughts on bringing it back or an equivalent? I see this post has been tagged 'user created'; would an 'ask' post also qualify for 'user created'?
The aim of the content on tildes is primarily text based content, but I must say... I don't care in this instance. That's a good looking pizza, and I appreciate you detailing the composition for...
The aim of the content on tildes is primarily text based content, but I must say... I don't care in this instance.
That's a good looking pizza, and I appreciate you detailing the composition for those that wish to try to replicate it :)
Thank you. Are you guys sticking around or looking for a new home? I mod a sub of about 100k users with a team, and I'd like to make the jump, but we have very non technical users.
Thank you. Are you guys sticking around or looking for a new home? I mod a sub of about 100k users with a team, and I'd like to make the jump, but we have very non technical users.
/r/pizza and my other subs are all staying where they are until there's a better home. Moving is fine for us technical leaning folks, but for people like my sister, I don't think they'll bother...
/r/pizza and my other subs are all staying where they are until there's a better home. Moving is fine for us technical leaning folks, but for people like my sister, I don't think they'll bother with the move. If reddit does die off, however, I will definitely avoid moderating another food-based community. Nobody should have to see 50+ pizzas per day. :)
Such as what? I appreciate your contributions of questions about the recipe, since very little information was provided by the poster, but what discussions are truly fostered by an image of a nice...
Such as what? I appreciate your contributions of questions about the recipe, since very little information was provided by the poster, but what discussions are truly fostered by an image of a nice looking pizza?
Image posts are not inherently bad, but this post contains nothing more than a few images. The poster even clarifies in the title that they simply cooked a nice pizza. There is no prompt or even an implication of resulting discussion.
People get obsessive about pizza. If you'd like me to start spewing out all of the discussion points about this one, I'll give it a shot. Baked at 550*F, but the oven is hacked to go a bit higher,...
People get obsessive about pizza. If you'd like me to start spewing out all of the discussion points about this one, I'll give it a shot.
Baked at 550*F, but the oven is hacked to go a bit higher, probably close to 600F. Dough is based on Kenji's NY Style crust recipe, so 255g flour, 6g salt, 4g yeast, 5g sugar, 166g water, 13g oil, and 3g malt powder.
My comment was rude, I apologize. I think I am sensitive to things that make me feel this platform might start to resemble reddit, and not the good parts. I've just really enjoyed the lack of...
My comment was rude, I apologize. I think I am sensitive to things that make me feel this platform might start to resemble reddit, and not the good parts. I've just really enjoyed the lack of image posts on Tildes, but I was overly reactive.
I love Kenji, his contributions to online food/cooking content are fantastic.
Kenji/Serious Eats has a great guide where they do a deep dive on different styles and geek out on methods and ingredients. Really the best place to start imho.
Kenji/Serious Eats has a great guide where they do a deep dive on different styles and geek out on methods and ingredients. Really the best place to start imho.
Most ovens can have their temperatures calibrated. I've adjusted mine as low as it'll go, so when the display says 400F, it is actually closer to 450F. Gotta keep that in mind when baking at a...
Most ovens can have their temperatures calibrated. I've adjusted mine as low as it'll go, so when the display says 400F, it is actually closer to 450F. Gotta keep that in mind when baking at a lower temp, but it does give a bit of a boost when doing pizza.
There was mention of an additive to brown the crust. Additionally, the picture shows a good rise and a clear ability to spread and top a pizza. I think there's ample information to begin a...
There was mention of an additive to brown the crust. Additionally, the picture shows a good rise and a clear ability to spread and top a pizza. I think there's ample information to begin a discussion based on the image.
I think images are relevant for food. A lot of cooking is visual — appearance and presentation matters. As long as the poster tries to foster discussion, like sharing the recipe or cooking methods...
I think images are relevant for food. A lot of cooking is visual — appearance and presentation matters. As long as the poster tries to foster discussion, like sharing the recipe or cooking methods for example, I think it’s appropriate.
Okay, every time someone dares to post an image it doesn't need to turn into a battleground, including having people dump a bunch of Exemplary labels on whichever comments support "their side".
I promise that I'm not going to let images take over the site, but the occasional one isn't a disaster that needs to be aggressively chased off. Just use the Ignore function on the topic if you don't want to see it, and relax.
Wow, the head of the site understands nuance and context. Maybe that other site should hire you to be a community liaison:-D
Thanks for this site btw, as a longtime Reddit user (a decade and a half) I hadn't noticed just how awful the site had become until stepping away and using some other platforms for a few days. Hopefully Tildes is able to remain a high quality site and keep out the riffraff. Understandable not wanting image only posts is a big part of that.
OP did basically this, and engaged in comments asking questions. Curious what more you'd want out of OP in such a context.
I feel like image-related posts should be allowed but only as text posts. The image can be linked in the body of the post, and it pushes the OP's text to the very top by making it part of the post instead of a disconnected comment thread. Good post text sets the tone for a thread.
450g 65% hydration dough. Basic recipe with a tiny bit of Diastatic Malt added for browning. Top rack of the oven at 550 on a preheated pizza stone.
Nice! What flour? How long was the bake?
Robin Hood AP flour. Not sure if it is available in the US, I believe it is a Canadian product.
Edit:
The single biggest improvement to my dough, besides cold fermenting, is the addition of a tiny amount of Diastatic Malt. Supposedly a lot of bread flours contain it already, but a little extra really helps with browning and flavor.
Very cool, never tried using malt. I've been using King Arthurs bread flour or 00 for a few years now. Got an ooni last year though, best.
AP for pizza dough is an interesting choice. Most pizza and bread dough uses a higher-gluten flour. How's the bite?
Didn't take any pics, but despite being super thin the slices stood up for themselves.
I've seen the AP vs bread flour thing argued to death. Personally, I prefer AP flour. Bread flour browns up nicer, but I've since learned that is due to the addition of malt, which you can add to AP flour as well. With 100% bread flour, I find the crust to be a bit tough.
I've also played around with adding a bit of gluten to my dough recipe, but that usually results in a dough that is too difficult to shape.
I can't believe that all these comments, and nobody picked up on the fact that I'm using an old ATX case side panel as a pizza peel.
Wow, what?
Something something pizza steel.
Absolutely essential piece of equipment though. Well, any kind of pizza peel. Doesn't have to be ATX-compliant. Everyone always talks about the pizza steel/stone, but how are you supposed to use one without a peel? Fair amount of technique goes into pizza peel use too imo. "The Pizza can smell your fear" and such aside, are you using any fancy anti-sticking agent like cornmeal or anything? Or just plain flour? I've always found flour to not last very long - the time it might take you to top the pizza, a wet dough will already start soaking through the flour. Cornmeal is much better about this, but I was never able to find a technique for applying it that stuck with me.
Just using flour. I'm personally not a fan of cornmeal stuck to my pizza when I'm eating it. It is a constant struggle for me to add just enough flour to lubricate, without having to brush off a ton of flour when it comes out of the oven.
A few tips I've picked up:
When you place the dough on the peel, move it around. A lot. Place it down, go grab your sauce, before you sauce, it, jiggle the peel a bit, or stretch the dough a touch bigger. Place the sauce, then repeat the jiggle/slide/stretch. Adding cheese? Same deal. Ready to throw it in the oven? Same thing. If it feels exceptionally stuck, lift up a side and blow under it, sometimes the force of the air will release it.
Moving from a higher hydration dough down to 65% made a significant difference as well, much easier to work with, and I don't dislike the crumb from the lower hydration.
Finally, when you let your dough balls rest for their final proof, don't cover in plastic wrap or something that'll trap moisture. Use a kitchen towel. The outer layer of the dough ball will dry out a tiny bit. Not enough to crack when you stretch it, but enough that it'll stick less. Use the top side of the dough ball as the bottom of your pizza, and the bottom "ugly" part of your dough ball as the top. It'll get covered in sauce and cheese anyway.
Maybe I'm missing something, but I've always just used parchment paper to slide it onto the pizza stone?
I do my pizzas outside in a wood-pellet grill at 550F and yes, the edge of the parchment paper browns, it's never once ignited.
I think there's serious regional differences between parchment papers, but with my paper, I don't think there's a wide band between "paper browns" and "your shit's on fire". On a grill you might have substantially different outcomes, so I'm not sure if my oven experience is relevant there. But I'd guess that in my setup, the underside might stay a bit paler than I'd like. How does yours end up? (Maybe use OP's crust as a visual reference, even if he hasn't posted a bottom shot)
I mean, if it works for you there's nothing wrong with it obviously. I mean, I do have a few peels, so that's been my preferred method of delivery. Can definitely recommend.
Heh, I'm very much making it up as I go over here, so don't use me as a reference. I'm cooking on what's actually more of a smoker, but it can sustain 550F and you can adjust the heat diffuser to directly expose the burn pot and cook over an open flame if you wish. So I usually just cook it with the shield closed, basically no different than an oven would and then once everything is basically done expose the burn pot for a few minutes to really crisp up the crust.
According to the manufacturer, cooking directly over the flame can be over 1000F, but I haven't measured. I have however, gotten distracted and burned just the center of a pizza crust, through a pizza stone doing this. And some of the parchment paper blackened, but did not combust.
I mean I'm a pretty biased person to ask, but I make pizza once a week so good enough to keep me coming back! :P
I used parchment for a long time, but it isn't perfect. It'll wrinkle and leave a funny looking undercarriage. It also doesn't transfer heat from the stone to the pizza as quickly, and prevents the stone from absorbing moisture from the crust.
Hmm, good to know, the moisture thing makes sense.
didn't even notice and now i'm worried about your health
Hah. Using it as a peel, not as a stone. The dough is placed on there, topped, and then slid in to the oven on to the stone.
Even still, food safety does tend to mean anything that food touches. You have a lot more trust in that than I do for a DIY replacement of what is normally a $20 kitchen accessory lol.
Great looking pizza! Love how that crust came out. The pizza really needed that pop of green with that basil? on top. Really wish I could have some haha. Went on a family vacation this weekend and the only decent dinner joint was a Mountain Mike's Pizza. I would've killed for a pizza more like what you made here.
Good looking pie you got there and fuck all that noise about how tildes isn't about images. Blah blah blah. We need to get over this, there's contextually appropriate use of images and then there's spammy shit. This is a fine example, especially within the ~food group as an appropriate use.
Even the docs say it's "primarily" a text based site, not exclusively. Images help tell a story, they contain greater information often than what words could convey.
Yeah I think the whole thing was really about preventing vapid memes from taking over the entire site, and I agree with that.
Not sure why anyone would take it any further and discourage images in general, images are very valuable and most forums use them.
Memes were a primary concern, but it goes beyond that. Even on this post, while there’s a few discussions about technique, most of the response is closer to “looks great!” noise, which is more common for images than text posts with context and discussion points linking to images.
I mean, it's food.
Presentation is like half of all food.
There are plenty of responses asking questions and commenting on the food, but not every comment has to be a writeup of their philosophy and life experiences on pizzas, sometimes you just want to tell someone that you appreciate what they made.
We shouldn't be restricting just conversation just because someone might think it's not high effort enough.
People link github projects all the time and get "the code looks neat", or "I like "framework/language you used" along with critiques and personal related anecdotes. And I think that's perfectly fine.
Yeah overall I thought it was nice! I might’ve gone for a full recipe, but otherwise I liked it a lot!
Offtopic: One of the benefits of a 'self post' tag was that it could also capture a post like this while the ‘ask’ tag will not. @Deimos @mycketforvirrad thoughts on bringing it back or an equivalent? I see this post has been tagged 'user created'; would an 'ask' post also qualify for 'user created'?
The aim of the content on tildes is primarily text based content, but I must say... I don't care in this instance.
That's a good looking pizza, and I appreciate you detailing the composition for those that wish to try to replicate it :)
Did you bring some for everyone?
It's weird, Tildes isn't about images, which makes this one image set so much more interesting to consume.
Wish I could consume this content...
That's a good looking pizza, how did it taste?
That is a beautiful pizza. I like that you added the greens afterwards
Man, you absolutely crushed it with that crust!
Yea that's a good looking pizza. Love the toppings.
I often clean out the fridge by making pizza. That is why it was a ham and olive pizza with a touch of gruyere mixed in to the mozz.
Welp now I want pizza.
That's one of the most beautiful pizzas I've ever seen.
nice
this looks really great. I mod /r/pizza over in the other place. :)
Thank you. Are you guys sticking around or looking for a new home? I mod a sub of about 100k users with a team, and I'd like to make the jump, but we have very non technical users.
/r/pizza and my other subs are all staying where they are until there's a better home. Moving is fine for us technical leaning folks, but for people like my sister, I don't think they'll bother with the move. If reddit does die off, however, I will definitely avoid moderating another food-based community. Nobody should have to see 50+ pizzas per day. :)
They’re only “not much discussion” if you write a post off because it’s an image. There’s a ton to discuss.
Such as what? I appreciate your contributions of questions about the recipe, since very little information was provided by the poster, but what discussions are truly fostered by an image of a nice looking pizza?
Image posts are not inherently bad, but this post contains nothing more than a few images. The poster even clarifies in the title that they simply cooked a nice pizza. There is no prompt or even an implication of resulting discussion.
People get obsessive about pizza. If you'd like me to start spewing out all of the discussion points about this one, I'll give it a shot.
Baked at 550*F, but the oven is hacked to go a bit higher, probably close to 600F. Dough is based on Kenji's NY Style crust recipe, so 255g flour, 6g salt, 4g yeast, 5g sugar, 166g water, 13g oil, and 3g malt powder.
My comment was rude, I apologize. I think I am sensitive to things that make me feel this platform might start to resemble reddit, and not the good parts. I've just really enjoyed the lack of image posts on Tildes, but I was overly reactive.
I love Kenji, his contributions to online food/cooking content are fantastic.
Can you recommend any resources for learning how to make pizza? I think your excellent efforts have just woken up my hobby troll.
Kenji/Serious Eats has a great guide where they do a deep dive on different styles and geek out on methods and ingredients. Really the best place to start imho.
Thanks!
How did you make the oven go hotter than 550?
Most ovens can have their temperatures calibrated. I've adjusted mine as low as it'll go, so when the display says 400F, it is actually closer to 450F. Gotta keep that in mind when baking at a lower temp, but it does give a bit of a boost when doing pizza.
There was mention of an additive to brown the crust. Additionally, the picture shows a good rise and a clear ability to spread and top a pizza. I think there's ample information to begin a discussion based on the image.
I think images are relevant for food. A lot of cooking is visual — appearance and presentation matters. As long as the poster tries to foster discussion, like sharing the recipe or cooking methods for example, I think it’s appropriate.