mswisp.bsky.social
🍪🐇🥀
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picture taken locally 😁
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if you wanna form individual relationships with people on this website, you have to just do that. you have to meet people where they are, talk to them, bond over common interests. tell them they're pretty if they like that, don't if they don't. don't just jump right into trying to get in their pants
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🐇 healing a very specific trauma by getting my ass kicked by someone who is cool about it
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whoops this is embarrassing I was so busy being gay I forgot to be intimidating
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I am the most intimidating of all 😈
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I hope so I need to start wearing my evil breezy jumpsuits again
bsky.app/profile/mswi...
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stone above is interesting def worth considering if I get a steel, my main interest in broiler as an alternative is solving the cheese oil and topping moisture issue
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oooh I've wanted to try a skillet pizza before it sounds great!
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just whisk the yeast and salt and flour together before you add the oil and water, the yeast won't be that badly affected by the salt it's worse to deal with a dough that's not evenly incorporated
(some people may fervently disagree with this one)
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there is such a thing as too much olive oil though you it can make the final product spongier if you go overboard
I find one tbsp per ~850g dough (about 4 small pizzas for me) plus what you use to grease the bowls and dough balls is good but it may take trial and error
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in pizza dough we love gluten because it stretches the dough and keeps the structure but we hate it because long strand gluten development makes crusts tough and chewy
olive oil helps inhibit the type of gluten development you don't want while still getting the good parts
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some other random thoughts are popping up so I'm just gonna add them on:
don't worry about the "best flour" get the right flour for the pizza you want. 00 is good for Neapolitan style, regular bread flour is better for NY style
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Can't agree more on thinnest possible crust it's so much more important for it to set and crisp up and you'd be surprised how thin you can go!
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yessss please add any steel specific advice I am working with a stone so am very temp conscious haha
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Thank you that is high praise coming from you 😊💜
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oooh I would like to make a Detroit style pizza sometime I am completely inexperienced with it!
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The other solution of course is to crank your oven up as high as you can get it regardless. If you can do 550 awesome that's like a 9 min 30 second cooktime, 500 is more like 12 min 30 seconds, 450 is feasible but I haven't tried it
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I haven't tried this yet because I took a long break, but I think one answer to the parbake condensation issue is to take it off the parchment paper once it is parbake and add the toppings on a cooling rack
The condensation issue can really mess with the quality it's worth addressing