169 reputation
9
bio website properspective.com
location Minneapolis
age 30
visits member for 3 years, 2 months
seen Nov 16 at 17:11

Photographer, tech head, and extreme sport enthusiast.

I'm an amateur who likes to shoot everything from portraits to landscapes. My favorite venues are half way up a 14k mountain, Ontario in Fall, and the Mediterranean at sunset.

I love talking technology, new equipment, and Canon lenses.

enter image description here enter image description here


Nov
12
awarded  Critic
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
Joe - I've been using the skillet/broiler method for about a year and just recently switched to the baking steel. So I am not discounting it without trying. Overall the baking steel is far superior to produce this style of pizza so far for me. The only overall characteristic I'm missing is the soggy center. The skillet had numerous other issues for me.
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
Great answer thank you. Yes I have let it both cold ferment in the refrigerator for 3 days and also a different time on the counter for 1 day. This is why the recipe can get away with no kneading apparently. I like the ideas of a thicker crust in the center and also experimenting with 00 flour, both things I haven't yet tried with this recipe. I'll update after some attempts. Thanks!
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
So you are suggesting the skillet method over the baking steel to gain a soft/soggy center to my crust? And the reasoning is because of the higher heat? My understanding is that the baking steel is even better than the cast iron at retaining heat and should perform even better(and it does in my tests). So I'm not sure what exactly you are proposing here that I'm not already doing.
Nov
7
revised How can I produce a more soggy Neapolitan pizza crust?
added 13 characters in body
Nov
6
comment How can I produce a more soggy Neapolitan pizza crust?
I've updated my am question to address the "why?". Thank you for the answer, although I'm not convinced that your answer is accurate as all of the best Neapolitan pizza I've ever had has this characteristic but is also cooked at 900 deg F too.
Nov
6
revised How can I produce a more soggy Neapolitan pizza crust?
added 766 characters in body
Nov
6
revised How can I produce a more soggy Neapolitan pizza crust?
added 18 characters in body
Nov
6
revised How can I produce a more soggy Neapolitan pizza crust?
added 18 characters in body
Nov
6
comment Neapolitan Pizza in a regular gas oven
I'll have to try the sugar tip. I've done everything that you suggested(steel, 550 long preheat, long rise, plus using the broiler). But I can't get to 90 seconds, I'm right at 120 seconds.
Nov
6
asked How can I produce a more soggy Neapolitan pizza crust?
Mar
2
accepted What is the optimal temperature for making coffee, specifically in an AeroPress?
Mar
2
comment What is the optimal temperature for making coffee, specifically in an AeroPress?
Correct, pressing coffee, then adding milk that was frothed separately.
Mar
1
awarded  Commentator
Mar
1
comment What is the optimal temperature for making coffee, specifically in an AeroPress?
I tried this. With 155° F milk, my latte is quite cool! Too cold in fact. I guess I'm too picky. But if I move above 155, then I risk over-cooking the milk based on your recommendations. What should I do?
Feb
27
comment What is the optimal temperature for making coffee, specifically in an AeroPress?
@SAJ14SAJ - Sorry my terminology may be incorrect. All I know is that I am using an AeroPress to do this. See the links in my question for more information.
Feb
27
asked What is the optimal temperature for making coffee, specifically in an AeroPress?
Jun
6
comment What is the shelf life of a garlic bulb, with the “skin” still on, left in the fridge?
Does the color of the bulbs have anything to do with if it is spoiling or not?
May
30
comment How long will food last in a refrigerator that is turned off?
This really depends on the efficiency of the unit that you have. It depends very much so on that.
Apr
13
awarded  Scholar