++ ATOT official NEF thread part IV ++

[bigboxes]

moo

 

[Charmonium]

Moobies

 

[bigboxes]

moo

 

[Red Squirrel]

Been some interesting developments at my work. The internal network security guy got terminated. I worked with him when I was a summer student, deploying servers and working on various projects. He was an ok guy back then but over the years he became kinda weird, and also very authoritative. He treated the network like it was his own, and would do BS moves like shut down ethernet ports at random then you need to go through change management just to get it turned back up, or be a hold up any time something new had to be added to the network, or firewall changes needed etc. He even did it to my boss and denied the request to turn it back on. At one point he was even measuring our new office setup and taking pictures of our fridge and coffee machine and such so he can report for non compliance. It was compliant, he was just trying to stir stuff up. He also cut a bunch of cables at one of our other buildings at one point. There was also suspicions that he stole equipment from the server room.

So yeah, lot of little things like that and guess it finally caught up to him.

 

[bigboxes]

moo

 

[bigboxes]

moo

 

[eldorado99]

ni

 

[Red Squirrel]

Nef

 

[sdifox]

Ni

 

[bigboxes]

Italian sausage and green pepper

 

[eldorado99]

pizza bubble nef

 

[eldorado99]

whats your dough recipe? ni

 

[sdifox]

Nyaa

 

[Red Squirrel]

I just realized, I don't think anyone changed the time on the DMS10's at work. Those have to be done manually. I don't know why I'm even thinking about work when I'm off.

 

[bigboxes]

moo

 

[sdifox]

Nyaa

 

[eldorado99]

ni

 

[sdifox]

Nyaa

 

[Charmonium]

I may have posted this already. BC (basement 🐈) ordered one of those automated laser pointers. It has 3 levels of difficulty. On medium now. It uses PIR passive infared detection) to turn on. Runs for 15 minutes then shuts down for 2 hours. She seems to like it judging by the fact that it never triggers when I'm down there.

She also has 24/7 music radio, heated bed, etc. She's gonna be shocked when she gets the bill.

 

[bigboxes]

moo

 

[bigboxes]

whats your dough recipe? ni

5 cups King Arhtur's Bread Flour
1.5 tsp salt

2.5 - 2 3/4 cup room temp water
2 tsp dry acitve dry yeast

Dissolve yeast in room temp water. Let sit for 15 minutes and let it do it's thing. Mix with dry ingredients. Put on large cutting board. Knead until well mixed. Form a large ball. Cut into 4-6 pieces. Form dough balls. Put 2 or 3 dough balls on greased baking sheets. Brush tops with olive oil. Cover with plastic wrap. Let sit for 2 hours. Knead and ball again. Date plastic freezer bags. Put into freezer. If using one that week, place in refrigerator to allow cold fermentation for 48-72 hours. Leave (covered) on counter for 2-3 hours at room temp to make stretching easier.

I'd go with dividing the dough into 6 pieces since your oven is only 12" wide. My pies (dividing batch by 4 pieces) makes 12-15" pies.

 

[eldorado99]

5 cups King Arhtur's Bread Flour
1.5 tsp salt

2.5 - 2 3/4 cup room temp water
2 tsp dry acitve dry yeast

Dissolve yeast in room temp water. Let sit for 15 minutes and let it do it's thing. Mix with dry ingredients. Put on large cutting board. Knead until well mixed. Form a large ball. Cut into 4-6 pieces. Form dough balls. Put 2 or 3 dough balls on greased baking sheets. Brush tops with olive oil. Cover with plastic wrap. Let sit for 2 hours. Knead and ball again. Date plastic freezer bags. Put into freezer. If using one that week, place in refrigerator to allow cold fermentation for 48-72 hours. Leave (covered) on counter for 2-3 hours at room temp to make stretching easier.

I'd go with dividing the dough into 6 pieces since your oven is only 12" wide. My pies (dividing batch by 4 pieces) makes 12-15" pies.

Perfect, this will be what I go with then. I will give this a try first and let you know how it goes. The pics speak for themselves so hopefully I don't screw something up! I think the dough balls last around a month in the freezer? ni

 

[bigboxes]

Perfect, this will be what I go with then. I will give this a try first and let you know how it goes. The pics speak for themselves so hopefully I don't screw something up! I think the dough balls last around a month in the freezer? ni

They will last longer than a month. I usually make one a week. I'd rather make them in batches than all the time. Your chefman goes to 800F. That's good as this is a Neapolitan style crust. It will like that high heat. I use my apartment's oven and a pizza steel. I think I measured it 610F at launch one time. This last pizza, I heated for 30 min at 500F, 30 minutes at hi broil. I then turned back to bake at 500F and launched via parchment paper. At 2 minutes, I pulled out the parchment and set it to high broil for the last 3 minutes. Let cooled on a wire rack for 5 minutes, cut & serve. I suppose yours will be different with the high heat. You're going to have to figure out how it works for you, adjust and repeat until you got a good product.

 

[bigboxes]

moo

 

[sdifox]

Nyaa