Food

A place to share what you're cooking and eating on Farcaster.

big cool down in temperature today, broke out the pizza oven for lunch 🍕

1. margherita
2. pepperoni
3. mortadella and burrata
4. parmigiano, tomatoes and anchovies

not-knowing ✹ 🍕-fan ✹ productive discomfort + idk ✹ Marseille / Singapore / Auvergne ✹ The Uncertainty Mindset (2020) ✹ now: vaughntan.org/now-ish

building /quidli 🦑, casting in /justinahn, daoing in /🍊 & /🟪

/salty /fufu
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moment recorder without border
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this is winning 🫠 

rabbitholes are liabilities

alas, i can never go as deep into the crevasse as @vt 

i am a simple creature, i see something and then attempt to replicate only at surface levels to the best of my limited understanding, artisans would be appalled 🤣

We have another pizza nerd here, maybe @vt

fortune cookie casts, memes, parenting, building mini apps, /framedl, /framedl-pro & /calmer

i admire you a little less than before, but i still gotta give you credit for a beautifully looking pizza

step 1, be a hypercapitalist and purchase a pizza oven that you don't need (i got an ooni) 🤣

step 2, purchase baguette dough from your local boulanger in paris so you don't have to struggle with making your own crust

step 3, countless trial & error on making sure the dough is not sticky and you ruin the pizza before it goes in the oven 

step 4, after a couple years, preggo!

that's a great looking dough + charring 🧐

how do you make it?

i'm jessy, an artist & creator of jessyfries | join /fries and /tanaland | mom of @friesgpt 👉🏼 host of 
https://m.youtube.com/@jessyfries

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we had another variation of the last one, that i thought was the best - just sauce, parmigiano and fresh tomatoes 

i think being less heavy without using mozzarella is what i really liked about it!

wowow, got thief to do a cast in third-person again!

you always welcome at chez ahn, ser 🫡

using an ooni koda 12 myself

dough for sure is the most challenging, often i think a pizza stone in a normal kitchen oven might yield better results 😭

having said that, after ~2 years of trial & error i think the most stable solution is just heaps of semolina on the tray before loading the dough so that it slides immediately off, because once in without issue the cooking is pretty straightforward

what do you think your own issue is?

Damn!!

Gonna need the specs on the oven and the dough setup, I’ve been ripping baking steel pies w a 72hr dough and mine haven’t looked this good yet 🔥🔥

Love getting lost in spreadsheets and equations, and then forgetting it all when my guitar begins to howl.

no charcoal unfortunately, we use gas 😅

I would devour them all quite happily. 

Dough - good, mozzarella - good, charcoal - good, pepperoni- good!

*Digitalizzando il mondo*
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Ahahah don't be! 😆 I would have baked the Margherita slightly more maybe but otherwise it's admirable that you even purchased a pizza oven!! 🥰🤌🏻

thank you, ser! always get nervous when the italians comment 🤣

They are bellissime and great toppings! 🤌🏻

living to learn, learning to live | "There are no accidents in the universe." ㅡ Wayne Dyer

really liked how 4 turned out, i think not going with heavy cheese is my new favorite pizza move!

what a bliss 🤩
which was your favorite?

artist. cat. jazz fiend.

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Blockchain dev 👩‍💻Computational Biologist🧬 
Launched /cryptobaddies $CRYPTOBADDIE

it's pretty much the classic cheese pizza, but the toppings are fresh!

Yummy, I didn't know there's a pizza called margarita?

I’m gonna need a crust recipe fam.

This all look amazing!!!