frdysk on Farcaster

Content pfp

https://opensea.io/collection/food-100

0 reply

0 recast

1 reaction

vaughn tan pfp

pizza is a thing. even bad pizza is edible, but really great pizza is Excellent. it's essential to have a clear idea of what you _personally_ like (and dislike) about pizza, so that you are not led astray by the increasingly low-signal food writing vortex. but keeping an open mind about the definition of "great" is essential too, because this allows re-baselining to happen. https://vaughntan.org/pizza-tradeoffs

5 replies

0 recast

4 reactions

frdysk pfp

i need to start making neapolitan style pizza again, but where and when can I find the inspiration again 🫠

1 reply

0 recast

0 reaction

vaughn tan pfp

i advocate for the lower hydration, less refined, longer cooked style — neapolitan becomes soup in 60 seconds. i don't seek it out anymore. here's my argument for a different kind of pizza: https://uncertaintymindset.substack.com/p/22-the-uncertainty-of-poultry

1 reply

0 recast

2 reactions

frdysk pfp

i experimented with different % of hydrations, the highest i tried was 80%, never again, too difficult to handle, my personal sweet spot is 65%, cooked in Gozney Roccbox at about 40-45 sec

1 reply

0 recast

1 reaction

vaughn tan pfp

i am here for you: https://vaughntan.org/Files/pizzadough.pdf (61-ish%) at home, i used to use a baking steel preheated 2.5" under a broiler, and cook for a few minutes. not tried a gozney yet though.

1 reply

0 recast

0 reaction

frdysk pfp

Bbefore the gozney, i used a ss316 1cm thick baking steel bought from a factory, used it like you did, into the gas oven ~6-7 minutes, that was the best I can do with a gas stove oven, not much dough spring, but doable. After the roccbox, everything's changed with how I handle the pizza, everything can change in a split second in the oven, took me some time to readjust everything in the process, but result was worth the purchase, since you can do steak and seafood too

1 reply

0 recast

1 reaction

vaughn tan pfp

6-7 min is long time! to get VPN profile, i think maybe the convective and radiative profile needs to be more like a small chamber oven. but for the other style i like more, slower cook biased toward radiant heat seems better. eg hail mary used to cook for almost 9 min back in the day (electric deck oven, static). and it was one of the best pizzas ever. check this out:

2 replies

0 recast

0 reaction