khoplex

Out of the small packaging maybe?

Personally, I am a big fan of ground news. I know that there is some discussion how accurate media biases are but it’s close enough for me and I generally lean towards Reuters and AP reports anyway.

If you’re looking for bifl bag I have to give the obligatory shout out to Goruck. The GR1 has molle on the inside that you can attach a holster to and I’m sure that some of the others do as well. It’s a pack that’s meant to thrive in rough conditions and if you happen to damage it it’s covered by their scars lifetime warranty. I’ve had mine for 7 years now with no issues. The only Velcro it has on the outside is for a patch and I’m sure you can remove it if you don’t want it.

Nope, the new one I picked up is a foldable aluminum one for easier storage. I actually did make it in the peels today, and just threw down a little whole wheat flour since it’s a little more coarse and it slid like a champ.

That is correct, I am a Fahrenheit scrub 😞

Here’s wishing you a delicious crunchy, chewy, kickass pizza!

Thank you! Nothing special, just a pizza stone in a 500° oven for this one. I just let it preheat for a while first.

If I can’t don’t semolina flour at my grocery store I likely will grab some cornmeal. Semolina is a little less coarse than corn meal and they both make a nice slide off the peel.

Sure! It’s the same day dough recipe out of Flower Water Salt Yeast that I modified the overall weight down to 1000g and ended up letting cold ferment overnight.

White flour 581g - 100% Water 407g (90°-95°) - 70% Salt 12g - 2% Instant yeast 0.47g - 0.08%

Hydrate the yeast with a few tbsp of the warmed water.

Mix the rest with the flower for the autolyse. Mix by hand and let hydrate for ~30m.

Add salt and hydrated yeast, work into dough. Cover and let rest for an hour.

Fold dough in bowl once, oil bowl with olive oil, place dough back in oiled bowl and top with a little more oil.

Let rest 6 hours.

Divide into equal piece (I did 5 pieces at 200g each)

Use or store in the fridge until you’re ready to use. I let it temper for about 45m at room temp before I stretched it out. I baked at 500° on a preheated pizza stone in my oven until it looked done, didn’t really keep an eye on the time.

Yeah I didn’t really punch it down much, I’ll probably stretch it a little thinner around the edge next time. I haven’t made fresh dough in a while, I’m out of practice.

Nothing fancy, just store made sauce (because I was lazy), cheap pepperoni, some sliced fire roasted jalapeños I had left over from a salsa I made and shredded mozzarella.

Logseq is very similar to Obsidian, I made the switch earlier this year. If you’re a fan of how Notion does things but you’re more interested in privacy check out AnyType. I haven’t played with it too much yet but I dig it.

As a 36 year old, this makes me sad. I hate it here…

Sign. Me. Up.