[–] 2 points 2 hours ago

Charlie Anderson is also great.

I ended up using 12:7:1 bread flour:water:olive oil. 1.5mL fine salt and 1mL of instant yeast per 100 total grams.

So, 720g flour, 420g water, 60g olive oil + 1.5 tsp salt and 1.5 tsp yeast gives you 4 300g crusts.

That yields a crust firm enough that you can eat the whole pizza out of your hand if you want, which I usually want because then I don't have to wash a cutting board.

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  • [–] 15 points 7 hours ago* (last edited 7 hours ago) (5 children)

    I splurged for a pizza steel, which pretty much means you're cooking with the same tools the takeout is, so you can satisfy even very picky eaters who want it to look like the restaurant.

    One thing that I've found really matters is making the dough well ahead of time. A lot of people say the day before, I age it in the fridge for usually 5 days, but between 3 and 11 have all worked great.

    The longer it goes the less bready and more crusty it gets, but it also gets stickier which eventually becomes too much of a pita to deal with.

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  • [–] 2 points 1 day ago

    Prosecution needs someone from the executive

    States can't do this unless an ice agent breaks the law in a way unrelated to being an ice agent, because of the federal judiciary.

    The Feds can't do it because the FBI director and attorney general are Trump ancillaries.

    They can take people to civil court, which I guess might do something down the road.

    What Congress can do about ice is to stop funding it/roll back funding. Schumer voted for the increase in ice funding and whipped other Democrats in the Senate to vote for it too.

    So getting rid of Schumer is job 1, he sees his job as grinfucking the people who vote Dem.

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