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Joined 2 years ago
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Cake day: August 11th, 2023

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  • My 2 cents to some of the really good comments already mentioned. 1kg is 2 US lbs +10%. Learn what 10cm is, use that as base for small stuff Learn a stride that’s 1m. 1m is approx 3ft Get a good scale in grams Celcius is linear, Fahrenheit is not. Hence 0 freezing, 100 boiling, 50 is exactly half that amount of energy.

    Now if you’re into engineering I’d recommend you grab yourself a caliper and measure some of the common products you can buy. You’ll notice that anything in 16th, 32th or even 64th is a most likely an approximation to a perfect size in mm.

    It’s important to realize that the US is the only real producing country in the world using US customary. Relatively speaking there’s very little actual manufacturing being done in true US customary.














  • It really depends on the quality of the bread and the loaf packaging. Bread and bread packaging differs greatly across the world. The lighter the bread, the more likely it is too dry out quickly. The packaging needs to prevent it from freezer burn, a high quality bread bag does more then a piece of plastic that’s supposed to let the bread air out.

    Give it a try, buy a heavier bread and stick it in a good plastic bag. Should last a week easily. Make sure your bread is pre cut as cutting frozen bread is not fun.










  • I’ve done both and I prefer the cold dough method. Shaping it hot is quite hard with a lot of toppings, proofing it in the cast iron also keeps it fluffy. Now there’s a huge difference in how you bake it. For “cold” cast iron you need bottom heat, lots of it. So for me what works is maximum bottom heat, low grate for about 5-10 minutes. I have a gas oven, so there’s no shortage of bottom heat. After that I turn the heat down a bit and bake the rest of the pizza while not burning the bottom. Unfortunately I don’t have a fan or a top heating element,but if you do then that’s a great time to move the pizza up a bit and use full surround heat. The other big factor is the shape of your cast iron, a deep ridged skillet bakes differently from a flat griddle. Lastly it’s important to have your cast iron at room temperature.

    For really crispy pizza I use a flat surface (stone or iron) and then slide the entire pizza on at once using a big paddle. This takes practice, sometimes the toppings want to move but the bottom wants to stay. The trick I learned there is to slide it off slowly.