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danielpunkass
    @grosvenor @edwardloveall Oh yeah, I would also add that if you want to get better at making pizza, focus on making just cheese pizza until you know what you’re doing. Cheaper and fewer variables to guess about.
    danielpunkass
      @jeremycherfas @edwardloveall Oh yeah, parchment is a nice trick. I use corn meal, but Gus Mueller who is much better than me swears by semolina flour.
      danielpunkass
        @rishabh But because most servers are not capable of this, the number of posts to download is set by default to a more modest 30.
        danielpunkass
          @rishabh Hi there - it depends on what you mean by "handle"? Do you mean how many can it download? Theoretically it can download an infinite number as long as your Mac and the server don’t run out of RAM during the download :)
          danielpunkass
            @blueplaid I don’t think ahead as much as I should, either. Mostly I stick to a "defend my ranks" approach.
            danielpunkass
              @edwardloveall Also consider making the pizzas smaller until you are more confident. Smaller = less waste when you screw up, and can tend to cook more evenly/easily.
              danielpunkass
                @edwardloveall I use a large rectangular stone. If you’re going to pre-heat the stone in the oven you also need a peel (wooden thing you slide the pizza in with). It’s all complicated and error prone :)
                danielpunkass
                  @edwardloveall I actually think you’re right to buy dough at the start. Good for iterating. I did it for a year or more.
                  danielpunkass
                    @edwardloveall It’s also possible the dough is too thick, if you’re not getting it thin enough - which is a skill that comes with practice. If you’re not using a stone, consider it. And always pre-heat the stone in the oven e.g. by 30 minutes it’s hot.
                    danielpunkass
                      @edwardloveall Hard to say … but maybe use less water in the dough? :) Do you mean it’s not cooking through? What temperature are you cooking with, and on what surface? For beginners you might try a lower temperature just to see everything cooks through.
                      danielpunkass
                        @clarkgoble @wyldkard @manton It’s on m ylist to add more robust static blogging support. The existing Blosxom support is a (very) weak step in the right direction.
                        danielpunkass
                          @mttmccb @coreint @manton Por mi el desarrollo es muuuy romántico.
                          danielpunkass
                            @cheesemaker Nice coverage! Good start.
                            danielpunkass
                              We’re selling a @coreint shirt this year! Wear it at WWDC to show off your good taste, or around your home town to, you know, confuse people! http://teespring.com/coreint
                              manton
                                So @danielpunkass won the WWDC lottery last week, but did he actually buy his reserved ticket? Find out on @coreint 133: http://coreint.org/133
                                manton
                                  Congrats to @cheesemaker on acquiring Photos+ from @secondgear and releasing version 1.1 with Dropbox support! http://jonathanhays.me/2014/04/16/silverpine-software/
                                  danielpunkass
                                    @robjwells @redsweater :) Thanks. Obviously I’m better at checking my work email than my ADN!