TropicalDingdong

1.5 million dollars a year.

I mean they were openly fascist then, too. Its just that you had (more) liberals and centrists running interference for conservatives to defend the fascistic aspects of their own ideology.

I agree in principal, but the thing about bigger bubbles, is that it creates more surface area and an overall thinner crust that can be stretched further.

The bigger the bubbles, the thinner the dough, the faster the evaporation, the better the browning.

But yeah. Its a dance.

I mean, I agree entirely with the "abolish the police" movement. I don't think policing in the US is recoverable. Its rotten to the core. Its a remnant of slavery. In that sense I'm an abolitionist.

But I also think its a thing that "law enforcement" is a thing that will be expected to happen. So if you are going to abolish policing as we currently know it, you need to replace it with something different.

Buy this: https://shop.kingarthurbaking.com/items/high-gluten-flour and you will be 90% of the way there. Out of the bag, its the right protein content. Just use that straight up as the flour in charlie andersons recipe (for a 65% hydration) and you'll get the results you are looking for.

So you can check my posts for more details on my bake, but after a few years of practice, and now running an, albeit small, pop up pizza business, I've got a few tips I can offer.

First, and foremost: the dough. I didn't see you include any details about your dough in your post. Whats your hydration? What is your protein percent? Have you fermented it? If so, how many days? If this all sounds foreign to you, start here with Charlie Anderson's recipe. Use the spread sheet calculator and figure out both your hydration and protein content before moving forward. I do a 65% hydration, 3 day ferment with 220 grams of the King Arthur high protein baking flower, 10 grams of sifted rye flour (per dough ball; I make 4 at a time, each is stretched to a 16 inch pizza). The hydration and protein content are the two most critical aspects of getting a good crust; imagine baking your pizza as a rapid dehydration: the protein content determines stretchiness and the "bubbliness", and how thin you can get it, each of which contributes to how "golden brown" you can get it. There are some kneeding/ throwing techniques that can be used to augment this and get a more reliable, better "bubbliness", but there is no substituting the recipe. Hydration is critical because water is going to begin to evaporate long before things begin to "bake" properly; both the mallard reaction and carmelization happen at much higher temperatures than the temperature at which water boils: the hydration of the dough mitigates both of these reactions. A great pizza is all about timing: the time it takes for water to leave the crust, with carmelization and the mallard reactions being able to happen on the exterior, but not the interior; how much moisture your ingredients are contributing; the temperature of the oven; the humidity of the air in your oven once you add the pie. Great pizza is about managing water.

What I can see in this image is that your hydration is too low. I can tell because of the outer crust has almost no browning, indicating that you both a) don't have enough protein and b) haven't been able to get the dough thin enough. Hydration will increase as the dough ferments and sugars are converted from c6h12o8 to co2 and h2o: as the yeast grows it breaks down sugar and adds bubbles and water. Also, you aren't thinking about the relationship between the added moisture your ingredients are contributing to the bake. You've overloaded it with wet ingredients like fresh mottz, tomatoes, and ham (which can be fine, but you need to adjust your process to accommodate). The added moisture is going to cool off the air temperature in the locality of your dough; your dough needs to be able to accommodate for that. My bet is that this pizza has a 'bread like' or 'cake like' texture.

There is a recommendation here about a pizza steel or a stone, but honestly, I don't think thats your issue, and those can cause more difficulty in a home oven than they solve. If you are going that route, I recommend a steel, not a stone. Stones take too long to give off their heat, and do almost nothing to transfer heat once they've given off whatever they have stored. A 3/8ths steel is far superior for a home pizza kitchen.

There is another comment about pre-cooking some ingredients. The only real point in this would be to drive off moisture before putting them on the pizza or to try and get some specific flavor profile. Its missing the point of the primary problem you are experiencing: your dough. Adding or brushing with oil is just masking the issue.

Overall, get a handle on your hydration and protein content. Shoot for >12% protein and >60% hydration to get into the range of "good" when considering only the crust. Don't overload the pie with wet ingredients if your oven isn't hot enough to drive that moisture off the pizza rapidly. You need to match the timing between how much/ how cooked you want the toppings and how much time the dough takes, relative to how hot your oven can get.

You can absolutely get better than restaurant pizza in an oven which only goes to 500-550 degrees, and you really don't need to make many changes from what one might do in an oven capable of getting to 700-1100. But good pizza all starts and ends with the dough. And there is no short cutting it.

People, just make sure you let your garlic over winter.

Since we're engaging in fantasy, sure.

But I think you'll find no matter what you do, some version of a person whose role in society is to enforce the laws, a kind of "law enforcement", emerges.

The properties of that role can vary widely from society to society, but pretty much every society independently comes to the same conclusion, that the role is necessary, once the society determines a common and well structured code of conduct is necessary.

100% abolish the police. They are a corrupt institution which finds their roots in re-enforcing a slave culture. 100% let every prisoner free. The roots of the prison system in the US are the same as the police state.

But countries with no history of slavery have police forces and prison systems. They are an emergent property of large social systems. Society will re-invent the role. We might as well fill the niche in a manner we want, instead of a manner we dont want.

eh.

Think about a surgeon. We put peoples lives in their hands. We expect them to be preposterously educated, able to perform extreme tasks under significant duress, to maintain ongoing technical and specialized training, to prove that the training is effective, and they are compensated accordingly. If they fuck up, they can be held personally liable for their fuck ups. There are consequences to the career and its not a role to be taken on lightly.

Hear me out.

We raise the amount we pay cops to 1.5 million dollars a year... but.

No qualified immunity. It no longer exists (guess what? it already doesn't exist for military service members). Any crimes they commit, the consequences are 10x'd and they are no longer allowed to engage in public service, ever. They can be publicly executed for any crimes beyond misdemeanor. They have to pay for their own equipment. They have to carry liability insurance for any violations of civil rights which might occur in the line of performing their duties.

The minimum qualification is a PhD in constitutional law. They need to be able to run a 6 minute mile, do 100 push ups in 2 minutes, 200 sit ups in 2 minutes, and 80 burpees in 2 minutes. They need to be able to carry 120 lbs for 10 minutes up an incline. They need to be able to recite the US Constitution, the state constitution, and the local city and county charters where they are stationed. They are expected to have advanced knowledge of any and all laws they are expected to be enforcing. They have to undergo annual psychological, physical, technical, and legal reassessments to prove their suitability for the job; these reassessments are maintained as a part of public record.

We 10x the pay and we hire 1/10th the number of cops. It becomes a career path somewhere between than a doctor or a lawyer or an astronaut. Its not something a HS drop out should be able to consider as a career path.

Look, obviously, hyperbole. Or is it?

Very legal, very cool.

National map, NAIP archives.

https://imagery.nationalmap.gov/arcgis/services/USGSNAIPImagery/ImageServer/exportImage