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Dough was shaped horribly. Need to practice stretching it.

I felt like trying more sauce. Mistake. 100g is enough.

Some had suggested parbaking without any toppings. Horrible idea: the dough rose everywhere at once. Tomato sauce is required to weigh down the dough in the center.

Step 11 is wrong. I didn’t add the cheese until later.

I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake. It’s the best pie I’ve made to date.

Also note that #1515 had the best crust to date.

Salt is dialed in now: 3g is perfect.

The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which created wrinkles.

I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake.

Also note that #1515 had a crispy crust.

Crust slightly better than last time but still too doughy.

Leaving the broiler on caused the cheese to cook too fast compared to the dough. But moving the pie to the bottom didn’t bake the dough fast enough to make up for that.

The crust was nice and crispy.

Center could have been slightly thinner.

According to this site, making the crust thinner should make it crispier.

Place on steel more carefully so it comes out circular.

Still too salty. Try 3g next time.

@tom-nassis asked:

[H]ow do we articulate and explain a computer and creative program with freedom, free will, choice, agency, and autonomy?

I think physical determinism (which the computer as a physical object must obey) and free will etc are not in any conflict because they describe different phenomena on different levels of emergence.

And I’d go one step further: not only do they not conflict, physical determinism is required for free will to exist. It is because computers obey physical determinism that they are able to run programs in the first place, including creative programs, ie programs with free will.

I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.

The crust could be crispier.

During parbaking, the pizza burnt slightly in the middle, on top. Next time, I can probably reduce the parbake time to 2 minutes. Or I could just move the steel to the middle rack before placing the pizza on it and do a single bake for about 5 minutes.

Too much salt. Try 3 or 4g next time.

The dough was bland and hard/tough.

Describing it as “not very crispy” is vague. That could mean it was too soft or too hard. In reality, it was too hard.

I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.

In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.

Improved since #1515 but could still be better.

The center of the dough got a touch too thin and I ripped a small hole in it.