u/Golden_Locket5932

Got this Aquapolis Crystal Lugia card on amazon back in 2020 for about $200. Really hope it’s not counterfeit.

Got this Aquapolis Crystal Lugia holi foil off Amazon back in 2020 for like $200. Never graded a single card before, don’t know if it would get a good grade or not. Used to get wild for anything pokemon related when I was younger. I have plenty of other good cards, but I think this one might be my best.

Only wish the crumb texture was slightly softer, but for the sheer convenience, it’s pretty good!

I think increasing the bake times by 1 minute longer each round for the par bake plus the final bake helped a ton! Had incredible flavor and crunch.

Been practicing 3 styles

NY Style
Detroit Style
Calzone

I don’t use a peel and a steel, I just make personal sized pizza creations for myself once every couple weeks. I use a screen for my 10in NY’s, a Lloyd 8x10 pan for my detroits, and a regular metal holed pan for my personal calzones

Whatcha think? And which looks best? Any advice?

Probably the best calzone I’ve ever made in my whole life. Had TONS of flavor! Each layer gave a distinct taste and mouthfeel.

Started with about 5ish oz of drained ricotta mixed with chopped fresh basil, first layer of 10 halved pepperonis, 6.5 oz of Trader Joe’s whole milk low moisture mozzarella, then the final second layer of 10 more halved pepperonis on top of the mozz.

Finished with a brushing of 1 tbsp of KerryGold butter mixed with some dried oregano/basil and exactly 1.6 grams of dominos shaky parmesan just with the butter, then finished with a small snowfall of exactly 3.4 more grams of dominos shaky Parmesan.

Gave a few previous attempts using real Parmigiano Reggiano but it just didn’t feel right! Idk what it is, but I feel like calzones benefit from that “fake” parm that you see on many pizzeria calzones. Makes em taste better for some odd reason.

Was also pleasantly surprised with the cook job on this bad boy! I slightly increased the sugar and slightly decreased the hydration of my dough and I feel like it made the world of difference! Kept the oven door closed the entire time and baked at 525F° for 14 minutes.

👊🏻

Whenever I make my pies, I always notice the undercarriage of each slice has a little bit of residual moisture near the tip/sides and I can’t figure out why?

Am I using too much sauce? Is it because I cook on a screen at 550F? Am I simply cutting it incorrectly?

I used 1/4 of a cup of bianco dinapoli crushed tomatoes that I fully pureed myself via a spoon and mesh sieve. I prefer a totally pureed sauce as I don’t care for chunks, is that the issue? Too much cheese? I used 5 oz of Trader Joe’s Whole milk low moisture mozzarella. I always make 10 inch pies for reference.

Probably the best steak I’ve had in months

Rookie starting to learn. Pretty proud of this one!

Cooked on a screen at 550F for 9 minutes.

👊🏻

Seriously cannot believe I made something that turned out this good! Here’s the result of a month+ of research prior to attempting it!