Skip to content
By using Twitter’s services you agree to our Cookies Use. We and our partners operate globally and use cookies, including for analytics, personalisation, and ads.
  • Home Home Home, current page.
  • About

Saved searches

  • Remove
  • In this conversation
    Verified accountProtected Tweets @
Suggested users
  • Verified accountProtected Tweets @
  • Verified accountProtected Tweets @
  • Language: English
    • Bahasa Indonesia
    • Bahasa Melayu
    • Català
    • Čeština
    • Dansk
    • Deutsch
    • English UK
    • Español
    • Filipino
    • Français
    • Hrvatski
    • Italiano
    • Magyar
    • Nederlands
    • Norsk
    • Polski
    • Português
    • Română
    • Slovenčina
    • Suomi
    • Svenska
    • Tiếng Việt
    • Türkçe
    • Ελληνικά
    • Български език
    • Русский
    • Српски
    • Українська мова
    • עִבְרִית
    • العربية
    • فارسی
    • मराठी
    • हिन्दी
    • বাংলা
    • ગુજરાતી
    • தமிழ்
    • ಕನ್ನಡ
    • ภาษาไทย
    • 한국어
    • 日本語
    • 简体中文
    • 繁體中文
  • Have an account? Log in
    Have an account?
    · Forgot password?

    New to Twitter?
    Sign up
St_Rev's profile
St. Rev ☯️🏴😻
St. Rev ☯️🏴😻
St. Rev  ☯️ 🏴 😻
@St_Rev

Tweets

St. Rev  ☯️ 🏴 😻

@St_Rev

Anti-authoritarian, bleeding-heart Stirnerite, ☯️. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.

Internets
amazon.com/gp/registry/wi…
Joined May 2011

Tweets

  • © 2019 Twitter
  • About
  • Help Center
  • Terms
  • Privacy policy
  • Imprint
  • Cookies
  • Ads info
Dismiss
Previous
Next

Go to a person's profile

Saved searches

  • Remove
  • In this conversation
    Verified accountProtected Tweets @
Suggested users
  • Verified accountProtected Tweets @
  • Verified accountProtected Tweets @

Promote this Tweet

Block

  • Tweet with a location

    You can add location information to your Tweets, such as your city or precise location, from the web and via third-party applications. You always have the option to delete your Tweet location history. Learn more

    Your lists

    Create a new list


    Under 100 characters, optional

    Privacy

    Copy link to Tweet

    Embed this Tweet

    Embed this Video

    Add this Tweet to your website by copying the code below. Learn more

    Add this video to your website by copying the code below. Learn more

    Hmm, there was a problem reaching the server.

    By embedding Twitter content in your website or app, you are agreeing to the Twitter Developer Agreement and Developer Policy.

    Preview

    Why you're seeing this ad

    Log in to Twitter

    · Forgot password?
    Don't have an account? Sign up »

    Sign up for Twitter

    Not on Twitter? Sign up, tune into the things you care about, and get updates as they happen.

    Sign up
    Have an account? Log in »

    Two-way (sending and receiving) short codes:

    Country Code For customers of
    United States 40404 (any)
    Canada 21212 (any)
    United Kingdom 86444 Vodafone, Orange, 3, O2
    Brazil 40404 Nextel, TIM
    Haiti 40404 Digicel, Voila
    Ireland 51210 Vodafone, O2
    India 53000 Bharti Airtel, Videocon, Reliance
    Indonesia 89887 AXIS, 3, Telkomsel, Indosat, XL Axiata
    Italy 4880804 Wind
    3424486444 Vodafone
    » See SMS short codes for other countries

    Confirmation

     

    Welcome home!

    This timeline is where you’ll spend most of your time, getting instant updates about what matters to you.

    Tweets not working for you?

    Hover over the profile pic and click the Following button to unfollow any account.

    Say a lot with a little

    When you see a Tweet you love, tap the heart — it lets the person who wrote it know you shared the love.

    Spread the word

    The fastest way to share someone else’s Tweet with your followers is with a Retweet. Tap the icon to send it instantly.

    Join the conversation

    Add your thoughts about any Tweet with a Reply. Find a topic you’re passionate about, and jump right in.

    Learn the latest

    Get instant insight into what people are talking about now.

    Get more of what you love

    Follow more accounts to get instant updates about topics you care about.

    Find what's happening

    See the latest conversations about any topic instantly.

    Never miss a Moment

    Catch up instantly on the best stories happening as they unfold.

    1. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      Unfortunately, while he gives a couple methods for handling the dough, and tells you pretty clearly what to do, I'm still failing. I followed his instructions for dough & toppings religiously, even making a bechamel the way he describes. Fail.

      1 reply 0 retweets 0 likes
      Show this thread
    2. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      My problem is always shaping the dough. I can't get the dough spread out evenly and thinly without tearing holes in it, and I still never get it as big as recommended. Patching the holes just seems to put me further in the weeds.

      1 reply 0 retweets 0 likes
      Show this thread
    3. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      Anyway, I'm going to share some pictures of these horrible fails. These are not a joke. I'm really trying to do this. And I believe about the only things I don't have equipment-wise are a peel (I'm using a long, narrow cutting board) and a pizza stone.

      1 reply 0 retweets 0 likes
      Show this thread
    4. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      I'd love to have those eventually, but since I know I have a problem forming the dough, I'd like to get that worked out first. If I ever get to where I can form a decent disk and cook it on anything, I'll feel ok about buying more stuff if I want.

      1 reply 0 retweets 0 likes
      Show this thread
    5. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      So here's recent failure 1. It was supposed to be a white pizza without much more than bechamel and cheese on it. 1 picture is the way it came out, & the other is sliced with some of it upside-down so you can see the bottom.pic.twitter.com/yLLmQpxsGQ

      1 reply 0 retweets 1 like
      Show this thread
    6. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      I think I mostly patted this out, but I may have tried using my fists some, trading it back and forth between hands while the dough stretches. It sounds like a good idea, and seems to naturally leave a perimeter that makes it more pizza-like, but I usually get holes.

      1 reply 0 retweets 0 likes
      Show this thread
    7. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      The pizza didn't brown enough on whatever I used. My oven was as hot as possible, & I was using the broiler (as recommended in the book). The top started to char, which is ok, but by then, the cheese was totally melted together, and was starting to have gaps where it dried out.

      1 reply 0 retweets 0 likes
      Show this thread
    8. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      Additionally, browning on the bottom sucked. But I ate it anyway. / Next time I used a pizza pan as a guide to make it rounder, because I needed some help there. I tried to use my fists more. I still got holes. I patched them, but stopped because last time that made it worse.pic.twitter.com/kFX9uifCUw

      1 reply 0 retweets 1 like
      Show this thread
    9. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      My cooking surface this time was a cast iron griddle. I tried to slide the pizza off a cutting board onto the blazing hot metal. I fucked it up, & as much of the pizza went on the bottom as the top. In fact, the bottom looks more like a pizza than the top part. :)

      1 reply 0 retweets 0 likes
      Show this thread
    10. Joseph D. Eater‏ @eatjoe 18 Jan 2018
      • Report Tweet

      The good thing was that the browning was better, so I decided to use the griddle again next time. But shaping the dough was still not working well, so I decided to cheat. The next dough ball went in a cheap plastic bag. I weighed the bag down with cutting boards.

      2 replies 0 retweets 0 likes
      Show this thread
      St. Rev  ☯️ 🏴 😻‏ @St_Rev 18 Jan 2018
      • Report Tweet
      Replying to @eatjoe

      I think that modern 'dough conditioners' have drastically changed the rate at which gluten forms, and its strength. I've made bread recipes where Julia says to knead the dough 50 times, and it turns out overstiff after 8.

      12:28 PM - 18 Jan 2018
      • 2 Likes
      • Joseph H. Vilas Joseph D. Eater
      1 reply 0 retweets 2 likes
        1. Joseph D. Eater‏ @eatjoe 18 Jan 2018
          • Report Tweet
          Replying to @St_Rev

          The book I'm using is fairly recent (book copyright is 2013), & the guy says just use regular AP flour. His dough is simple, & develops gluten by just sitting around for 18 hours. I let it go longer, but since it tears easily, I'm wondering if I need *more* gluten formation.

          0 replies 0 retweets 1 like
          Thanks. Twitter will use this to make your timeline better. Undo
          Undo

      Loading seems to be taking a while.

      Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.

        Promoted Tweet

        false

        • © 2019 Twitter
        • About
        • Help Center
        • Terms
        • Privacy policy
        • Imprint
        • Cookies
        • Ads info