1. Accidentally left pizza dough fermenting+resting whilst watching 2hr movie, wondering whether this will affect stretching/baking behaviour…

  2. Roopa Gulati: @BarnabyWalters I love the way you combine fabulous experimental food with technical computer coding!

    @roopagulati thanks! Currently mainly working on improving my pizza technique — I can do pretty good sourdough bases now, just bought a pizza stone and it’s had a huge effect. Pizza is now crispy but flexible and a little charred on the bottom.

  3. Acquired today: one pizza stone and a paddle! Hopefully this will push my pizza quality to the next level now that I have a decent dough technique.

  4. Finally figured out how to persuade my oven to get hot enough to bake decent pizza — needs 10mins in fan+broiler mode, then fan oven at top temp until heated sufficiently.