📁 File under: #notpizza — because sometimes the most important ingredient is financial diversification The Software Engineer's AI Apocalypse Survival Guide Or: How I Learned to Stop Worrying and Buy a Duplex Why You Need This Now (No, Seriously, Stop Scrolling Hacker News) On February 6, 2026, Anthropic published a blog post showing that 16 AI agents autonomously built a 100,000-line C compiler…
How Italy’s Flavors — and Gestures — Became Argentina’s Daily Bread Walk down a Buenos Aires street and you’re never far from Italy. A corner fábrica de pasta is busy shaping tallarines and ravioles for the Sunday rush. A deli case gleams with jamón crudo y cocido (prosciutto crudo e cotto) , bondiola (capocollo) , salami , mortadella , provolone , and the beloved Argentine invention: Reggianito —…
Our friends at Rhode Island Pizza Fans will enjoy this post. Around the year 2014, I came across a pizzeria in Buenos Aires by the name of Rhode Island Pizza. It was located at Avenida Scalabrini Ortiz 330. As a Rhode Islander, I found this to be quite intriguing and had to enter the establishment to investigate. The reason for the name of this pizzeria as very simple. The staff explained to me…
This attempt was a vast improvement over the previous , which did not have such an open crumb structure. The pizza was baked in a steel pan in a conventional home oven at maximum temperature (approximately 550 degrees Fahrenheit / 280 degrees Celcius). The one of the key to this style of pizza is proper handling. A 24 hour cold fermentation contributed to a flavorful crust. The pizza is cooked…
This pizza was influenced by two styles: Pizza al taglio alla romana and "upside down" New York style pizzas (L&B Spumoni Gardens, etc). It has been said that the pizza found at L&B Spumoni Gardens has its roots in Sicilian s fincione. Thicker crust pan pizzas in NY are locally refered to as "Sicilian" for this reason, but in reality these pizza themselves are hybrids and in my opinion only…
Pizza al taglio alla romana is not an easy pizza to make. It usually has a very high level of hydration, making it a challenge to handle. A good example will be very light and air (with large air bubbles) and also have a crispy bottom. The examples below had a hydration level of approximately 80% and were my 2nd and 3rd attempts at this style of pizza. While these were delicious, they were quite a…
A good baseline recipe can be obtained from the Associazione Verace Pizza Napoletana: VPN Regulations Top: Pizza Margherita Bottom: Pizza con Panna e Prosciutto Cotto
Pizza Napoletana is characterized by a thin crust, puffy corincione (border) ,and a short bake time at an extremely high temperature (500 degrees celsius or 932 degrees fahrenheit). Traditionally, a wood fired oven is used but a good neapolitan pizza can in fact be made in a high temperature gas or electric oven. Ingredients should be of the highest possible quality. Toppings should be balanced…
Round roman pizza (pizza tonda romana) is extremely thin and somewhat crispy, unlike neapolitan pizza which has a soft, cloud like crust. Thinness of this pizza always achieved by use of a rolling pin. Bake temperature is moderately high to achieve some char. These specimens were baked in a Gozney Roccbox using propane as fuel. Hydration was approximately 56%. Bake temperature was approximately…
Pizzaexperiments.com will be used to document the creation of all types of pizza. Stay tuned!