Pizza is an art and a science
240 963 sat
Post by 1KB3tU…RcYy
Yes, that’s absolutely true. The real art is achieving a high-quality fermentation and getting the right consistency, temperature, and acidity, so that the pizza is baked exactly when the dough is ready.
We usually ferment our dough for 24 hours before baking, but sometimes much longer — 48+ hours. That’s when the dough is at its best. 🍕
240 312 sat
What the chain says
- Block
- 964 002
- Time
- 2026-08-26T12:21:42Z
- Signer
- 1KB3tUHxy619AmyELMcjTir2X4SwXFRcYy
- App
- twetch
- Type
- reply
- Content type
- text/markdown
Fields the transaction did not carry are omitted. Open the payload to see the bytes as stored.
Signed by
1KB3tUHxy619AmyELMcjTir2X4SwXFRcYy UnverifiedReplies (1)
be ready to eat at a moment’s notice 🤤
236 266 sat