Peck by 1KB3tU…RcYy

Unverified · twetch

First post on Twetch
Just getting started here, so a little introduction.

I make pizza for a living - experimenting with dough, flour, fermentation and everything that happens before the pizza hits the oven 🍕
Outside of pizza, I have another obsession: running. Mostly trails, mountains, long distances and lots of elevation. And, of course, the occasional “why am I doing this?” moment.
Pizza, running, technology and probably plenty of experiments along the way.

Let’s see where Twetch takes me.

5.56M sat

What the chain says

Transaction: bef10e6575bb2456364c638f8861537dde96b618aa0e38226cddbc1c0ccaa5ce
Block: 963 239
Time: 2026-08-21T07:09:29Z
Signer: 1KB3tUHxy619AmyELMcjTir2X4SwXFRcYy
App: twetch
Type: post
Content type: text/markdown

Fields the transaction did not carry are omitted. Open the payload to see the bytes as stored.

Signed by 1KB3tUHxy619AmyELMcjTir2X4SwXFRcYy Unverified

Replies (27)

Nauete 1mo

1BEhae…HJy5 Unverified · twetch

Replying to@1KB3tU…RcYy

Hello and wellcome!
I always think it would be a good idea for pizzerias to offer Keto pizzas with different crusts for people on a low-carb or carnivore diet. As far as I know, there aren't any here in Spain, and it would be a great business opportunity.

220 750 sat

Ironshirtz 1mo

1aUt6N…jRpF Unverified · twetch

Replying to@1BEhae…HJy5

keto pizza is a myth

like how?

Nauete 1mo

1BEhae…HJy5 Unverified · twetch

Replying to@1aUt6N…jRpF

Not true, I make it at home. There are many ways for the crust, my favorite is: eggs and cottage cheese, but you can make it with chicken breasts and eggs and many other low carb options.

Ironshirtz 1mo

1aUt6N…jRpF Unverified · twetch

Replying to@1BEhae…HJy5

then its not pizza🤦🏼‍♂️

Continue thread →

Citizen 1mo

15w1Se…wYwq Unverified · twetch

Replying to@1BEhae…HJy5

I’ve made it several times with a crust of Italian sausage. Spread it out in a sheet and bake until cooked. Pour off the grease/juices, add toppings, then bake again until those are cooked. I call it “meatza” to be cheeky.

230 547 sat

Continue thread →

1KB3tU…RcYy 1mo

Unverified · twetch

Replying to@1aUt6N…jRpF

I make mine with wheat protein (vital wheat gluten), bamboo fiber, ground flaxseed, psyllium husk, yeast, olive oil and salt. No regular flour, very low in carbs

Ironshirtz 1mo

1aUt6N…jRpF Unverified · twetch

Replying to@1KB3tU…RcYy

I've tried all sorts when doing keto
nothing comes out the same
no matter how close
carbs need to be kept under 5%
it is easier to accept it is no longer on the menu
if doing keto properly

Continue thread →

barfor 1mo

1EEkX1…7YVv Unverified · twetch

Replying to@1BEhae…HJy5

cauliflower crust is surprisingly good

Grumpy Bear 💎 1mo

1MDGH3…cjf7 Unverified · twetch

Replying to@1KB3tU…RcYy

I love pizza. Show us pizza making pics. I'd be very interested. Welcome fren!

220 750 sat

HOU 1mo

1CzBPJ…fTjx Unverified · twetch

Replying to@1KB3tU…RcYy

Welcome good sir.

Please grace us with your discoveries and inventions 😋

220 750 sat

Fresh✪XBT 1mo

1MqRs7…zcfb Unverified · twetch

Replying to@1KB3tU…RcYy

Show photo of pizza

220 750 sat

Randy 1mo

1MsA8b…3dg3 Unverified · twetch

Replying to@1KB3tU…RcYy

let's see the pizza

220 750 sat

1KB3tU…RcYy 1mo

Unverified · twetch

Replying to@1KB3tU…RcYy

I make my keto pizza using wheat protein and bamboo fiber, with a few additions like flaxseed and psyllium husk.
But gluten-free pizza is currently my real passion — I’m constantly experimenting and developing new recipes.
Below are some of the classic wheat pizzas from my Marana oven. 😀

471 042 sat

Bonsai Guy 1mo

19cdUi…WFET Unverified · twetch

Replying to@1KB3tU…RcYy

Pizza and running....two things I enjoy myself!

222 965 sat

1KB3tU…RcYy 1mo

Unverified · twetch

Replying to@19cdUi…WFET

Loading up on calories, and then I even took a nap 😄

223 090 sat

Milkman Bastard Cream 1mo

1KykdM…ZajQ Unverified · twetch

Replying to@1KB3tU…RcYy

My son just left to go make pickle pizza at his girlfriend's house. Should I be concerned?

241 182 sat

Slashvi 1mo

1DzVni…UHMD Unverified · twetch

Replying to@1KB3tU…RcYy

Welcome. You had a good start.

237 177 sat

1KB3tU…RcYy 1mo

Unverified · twetch

Replying to@1DzVni…UHMD

Thanks a lot!
I’m still learning and getting used to how everything works here. I’m trying not to miss any messages and keeping an eye on what’s new. I really like the interface the more I use it, the more I like it!

Stearns 1mo

1KF39E…19xH Unverified · twetch

Replying to@1KB3tU…RcYy

Good morning and welcome to Twetch.

241 182 sat

Collin CTO 1mo

12LZoC…FjyG Unverified · twetch

Replying to@1KB3tU…RcYy

Pizza is an art and a science

240 963 sat

1KB3tU…RcYy 1mo

Unverified · twetch

Replying to@12LZoC…FjyG

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

staub 1mo

19yKAc…Q1Ha Unverified · twetch

Replying to@1KB3tU…RcYy

be ready to eat at a moment’s notice 🤤

236 266 sat

Post by 1KB3tU…RcYy

Replies (27)