http://www.ceaselessone.com/student/2009/04/continuous-pizza/ Things I learn while living life as per usual Sun, 05 Feb 2012 21:49:09 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://www.ceaselessone.com/student/2009/04/continuous-pizza/comment-page-1/#comment-398 boris Wed, 10 Jun 2009 15:28:53 +0000 http://www.ceaselessone.com/student/?p=180#comment-398 The variable speed cooking theory is based on the don't need great pizza at a bachelor party assumption. :D The variable speed cooking theory is based on the don’t need great pizza at a bachelor party assumption.

]]> http://www.ceaselessone.com/student/2009/04/continuous-pizza/comment-page-1/#comment-362 Katie Rivard Wed, 08 Apr 2009 02:49:20 +0000 http://www.ceaselessone.com/student/?p=180#comment-362 Make sure as much of the oven part of the machine as possible is made of stone. (esp the conveyor -- thick slats) Heat mass is essential to good pizza. This may wreak havoc with your how-much-is-being-eaten sensor, since heating and cooling the stone will introduce delay... but it'll be worth it. Make sure as much of the oven part of the machine as possible is made of stone. (esp the conveyor — thick slats) Heat mass is essential to good pizza. This may wreak havoc with your how-much-is-being-eaten sensor, since heating and cooling the stone will introduce delay… but it’ll be worth it.

]]> http://www.ceaselessone.com/student/2009/04/continuous-pizza/comment-page-1/#comment-361 Gui Mon, 06 Apr 2009 19:00:18 +0000 http://www.ceaselessone.com/student/?p=180#comment-361 I'm fascinated. I sincerely doubt your variable speed pizza cooking theory, but other than that it seems totally kickass. I’m fascinated. I sincerely doubt your variable speed pizza cooking theory, but other than that it seems totally kickass.

]]> http://www.ceaselessone.com/student/2009/04/continuous-pizza/comment-page-1/#comment-360 Bonnie Mon, 06 Apr 2009 14:19:59 +0000 http://www.ceaselessone.com/student/?p=180#comment-360 You can't just change the temperature to make things cook faster or slower. I mean, within a pretty small range, you sort of can, but generally what that does is give you pizza that's burnt on the outside and raw in the middle, which nobody wants. You can’t just change the temperature to make things cook faster or slower. I mean, within a pretty small range, you sort of can, but generally what that does is give you pizza that’s burnt on the outside and raw in the middle, which nobody wants.

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