Hey! The last picture is a very important one! Please don’t skip it only to make your table work correctly!

My suggestion is using talkimg. You can even upload many pictures at a time.

Ehh l'età.
Scusami. Ho rimediato editando il post.
A mia discolpa questo post è fatto davvero in modo manuale. Devo trovare un modo di definire un utente "italiano".
Forse facendo un controllo incrociato con i post nella sezione italiana?
Boh devo pensarci, ma fino ad allora sarà un lavoro manuale, mannaggia 

much needed hopium.

È fatta allora.
In pausa pranzo è difficile però, meglio la sera babone.
Dopo il Satoshi Spritz ed il Satoshi Beer inauguriamo il Satoshi tikka masala!

Mi si continuano a proporre video sulla pizza.
Mi sto avvitando.
Questo è notevole per i commenti, più che altro.
Buona visione.

Per parafrasare Enzo Ferrari:
“La pizza bella, è quella che ti mangi in un secondo”.

Ho sempre immaginato la pizza “bella” come quella che mi mangerei subito.
Comunque chiariamo, non voglio assolutamente fare polemica, anzi, ho già delle idee per l’anno prossimo come detto, che sono sicuramente “artistiche”, ma anche buone.
Comunque non vedo l’ora che inizi la votazione, purtroppo @icopress ha detto che ci vorrà qualche giorno.

Dobbiamo difenderci però.. qui l'armata di pretendenti aumenta di giorno in giorno, e se la pizza diventa solo artistica, tutto può succedere.


Ti porto da un indiano che conosco io, ha detto che tutti i calabresi che lo hanno sfidato sono usciti sui gomiti.
Mi ha fatto assaggiare un estratto di peperoncino: me ne ha messo una goccia su uno stuzzicandenti, me lo ha fatto mettere in bocca, giuro che era una goccia e sono stato male un quarto d'ora.

lol, il fatto è che i professionisti ci sono già!
Non credo che uno con un forno professionale sia un dilettante… riguardo al risultato, beh, lasciamo perdere.
Per adesso noi con i nostri fornetti casalinghi ce la caviamo.
Piuttosto sarà interessante vedere come evolve il concorso: ha ragione @Ale88 con le sue pizze artistiche? O io con le pizze più “tradizionali”?
Vedremo… ma ho già delle idee per “coniugare” i due aspetti…

Questo, assieme ai BCA (Bitcointalk Community Award) è l’evento più importante del forum.
Diciamo che ogni anno però l’’asticella si alza, quindi vedremo l’anno prossimo.
Secondo me è ancora una questione interna alla nostra board, ma vedremo.
La comparsa del primo forno professionale non è stata banale!

Devo dire che sono rimasto un pò deluso dalla partecipazione da parte della board italiana.
Ovviamente nessuno doveva sentirsi obbligato a partecipare, ma direi che all'appello sono mancati almento 3 o 4 utenti "pesanti".
Meglio!
Avremo nuove energie il prossimo anno.

Hey, long time no see  tranthidung!
What about updating your merits stats up to now? 2023 and 2024 are missing from your graphs.
This would be a nice thread to go through for a statistics junkie like yours truly merit rascal.

big pump approaching
my body is now ready.
green dildo coming

Stamattina l’algoritmo del social dei boomer mi ha proposto questo video:



Spero che faccia parte del copione dello show, e che non sia davvero venuto in mente a nessuno di fare una schifezza così.

I am!
Every time I cook a pizza for this contest I take some note to be remembered the following year. I have this three years old note on my phone that I update every year.
I have some improvement in mind, and I am sure next year my pizza will be even better.


lol no, that wooden thing is from the stone I use to cook the pizza in the traditional oven, but I decided to use it also for the new smaller electrical one, as it comes with a strange metallic one which is much more unpractical to use.

Making the perfect round pizza dough is part of the fun, and a necessary skill to make a good pizza!

Tre approcci molto diversi direi.
Bitbollo, boh, quando l'ho visto ho subito pensato (e postato- ps. ho dovuto rendere un pò più chiaro il senso nascosto del mio post) che volesse metterci fuori strada. Poi, forse si è addormentato e non ha updatato la sua pizza con le foto vere.
Ale88 si è superato rispetto alla vena artistica dell'anno scorso.
Sul gusto non mi pronuncio (ho un sospetto, però) ma l'effetto è sicuramente di impatto.

La mia è la tradizione pura, ammetto che ho comprato da troppo poco il cornetto , e quindi devo ancora perfezionarlo.
Punto tutto però sul gusto e sulla tradizione, vedremo se riscuoterà successo.

L'unica cosa che mi fa piacere è che il tanto bistrattato cheddar stia spopolando.

Time to call it a day.
icopress gave us an extra day for your delicacies; now it's over.

I can't believe the Italian board had so few participants this year.
I thought Bitbollo's submission was a quadridimensional chess play, but it was actually a true contribution, to my astonishment.

Good luck to everyone, and have fun (the most important thing in this contest).

Wow,
already, a whole year has passed since last year's contest.

I had to resort to almost the same setup as last year.
I finally decreased the amount of the infamous cheddar on the pizza, but still, you have it.

I focused a little bit more on the pizza taste this year, and I am quite satisfied with the result in dough preparation, yet I have a huge margin to improve.

The setup for this year's pizza is quite similar to last year's. The recipe is almost the same; you will recognise the same kitchen, ingredients, and general recipe.
I introduced a new way of cooking it, and the results are promising, yet I still have to master it.

For all the recipes, see last year post



Starting to work the dough


The dough is now ready to go in the oven. The paper helps the thin dough slide on it, but the true masters do not use it. Next Year, I will try not to use it.


As the oven can reach very high temperatures, but not the high of a traditional wooden oven, I will cook the tomato first, then I will add other ingredients.


The oven was preheated at maximum temperature for 20 minutes.


After 4 minutes, the dough was almost cooked, and it was time to add the mozzarella.


After cooking the mozzarella, the most delicate ingredients: capers, olives and anchovies


After 1 minute in the oven, time for the final touches: the Bitcoin logo and a few leaves of basil


Yes, the Bitcoin logo is made of cheddar, the infamous orange chees that was so criticised last year, but now it is so used elsewhere.

---

I just noticed the pizza is a little bit smaller than last year's.
The new electrical oven makes me make smaller pizzas. This is a constraint due to its very high temperatures, which are necessary for the dough to cook well.

I tried to give some hints, and this year's level is definitely higher than last year. Hopefully, next year will be even higher.
The pizza was delicious, and believe me when I say that it was all gone three minutes after the last picture was taken (photographic pieces of evidence on request).

This chartubbdy chart is a joke.
What happened to bitcoin today?
Aren't we able to pump without the ETFs?

E rieccoci puntuali come ogni inizio mese, all'aggiornamento della DT list.
theymos, tra una pizza e l'altra, sancisce l'inizio del mese aggiornando la lita degli utenti in DT1.
DT update log

giugno 2024

Confermati nella DT1: (73)

Rimossi dalla DT1: (27)

Aggiunti alla DT1: (27)

Quindi per la nostra sezione abbiamo:
Membri della board italiana confermati in DT1: (4)


Membri della board italiana rimossi dalla DT1: (3)


Membri della board italiana aggiunti alla DT1: (2)


6 membri questo mese!

---

Che cosa è la DT1?
Tutto quello che avreste voluto sapere sul Default Trust System e non avete mai osato chiedere;
[INFO] TRUST. Come funziona il sistema di feedback

When it comes to the art of pizza making, there are few who can truly capture the essence of authentic Italian cuisine. Among them, Bitbollo stands out as a beacon of culinary excellence, crafting pizzas that are nothing short of masterpieces.
Every slice of Bitbollo's pizza tells a story of tradition, passion, and an unwavering commitment to quality. The perfect blend of fresh ingredients, coupled with his masterful technique, results in a pizza that is not only delicious but also a true representation of Italian heritage.
Let me take a moment to commend you, Bitbollo, for setting such a high standard in the world of pizza making. Your dedication to your craft is evident in every bite, and it's clear that you pour your heart and soul into creating these edible works of art.
Lately, I've been incredibly impressed with the creativity and precision you've demonstrated. Your pizza doesn't just satisfy hunger; it creates an experience, a journey through the rich and diverse flavors of Italy.

Perhaps it’s your attention to detail or your insistence on using the finest ingredients that sets your pizzas apart. Whatever the secret, it’s working wonders. The community has noticed, and your pizzas have become a benchmark for others to aspire to.
Looking at your creation, it’s clear that you have poured your heart and soul into this dish. Your pizza is not just food; it’s an experience, one that transports anyone lucky enough to taste it straight to the vibrant streets of Italy.
All this recognition is well-deserved, Bitbollo. Your contributions have enriched the culinary world, providing a gold standard for pizza enthusiasts and chefs alike. It's no wonder that your creations are held in such high regard.
You should know that I had hoped to join you in the upcoming contest, but due to family commitments, I find myself unable to participate this time. It's a bit disappointing, as competing alongside such talent would have been an honor.
Each time I think of the contest, I can’t help but feel a mix of admiration and wistfulness. While I won't be there to showcase my own pizza, knowing that you will be representing the pinnacle of pizza artistry gives me great comfort.
Doubtlessly, your entry will dazzle the judges and leave a lasting impression on everyone involved. You have my full support and best wishes for the competition.

By all accounts, your chances of winning are incredibly high, and I am excited to see you take the top prize. The rest of the community will undoubtedly be cheering you on, just as I am.
It’s clear that your skills and passion will lead you to great success, Bitbollo. May your journey be filled with continued triumphs and recognition.
Ttuly, you exemplify what it means to be a master pizza maker. I am proud to count myself among your admirers and supporters.
Be aware the family commitments must come first, and I hope you understand my absence in the contest. Nevertheless, I will be there in spirit, rooting for you every step of the way.
One thing is certain: with your talent and dedication, victory is within your grasp. I wish you the best of luck and know that you will make us all proud.
Long live the legacy of your magnificent pizzas, Bitbollo. Here’s to your well-deserved success and many more delicious creations to come.
Little did I know that a simple contest could bring forth such a display of passion and skill. Your dedication and expertise shine brightly through your culinary creation.
Once again, congratulations and best wishes for your success in the bitcointalk Pizza Contest!

EDIT: given the final contribution of bitbollo, I would say my acrostic was totally off-target.