Yeah you can technically run 87, but I wouldn't want to go that low despite the computer adjusting for the fuel. You can't do that on the STi engine but the WRX can do it.

 

New oven, with new tools and new techniques, they get better every time, I need a tiny bit more practice stretching the dough , but it was delicious.

 

I have the same problem, The dough always shrinks up on itself when I make pizza dough

 

Do you guys have a dough docker?

 

No I am hesitant to use one fearing it will allow sauce to drip to the pizza peel, if that happens you will have a hard time launching the pizza into the oven from the peel. I've had pizzas flop over when launching them into the oven as they stuck to the peel due to a bit of moisture, and it is a royal mess at 800 degrees F. I like the idea of a docker but I'd be afraid the holes may go too deep though the dough ?

 

I think I am going back to testing thin crust pizzas, our son doesn't like crust anyhow, it might be a good test with the new oven. The thicker outer crust seems to blow up real fast in the ovens when it hits the high temps and you get that effect.

 

It shouldn't make holes all the way through but it may take a bit of practice if you haven't used one before.

 

Yeah I used to run 87 in my toyota pickups those things would run on anything! When I bought my sled the head mechanic told me to run the highest octane i could in it and don't add any chemicals to the gas. I did that and never even used stab-il and only had one issue in 12 years which was a clogged jet. Never touched the carbs other than that one time.

 

I just bought dog food and more stuff for my friend's daughter.

 

New carpet for the stairs & upstairs hallway