pizza log

[YeomenKek]

Haven't been active in these forums for ages. Don't really lift a lot of weights anymore, main focus is amateur boxing and cardio. This is significantly different to any training I've done in the past. Cardio was always just to burn calories, now it's to improve fitness. My TDEE has increased because of the change in training and I need to eat more carbs/kcal than what I normally would in order to perform better in the ring.

I started making pizzas a few months ago to add more carbs to my macros and they started to turn out pretty good. I wanted to make an archive but I'm not really interested in a blog or anything and remembered this forum. I generally eat a pizza every night so I'm never in short supply

Training is 6-7 days a week combination of shadow boxing, heavy bag, rowing, footwork drills, focused recovery heart-rate training and 2 x 1hr coached boxing sessions including usually 6-7 rounds of sparring, mitt, defensive, bag, footwork, drills, etc.

All my cardio is heart-rate focused in some way (rapid high/low changes in HR, anaerobic work, RHR focus to translate into round-by-round sport) and/or maintains a boxing round time ratio to specifically target boxing (ie. 3 min effort, 1 min rest or 1.5 min effort, 30 sec rest or 1 min effort, 20 sec rest).

Garmin profile is here if people are interested, I'll post a weekly summary (here are my last 2 weeks as an example) but primarily stick to food.

Anyways, pizzas

[YeomenKek]

[Mikeez0]

They are amazing

[YeomenKek]

They are amazing

Cheers dude, repped.

Last night's 'za

[YeomenKek]

I'll post my weekly summary at the end of each week, here's the last fortnight

-

[boo99]

OMG they do look amazing and......

Its amazing to finally see the man behind the beloved, and frequently linked, DCA thread posting

[AdamWW]

These pictures are relevant to my interests

[AdamWW]

Also, what is your crust recipe?

[boo99]

These pictures are relevant to my interests

This

Also, what is your crust recipe?

and that^^

[YeomenKek]

OMG they do look amazing and......

Its amazing to finally see the man behind the beloved, and frequently linked, DCA thread posting

Thanks man

Also, what is your crust recipe?

Dat rep comment [edit: fuarr on spread]



All credit goes to this website. I'm not affiliated in any way, just passing credit where credit is due.

It's a really long read, but worth it, from the table on the website for 1 pie;

168g flour
110g water
15g sourdough culture
0.5g instant yeast
6g salt

Or for you Americucks

5.2oz flour
3.9oz water
0.5oz sourdough culture
0.01oz (lol) instant yeast
0.2oz salt

If you cannot be bothered making/maintaining a sourdough culture you can completely omit it and use the same amount of everything else. I've made perfectly fine pizzas that way before I got my own culture going.

You really need a stand mixer because the dough is so wet but you can knead by hand, just be prepared to add a lot of extra flour. Weigh bag before/after if you're counting macros. The amount of bench flour I use with stand mixer method is very little, 5-10g at most.

tl;dr dough method
-Add 75% of the flour and everything else minus the salt to a mixing bowl
-Knead with stand mixer on low for 1-2 min until combined
-Cover and rest for 20 mins
-Knead with stand mixer on low for 5 min, then add remaining flour + salt, knead for a further 3 mins on low-medium
-Cover and rest for 20 mins
-Form into dough ball and store in fridge for 1-5 days

Best pies I've had were after 3-4 days but totally fine after 1 or even same day. If I'm making an emergency dough I'll just leave the formed dough ball on the counter, covered for 1 hour then it's ready to go.

Stretching technique here.

I just have a generic wall oven, so to best simulate that woodfired pizza I have a particular method.

I preheat oven on max heat on grill/broiler + fan mode for about an hour. There's a little light that flicks on and off to tell me when grill/broiler is actually on (glowing) to get back up to max heat as it drops/rises momentarily. I form my base and heat a cast-iron pan on the stovetop for about 10 mins until it's really fuking hot. When the little light flicks on to tell me the grill/broiler has begun it's heat cycle, I very quickly throw all my toppings on the crust, transfer the crust onto the cast-iron pan and then put the pan immediately in the oven on the top-most shelf. I then just keep an eye on the pizza, it only takes about 4 minutes to cook, then when I am happy I take the pan out of the oven and put it back on the highest setting on the stovetop for 2 mins. This is what gives the bottom char. During this time I add basil, salt, extra cheese on top. Everything is done within about 6-7 mins.

tl;dr cooking method
-Heat oven on grill/broiler + fan mode maximum heat
-Heat cast-iron pan on stove max heat
-Make pizza, transfer to pan
-Put pan immediately in oven, as close to grill/broiler as possible
-Cook 4-5 mins
-Take pan out of oven, back on stovetop highest setting for 2 min for bottom char

Done.

Important not to add the sauce/toppings until you're ready to cook because it will wet the dough you want it to be as dry as possible when it goes in so you get a nice charred/burned outside crust and fluffiness on the inside.

Hope that explains everything.

[boo99]

^^Thanks much for posting that 😁

[Partyrocking]

Pizzas look great.

[YeomenKek]

^^Thanks much for posting that ������

No worries, hope I didn't ramble on too much lol. I really like making pizzas

Pizzas look great.

Thanks a lot!

Other night's

[boo99]

No worries, hope I didn't ramble on too much lol. I really like making pizzas



Thanks a lot!

Other night's

One can never ramble on when discussing pizza

They look so hnnnnggg

It amazes me sometimes that people buy that frozen chit pizza when they can make something awesome themselves and yes it takes time but soooo worth it

[squesto]

Wow looks amazing, thanks for sharing your recipe too!

[YeomenKek]

One can never ramble on when discussing pizza

They look so hnnnnggg

It amazes me sometimes that people buy that frozen chit pizza when they can make something awesome themselves and yes it takes time but soooo worth it

I know, I used to be one of those guys that bought a premade base from the grocery store and just threw a bunch of crap on it. Which is fine for people who just want something that is fast and somewhat resembles pizza, but I can never go back.

Wow looks amazing, thanks for sharing your recipe too!

Thanks, mate.

Today's end of week

Very proud of my heavy bag session today, highest avg. HR I've been able to maintain over 60 mins. Went 15x3' rounds focusing on pacing myself for the full duration, prioritised orthodox this session as my coach has been developing my southpaw a lot lately



https://connect.garmin.com/modern/activity/2393783199

[YeomenKek]

I haven't made any pizzas this week nor will I over the next 2 days because of the holidays. I leave you with some photos of random food items + bonus ruined pie (RIP) from my early pizza making days.

sous vide kangaroo steak



homemade brioche buns with sous vide ribeye



the steak



pumpkin cake with vanilla bean and lemon buttercream



crostata alla ricotta cioccolato



chocolate cinnamon buns



calzone (sh*t picture, was drunk. just using the same pizza dough recipe as above but flipped over)



and finally, one of my earlier iterations of pizzas. didn't flour the wooden peel well enough prior to sliding into the pan and it flipped over itself and got rekt. nofuksgiven.jpg cooked it and ate the bastard anyway



Enjoy the holidays, Merry Christmas ya'll!

[AdamWW]

Hope that explains everything.

4ever on spread sir

[YeomenKek]

Hey dudes

Didn't make a lot of pizzas this last week because I've been on afternoon shifts. I train around 07:00/08:00, off to work 11:30 and back home 20:00/21:00. For the first time in about 7-8 years, I'm eating calories during the day.

I quickly discovered that doing 800-1200 kcal of high-threshold cardio followed by 10-12 hours of fasting - 9 of those hours spent doing my best to stop planes smashing into each other - is not exactly feasible.

I generally don't like eating during the day and have always preferred just eating all my calories at dinner because even if I have a huge breakfast/lunch/snack during the day I'm always hungry an hour later, so I just found it pointless.

Anyways, pretty ordinary week of training. Nothing spectacular stands out. I did a little less overall time than the previous week, probably because of 2 rest days due to Christmas, but I ended up burning more calories because I had a higher output. That's not my goal, but good to know I kept the intensity up. I had my medical renewed for work this week and the doctor got a bit of a shock from my resting heart rate (42) and asked if I did any sport or he'd have to do additional tests for low blood pressure. I've never really been fit before and always just done weights so this is was pretty cool to hear.

Was commissioned by my mother to make pizzas for family dinner over the weekend, here's the two I produced

Extra hot Spanish sorpresa, mozzarella





Prosciutto, red onion, rocket, basil



E finalmente qualcosa molto speciale - ho ricevuto una regala dalla mia famiglia italiana, ecco!





Shipped all the way from my family back in Italy, some authentic porcini mushrooms.

Now this pizza doesn't look particularly nice, it was same-day emergency dough so it didn't get extended time in the freezer to cold rise and develop a beautiful texture, but believe me it tasted fuking amazing with those mushrooms.





Looking forward to seeing how my cold ferment dough looks tomorrow night with those mushies!

Peace out, all

[YeomenKek]

-New max HR of 214 (wowza). This really pushes my HR zones up and makes things more challenging
-I'm going to start recording my weights sessions in my breaks at work as of next week
-Focusing more on technical training, boxing focused cardio as opposed to just cardiovascular exercise now that I believe I've developed a good base level of fitness

[AdamWW]

That's a super high HR!!

Have you ever monitored your HR recovery time to baseline? I always found that to be an interesting stat to track.

[YeomenKek]

That's a super high HR!!

Have you ever monitored your HR recovery time to baseline? I always found that to be an interesting stat to track.

I haven't ever watched it back down all the way to resting levels - which are around 45-50 BPM now - but this is actually a very important thing for boxing as you can imagine.

My Garmin automatically starts an internal timer when you stop your workout that tells you your recovery after 2', the most I've achieved over that time period was 80 BPM which I think is pretty decent. Obviously for boxing, recovery over a 1' period would be more suitable.

Here's just from today's 8 round heavy bag session during my first 1' break, recovery of 46 BPM



It's hard to say whether that's good or not because there's so much broscience and crap on the internet when it comes to this stuff, but to me that sounds pretty decent I guess. Mind you I am walking around wiping my face and getting a drink and stuff during my breaks on the bag.

I actually do training specifically aimed at recovery heart rate, where I push my heart rate up to anaerobic levels as quickly as possible and then stop instantly until it drops just below aerobic and repeat x12. That's the last line in my little excel sheet.

I'm not aware of any actual studies or information regarding this type of training, it's something I just kind of came up with, because I think it's extremely relevant to boxing and I'm a firm believer that if you repeat the same physical activity over and over, the body will naturally become more efficient at it.

Could be talking out my ass, but the RHR targeted workouts I do are brutal and if nothing else they give me a 20-30' workout averaging 155-160 BPM which can't be awful for my cardiovascular fitness.

[YeomenKek]

No pizzas this week, probably for a while actually. I got 12 more days left in Aus before 4 weeks travel in Europe and after this weekend, I'm trying to eat as little as possible while still being able to train in order to pre-damage control the weight gain.

Boxing Australia released their 2018 calendar and my coach wants me competing in August in the state Golden Gloves competition novice division @ 64kg (140.8) so I got some fat and probably a bit of muscle to lose when I get back.

I did smash a 2 foot hot dog this weekend. The challenge was at a local bar and you had a 10 min time limit, I broke the record with 6 min 55 sec finish.







Rekt !

[boo99]

^^Congrats on breaking that record bro

[AdamWW]

Good job!

You know, it's funny, for a while I thought it might be fun to try a food challenge because I know my capacity is large and I eat very quickly, but ultimately I always land on just not doing it because I enjoy savoring food as much as I can.

I think (like in your case) the occasional smaller speed challenge would be cool, but the idea of downing food to the point of feeling ill (like 10k+ calories in a sitting/session) never really resonated with me even if it's for a free meal...

Especially now that I'm simply eating intuitively (literally as much as I want, whenever I want, of whatever I want), the appeal just isn't there.

BUT... that being said... there was a time where I accepted a 2x footlong sub challenge against a friend and I finished before he even got a single one down.

Chewing is for suckers (no pun intended)!

[athlete64]

Ejdjdjd

[YeomenKek]

^^Congrats on breaking that record bro

Thanks, mate!

Good job!

You know, it's funny, for a while I thought it might be fun to try a food challenge because I know my capacity is large and I eat very quickly, but ultimately I always land on just not doing it because I enjoy savoring food as much as I can.

I think (like in your case) the occasional smaller speed challenge would be cool, but the idea of downing food to the point of feeling ill (like 10k+ calories in a sitting/session) never really resonated with me even if it's for a free meal...

Especially now that I'm simply eating intuitively (literally as much as I want, whenever I want, of whatever I want), the appeal just isn't there.

BUT... that being said... there was a time where I accepted a 2x footlong sub challenge against a friend and I finished before he even got a single one down.

Chewing is for suckers (no pun intended)!

Yeah I basically did it for the novelty - my friend simply couldn't believe someone can eat that much food and I wanted to prove otherwise. I got my ED pretty well under wraps from family/friends so none really believed me and it was a bit of a shock when they saw how quickly I smashed it haha. Very impressed you're keeping up the intuitive eating thing (had a peek at your log). Seems to be a lot healthier in the long run for you both physically and mentally. I hope one day I get to the same place !

--

I've been in Europe for the last 4 weeks. I got flown there for a 4 day job interview/sim assessment actually and then decided to stay for a few weeks because it takes 20 hrs to get there from Australia. Had a really good time, didn't actually put on much weight (which was my biggest fear). I didn't take any public transport, walked an avg. of 25km (15 mile) every day for 4 weeks - the max I walked in one day was 39km (24 mile). Last time I traveled was an absolute binge fest - I put on a lot of weight and actually began to feel depressed towards the last few days of my vacation and then it continued for weeks after I got home. I don't think I went out or saw any friends for about 3-4 weeks when I got back.

I did a lot better this time and for the most part only ate dinner. I just had espresso throughout the day - maybe 1 beer at midday for a bit of a pick-me-up - and then a giant ass dinner with some drinking if the right crowd was there. This lasted up until about the last week when I met up with my family in Italy who fed me like craaaaazy and then the trend kind of just continued for the last 3 nights in Milan. I probably put the majority of my weight on in the last week, but I don't feel anywhere near as ****ty as I did last time.

ANYWAYS, I've been back for a week and just been trying to get my fitness back up + weight back down. I got the job by the way - I'm emigrating from Australia in the next few months - which ruins mine and my boxing coach's plans for my boxing tournament in August. We instead have to do an earlier competition, which will be June 29. I will be competing at 64kg, which is lighter than I've ever been (I'm only 66kg in my avi) so I do have some work to do.

This is going to sound really ED-y, but since I got back it has just been damage control for these reasons, my avg. daily deficit the last 7 days has been ~2000 kcal/day for a total deficit of 14,000 kcal for the week.

My fitness was absolutely shocking, but I still managed to get 12 hrs of gym time in.

The first 3 days were torture, but I swear to God, my entire level of fitness just returned overnight in between days 3 and 4. It was so weird. I feel like I'm back to where I was before I left - within a week.

I've got just over 16 weeks to prepare for my comp. I'm still not back to a comfortable level of body fat yet, but I'm done with my crash deficit I think and I'm going to start eating like a 64kg boxer would and monitor my weight and see if I need to lower the intake any further of the next few months. So...



Doesn't look like much but I assure you it was delicious (couldn't fit any mozzarella into my macros)

Peace out!

[YeomenKek]

Back into Mon-Sun cycle now

Been very consistent/good with my intake and weight has dropped. I am getting a little worried about making 64kg (140.8) though, maybe I put on some size in the last few years very, very gradually without realising because I'm starting to really lean up now and I still weighed in at 73.6kg (161.9) in the morning at the start of the week. I'll continue with the deficit for another fortnight with a weekly weigh in and see how much more drops, but I might talk to my coach about fighting at 69kg (151.8) if it doesn't look like I'm going to be able to make weight without some significant muscle loss, because I don't really want to go down that road. I get I would lose a bit from carb cycling and glycogen depletion at the weigh in, but I don't know if I could do 5kg (11) on that alone.

Pizzas this week were awesome. Finally got some mozz worked into my macros and my sourdough culture back up and running, they turned out really, really nice.

So much air in these crusts, very crisp with a delicious crunch on the outside, light and fluffy on the inside. Lovely tang from the sourdough culture in there as well.

Peace out, everyone !

[hoffmane598]

Looks great, thanks for sharing!

[YeomenKek]

Looks great, thanks for sharing!

Thanks brah.

Mozzarella, mushroom, aragula



Mozzarella, aragula, thicker crust



Gorgonzola, mushroom, fresh basil. This was actually emergency dough! - my pizzas usually cold ferment for a minimum 24 hours and up to 5 days, but this one was only made 90 minutes prior. Flavour wasn't as developed but it rose very well and tasted execellent (as done anything with gorgonzola)