Pizza Time: Red Pie

I love making pizza. I don’t know if I’ve shared that very much, but between fermenting a good dough, assembling good ingredients, and putting on the heat, I love making pizza.

I’m going to try and start sharing my pizzas, mostly in before/after photos but also as partial recipes. I’m not much of a recipe writer, but I’ll do my best.


Red Pie, Before
Red Pie, After


Makes one pie.


  • Pizza dough
    • (I’ll be posting my dough recipe soon enough; the real key overall is to let it rise/ferment at least twice as long as you think it should)
  • Tomato sauce
    • Go for the high-quality stuff, it matters.
  • Mozarella cheese
    • I go for the little balls, but you could just as easily get a big ball and tear it up. Err toward less moisture; avoid pre-shredded bags.
  • Parmesan Cheese
    • Real parmesan, please, or any good hard Italian cheese.
  • Basil (Fresh!)
  • Kosher Salt


Preheat your oven as high as it goes. Make sure your baking stone or steel is in there. My oven gets to 550°F, which does pretty well.

Toss, push, or roll out your dough. It’s up to you. Make sure you use enough flour to keep it from sticking. I usually just stretch it out on my peel by hand, giving a little toss if needed.

With your fingertips, poke at the part of the dough you want stuff to go on (so, all but the edges). When you’re done, it should be covered in faint depressions all around. This helps prevent bubbling and also gives some dimensionality to the crust surface for your sauce to hang out in.

Spread your sauce. Just straight up tomato sauce. No herbs, no nothing. All things considered you’ll probably use a quarter to a half of a cup, but feel free to go nuts. If you see a lot of dough through your spread sauce, it’s too little. If it’s all red, it’s too much.

Generously sprinkle the kosher salt across the tomato sauce.

Take your mozzarella balls (or torn mozzarella) and sparingly place on the pizza. The sauce is the star here, not the cheese. Grate some parmesan over the pizza, it should look like your front lawn after the first flurry of the winter.

Toss that pizza in the oven! While it’s baking, take some basil leaves, stack them together, and roll them up like a cigar. Then, slice up a bunch of thin slices of that cigar to get a nice chiffonade.

The pizza is done when the crust is a nice brown and the red of the sauce has deepened a little bit – that means the sugars in the tomato have caramelized, which is what makes for the great flavor.

Take your pizza out of the oven, grate some more parm over it, and sprinkle your basil chiffonade on it as well, while it cools.

Once cooled, slice and enjoy.



I wrote this the other day on a dare from a friend of mine. It only works in Bash (and I use ZSH) but I think it’s funny anyway.


  • Make sure you have bash-preexec installed
  • Put in your home directory
  • Put the contents of the Gist’s .bashrc in your .bashrc

New Site Who Dis

Decided to flip up my style a bit. Using the Poole-based theme for Jekyll, aptly named Hyde. Check it out.

Not much new here, at least nothing longform. I’ll have some kind of stupid update soon, probably.

OS X Notifications from the Shell

I have one big productivity suck when working: asynchronous tasks.

Just like in code, I think it’s in pretty poor taste (not to mention inefficient) to start something and then just keep checking on it until you see it’s done. Not only that, but it’s easy to forget to check.

This is what happens to me when dealing with my unit and integration tests. Maybe I’ll go read an article while they’re running or even drop into Reddit (which is a mistake in all cases), or if I’m a good boy I’ll go update some documentation and style somewhere around my codebase that needs it.

In code, we’ve solved this problem with callbacks. Make an HTTP call and just tell it to let you know when the response comes back, instead of blocking everything else or continuously checking some value somewhere until it’s changed to complete. It kind of dawned on me that I have a $3,000 callback machine in front of me; why not make it work for me? I get a notification when someone posts on my Facebook wall, when I’m tweeted at, and when my Amazon purchase ships – why not get one when my tests are complete?

I’m not a big IDE fan, and I’m sure IDEs do this (I mean, Xcode does, of course) but when working in Python I like to work primarily in the command line when it comes to testing and execution. I did some research, and found that Apple exposes some Notification Center functionality to AppleScript, and I know that I can execute arbitrary AppleScript via the osascript command, so, voilà, I can post notifications from the shell.

All that was left is putting in some logic to display different messages based on parameters and whether or not the tests succeeded. Check out the gist below for a basic version of what I ended up implementing (my real version has some proprietary stuff in it, so I had to write a simpler version for demo purposes!).

I’d love some feedback, so please let me know what y’all think!

tmux 2.1 and mode-mouse

I’ve been having an issue the last couple days that I couldn’t figure out. I had upgraded most tools on my machine as I tend to do every once in a while, and after a few days I noticed that my mouse integration in tmux wasn’t working quite the way I expected. Turns out, they had made a significant change to the mousing mode without documenting it very well, or at least without anything past putting in the changelog. I guess I should have read it, but the software should probably tell the user that a feature they’re trying to use has been replaced.

At any rate, here’s the config I had before, more or less:

After the update to tmux 2.1, I found that I needed only this:

It’s actually a lot more convenient, but it was frustrating that I had to search so far to find the solution. I’m by no means a tmux expert so if there’s anything about this or other parts of my config that seem wrong or distasteful, I’d love to hear about it.