Hi, I'm Erick
I'm a developer living in Atlanta, GA.
I build technology to power startup companies - some, have, sold, others died, and some are alive and well.
Currently I'm mostly focused on:
FlexLogs — Monitor cloud applications in real-time with ease
FlightFormation — Autoscale Heroku applications to reduce cost and increase performance
Autoscale⁺ — Leverage AI to reduce infrastructure costs and boost performance without changing platforms.
Sometimes I make things out of wood too.
Active Projects:
FlightFormation — Lower cost & faster Heroku application using reliable Autoscaling.
FlexLogs — Easy cloud application monitoring: metrics, healthchecks and more in minutes.
Autoscale⁺ — AI-powered autoscaling for cloud applications.
CarpeWeekem — Be more productive and less overwhelmed by starting fresh each week.
ScanBack — Easily get feedback from customers when they receive your products.
HangPrints — Print photos with iMessage, no apps to install.
Thank you!
You're gonna love it, but if you don't please let me know and I'll go step on a lego.
Pizza Dough Recipe
Hydration: 65%
This recipe makes dough balls approximately 300g each.
Ingredients
| Ingredient | x2 Batch | x4 Batch |
|---|---|---|
| 105°F Water | 230g | 460g |
| Salt | 11g | 22g |
| Malt† | 8g | 16g |
| Flour | 353g | 706g |
| Yeast | 0.8g | 1.6g |
| Oil | 7g | 14g |
Instructions
- Mix & Knead: Combine the water, salt, and malt in a bowl. Mix until fully dissolved. Add the flour and yeast, then mix and knead for 2–3 minutes until the dough comes together.
- Rest: Place the dough ball on another surface and clean the mixing bowl you just used. Let the dough rest for 5 minutes. (This step prepares for the next stage and ensures an even oil distribution.)
- Add Oil & Knead: Add the oil to the clean mixing bowl, then place the dough ball into the bowl. Knead the dough for an additional 2–3 minutes until smooth and the oil is fully absorbed. (This technique prevents dry oil and flour pockets, resulting in a more uniform dough texture.)
- First Rise: Cover the dough and let it rise at room temperature for 1.5–2 hours.
- Split & Ball: Divide the dough into equal portions and shape each portion into a ball. Each dough ball should weigh approximately 300g.
- Refrigerate or Cook:
- Place the dough balls in the fridge, where they will stay good for up to 5 days.
- When ready to cook, remove the dough from the fridge and let it warm up at room temperature for 1 hour before baking.
- Alternatively, let the dough balls rise for 1–2 more hours at room temperature and then cook your pizza.
† Diastatic Malt Powder: This ingredient is optional, especially if you're using flour that is already malted. However, adding diastatic malt powder helps improve browning, enhances the dough's overall color, and provides enzymes that aid in fermentation.