How to Build Your FIRST Keyboard in 2023 (Beginner Friendly)

I built a Sangeo 65 custom mechanical keyboard with GMK Keycaps and JWICK Linear switches!

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[sealboi]

Never expected the Jwick Whites I listed would end up getting to someone I watched lol. Glad you thought my lube job was consistent!

[willalbinclark]

Great vid as ever! Tip for handling the pizza dough, try not to touch the crust whilst you’re forming it in your hands to allow for maximum rise on it when cooked. Also let gravity by your friend pick it up and form with your knuckles for a lovely thin base. Looked great that anyway ! Seen some good comments already about semolina flower which is so good for handling it’s such a game changer

[Mr_No]

I often put the semolina on the actual board itself after applying flour to both the front and back of the dough ball before stretching it out and that’ll usually keep it from sticking. Just make sure to not put too much. As for the margarita specialty, I’d try cutting the mozz into cubes, coat them with olive oil, pepper, salt, and roasted red pepper flakes to give it some additional flavor. Never tried an olive oil base w/ marinara- Ferb, I know what we’re going to do today!
Ps. When stretching the dough out, the secret is to keep it in a circle as much as possible from the beginning, so that you simply push it out, rather than trying to fix it during the process. If it’s a circle in the beginning, it should be a circle in the end if you press it out evenly.

Oh, the keyboard was cool as well.

[Cpmnk]

Dust the peel with semolina, or enen drop the dough ball into the semolina before shaping, it gives a good crust, helps stop burning and makes it slide of the peel no problem

[danielsnyder]

What I have found in the my time making sourdough pizza is that time on the peel is the biggest factor in it sticking or not. I only move it to the peel when the stone is fully heated and its already partially shaped. Then I heavily flour the peel, put it on, and quickly add my ingredients. Other big level up was taking the stone out of the oven to move the pizza, and realizing that as long as you don't go past vertical with the peel, the pizza likely won't flip

[awwastor]

In my experience baking paper doesn’t interfere with the heat transfer that much, so you can just use it to make the pizza on it and easily transfer it. Also, stretching the dough out a bit thinner and either use a small amount of fresher mozzarella (my favourite!) or more dried mozzarella (for a more NY-style feel). If you’re having issues with the edges rising, put in the pizza with just sauce, then pull it out and dress it, or dress it still in the oven. This way you can get great baked dough and not burned cheese!

[SecretSauceyjuice]

Marbly is a good word to describe the first board. I think that's the sound profile I enjoy the most. Clicky is fun for a minute, but annoying to daily drive.

A subdued marbly sound would be perfect IMO. Not too much twang, echo, or scratchyness. But a little more lively than a thock.

[crainger]

I really liked this video. It's good there is a more friendly stockx style option for buying used keyboards. Also the pizza side quest was fun. More Hiyp side quests please.
Hipyo studio tour!

[CarlosR.]

Loved the script, your editing and your personality. Pretty fun video to watch, I couldn't help but watch it till the end

[parkeradamson]

Honestly if I had a 1000$ I would spend it upgrading my entire gaming setup a new monitor, keyboard, mouse, som computer components.

[Abg]

Take the stone out of your oven and prepare it on the stone. I basically use mine as a fancy baking tray. Also feel free to use a baking tray to make your pizza, shaping it with the tray helps get a nice even crust and then you can cut it into squares.

[sachi]

Hey, I'm a big fan of you from Korea. The correct pronounciation for this keyboard is "sang eo" that means 'shark' in korean. But every keeb youtuber says "san geo" XD Anyways, thank you for your great videos!
(Srry for my poor English skills)

[TheNewBruno]

Oke for pizza stuff, i would suggest to keep the flour while you spread the pizza under the thing you were keeping it, so it doesn't stick, but for moving the pizza in and out of the oven there is a more specific tool that is like that wooden "board" but made usually out of iron and waaay thinner, plus! I would suggest if you wanna get a really good margherita, get the Bufala's Mozzarella, cut like in small pieces or thin circles if you like and wait to put that on the pizza for almost half-ish time of cooking, so if the pizza require 15 min of cooking at 8 min remaining you put the mozzarella, and last bit, you can use a normal oven plate and do a rectangular one, I'm Italian and we do pizza at home as a rectangle as well lul, for the circle one with the moving in and out it's just a movement you get the more you practice (outside of the tool, that is like having a proper switch puller instead of using literal fingers)

Great vid and not bad looking pizza

[NdleSoup]

For some reason no pizza recipes tell you this but PARCHMENT PAPER is literally magic. Put some under the dough on the peel and it never sticks.

[alertArchitect]

Loved the video! Side note, a little "cheat" you can use when you're figuring out making pizza and you're having trouble getting it off of the peel, put some parchment paper between the peel and the dough. Then you can leave the pizza on the paper as it bakes, as parchment paper is oven-safe, and use it to help you get the pizza on and off of the stone. I also used this trick when I started learning how to make ciabatta, which is a type of bread you usually cook on a pizza stone. Hope it helps!

[zp.hyr_]

The person selling the keyboard really knew what he was doing with that price

[xXfzmusicXx]

If I had KFA I would get my endgame. The Grid 650, such a unique board, but since it was released in 2020 and only once it can be hard to find. At least for a decent price.

[kylelaharaclarkcollege]

Lot of people saying just use more flour to get the pizza to come off. But the easier way is to just roll it out on parchment paper and use the peel to transfer it. After like 3-4 mins it will be cooked enough you can pull the parchment paper out and let it finish, or you can just leave it on the parchment paper and make your life easier.

[Boyetto-san]

From a fellow home pizzaiollo, you should try shimmying the pizza while its still on the peel to make sure it’ll slide off. Gives you a chance to lift and add flour under the dough. When you’re just starting out, its always better to be generous with the flour on the peel and get a feel over time for how little you can get away with. Also, the moment you put sauce on the dough, its basically a time bomb and you need to move fast with the rest of your toppings before the moisture gets through and sticks the dough to the peel. Yes, this is a keyboard channel.

[Miss_Wonderful]

If I had $ 1000 to spend on keyboards, I would buy a Cyberboard, my dream that will never come true. Your pizza looks very good and the slight crunchiness is a bonus for me. As an Italian, I'd suggest "mozzarella di bufala" instead of the one you used