How to Build Your FIRST Keyboard in 2023 (Beginner Friendly)
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- Опубліковано 15 чер 2024
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I built a Sangeo 65 custom mechanical keyboard with GMK Keycaps and JWICK Linear switches!
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sheesh
daddy
For the love of God could you people build full size all button keyboards. So sick and tired of these 0.005 percent keyboards. F off with this shit.
silly old hipyo burning himself. tsk tsk
personally I would spend 750$ on a butterfly knife called the squid industries tsunami to open my keyboards packaging and 250$ on a budget keyboard.
Never expected the Jwick Whites I listed would end up getting to someone I watched lol. Glad you thought my lube job was consistent!
Proof?
@@dhaerque hipyo hearted
@@dhaerque Hello internet stranger! I can prove it to you but why would you want my discord tag, name, and address? What would you do with that info anyway?
@@sealboi2808 😭😭
@@sealboi2808 Oh yeah give your credit card while you're at it x)
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
Leopold you here?
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.
😂😂
Come here for the keyboards, stay for the pizza tips.
read all of this without context, before seeing there was a pizza section, or knowing he requested this information. Thank you for your work.
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
Semolina you mean?
@@exturkconner yeah i dont know why i writ it like that, how weird haha
Yea someone said this😁
@@noodles.dumplings.kimchi2878 im sure they did, theres alot of people here, im sure someone else had the same pointer as me.
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
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!
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!
Loved the script, your editing and your personality. Pretty fun video to watch, I couldn't help but watch it till the end
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.
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!
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.
Honestly if I had a 1000$ I would spend it upgrading my entire gaming setup a new monitor, keyboard, mouse, som computer components.
just get $1000
@@jak5411
how to get a million dollars
Step one: obtain a million dollars
@@Nijinja have the right mindset 💪
@@jak5411 I have over $10,000 in spare cash, but I will never spend more than $200 on a keyboard.
These keyboard prices remind me of audiophiles with their $3,000 per meter copper cable.
@@Bagasl different people have different priorities, and 10k spare cash isn't that much
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)
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.
I would go for the Mode 80 with GMK Modern Dolch. I am a little new to this community, so I don’t know what is super amazing, but I love the colors of the keycap set and it looks super clean. TKL is the perfect size for me between schoolwork and gaming. I have never touched switches before in my life (other than gross membrane), which means I have no idea if I like tactile, clicky, or linear. Anyway, I really enjoy your content! :)
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
he built a 1000 dollar keyboard and you focused on the pizza LOL
Listen he asked for tips lol, and i mean the keyboard is cool but he already mastered it LOL why just do a comment of a good keyboard instead of giving tips he might need xD
@@TheNewBruno69 yep :)
Ngl i baked it😂😂😂
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.
my endgame would be the ai03 vega with gmk skidata and maybe some tungsten/bcp/creampaca switches
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.
I'm not a pro pizza maker or anything but in my experience, I use way more flour when working with the dough. Just helps a lot and could help sliding it onto the stone. Also just take the racks out of the oven before preheating so you're not struggling with this weird angle to get it onto the stone under the center rack. Also so you don't burn yourself again getting it out.
The person selling the keyboard really knew what he was doing with that price
The pizza didn't look too bad! Looks like the biggest thing that would help is starting by dropping your dough ball into a bowl of flour or semolina as others have suggested. Then you can stretch it on the bench, top it and then slide on to a peel lightly covered with flour or semolina and shimmy it on to the pizza stone. There are some good stretching videos on the ooni and gozney channels that are great for beginners. Also find some good quality tinned tomatoes and just use them crushed with some salt with a little oregano and basil. If you do like a sweeter sauce you can cook them down a bit but I really like the fresher taste of them just crushed out the can and not cooked down any further. 🍕
Thanks Hipyo for linking the pizza supplies, I really needed them.
Really love your content. I just a new on the world of mechanical keyboard and it helps me to love it more. But i don't have a huge budget for it. So please make more build and cheap accessories. God bless.
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
I want my endgame keyboard to sound exactly like this. I love the clacky “Lego building” type sound. I assume what makes this sound is the case material? If so what should I be looking out for in the future when I wanna build my endgame board?
Prob alloy
I really enjoy your videos, just came across this video. Loved the pizza segment 😂
Probably one of my favorite vids by you!
i want to see more pizza sections or a whole video because i honestly enjoy it, i would highly reccomend using more flour. less dough and a thinner base, all coming from someone whos dad is not that bad at making it
I need to know what makes the typing sound in the keyboard! Was it the JWicks? Was it because the JWicks are lubricated?
Aluminum body/brass plate with lubed jwicks and gmk caps
Kinda a culmination of everything
As a hint for the pizza problem: I place backing paper on the wodden shovel before I put the dough on top. Helps to transfer it smoothly onto the stone and reduces the mess to a minimum.
Its like your foil wrap mod... maybe it will kill an italian, but it works for me.
Pro tip for the homemade pizza with pizza stone, you can put the pizza on a sort of standard aluminum pizza tray with those little holes in it, and then just put that whole thing directly on the pizza stone.
TBH, even just having a pizza strong in the oven will improve cooking things on the racks above them. The stone acts like a big heat sink, since an oven set to 350 is fluctuating between about 340-360 with some zones getting much hotter or cooler under normal circumstances.
A good BBQ grill thermometer you can just leave inside the oven is a good way to test out your oven, we had notable improvements evening out the temperature over time and by location after getting a stone.
(also I like you keyboard videos, just thought I would share pizza pro tips. My wife got extremely into homemade pizza for a year straight)
I found keycaps that look almost the exact same as those for like 25 on amazon, great budget version
it’s about the feel not the look
@@distancefluoride5294 they feel pretty good especially for $25, but obviously not like the more expensive ones, that’s why I said it was a good budget option
ah u said “look almost the same exact same” so I assumed that u were talking abt the look
and if u don’t mind can u link them I want to take a look
I have the sangeo and it’s a great board, but how does gmk and jwick make the board 1000$? Unless ur using frost witch, if so gimme right now.
yeah lol what jwicks are dirt cheap and sangeo is in stock for like 400 so idk how he got to 1000
1000 sound cooler than like 850 yk
@@mrcatbling8662 the total is barely 700
@@Alex-gp5xl LMAO
he bought two keyboards
I see lots of good sticky pizza dough solutions. On the other side, I like using tomato paste (not sauce) which allows me to tweak the seasoning based on the toppings but more importantly doesn't make the top too wet.
0:44 oh, thank goodness you clarified that. I was curious about that.
Honestly I would do this build. It's suits what I like and I love the sound that you have given it. Me over here used olive oil to lube a 40 keyboard.
Olive oil? How did that hold up? Lol
@@cassc.1028 lasted the past 2 years. I'm shocked tbh
I love how you make a video about an $700 (used) keyboard where you spend most of it explaining what 65% is, what gaskets are, and so on
For the next video, can I request a review of a porsche 911 turbo s that covers what an engine is, and how to turn the steering wheel?
I don't drive sorry
i love how you spent all that time writing that comment just to be sarcastic.
The video was about building a keyboard for $1000, it wasn't about the sangeo65, he doesn't have to go in depth on the board, if you want to know more about the sangeo65 then look it up yourself, Hipyo caters to new people in the hobby, thats why explains the basic stuff more often in his videos :3
@@yuliontop The comment took 30 seconds to write. And clearly you missed my point.. Reading comprehension 0/10. But anyway, clearly it was satirical, as was his reply, no need to get your panties in a bunch 😂
@@nikolakostic5667 panties are fine, and i can read well, stop back tracking after getting rolled, please and thank you
the pizza peel you have is a serving peel. when putting it in you need more flour on it because being wood it has pores that the dough gets stuck to if you dont have enough flour. as for getting it out you need a flat metal peel those are meant for turning and getting the pizza out.
Strongly recommend looking into pan pizzas. A well seasoned cast iron pan is arguably just as good as a pizza stone, with THE ADDED BENEFIT of being much, much easier to remove. Just grab the handle with an oven mitt (definitely wouldn't recommend using your bare hands. That's just a bad time.) and place it on a cooling tray or a cutting board, THEN go to town with the spatula in a space where the only super hot thing is the pan.
Is this a Morbius live stream?
Yrs
Its mornin time
This keyboard is beautiful! Idk how I fell down this rabbit hole of custom keyboards (actually I blame a video I found by Glarses) ... But I'm enthralled, no turning back now.
for the pizza: roll the pizza dough really thin, going from the middle out. cook the dough without the toppings for a couple minutes, flatten the bread (meaning literally get a pan and smash the bread), and then add the toppings. (add a dollop of sauce in the middle of the dough and spread in a circle motion with a spoon).
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.
That Pizza build with the custom oven mounted Pizza stone was the most entertaining "extend video past 10 minutes" segment I've ever seen.
Garlic and onion free pizza tip for hipyo: you can also use plain ol canned (raw) tomato sauce or purée and it will cook the perfect amount in the time it takes to cook the pizza!! Or if you need some catharsis you can get canned peeled whole tomatoes and squish ‘em with your bare hands
The Walmart glarses transition music is a good touch
lol
I’d def get a bench made 537 bailout knife, ssp18 and accessories, a nice rod and reel, and bait.
That second keyboard is GORGEUS. Like seriously I think I'm in love...
Biggest pizza tip is to not 'paint' the sauce on in lines, place a single large dollop in the center and then, using a spoon or ladle, spread it around in a circular pattern until it reaches the edge. Spearing it sideways will push it out to the edge leaving you with thin lines of heavy sauce, then big gaps with only sauce residue.
420 K subscribers congrats!!
def want a Hipyo sourdough making vid :P
If you put a light dusting of corn meal on the board when prepping your dough it'll help it slide off when placing it on the stone.
in every video, you make one joke or comment that lands with me SO well, it reminds me to like the video.
nice.
Hands down the best Hipyo video so far.
I have a brand new gaming laptop and never intend to get or make a keyboard but I enjoy these videos so much!
Also, you burned yourself more times in this video than I have in my nearly 4 decades on this planet. Good job!
really liked the pizza segment seems pretty nice and funny hahaha
I've worked at different pizza places almost the entirety of high school and college.
If you dust the wooden peel with cornmeal it will help the pizza slide right off the peel if you shake the peel from side to side it will start to move and then easily slide off (if it's still a little bit stuck you can lift the dough up with all your toppings on it and blow air underneath it and then let go to leave air underneath to help slide it off)
Also I noticed whenever you had your dough balls on your treys when you took them out the fridge they were touching each other. While there's nothing wrong with that if you leave them more space between the won't rub against each other and have flat edges and stay round and be easier to work with. You can always make it round even if the edges are touching each other but it's way easier to work with dough that's already round instead of trying to make it round.
I also noticed on your treys that there was flower on the trey when you took them off, It should really just be olive oil on the trey and covered with plastic wrap while they rise. After taking the dough ball off the trey you should also just throw the whole dough ball into a tub of flower as your dough looked like it wasn't floured at all and you just put flower on your peel. After you dough ball is floured you can then begin to stretch your dough. Stretching dough takes a lot of practice but after a while it's really easy to slap or toss it up in the air to stretch it out.
Considering the sangeo60 is my endgame board im so glad there are other people buying it :,)
Pizza tip: Use two different peels when making the pizza, The wooden one to make the pizza and get it in the oven, And a thin metal one to actually get it back out of the oven. The metal ones are thin enough that you can slide them under the pizza and lift it out with one hand, and the long handle basically eliminates the risk of being burned
"Oh first degree burns let's go" I loved the pizza segment please keep them in!
Put corn starch on the plate you use to slide the pizza in the oven, it makes it easier. I've also been told it cooks it better but idk if its true, however it does give a nice taste to the crust as well
I was looking for Sangeo 65 in KFA market place and I saw that green one but I want the white one, 2 days later I saw the white one but it’s sold. I see where it goes now. Still got the green one and Love the board
I love the pizza segment, that was amazing.
as a pizza enthusiast, the pizza segment was my favourite part of this, absolutely worth $1000, do more
Oil King are really great. Not heavy IMO, just perfect.
Nice pizza segment. Appreciate mixing it up in the videos
I actually love the look of that Mercutio! What are the key caps on that one? I'm so new to custom keyboards and I'm trying to plan out my first build 😊
if you find out let me know! i loved them as well
it literally says modern dolch 2 on the box lol
probably a good gaming set up for streaming cuz it looks fun
Daamn that sounds so premium and nice! (As I write this I hate how this Logitech mechanical TKL sounds even tho 2 months ago I thought this was premium lol) I want to do something to this, please guide me! I have binged all your videos in the last few weeks because I got obsesed with the sound and pastel colors of all those nice keyboards. I think this Logitech is fine if it was bit better put together or something.
Seasoned pizza maker here, I would say it looks like your dough is a bit over-proofed, after an initial proof you can toss the dough in the fridge or freezer and then just warm it first, also work the dough with your knuckles rather than your finger tips, pick it off the board and stretch it between your hands, also semolina on the peel to keep it moving. And as a suggestion for a pizza sauce without any garlic or onions would be a can of San marzano tomatoes with a bit of fresh basil and a tablespoon of olive oil and maybe Italian seasoning (if you want to be sacrilegious), throw all of that in a blender or food processor blend till smooth, cook in a sauce pot for 10 min or so if desired. Hope that helps a bit. Nice keeb btw
For future pizza peel lubing I recommend using cornmeal! Makes the little guy slip right off. Happy snacking!
That pizza segment was glorious. Hipyo Cook channel when
If you want the dough to stay better, make sure they are room temp, cold dough constricts when cool.
One of my favorite ways of making pizza is as follows. with this method you should probably use some day risen dough, rather than time consuming sourdough, unless you really want to use sourdough. Find a medium - large pan. Roll the dough with a rolling pin into a thin circle that fits the flat portion of your pan. med - high heat, sauce and toppings while it is on heat. when the bottom is golden brown, turn on your broiler and bake the top of the pizza for a little less than a minute on high, pull it out as soon as you see any part of the pizza topping change color. And there's a pan pizza.
Thanks for the bonus howdy hey. Made my year.
Question what swiches will you use and would you suggest Cherry mx silent black swiches;and lubeing them?
Do more random segments in your videos it’s really smart and entertaining
Something about hipyo making pizza was great i want more 😊
Pizza segment was goated
love the echoing glasses transition
A holiday, love travelling and getting into random stuff.
Heckin love pizza segment.
the mercutio is named after the character in romeo and juliet! i love this keyboard and cant wait to build it myself haha
MORE PIZZA SEGMENTS PLEASE
Congrats on 420 k subs. Half of us subbed for pizza segments.
Nice pizza, it's the first time of my life that I see a "mozzarella" like that (nice build it looks good
Sourdough pizza, flour both sides, (lots of flour) throw it between your hands to stretch and it wont come out as thick. It has a lot of rise to it so it needs a good stretch
At work we throw the whole dough round into a bowl of flour and coat both sides well, then pull the bottom out to the sides a bit, place on the table with the top of the dough up, with your fingertips, start pressing with a slightly firm press around the edges, then spread your fingers out and press through the middle of the dough to create small pockets, then press down and work it out a bit, and remember, flour is your friend don't be scared of it put plenty on whatever surface you're working your dough on. If you're using a 24-48 hour cold rise dough then you'll probably need to learn how to toss but that's a story for another day. And always put your toppings on the bottom part of the dough, the domed top part should be the bottom of the pizza. The exposed part will not brown as well.
Ahh yes my favorite tech and food channel
You should try the cast iron method for cooking pizza in the oven. I've had very good results
Use parchment paper or cornflour instead of regular flour on the pizza peel, it helps keep it from sticking to the peel. Also! Pro tip- salt the pizza after you put on the toppings.
Chef Aqua aproves of cooking segment! please more!
We need a full length Hipyo pizza video.
Some nice tips, so far, but here's what to do...
Keep the stone on the top rack of the oven, put the oven on as hot as the dial will allow!
Blended fresh cherry tomatoes (or regular) > tin tomatoes > tomato sauce.
Dust the counter and form your dough into a rough pizza shape (it will probably spring back a bit).
When the stone's super hot, take it out the oven (using gloves and several dish-towels, if necessary).
Rest it somewhere that won't melt or that the stone can slide off of! (a 'bed' of more dish-towels is good).
Lightly flour the stone. You will notice if starting to cook, if hot enough!
Put the dough on the stone and roll-out, with a pin, to a good size.
Quickly stick your toppings on, before the stone can cool too much. Some fresh-ripped basil/oregano is a good buff.
Put the stone back in the oven. Should be cooked in 10-15 mins, max, and easier to slide out than from a lower shelf, for a bonus!
Basil will burn in the oven. Fresh basil always goes on after the pizza comes out the oven on a marg pizza.
Well fitst id try and get the gmk drop red samurai key caps and a new keyboard to put them on. Then i have no idea.
Pizza needs more flour on the peel. Also note, your stone and peel will season like a cast iron. The seasoning will make the dough slide off significantly easier.
Definitely need some more pizza segments 👌
I would make a full custom optical keyboard and make it sound amaaaazing
WE NEED MORE PIZZA SEGMENTS!!!