User Profile
Michel
Level 4.0: Ice Cream Sandwich
Joined 3 years ago
User Widgets
Contributions
Re: Issues Intune and okta enrollment
Do you have a link to the article that you got the screenshot from? I'm not entirely sure we need this, since that app will most likely not be installed during enrollment. I've never heard of enrollment requiring an app with Intune enrollment. And besides Knox Mobile Enrollment, there is no way to get an app on a device in that early stage (that i'm aware off).Issues Intune and okta enrollment
Hi all, I could use some help or guidance from someone who has experience with using Okta as IDP and Intune as MDM. The problem: When going trough enrollment (COPE), the Intune login page shows up. When entering the email, it forwards to Okta as it should. But after verifying with Okta, you should get back to a Microsoft confirmation but instead it shows a page not found error. It used to work, nothing has changed as far as we know and the issue is present on devices ranging from Android 13 to 15, different brands but mostly Samsung. Apple and Windows enrollment work as expected, no issues there. I can't find any related logging details in Intune and lack the knowledge of Okta (will add a support ticket there as well). So i'm kind of lost as to what is happening. Where do I need to look for the return URL for example? There are multiple Azure enterprise apps but i'm not sure which one to check and don't want to mess to much with this. Thanks!Re: Food: Pizza guide
Pizza on the barbecue is nice too! Did that before but it become very very crunchy pizza's. The bottom was done but the top wasn't even hot. My bbq wasn't fit for pizza making i guess. A pizza oven gets very very hot, warmer than most barbuecues can. So yes, its a risk. But the whole pizza is done within 30 to 60 seconds. Push it in, wait 30 seconds to make sure the bottom is not soft and rotate it over the next 20 seconds or so. And done! What kind of pizza did you make on the barbecue? Do you still do it? I'm a tomato saus kind of guy. Can't eat pizza without it (yes, i've tried, its called pizza bianca, not my taste for a dinner pizza more for a side dish).Re: Android 16 STIG is now live!
Thanks for sharing this Bigdogburr ! Very helpfull. Do you happen to know if there are plans to release documentation about compliance with NIS2, BIO (just found out it just for Dutch companies, thought it was an EU thing) and CIS benchmarks? I'm aware of the documentation that the CIS organisation has published, but something that highlights what API's to set would be very helpfull. And for NIS2, we could benefit from having an overview of what API's to set to get compliant. The ultimate goal could be something like the * starts mumbling* MacOS compliance . Sorry for cursing, but they really have something nice on that github page 😂😂Re: New devices only receive "Enterprise Default Profile" instead of default profile
Just an FYI, not sure if this applies to ZTE as well but might be worth testing: If you apply a new profile to a device in Samsung Knox, it will send a reset signal to the device. This happens when you clear the old profile, and assign a new one instead of just directly assigning a new one.Re: Tenant has been unbound from Google Play console (Intune)
Hi DH , What do you see when you follow these steps? Log in to intune and go to tenant administration go to Connectors and Tokens Go to the Managed google Play section. Does it still say it is connected? Did you did the upgrade to the new managed Google domains yet?Re: Food: Pizza guide
I've been told that the olive oil doesn't add anything when baking it with a pizza oven, but when baking it in a standard oven it should help with flavour and a crispy crust. Good luck! I wasn't aware of W values as well, a whole new world opened up when I started making my own pizza. I keep trying new things and i'm still not satisfied. 🤣Food: Pizza guide
A few months ago, we were asked about our favorite food, pizza was the winner! But a few months later, Alex_Muc decided to create the Sushi guide as nobody mentioned. The topic initiated an active discussion, one of the comments was from Emilie_B , asking for my home made sushi. I don't really make my own sushi, but I do make home made pizza. And after Emilie found out about that, she has been pushing me to create a guide. So here it is Emilie! It took me 4 months to not forget to take pictures, but I did it --- Note: I make my pizzas in a real pizza oven, so I don’t know the exact timing for a regular oven. From what I understand, the main difference is how long you bake it. It’s always a good idea to get a pizza stone for your oven – it helps you get a crispier and better-baked crust. This recipe uses flour suitable for a long fermentation, so it’s a “make the dough today, eat tomorrow” kind of deal (sorry!). 🍅Ingredients for the dough Flour The type of flour depends on how long you want to let it rise. The longer the rise, the lighter and more flavorful the crust. You can do a short 1-hour rise, but personally, I find those pizzas a bit heavy on the stomach. Check the W value of your flour – this indicates the strength of the flour: W 150–200: Weak flour, suitable for cakes, cookies, or quick-rising doughs W 200–260: All-purpose, great for bread and pizza W 260–300: Strong flour, ideal for Neapolitan pizza or rustic breads W 320+: For rising times longer than 48 hours, great for poolish or biga starters More info: Understanding W Numbers in Flour – Crusters Guide - Crusters As for brands, I recommend Caputo – it’s available in different W values: Doppio Zero – for less than 8 hours rise (W 230) Pizzeria – for more than 8 hours rise (W 260) Other Ingredients Salt Water at room temperature Instant yeast KitchenAid with dough hook (or your own hands) Flat work surface (countertop, stainless steel, or marble) A digital scale accurate to tenths (e.g., 0.5 g / 0.02 oz) Semola flour – coarser than regular flour; easy to brush off dough, used for shaping Dough box or plastic container for rising Should be sealable, or covered with a damp cloth Avoid stainless steel or glass, as they take longer to reach room temperature after refrigeration Ingredients for toppings Use whatever you like, but here’s what I used for two pizzas: Pizza sauce I recommend Mutti pizza sauce, if available where you live. It has that authentic Italian pizza flavor. Fantastic. Parmesan cheese (Parmigiano Reggiano, stronger in flavor) Grated mild cheese (my wife insists on “normal” cheese on pizza 😄) Canned tuna Cow’s milk mozzarella Onion Arugula (rocket) Smoked chicken Mozzarela (pull it apart and place it on piece of kitchen paper to let it dry it bit 👨🍳Instructions for Making the Dough I use the PizzApp+ to get the right ratio of ingredients. See the screenshot for my current preference. A higher water percentage gives tastier dough, but it’s also trickier to handle. The amount of dough also determines pizza size (if you flatten it nicely): Around 250 g (8.8 oz) → about 30 cm (12 in) pizza Around 330 g (11.6 oz) → about 40 cm (16 in) pizza I use 235 g (8.3 oz) – just right for us and gives a bit of wiggle room in the oven Steps Pour the correct amount of water into a bowl. Add the yeast and mix until it’s mostly dissolved. Weigh the flour, add salt, and combine everything in the bowl with the water. Start kneading, either with a KitchenAid or by hand. On the KitchenAid, use the dough hook on speed 2 for 8–12 minutes, depending on the flour quantity. The dough should no longer be too sticky. When you press it, the dent should slowly spring back; when you stretch it, it should feel elastic – not too much though, or you’ve overkneaded. Remove the dough from the bowl and place it on your work surface (sprinkle some semola underneath if needed). Let it rest for 15 minutes under a slightly damp towel so it doesn’t dry out. Divide the dough into portions of the right weight (e.g., 235 g / 8.3 oz each) and form balls. Use the stretch and fold technique: stretch the dough, fold it, turn 90°, and repeat (max 4 times). Form a ball so the dough tightens up. Check out a video tutorial for a good visual example, like this one: How to stretch and fold pizza dough Once the balls are ready, place them in your dough box or plastic containers. Let them sit for 2 hours at room temperature. Then move them to the fridge. This stops the rising process and starts fermentation, which improves flavor and digestion. If the fermentation is too short, the pizza feels heavy on the stomach. Take the dough out of the fridge 5–6 hours before baking, letting it slowly come back to room temperature. The dough should know have almost doubled in size and is now ready to be turned into pizza! Instructions for Making Your Pizza Turn on your oven. I use an Ooni Koda 12 pizza oven, set it to full blast to heat it up properly. Shaping Your Pizza Here’s where many people go wrong: don’t use a rolling pin! It presses all the air out of the dough. You’ll end up with a flat pancake – might as well make a sandwich instead 😁 Take a dough ball from the box and place it on your work surface with enough semola underneath. Use your fingers to press the center down and make a small dent, gradually widening it without touching the edges. Work from the center outward. Once it’s wide enough, use the palms of your hands – but make sure the center doesn’t get too thin. Again, watch a video tutorial for technique examples, like this one: The easy way to stretching a pizza - YouTube Once you’ve shaped a nice round (or somewhat round😅) pizza, place it on your pizza peel. Brush off excess semola gently. 🍕Topping Your Pizza Start with the pizza sauce – spread it with a spoon, but avoid touching the edges. That’s how you get those nice puffed crusts. 2–3 tablespoons of sauce is plenty. More might seem tasty, but makes the pizza too wet and heavy (trust me, I’ve been there ). Add your toppings! Finish with cheese so it melts nicely and protects the ingredients underneath from burning. Our pizzas this time: Pizza 1 Tomato sauce Tuna Onion Grated mild cheese Pizza 2 Tomato sauce Smoked chicken Mozzarella Parmesan (Parmigiano Reggiano) 🔥Baking The stone in your pizza oven should be around 350–400 °C (660–750 °F). Slide your pizza smoothly into the oven. Turn the knob at the back of the oven down to about halfway – this prevents the top from cooking faster than the bottom. Wait 30 seconds, then rotate the pizza a quarter turn. Repeat until it’s gone full circle. Your pizza is now ready! Time to eat! 🍴 Or, if you’d like to keep peace at home, put your partner’s pizza in next and repeat the steps. 😆Between pizzas, crank the gas back up to keep the stone hot. Finishing Touches Sprinkle a bit of oregano on top. Add some arugula for a fresh finish and enjoy your pizza!Re: Intune - Cannot change screen lock timeout
You have got to be kidding me?!?! I've had a lot of experience with Intune and Android, and it is indeed not the best MDM, but this beats everything. Did they really take the time to write this article? i'm lost for words... mattdermody , i'm kind of curious about the list haha, maybe we should make one just to see how far we come.
