Ordering Pizza On The Nintendo Wii (Again)

January 22, 2026 by Lewin Day 3 Comments

The Nintendo Wii first launched in 2006, and quickly became a fixture in living rooms around the world. It offered motion-controlled bowling, some basic internet features, and a pretty decent Zelda game. On top of all that, though, you could also use it to order a pizza, as [Retro Game Attic] demonstrates.

The Wii used to organize different features of the console into “channels.” Way back in the day, you could install the Demae Channel on your Wii in Japan, which would let you order fast food from various outlets using the Demaecan service.

The Demae Channel service was discontinued in 2017. However, it has since been resurrected by WiiLink, which is a homebrew project which replicates the functionality of the original Nintendo WiiConnect 24 and Wi-Fi Connection servers. As it stands, you can load the WiiLink version of the Demae Channel (or Food Channel) on to your Wii, and use it to order pizza from your local Domino’s Pizza. It only works in the United States and Canada right now, and there are no other restaurants available, at least until further development is completed to add JustEat compatibility. It’s not entirely clear how much of the functionality was recreated from the original Demae Channel; what is clear is that plenty of custom development has been done on the WiiLink version to integrate it with modern delivery services.

What’s so exciting about this is how well it actually works. The app perfectly nails the classic Wii Channel visual style. It also seems to integrate well with the Domino’s API for digital orders, even displaying simple updates on holiday opening hours and order times. Pricing data and images of the pizzas are all available right in the app, and you can even make modifications. It might be a gimmick… but it actually works. Notably, though, the app avoids any stickiness with handling payment—thankfully, pay-on-delivery is still legitimate in the pizza world in 2026.

Will this revolutionize how you order pizza on a daily basis? Probably not. Is it one of the coolest Wii hacks we’ve seen in a while? Undeniably. Video after the break.

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It’s Always Pizza O’Clock With This AI-Powered Timepiece

February 11, 2025 by Dan Maloney 11 Comments

Right up front, we’ll say that [likeablob]’s pizza-faced clock gives us mixed feelings about our AI-powered future. On the one hand, if that’s Stable Diffusion’s idea of what a pizza looks like, then it should be pretty easy to slip the virtual chains these algorithms no doubt have in store for us. Then again, if they do manage to snare us and this ends up on the menu, we’ll pray for a mercifully quick end to the suffering.

The idea is pretty simple; the clock’s face is an empty pizza pan that fills with pretend pizza as the day builds to noon, whereupon pizza is removed until midnight when the whole thing starts again. The pizza images are generated by a two-stage algorithm using Stable Diffusion 1.5, and tend to favor suspiciously uncooked whole basil sprigs along with weird pepperoni slices and Dali-esque globs of cheese. Everything runs on a Raspberry Pi Zero W, with the results displayed on a 4″ diameter LCD with an HDMI adapter. Alternatively, you can just hit the web app and have a pizza clock on your desktop. If pizza isn’t your thing, fear not — other food and non-food images are possible, limited only by Stable Diffusion’s apparently quite limited imagination.

As clocks go, this one is pretty unique. But we’re used to seeing unusual clocks around here, from another food-centric timepiece to a clock that knits.

The SpinMeister, For A Perfect Pizza Every Time!

June 25, 2024 by Jenny List 46 Comments

If you don’t happen to have a traditional stone-floored domed clay oven on hand, it can be surprisingly challenging to make a pizza that’s truly excellent. Your domestic oven does a reasonable job, but doesn’t really get hot enough. Even a specialist pizza oven such as [Yvo de Haas]’ Ooni doesn’t quite do the best possible, so he’s upgraded it with the SpinMeister — a system for precise timing of the heat, and controlled rotation of the cooking stone for an even result.

The spinning part is handled by a stepper motor, driving a hex shaft attached to the bottom of the stone through a chuck. The rotating bearing itself is from an aftermarket stone rotator kit. The controller meanwhile is a smart 3D printed unit with a vacuum-fluorescent display module, powered from an Arduino Nano. There’s a motor controller to handle driving the stepper, and an MP3 module for audible warning. It’s all powered from a USB-C powerbank, for true portability. He’s produced a video showing it cooking a rather tasty-looking flatbread, which we’ve placed below. Now for some unaccountable reason, we want pizza.

If you recognize [Yvo]’s name, then perhaps it’s because he’s appeared on these pages a few times. Whether it’s a tentacle robot or something genuinely different in 3D printing, his work never ceases to be interesting.

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Ordering Pizza While Racing

October 9, 2023 by Matthew Carlson 6 Comments

As [Matt Stele] prepared to bike a local 300-mile (~480km) race in addition to training, he had to prepare for food. A full day of riding was ahead on gravel trails, and one of the best options for him was Casey’s General Store pizza. However, as it was a race, other riders were much faster than him. So, all the hot slices were gone when he arrived. With the help of a serverless GPS tracker, some cloud lambdas, and some good old-fashioned web scraping, [Matt] had a system that could order him a fresh pizza at the precise moment he needed. Continue reading “Ordering Pizza While Racing” →

Pizza Elevator Is The Most Vital Pandemic Technology Of All

July 28, 2023 by Lewin Day 14 Comments

Remember the darkest days of lockdown and the pandemic? We were trying to distance ourselves from strangers wherever possible. [scealux]’s pizza elevator was spawned at this time to make apartment pizza deliveries as contactless as possible, and it’s charmingly branded to boot.

The build was intended to loft a pizza from street level to a third-floor balcony (by the American convention, ground floor is numbered one). Built with CNC-cut wooden parts, the elevator frame snap-fits on to the balcony railing. From there, a single spool runs out wire to four corners of the elevator platform.

As the crank is turned, the platform lowers under its own weight. The pizza can then be placed on the platform, and dinner can be lifted back up to the apartment. It’s a simple design, and one that manages to lift the pizza in a stable and flat fashion. With that said, we’d still like to see some anti-tip railings on a potential revision two.

Mock the branding all you will, it’s actually a smart design choice. The recognizable logo made the device’s purpose super obvious to the pizza delivery person, easing the introduction of the technology to a new user base.

If you want to make your own pizza instead of ordering out, you can automate that too.

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Pizza-Making CNC Machine Is The Only Tool We’ve Ever Dreamed Of

January 25, 2023 by Lewin Day 20 Comments

Making pizza is fun, but eating pizza is even better. Ideally, you’ll get to spend much more time doing the latter than the former. If you had a pizza-making CNC machine, that would help you achieve this goal, and thankfully, [Twarner] is working on that very technology.

The Pizza-Pizza CNC Machine is based on Marlin firmware running on a Mini RAMbo 3D printer motherboard, and is a 3-axis CNC machine. At a glance, you could be forgiven for thinking it’s some kind of fancy futuristic vinyl player, but it’s actually intended to cook a tasty delicious pie. It’s a gantry-based machine that uses two tool ends, one charged with distributing sauce, and the other cheese. It’s programmed with G-code to designate areas to coat with sauce and areas to cover with cheese. It can’t create dough from scratch sadly, but instead operates using pre-manufactured pizza bases.

The current level of sophistication is low, and there are issues with cheese clogs and the general messiness of the operation. However, this doesn’t mean there’s no value in automated pizza manufacture. If anything, we want to see the more open-sauce development in this area until we end up with a pizza factory on every kitchen bench worldwide. We’ve already seen that hackers have mastered how to build a good pizza oven, so now we just need to solve this part of the equation. Video after the break.

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Who Needs Yeast When You Have Lab Equipment?

March 26, 2022 by Donald Papp 32 Comments

This particular story on researchers successfully making yeast-free pizza dough has been making the rounds. As usual with stories written from a scientific angle, it’s worth digging into the details for some interesting bits. We took a look at the actual research paper and there are a few curious details worth sharing. Turns out that this isn’t the first method for yeast-free baking that has been developed, but it is the first method to combine leavening and baking together for a result on par with traditional bread-making processes.

Some different results from varying the amount of pressure released during the baking process.

Basically, a dough consisting of water, flour, and salt go into a hot autoclave (the header image shows a piece of dough as seen through the viewing window.) The autoclave pressurizes, forcing gasses into the dough in a process similar to carbonating beverages. Pressure is then released in a controlled fashion while the dough bakes and solidifies, and careful tuning of this process is what controls how the bread turns out.

With the right heat and pressure curve, researchers created a pizza whose crust was not only pleasing and tasty, but with a quality comparable to traditional methods.

How this idea came about is interesting in itself. One of the researchers developed a new method for thermosetting polyurethane, and realized that bread and polyurethane have something in common: they both require a foaming (proofing in the case of bread) and curing (baking in the case of bread) process. Performing the two processes concurrently with the correct balance yields the best product: optimized thermal insulation in the case of polyurethane, and a tasty and texturally-pleasing result in the case of pizza dough. After that, it was just a matter of experimentation to find the right balance.

The pressures (up to 6 bar) and temperatures (145° Celsius) involved are even pretty mild, relatively speaking, which could bode well for home-based pizza experimenters.