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Pequod

Pizza Time

44 posts in this topic

Just liked the way the sun was hitting my KK as it was running up to temp for pizza. 

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With the 23 watch the therm probe with the upper grate and baking stone in. I just pull mine out a bit as I close the dome then drop it back in.  I bent it once. I think I will order a stubby from tel-tru for Those types of cooks 

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3 hours ago, Aussie Ora said:

Where's the pizza lol

Outback Kamado Bar and Grillemoji621.png
 

Ask and ye shall receive. There's one of them underway. 

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HalfSmoke, that pizza is looking great. :):smt023 :smt023 :smt038 I bet it tasted wonderful too. :)

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Just now, MacKenzie said:

HalfSmoke, that pizza is looking great. :):smt023 :smt023 :smt038 I bet it tasted wonderful too. :)

Thanks, it was great! I've been playing around with sourdough lately for my pizza, and the fresh mozzarella came from a local dairy. 

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The dough looks like it bubbled up nicely and you are so lucky to have a source of fresh mozzarella so handy. :) I'm lucky if I can find any even that which is shipped in from afar.

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5 hours ago, MacKenzie said:

The dough looks like it bubbled up nicely and you are so lucky to have a source of fresh mozzarella so handy. :) I'm lucky if I can find any even that which is shipped in from afar.

Given all your other culinary skills, MacKenzie, I'm shocked you aren't making your own Mozzerella? :shock:

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9 minutes ago, tony b said:

Given all your other culinary skills, MacKenzie, I'm shocked you aren't making your own Mozzerella? :shock:

I have made my own mozzarella. Not that hard once you've done it. Best use for it, though, is to serve immediately with some charcuterie, drizzled with excellent olive oil and aged balsamic. 

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The only cheese that I've made from scratch is Fromage Blanc,  a very mild soft French cheese, similar to ricotta. 

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I cannot wait to try a baking a pizza on my BB32, make my mouth water to think of it!

 

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40 minutes ago, FotonDrv said:

I cannot wait to try a baking a pizza on my BB32, make my mouth water to think of it!

 

It really is awesome. The KK does a better job than most at browning the top at the same rate as the bottom.IMG_1657.jpg

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^ the key (for the benefit of Stephen and other new KK owners embarking on baking) with pizza baking on the KK is to start heat soaking the KK at least an hour (or more) in advance of your bake.  Getting the dome to radiate heat back to the top of the pie balances the much hotter, bottom fire source, stone/steel/crust.   And when peeking at the pie during baking, only raise the lid as much as needed to get a glimpse of what is happening ... preserve that heat bubble!

 

Edited by dstr8
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What temperature were you using HalfSmoke?  I suppose it varies with crust thickness but let me know if I am not thinking straight, lease :-)

 

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