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Thanks to ckreef I have spent the past week researching and learning how to make deep dish. I have learned that Chicago has various pizza styles ie thin crust, deep dish and stuffed crust. I have finally perfected my sauce and it is where I want it to be. My bread making adventure last year has taught me more about dough and this Chicago dough was pretty darn good. I strayed from from the traditional Chicago style a bit and didn't do the sausage layer. I added my favourite topping combo. Pepperoni, mushroom, green olive, hot peppers. Onto the komodo Kamado at 450 degrees for 45 min. I can can say for certain that this is the best thing that I have ever cooked since I started cooking 5 years ago. I wish that I had my better camera out for these shots but the iPhone will have to do for now. Can't wait to do this again. Next time i will pre cook my mushrooms and dry the olives and peppers better to prevent the juices from pooling

Well just got off the phone with trucking company date is set for delivery tuesday mid afternoon or late afternoon on the 16th I am more then ready and cant wait

How about an egg, bacon and cheese sandwich.

I can foresee beverages chilling on the 15th. Call me psychic.

Let's hope it is mid afternoon Tues.

@HalfSmoke & @Aussie Ora - congrats to you both! Not much longer and you'll both be mesmerized by your new KKs! We wanna live vicariously thru you guys as you unpack and fire up,your KKs for the first ti.me. Mthat means lots of pics, Ok?

Looks like you're going to win the race. Mine is somewhere in Iowa.

Aussie that is awesome very soon you will have it in back yard

Just received my tax invoice arrival notice and documents to sign from the shipping agent looks like it will be stored even closer to my house about a 30 min drive Outback Kamado Bar and Grill[emoji621]

Aussie I am so excited for you buddy. Can't wait until you get that KK home

Mighty good looking meal

We had bread for dinner tonight, too. The chickens next door like nothing better than when we toss over anchovy bones.

Thanks, tinyfish. I have never had bread that I like as much as this one. I have eaten more bread in the last 24 hours than I would normally eat in a week.

Stile, thank you, I sure do make bread and I find the KK baking stone perfect for this. The top and bottom bake perfectly.

Mr. Thorogood said it best - "Bad to the bone!" That's just insane!!

Thanks guys. I have officially started my second loaf. The recipe calls for grinding, rye, hard wheat and soft wheat. The berries all look quite similar, the first one is hard winter wheat, the second soft wheat. I didn't take a pix of the rye, it looks much the same. Here is a pix showing the end of one of the grinds. The berries are inexpensive. probably the whole recipe has 60-70 cents Canadian of berries.

I sort of took your suggestion, CC. I made grilled cheese sandwiches for lunch and they turned out delicious. Filled with aged cheddar cheese but this bread has enough flavour that it is not lost with even strong cheese. I am so tempted to start a second loaf today. I just don't want to run out of this bread.

Delivery date set - Tuesday the 16th!

Just looked at the map the ship is sitting in Fremantle Harbour just have to wait till it's unloaded and cleared it's only a 45 min drive from the Harbour to my place woo-hoo Outback Kamado Bar and Grill[emoji621]

Cookin with my baby she's got great big crust Shes long, lean, and lanky and aint she great to eat Shes my baby and I love her just the same Crazy bout that pastry cause Calzone is her name Calzone Calzone What makes your big crust so hard? I love her. I love her just the same Crazy bout that pastry cause Calzone is her name You know what mama told me? Mama said son... Keep away from that cooker - she's gonna take all your time Hey, hey, hey boy.... don't laugh about my mama - you hear that? Hey man I told you man.... You don't know what you doin boy - don't laugh about my mama Calzone Calzone What makes your big crust so hard? I love her. I love her just the same Crazy bout that pastry cause Calzone is her name

Hey Doc it will be worth the wait. I have had mine for over a month and I still go out to just look at it and touch it. Lol

Time starts to stand still now... Rob