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We had another record breaking hot day here so I took advantage and did some garden work. Cleaned up 80% of the tomatoes and decided to make a Bon Appetit recipe for pasta sauce with a few changes. I can't believe this fish hater actually went out and bought anchovies for this dish.;) Ready for the grill. All that white is butter and smashed garlic 12 cloves. On the KK at about 400F for a few hours. Done. I did fish out the onion and carrot and will find another use for them. They were only there to add a little flavour.

Mac, I wish I could cook like you do. All the things you make looks so delicious!

Awesome looking sauce

You rocked that, gurl!!! An immersion blender would have made final work on those onions and carrots! My hat's off to you for the anchovy addition! 12 cloves of garlic - pfft, just a beginning! Throw in some capers, olives, and red pepper flakes and you were on your way to a nice Puttanesca!

Look what the nice UPS person showed up with today...................Christmas in October . Been slacking all summer on my KK cooks but really looking forward to spinning some larger chunks of protein, roasting up some ribs and trying a couple pizzas this fall & winter. Rookie question...............do I need to season the baking stone? (guess I should have been paying better attention to the pizza threads ). Too much fun!!!!!

JDBBQ, here is the recipe that I always use. Basic New York Style Pizza Dough- from seriouseats.com 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 3 or 4 times. Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 275 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round. Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water.