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I have just been re-reading this thread to remind myself of what I ordered and why. Your posts made me smile and laugh out loud. You were all so very kind to this newbie. I know you often say "Christmas has come early" to people when their huge KK crate arrives. In my case, I am hoping that is true. Delivery was delayed from yesterday due to Christmas congestion at the port. KKs due to arrive in our back yard tomorrow afternoon. Holding my breath and crossing my fingers...

Tekobo, it's a done deal, my friend and I toasted out specialty coffee to the arrival of your KKs before Xmas. The coffee was especially tasty so taking this as a sign that your delivery is on track. Better make sure the batteries are fully charged we won't want to miss a minute of your delivery.

I hope your KK dreams come true and it is delivered on time

Pics, lots of pics!! Sent from my iPad using Tapatalk

She is sure special, that's for sure!

@Dirtman - that's why she's our KK Goddess!

Based on past experience and several failed attempts, there could be a couple things at play. After the stone is fully heat soaked, I usually find that at 500-550, the pizza needs a good 8-12 minutes to finish. If the top is cooking too fast and the crust too slow, adjust the vents to turn the heat down. For the food science nerds like me, dough recipe also plays a big part in the perfect pizza. Because it’s ground more finely than normal bread flours, “00” flour tends to absorb more water. With a higher water content, I’ve found that it usually needs a higher temp (650-700) and shorter bake time. Some “00” pizzeria flours are formulated to be baked at over 700 degrees. This type of flour tends to result in tough and chewy dough at lower temps/longer bake times instead of tender and crispy. Now if your dough recipe contains sugar, it will quickly burn at the higher temps. Hope this helps.

I guess I'm one of the the bad guys. Let me inject my crooked opinion here ............ Disclaimer: I am completely anal about all my food being done at the same time. The only real except is low-n-slow wrapped and resting in a cooler. I get down right pissed off at myself if all the different parts of a meal aren't done at the same time. Crooked Opinion: One kamado is just not enough. Even if you had a 32" KK that would still leave you cooking stuff on the inside (of your house). You just can't do multiple temperatures on a single kamado and there are very few meals where every part needs the same temperature. 2 Kamados are the bare minimum. If you are creative enough you can usually pull off a 3-4 part meal on 2 Kamados. With that said I own 3 kamados. I frequently use all 3 even though I'm only cooking for 2-3 people. It has nothing to do with the amount of food, has everything to do with the different temperatures needed. :End of Crooked Opinion.

Oh my goodness, talk about drama.