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breakfast pizza on the alfa brio. gas to 650f takes about 30 min. i can go higher but it still cooks well enough at 650. as much as i love my kk, i prefer cooking pizza on a pizza oven. ugly shaping but tasty nonetheless .

I have a wood fired Alfa and the flavour is out of this world. Unlike the KKs, which I love I won't be able to use it in the winter. I think the firebricks might explode.

Thanks to the KK shopping network, I ordered an Alfa 4 Pizze last week. Thanks for the advice @tekobo.

Nothing wrong with round bread lol

Tee hee. Congratulations @jonj! For the record: you solicited the advice but it was given freely and happily. I hope you and your new toy will be very happy together.

it's been a good performer. the steam function for bread is really what i use it for. and i appreciate the other unique features like bagless sous vide. but i rarely use it. i wish it was made with better materials, but it would be a $xxxx oven instead of $xxx. after i got a good ear on a boule, i knew i didn't need my bread cloche anymore and gave it away. if you want to bake with steam, your home oven with a dutch oven or cloche can do it. but your limited to baking round breads.

When you watch any of the Chef's Table programmes see if you can spot their story telling trope. My husband calls it "journey, death, return". We sit watching the chef's journey, waiting for "death" aka the bad thing that happened in their life to shape them. The good thing is that there is always a positive return at the end to leave us happy and uplifted. Soooo looking forward to this series hitting our screens. As well as his gorgeous puffy edge pizzas, Franco Pepe makes fried pizzas and I want to see more about how he gets those right. They are good for using up older dough balls and I made a really delicious one the other day with Ortiz tinned tuna and nice greens and tomatoes, picked fresh from my garden. 😛

@Tekobo, I was salivating looking at the awesome pizza until I read the description, tuna!

Maybe you might consider a wood fired pizza oven if you plan on making pizza frequently. Personally I'd would not like to be running my KK at those temperatures. Just saying.

Thanks for the info. That's a great looking ball of goodness!

I use mostly Caputo Blue myself. I also like Molino Dallagiovanna if I can find it

Someone asked recently about searing and it was mentioned that many use the top grate turned upside down right over the firebox for searing. So i figured i'd do that and take pictures for the person who had asked, then i couldn't find the thread so here i am lol This is how i reverse sear, others may do it a little differently but there are a thousand ways to cook a steak. I started at about 240 degrees. it settled there so i left it. Then after an hour and 10 minutes take the steak off to rest, i had an internal temp of 115. Then while resting i opened the bottom vents all the way and opened the top vent 3 full turns. That was plenty to get flames coming up through the grate. Then i seared 30 seconds and rotated the steak and seared for another 30 seconds. Then flipped the steak and seared it again in both directions for a nice XXX. I forgot to take any real plated shots cause i was really hungry by that point lol PS The burgers in the first shot were for the dogs, one isn't feeling well and i needed to get him to eat something. I couldn't give a burger to one dog and not the other so ........ lol

anyone watched this yet? i got a nervous breakdown just watching the trailer.. 😅. it's streaming on hulu.. https://www.nytimes.com/2022/08/03/magazine/the-bear-modern-work.html