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@David Chang post a thread in this section for your pizzas https://komodokamadoforum.com/forum/56-bread-pizza-pastries-or-desserts/ everytime I’ve had unique takes on recipes I’ve posted them in the appropriate section (beef, pork etc) that way it’s easy to find and reference for others and when I need it. You should post all your pizza knowledge in that link above and we can test it out

special dinner tonight. got my hands on chilled rubia gallega striploin. rubia is an old galecian cow breed. it has this milky spoiled fermented bovine smell and taste to it. hard to explain. i prefer this over any other beef, including japanese waygu… sous vide in apo to 118f and held temp for about an hour while i worked on the sauce and sides.. finished in the alfa burning wood roasted veg accompaniment green peppercorn sauce IMG_9779.MOV

@C6Bill - Happy Belated Birthday! 🥂 I'm shocked that the pooch didn't just snag that steak and run!! Ha, ha!

@Troble may i offer you some advice when making neopolitan pizza? the dough does not look properly fermented. if the dough ball is the size of a baseball, it should almost be double the size when its time to stretch. it may be the dough recipe you are using, or perhaps not enough time fermenting. but there needs to be a puff (cornicione) on the crust for neopolitan. this crust is airy and open crumb. it will totally expand once the dough hits the stone. this is a single i pie i made today. i also used caputo blue and some bread flour. i noticed you have trouble with the shape. fret not. you don't need to do any slap stretching or toss dough up in the air like they do on TV. what you can do is heavily dust the dough ball and press down on the ball with your fingers and slowly work the circle while maintaining an even base and even crust thickness. take your time with this. if the shape is poor, it will come out like an amoeba. if things start to be sticky, throw some flour on and keep shaping. if the bottom sticks, through some flour on a pastry card and lift the sticky spot out. the only time i lift the dough off the marble is to put it on the pizza peel for toppings and launching into the oven. i use both my fists to lift it and gently place it on the peel. and lastly, the temperature. i'm cooking on gas in the alfa with floor temp at around 850F. i have done it on the kk at around 650F. I would say 650F is the absolute minimum for neopolitan. but regardless which oven is used, when the dough is properly made it will give you better results. the bottom should have some browning, but not so much there are burnt spots that give you bitter taste. but all of this is made possible if your dough is properly made. i use this recipe a lot (usually scaled to 3 balls). notice the fermentation times. it is usually days long and worth it. hope this was helpful.