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Thanks, Troble. I was lucky as far as property damage, next to none just a tree on the side lawn and no where near the house.

Hello from bora bora

Happy Wedding Anniversary @Troble. That looks divine!

Knowing that hurricane Fiona was likely to hit Nova Scotia I did some meal preps, one thing I made a chicken stew and had that for breakfast and lunch the first day without power, had the same thing on the second day. It was a case of quick open the fridge grab what you need and shut that door. I wasn't going to touch the freezers. I did have a down comforter to put over the basement freezers. Late Sun. afternoon the power came on then Mon. my internet. I still had pasta and sauce in the fridge from the pre Fiona day prep so that's what I had today for lunch. Picked a lot from the garden before the storm, tomatoes and made sauce, my peppers and cukes. I also made a loaf of bread to use for cucumber sandwiches. I have friends who do not expect to have things restored until Thurs. so I was lucky. Here is Fiona pasta- I went into town to checkout generators and saw this on the way-

I appreciate the thoughts and advice. I have a move, out west, planned once I sell a commercial property that is listed. I'm not as patient as I could be about that. I would be easier, and maybe even cheaper, to wait and have a new KK shipped to the new house when we buy it. I'll keep my eyes open for a used one, and order a new one if I haven't bought one by the time I move. Cheers

Here is a typical polenta pot, from Rameria Mazzetti: I guess they can use that rondeau/casserole for polenta and lots of other things.

Even when they do show up, they’re not priced significantly below a new one. A used one doesn’t have a warranty, not that it’s really an issue, but it’s still a consideration. I’m with tony, consider a new one. Sent from my iPad using Tapatalk

Good luck. Pre-owned KKs don't show up often and to have one close enough to you makes it even less likely. Start saving up for a new one - it's your best bet to own a KK.

Welcome @Stromer. Good luck. The journey to buying a KK is often long. The arrival is so so sweet.

@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.