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@Poochie some sourdough pizza for you. yellow zucchini and pepperonicino. poolish: 300g pizza flour, 300g water, 12g starter, tablespoon honey. mix until all wet. leave out for an hour then place in fridge for up to 24 hours. dough: mix poolish, 200g pizza flour, 30g ice cubes. add 15g salt when almost windowpane. recipe will make 280-290g dough balls. place into containers oiled with oiive oil. proof outside covered until dough doubles in size or keep in fridge for a few days to develop more flavour. note sourdough proofs much longer than dry or fresh yeast. might take 4+ hours to proof.

Hi All, I joined the KK forum a couple of months ago and felt it was time to say gidday and thanks for all of the fantastic info here. After doing many many months of bbq research I just contacted Dennis and put down a deposit on a 32BB, matte black with all the accessories. Like most people in Australia I was a standard gasser man (WeberQ) but wanted to take my bbq to another level. Upgrading to a massive stainless steel bbq was not going to give me the flavour or flexibility I was looking for, and they look like a Kenworth bullbar smashing through your wall and visually unappealing. Then I discovered KK. Then I became obsessed - even without owning one! The 32BB will be shipped to sunny West Australia around April 2023 to be installed in my new home renovation, currently under construction. I have made room for the 32BB to be pride of place in the outdoor kitchen zone. I took a lot of design queues from the forum so thanks again. I'll certainly share some pics of the KK when it is finally wheeled into position. Once it's all fired up I would also like to give back to the KK community by sharing some cooking results and recipes, maybe with a uniquely Australian flavour. cheers, Milton