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Hello KK Family! Tonight was pizza night on the KK. I made 2 very different pies!! The 1st pizza I topped with my homemade greek spinach pie filling that I spread over my dough and topped with some mozzarella. The 2nd pizza I sliced a large onion very thin then sautéed it until it was caramelized . I then cooked some sweet Italian sausage and sliced it. I formed my dough added the caramelized onions as the base then the sausage, Locatelli Romano and greek oregano then the mozzarella. I filled the basket to the top with some B&B and Royal oak lump. I Used my grill gun to light the lump and placed the KK Baking stone in the KK. I let the KK heat soak for 1:30 When the stone temp reached 550 degrees I placed the pizza on the stone. I do use parchment paper on my pizza peel at first to make sure the pie slides off without any problem. I pull the parchment about 4 minutes into the cook. It took 6-8 minutes to cook. The crust was perfect crispy no flop and both very flavorful . gcb IMG_5544.mov IMG_5549.mov

Looks like you have the process down. Final product looks good. Hopefully it tastes good too I used to use a Firebird and Pit Viper fan to run my KK. I liked it but it blew ash all over and was just "more" than I wanted to deal with when using my KK. I bought it over a pellet grill or offset due to its simplicity. I enjoy it that way. Sold all of my KK gadgets about a year or two ago and haven't looked back. I jab a RFX Wireless prove in the meat to monitor when I do overnight cooks. Other than that, I just use my Thermapen. No more fans, controllers, etc.