ckreef

It's been 24 hours time to build some pies. . Get your proofing station ready. Regardless of dough used in the recipe I use plain all purpose flour for this. A wooden work surface sticks less. A dough scraper helps a lot. 2 floured plastic bowls. . The dough after the 24 hour counter rise. . Using a spatula coax the dough out of the bowl onto the floured counter top. . Sprinkle the top with flour then using the dough scraper divide in two. . Transfer half to the board. . Start with well floured hands. Stretch and fold from the right then stretch and fold from the left. . Give it a 1/4 turn then repeat the above stretch and fold procedure ending with this. . Flip it over into your hands so the bottom is now the top. . Form a proper dough ball by using your fingers to curl the edges over and under the ball. . Place in a floured bowl. Repeat with the other dough half then cover with cling wrap. . This needs to proof for a minimum 1 hour but 2 hours is OK. Now is a good time to fire up the kamado and get it and a pizza stone heat soaked at 600*. Also a good time to get your toppings together. . Setup your building station. Parchment paper tucked under a wooden peel for now. (scared to try launching straight from peel due to high moisture content - LOL) . Put a dough ball onto the work surface and begin to stretch starting from the middle and working out. Very important not to disturb the outer edge. . Flip it over. . Stretch a little more then repeat the flip and stretch. Stretch a little at a time. . Using the dough scraper lift an edge and get your well floured fists up under the middle. . Lift it up and transfer to the parchment paper allowing gravity to do a little stretching. Don't spread your fists or you'll stretch it too much. This lifting/transferring procedure only takes 10-15 seconds. . Now you can do a little more stretching and a final shaping. Once again don't disturb the edge. . A thin layer of sauce and hard cheese (parmesan, Asiago etc....). . Add mozzarella cheese and toppings then cut the parchment paper as close to the edge as possible. For thin, hot, fast pizza I limit it to 2 toppings (not counting cheese). Too many topping and the top doesn't cook correctly. . Two pies ready to go. . Cooked in the Blackstone at 600* for less than 3 minutes. The Blackstone is a much different beast compared to a kamado. In a kamado at 600* I imagine it will take 4-6 minutes. I left the parchment paper in the whole time. If you want to pull the parchment paper make sure the edge is done rising first (about 2 minutes). . One money shot (not sure how many pictures I'm allowed to post at once) . As an added bonus I'll pass on this final yummy step. Save some of that soft delicious crust for afterwards and serve with some honey for dipping. Awesome pizza desert. (got that from Ozark Mountain Pies in Idaho Springs, CO.) . Any questions please feel free to ask. Although this seems like a long complicated procedure it is not. Once you get familiar with it you'll stretch and build a pie in 1-2 minutes. . ............................................. . A few final pictures and thoughts. . . Of all the flour combinations I've tried the one I like the best is 2/3's KA Pizza Blend and 1/3 '00' flour. Better color and taste. . They say after the 24 hour rise you can refrigerate for up to 6 days. I've tried that but it seems to stretch better if used right after the 24 hour counter rise. If you are going to do a few days in the refrigerator allow it to come to room temperature for 4 hours before stretching and folding. . Even if you use a different dough recipe there are a few techniques that could apply to that recipe. . Stretching and folding. Proper ball formation. Board stretching. Air stretching. Final shaping. Leave edge undisturbed. . .......................... . I would say this post is "Pic Heavy" even by my standards but if you've made it this far I guess you know that already - LOL Reef's Bistro

I was asked (by a guru member) to do a tutorial on the King Arthur No Knead Artisan Pizza dough recipe. Here it is in picture format (sorry just not prepared to do a video - maybe one day). This will span two days. . This recipe will make 2 medium sized pies. I chose this amount because it's the easiest to learn the stretch technique. . 375 grams KA all purpose flour. 1/4 tsp Active dry yeast. 3/4 tsp Sugar. 1/2 Tbsp Table salt. 277 grams Warm water. . Note: I've done this with both KA all purpose flour and KA pizza blend flour. I've also used a mix of the above flour with 00 flour. The 00 mix will yield a slightly softer more silky smooth crust but I would do no more than 50% 00 flour. . Active dry yeast in a packet is fine just make sure it's new/fresh yeast. Yes this is a tiny amount of yeast - it works don't add extra. . Let's get started......... . Set your scale to grams and zero it out with a large glass mixing bowl on it. I like using glass for this stage because cling wrap sticks to glass really well. . Measure out 375 grams of flour. . Measure out your other dry ingredients. . Mix your dry ingredients together with a fork. . Measure out 277 grams of warm water. I just use hot tap water as mine comes out at about 110*. . Dump the water into the dry ingredients and mix with a fork. . Half the way through mixing it's going to look dry. DO NOT add any more water!!! Scape from the sides and keep mixing. . Once it's fully incorporated stop mixing. . Cover tightly with cling wrap and set aside on the counter for 24 hours. . That's it for mixing the dough. Check back tomorrow night for stretching, building and cooking the pies. . ...................................... . Here is the recipe for making 1 large pie or 2 small pies. . 250 grams KA all purpose flour. 1/8 tsp Active dry yeast. 1/2 tsp Sugar. 1 tsp Table salt. 185 grams Warm water. . Reef's Bistro

Why do you think I cook everything outside - I hate my kitchen but I love my KK's - LOL Reef's Bistro

Mrs skreef saw a YouTube about it this spring. Figured we would give it a try. Reef's Bistro

I'm sort of wearing those tails out while I can. They'll go off Sale soon enough. Reef's Bistro

Nice looking ribs. Reef's Bistro

Great looking meal. Enchiladas is one cook I have not been successful with. I need to climb back on that horse and try again. Reef's Bistro

Great looking smash burgers. Definitely going to try the vinegar trick. Reef's Bistro

Great kitchen with all the toys. Thanks for showing us. Reef's Bistro

Very tasty looking. Reef's Bistro

Great looking jerk chicken. Interesting technique cooking on leaves. Reef's Bistro

Came out looking delicious. Should be a good party. Reef's Bistro

Looks like a great morning. Reef's Bistro

Friday night is quickly becoming pizza night. . Saturday night was stuffed scallops although they were stuffed with shrimp. Lobster risotto. . Sunday night was grouper, plank grilled then finished with a parmesan cheese crust and a lime Buerre Blanc Sauce. . A great weekend of fine meals. Had a really tough day Saturday with a huge yard project in 99* heat. I needed some good grilled food along with a nice cool Sunday morning motorcycle ride to get some breakfast. Reef's Bistro

That sucks but I don't do a lot of emails. Reef's Bistro

Not patience - a creative way to use the scraps from the pineapples we buy ;-l . And they are sort of kewl looking plants for the sitting garden. Reef's Bistro

Start with the ripest pineapple you can find (as yellow as possible). . Cut the top off. (I think you could do this without cutting the top off) . Hold both ends and twist in opposite directions until you have just the leafy top. . Peel leaves off one at a time going around the top until you have removed 3 or 4 rows. . Plant shallow in potting soil. Water generously and place in full sunlight. . This is one we started a couple of months ago. The leaves with brown tips are original growth. Lots of nice new leaves. It's growth is really starting to kick into high gear now that full summer is on us and I imagine the roots are starting to take hold. . This fall will have to bring them inside like house plants. Next spring will replant in a bigger pot and put back outside. . Middle of next summer I'll cut an apple in half and put it in the middle of the upper leaf area. Cover with plastic overnight. Next day remove plastic and apple. The chemicals emitted from the apple will trick the pineapple plant into thinking it's time to grow a pineapple. Hopefully by end of next summer I'll have homegrown Pineapples . Will occasionally update this thread as the months go by. There are more complicated methods for doing this but looking at the pictures from the one a couple of months old this simple method works just fine. Reef's Bistro

Great looking meal. I especially like the strawberry rhubarb thing. What kind of dough did you use for that? A pie crust or more of a pizza dough? Reef's Bistro

Nice looking lamb meal. Reef's Bistro

Good post. Interesting conclusions. I've tried the salt thing before. Even after a good rinse I found it to be too salty for my tastes. Reef's Bistro

That's what I was thinking too. Doesn't this solve a problem that already has a solution? A solution that doesn't allow air to bypass. Reef's Bistro

Who was nervous - I was just ready to get honeymoonin. Reef's Bistro

Definitely don't cancel. Not that big of a deal. Reef's Bistro

Basically yes but things screw together then you spin in the opposite direction of one of the screw in connections so it wants to unscrew. Happened to me one time, I used blue locktite and wrenched it together as tight as I could. Hasn't happened since. . Dennis has now come up with improved parts that go together with a cotter pin to permanently solve the problem. There is a thread on here showing the new improved parts. Reef's Bistro

Dennis has those smoke machines that plug into the Guru port coming. I asked him the other day - they are on the boat heading to LA. Won't be long now. Reef's Bistro