ckreef

Love your oven and the pizzas look awesome. Great post.

TY everyone for all the kind words. Here are a few more pictures to wet your whistle. Ash from initial burn in with 5" sweepie broom. Note on the super Jr there is no separate firebox. It's just thicker down at the bottom. Here is the thickness of the Super Jr. Very bottom 2 1/2" Wall at the: Bottom 2 1/4" Middle 2 1/8" Top 2" Dome 2" Messured as best I could.

When an office lady where I work ask me about that - I told her not to look at the fancy cookbook pictures. Only put things on a stick that have similar cook times otherwise you either have something that is burnt or something that is under cooked. I would thin chicken and baby potatoes would work. MD rare steak and vegetables should work. Never steak and chicken. Never chicken and vegetables. You also need things that are basically the same size. If you have big pieces of meat and small vegetables the vegetables will never touch the grate.

A lot of words I've never heard but it all looks really good. I've made homemade Spaghetti before - that's a pain in the butt. Great cook.

Good story Cookie - TY for sharing. I live out in the country. Gravel driveway and all. Walk out of my side door. Cross over the driveway, walk over a small motorcycle driveway (about 40'-50' in total) and you end up at Reef's Backyard Bistro - LOL Future improvements are planned.

With just this one burn in run I was easily able to lock in temperatures as I went up. It'll just be a matter of figuring out what vent settings get me what temperature.

I curled a headless one up on my 19" so I know the Beast could easily handle it. You really need to get a really small one so you can spin it.

Your welcome, hard to stop and take pictures. Many wonderful cooks to come.

It's the Beast's mini me - LOL

Yes that is a lower searing grate.

Arrived today. Since most of you already own a KK I'll just let the pictures speak for themselves Hope you enjoyed it as much as I did. Will throw something on Super Jr later this evening.

Just by a little bit. I had to wait about an hour for someone to arrive to help me lift it into place. It's a heavy little guy for it's size.

Waste no time, burn in has begun.

Super Jr arrived today. Full uncrateing pictures to follow later today.

My recipe is for a night of adult activities ending with sleeping in late the next morning - LOL One of those will do for a normal evening. Bailey's is a decent substitute for kahlua if you want a more cream type drink.

Dang it that sounds good. I use to make an Irish express. Equal parts - double shot espresso - Jameson - kahlua. A few of those and you're definitely not feeling any pain.

That one sounds especially good. I usually only drink coffee at night when I'm off work the next day. I like specialty coffees like that.

Interested in hearing your thoughts once they arrive.

Will give it a try sometime. Sounds delicious.

I'm definitely willing to try that idea. Do you Still build it upside down??

Never heard of doing coffee like that. Very interesting.

Yes I really like your pizza oven. Already informed Mrs skreef that eventually I want one. My Neo-Neapolitan dough is a hand stretch, thin and crispy dough. Cook it in the 800* range for a 60-90 second pizza. It's a dough I'm sure you will appreciate. Will probably do a thicker crust pizza next week but the Neo-Neapolitan cook is coming soon. I like most all dough types, here is how I usually use them. Neo-Neapolitan - thin, crispy and fast. Limited toppings and usually use fancier toppings. Cracker crust - thin and crispy tastes almost like a cracker. Usually use this for an appetizer or desert pizza. Chicago deep dish - a round, pan pizza, built upside down. Usually make this as a meat lovers pizza. Sicilian pan - a square pan pizza with thick, extra light crust. Usually make this as a supreme/junk pie. Whatever you got, put it on and pile it high.

The Cracker crust idea came from eating a lobster pizza appetizer at Red Lobster. I just had to make my own. Took me a bunch of tries to get it right but I think I've finally nailed it. I've done it as a lobster pizza in the past - now that is to die for.

TY cc, it's been a long pizza journey to come up with 4 dough styles I'm happy with. This journey is coming to a conclusion so I can fully immerse myself in the KK journey. I actually made one final tweak to this Cracker crust dough recipe. Turned out to be the best version I've done to date. I wish I would have had some more exotic toppings but I used what I had in the fridge.

Doing a lot of research I carefully experimented making different doughs. For instance this dough is a unleavened dough with no yeast and a lot of oil and milk. It cooks at around 400*. If you attempted to cook this in the 800* range for Neo-Neapolitan it would end up a burnt mess in seconds. Once I've gone through all 4 dough styles I'll post the recipe with cooking instructions. Although I do them in the Blackstone pizza oven they could all be done on a kamado.