ckreef

Great Detroit Pizza. Looks delicious and you kept it true to form. Awesome job. On the guru one of my pizza challenge votes went to @Shuley's Detroit Pizza because she was the one Detroit entry that most kept it true to form.

Not exactly sure what you're talking about but lately I've been doing the pull, flip, slap.... Pull, flip, slap... Method. I'm getting better for sure. It just takes time until your hands get coordinated to work together and get the muscle memory to do it fast and smooth.

I really like my new oven gloves and the coal separator definitely helps. I'm not there yet but getting better with each cook in the WFO.  2 mistakes today - dough was over proofed (I need to get my timing together because I keep making thismistake) and the sauce was to watery. (last time saucewas was to dry, maybe next time I'll get it just right). 

As soon as you get back from vacation I'll get this thread back on track

There are so many more Blueberries at that place that are just starting to turn red. They wanted a nice little U-pick for some extra income. What they ended up with is a decent sized Blueberry farm. Pick and sell to all the local grocery stores size farm. I currently have enough Blueberries to make 2 batches of jam and 3 more batches of Blueberry BBQ Sauce. If it all turns out there'll be a few people getting a small care package in the mail Mrs skreef is at the grocery store getting some more sugar. I'll make a batch of reduced sugar Blueberry jam this afternoon and see how that goes.

Took our Easter baskets and went and picked some more Blueberries this morning before it got hot. Took 3 of us maybe 45 minutes. That's over 35 cups of Blueberries. Time to get canning. 

I mucked it up a little bit (did a backwards merge) but I think I got it fixed.

I'll try. Hope I don't screw it up - LOL

All I can find locally is whole milk fresh mozzarella. Way more moist than shredded but not enough extra moisture to strain out. I like pulling it apart better than cutting slices.

@tekobo good supplemental post. I did have to LOL on #1. I didn't do that but could see it happening, "Oh Shit!!" - LOL My 16" didn't come with a T-handle. My 19" did and those bolts are the same size but when I did that post I didn't own my 19" yet.

I've actually made a version of this mistake in the past.

I've made this before but used fresh peaches not pie filling. I thought it was decent.

I'd give it a try. Actually sounds good the way you describe it.

Absolutely YES! Another 6"-12" on the inside diameter would be nice. After saying that 30" is a very usable size especially for my small family. To keep rolling for a while at 800*+ you need a decent bed of coals and that takes up a good bit of space. It's all very manageable but a little more space would be easier.

I have a really nice small head peel (with long handle). Turning and moving the pies is not a problem but the metal barrier should give a more even heat.

The best I have where I live is a brand new Publix. I'm going to have to figure out a better source for Italian goodies. I bought my Caputo 00 blue bag off the internet that had been repackaged. Next time I think I'm going to get a full 55 lb bag and repackage it and sell some off as I definitely don't need 55 lbs at a time.

You can be me when you grow up as long as you take my job with you - LOL

I totally agree with that assessment. I do know I'm still going to have to turn but hopefully the barrier will help. It was a cheap piece of plain steel I got at Lowes. A moment with a cutoff wheel and 2 quick bends in a vise so the cost and effort was minimal. They sell these on GIMETAL but they are 45" long and cost $72 plus shipping. For the $15 I spent I figured it was a worth while experiment.

That is awesome. Not weak. You and the wife will have a blast cooking on it. We use the Konro for date night. A couple that cooks together stays together - LOL. Also you're plan will be easy with the medium version which should weigh a few pounds less than my LG version I was referencing.

Well I ordered the book. I think I ordered the English version (I hope so anyway - LOL). I do want to find and order some fresh yeast. Also the videos I see keep talking about buffalo mozzarella so I'll also see if I can find some of that.

Two new tools for the WFO. To the left is my original XLong gloves. To the right is my new XXLong gloves. Much better length and fit. Also a good bit more insulation.   The metal piece above is my custom made coal barrier. My WFO has an inside diameter of 30". It sounds big but in the world of WFO's it's not. Once you have a nice big bed of glowing coals the edge of a 12"-14" pizza is fairly close to the coals. This causes the edge to cook faster than the top and bottom forcing you to constantly turn the pie or have a burnt edge (I've had burnt edges). With the coal barrier you put it in the oven just before launching pies. Put it up close to the coals so it acts as a barrier between the coals and the pizza. This should result in the pizza cooking from the top and bottom without the edge burning so quickly. That's the theory anyway. We’ll see what happens this weekend.

It's sort of kewl recognizing the mistakes you've made and now knowing what went wrong. I'm definitely going to have a go at it for Sunday lunch. You're going to have to post pictures of the three different pizzas so we can see the comparison.

@Syzygies will have to try to order a copy of that book. I really liked the video. All those mistakes except oven temperature are the same for any type of pizza and I've made all those mistakes in the past.

That would make a great space for Konro cooking. It's heavy but would be doable. It would be really hot. I would dump the coals in the middle of the Konro then move the coals around once you get it in the screen porch. A nice pair of long welding gloves would probably be useful when moving with hot coals. Also once everything is glowing orange and you bring it in there is no additional smoke. Only small whiffs of smoke as fat/marinade drips onto the coals. I would have no problem with your game plan if that was my screen porch.

I love the Konro and it's super fun way to cook. It is sort of weather dependent. To cold or to hot would be miserable. Usually I do a full outdoor picnic type cook around the Konro but I have cooked skewers and taken them inside to eat.