MacKenzie

Wow, first pizzas, and no disasters. I sprinkle my peel with rice flour. It doesn't absorb water like regular flours so the dough tends not to stick to the peel. Another key is don't push, pull when you launch the pizza. If by chance you happen to not quite get it perfect when you launch let the pizza cook for a short period before you try to move it. Have fun, I don't doubt you will.

It's a beauty. Time to start cooking.

Looks good, Troble.

Veggies galore. 👍👍

Looks gorgeous, I can't wait until you taste the pizza. It is Labour Day Holiday weekend here and we baked 6 pizzas and some Tahini Swirls. My cover weighs just under 1 pound. It is no KK cover that's for sure, we'll see how long it lasts. Mine is in the ODK so not totally exposed to the weather.

Jonj, you brought back that awful memory of removing the protective film from the stainless steel parts. Looking forward to seeing your pixs tomorrow.

It might take quite some time to heat them up slowly and meanwhile you know who has to be out there tending the fire. I said explode but I really meant crack. I suppose I could put an electric heater in to warm things up before lighting a small fire. In the dead of winter I don't think I'm going to do this though. Although I will be lighting my KK. 👍👍

You can take out the fire bricks from the oven and that will reduce the weight. They probably weigh 15 pounds each. So far 95% of my cooks have been pizza but last evening I was wanting a quick supper and had some beef patties on hand and some small leftover potatoes from my garden so decide to give those a go. Tasty.

@Pouchie, I bought a separate table for my 5 Minuti but really it is no big deal to assemble the table.

Holy Smokes, David, I'd love to eat a few of those, they look delicious.

Matty Matheson, the chef, had a very short lived cooking show on one of our mainstream TV networks. I think it was called It's Suppertime. It was on Prime time when kids would be watching TV . His language was **** and more ****.

I have a wood fired Alfa and the flavour is out of this world. Unlike the KKs, which I love I won't be able to use it in the winter. I think the firebricks might explode.

@Tekobo, I was salivating looking at the awesome pizza until I read the description, tuna!

Maybe you might consider a wood fired pizza oven if you plan on making pizza frequently. Personally I'd would not like to be running my KK at those temperatures. Just saying.

Caputo Tipo 00 Pizzeria flour makes a blue flour for higher temp. Maybe that would be good for your 700-800F cooks.

Yum yum. 👍👍

... and show it off you did, lovely dinner.

"I don't need one." Famous last words, you'll soon wonder how you lived without it.

Maybe I have skinny fingers. Watch me get cut the next time I use them.

I love my Octoforks, mind you you do have to be careful of the points.

Yum!

Awesome, Tony, love the shape.

@Poochie, https://ca.brodandtaylor.com/products/folding-proofer-slow-cooker I've had mine since they first came out and it's done a great job on sour dough starter, putting bread in to rise, and I always use it to make my yogurt.

@Troble, wow. that chop looks awesome, great colour on that chop.

While I was busy tending my KK a couple of months ago my squirrels planted these for me. I knew there was a good reason why I feed them. What a day it was today and another one tomorrow. Here's where it got the seeds I think.