MacKenzie

Just don't eat Morris. What an awesome gift and the fact that your mother made it is even more meaningful.

Too late, Jon, nice try but the lovely pix caught my eye first thing. It made my mouth water until I read the caption. Originally I thought it must be an extra thick pork chop.

Hobo, welcome. The KK is amazing, the customer service is amazing, the food cooked on the KK is amazing, what more can I say.

All I do is make sure it it lit then I close the lid right away that way you will get a draft coming in the bottom vent and out the top vent, this should get the fire going. Good luck today.:)

I usually aim for a temp. about 550F for my pizza cooks. I light the lump, shut the lid, and the bottom vent are open. The top is probably open a full turn or more. Once I near the target temp. I close the top vent down to keep my temp. around 500-550F. The KK is not meant to be used with the lid up, I believe it can damage the gaskets. An IR thermometer will tell you the temp. of your pizza stone so will know when to load your pizza.

Thanks, Braai-Q

"They prove why you must dissolve the salt completely in water before adding it during mixing. Not a single recipe I've seen even mentions this or explains why it's necessary." Braai-Q, I've never read this before either, interesting. I'm going to try that provided I remember it. LOL I have not noticed excess saltiness with the 8 gms of salt recipe and I'm fairly sensitive to salt.

HokieBen, as long as everyone enjoys it, all is gooooood.

For years and years I have used this Serious Eats Pizza Recipe. Basic New York-Style Pizza Dough Recipe http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html Makes 2 x 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213g lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into two even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. Notes: This dough will be sticky, so I pull it and finger press it to fit the size I wanted. This dough is light and chewy, I love it and so simple and fast to make. ********** Recently I've discovered this recipe and like it a lot there is more chew to the dough and I've made it quite a few times. Roberta’s Pizza Dough https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough?utm_source=sharetools&utm_medium=email&utm_campaign=website INGREDIENTS 153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon) PREPARATION In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake at 550F.

BoomBoom, just as tekobo said, just take your time and enjoy all the excitement. It's going to be an exciting and fun day.

USUAggie, welcome. No wonder you are excited and just until delivery day if you think you are excited now. Pixs. pixs,pixs, we all want to be part of your delivery day.

Welcome, sovsroc. Delivery day is going to be so exciting for you and your family. Take lots and lots of pixs, you just know we all want to see them, it always brings back great memories of our own delivery days.

You must be thrilled with your snazzy looking KK. It is beautiful. Great pixs, thanks. Now for the first cook pixs.

RD, stay tuned, from time to time we'll be tempting you with more must have items. It's a fun thing that we like to do.

RD, you won't regret getting the KK pizza stone.

Right after the tomatoes I started on cheese burgers. The cheese was a Guinness flavoured cheddar cheese that I love. Dressed the bun with some pickled peppers and tomato slices. Burger off the KK and onto the bun, then topped with the cheese.

A friend set me on this journey of roasted tomatoes, lucky me.

Looks and sounds delicious.

Easy peasy, will do, Troble.

Just look at the meat on those ribs, awesome.

Making pickled peppers today, peppers right from the garden. Did these jars in the pressure cooker for 10 mins. I did get 4 jars, one is hidden in the background.

Troble, those chickens look wonderful and that plated chicken with the sauce is eye catching. Guess I'll go to Tony's for dinner tomorrow, it's handier.

Awesome, dinner, Tony. oh how I wish it was on my table.

Basher, that looks deeeelicious.

Gorgeous first cook or any cook.