alimac23

Beautiful birthday dinner Remi! Is it your birthday? I cooked some pichana on the rotisserie today, and a loaf of bread. Sent from my iPhone using Tapatalk

Beautiful cooks everyone! Simple roast chook tonight, always such a juicy result on the KK! Sent from my iPhone using Tapatalk

It’s Mother’s Day here in Australia, I’m lucky enough to have my parents visiting from the UK, first time I’ve seen them since November 2018 - pre COVID! We went out for a beautiful meal last night, but my girls and wife requested ribs tonight, served with cauliflower and broccoli cheese and corn on the cob. Sent from my iPhone using Tapatalk

ThT Reuben looks sensational. Literally sitting here salivating! Sent from my iPhone using Tapatalk

Hey all, Hope you all had a great Easter! Sorry for my absence lately, we’ve just had the back yard completely re-done. I’ve been KK-less for just over a month whilst the new patio and flooring were installed. Glad to be back on board now! The first cook was a shoulder of lamb, no on KK shots unfortunately, but it was delicious as it always is! Followed up with a few crafties for Easter. Sent from my iPhone using Tapatalk

Superb David! That looks sensational. Sent from my iPhone using Tapatalk

Spot on, I put my stone in when lighting the KK, then let it come up to temp with the rest of the kamado. Give it a good heat soak and then get the pizzas in. Sent from my iPhone using Tapatalk

The KK definitely makes amazing pizza, just make sure to get it nice and hot (550f) and let your pizza stone heat soak for a good couple of hours. Sent from my iPhone using Tapatalk

The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes. These are the latest pizzas using that dough. Sent from my iPhone using Tapatalk

Definitely use a bigger bowl if you have one, I use a large mixing bowl with lid, and it always ends up pushing the lid up a bit. The dough is very forgiving though, if it does overflow a bit then you’ll be fine. Sent from my iPhone using Tapatalk

Thanks David, love the shape! Sent from my iPhone using Tapatalk

Great work David! I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana! Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it! Sent from my iPhone using Tapatalk

Hey guys, I’ve just got a set of babadoh containers, they allow you to proof the dough balls in them, and then freeze them for use. https://www.babadoh.com This definitely makes the 2 day dough worthwhile, as you end up with 6 dough balls that are big enough to make a 12” pizza. Here’s a good video on how to freeze the dough balls, except with the babadoh you just let them proof and then freeze them in the moulds. Sent from my iPhone using Tapatalk

Hey Poochie, I’ve cooked many pizzas on the KK with some good results. I’m saying that, I’ve just recently purchased an ooni, the pizza game has stepped up a level. Here are some of the pizzas cooked on the KK, I always preheat mine for at least a couple of hours with the stones in at 500-550c: And here are the latest pizzas from the Ooni: The dough recipe I use is a 48 hour dough, that uses a poolish: In short, the KK makes great pizza whereas the ooni is next level. Sent from my iPhone using Tapatalk

Hey Troble, no worries at all. This is for the dough: This is how to freeze the dough balls: Sent from my iPhone using Tapatalk