Tyrus

Don't drive my car at 120 with the thought in mind that performance, longevity and repair issues may complicate it's future. I can appreciate the chef's knowledge and his time to prepare something so good and his generosity in a book to pass it on. For me a pizza or for that matter any cook is about putting out your best as best you can and enjoying the process. Measuring on a scale to 0.1g and transferring into different ovens to watching the yeast rise all seems over the top. Given the fact I haven't read the book and I might be doing science an injustice, I think I'll stay the course. A 500-600 degree may be the safe bet first, haven't tried 900 either. I do remember a post from Dennis some time ago associated with a warped basket and excessive heat that caused it. In relative terms if it's 5-600 up top add 8-1000 below. To get to 900 I would imagine you "may" need a forced air supply of some sort, that my friend would be a risk and void the warranty.

It's the easiest way for me, if I tried placing the pizza skid under the pizza and onto the stone my technique was terrible and I'd ruin the pizza. Paper is a no muss, no fuss operation. Having a good even consistent fire helps

You know that Toney, "That Girl" ........she's got an edge.

Yes, that's where it belongs, roll your dough on it using flour top and bottom then flip and roll out to desired thickness, I like it thin but you'll know how far the dough will go. Scoop it up and lay it on the top shelf. Like all of our KK users parchment is the way unless you have a pizza oven from Portugal, just sayin. Yah, when in doubt and your ridin high around 540 or so pop the lid after 10 mins and check the crust by lifting it up, if it's too lite 3-6 min depending on how you like it will set you right.

Another way, soft butter, salt pepper or whatever spices to fit the dinner...........wrap individually in alum foil till hand hot all around., done and ready to servrrre. let them unwrap

Keep on truckin

I made two and fitted just a few tweaks in a bit while my KK was in the zone, temp wise. The first, a lighter crust cooked at 530-40 for 15 min had a nice even brown crust. The second laid in a couple mins longer and was crusted along the edge and darker along the bottom yet neither was a condition affecting taste, I found it crispy yet holding together well. Notice the parchment paper, a tell tale sign of the bottom crust or a signal to where your at. Fresh tomatoes from the garden and geeeez they took there sweet time. One looks like Ireland and the other is Madagascar...you decide. Cooked up high, 3rd zone near temp gauge where everyone knows, except one that doesn't.

A PK for steak is quick and easy, shallow and at the finger tips and it does more. It has it's capabilities. You can always change your mind but, you always come back to what you know.

It did go well with the Mex and my wife says I can't match my socks. What she know. Yep, good idea with the cold coming on and bright colors to open the way. Well, Italy is where my daughter and her husband are traveling too. Just texted her a message to bring back an original Mediterranean cloth, told her surprise me. May have it on the table when doing Italian down the road

Meaty,,,yum🐷

You certainly shoot for the stars in your preparations, and the effort shows. That table cloth with all the different tiles or were they actual tiles, a collage possibly representing national and regional cuisine ? Works well.

That looks like a tasty meal on all fronts. Definitely a keeper to try down the road. Watching for more. Expect a PM this week to finalize the conditions regarding the bet, that is, if your still of mind.

The weather looks great for the outdoor festivities. Funny, seems like not long ago I was showing her how to ride a bike.......don't blink your eyes.

Yah, was thinking of him. I seem to remember something about visiting Hawaii. 🤷‍♂️

No way would I get between you and your corn, your a Canadian and we all know how they love their corn. Wars were started on less. No,, maybe I didn't explain myself, I was thinking it would of been nice to take a picture with one corn left, post it and give Toney the thought you saved him a piece, kinda like leaving a empty place setting at the table for a wayward guest,,all symbolic but, it's the thought that counts. Then your safe and you can gobble it down. Think I remember reading that in my Emily Post edition.

Your killing me with those pics. You didn't leave much for Tony......................................

Tried to get the MacKenzie close up,,didn't work. Gotta blame someone, Mac, it was your fault, it wouldn't of happened if you pictures weren't so sharp. Anyone seen Bruce?

375 was the temp. till the crust changed a brown, got the lens to close on the cut and smeared it with apple, oh well the last picture is foggy...........but I knew I could have eaten the whole pie,,,,,,but my daughters getting married on Sunday and couldn't risk not fitting into the Tux if I ate it all............................ Anybody wanta piece.

Hey Paul, kinda of knew that was your destiny, if not predicted already. Good for you and your enjoyment.

Seems to me and I think it's within reason that the 32 for 4 at home is more than enough and would carry over for a good amount of guests,, I have a 23 and feel comfortable. Pequod has the 32 and I believes it's his goto. Are your looking to dress to impress,,because I believe they all do no matter the size. The 32 would I presume would fit your concerns, my thought.

I'm glad your feeling better and to see your posts are a one from experience. At the time you felt something in comparison was a study,,, today, looking back it may be a focal point. History my friend is made in so many different ways, so an understanding of instruments used yesterday may be of help for one today. Pieces evolve and you may a have few on the shelf, forgotten, or looking for life again when called for. Maybe not....could be stretching the idea, but you did write the book as others..so rest easy and I look forward to your posts .

I was just wondering ThreeDJ16 from an old post dated in 2009 you were running a DigiQ with a 10cfm blower and if it's still working for you OR has it passed on. The post was involved with a 25cfm vs a 10cfm. Like to know how long they stick around for quality interest. TY

You must be itchin to try Zeus out, gotta remind ya,. it does roll and will roll over on some ply sheets right over the brick work once completed. Seems to me those beautiful days are passing by and poor Zeus is just sittin in a box😭 . From dirt to a garden, quite the transformation!💪

Safety is your primary concern otherwise you wouldn't ask the ? Having an air space underneath using a 1/2 in. non flammable to raise the KK on either side aprox 2 inches wide helps to minimize heat transfer vs direct contact. You may not need it at all, better to be safe than sorry. I do have a Kamado of a different brand and for many years it has sat on wood without incident. Realize that the ash falling on the bottom contributes to the insulation factor so maybe a solid inside buffer could be a consideration. Something small with minimal heat transfer. You'll have to squeeze that by the warranty provider of course before it's considered.

Good looking pizza, yes. Just a little more sauce on mine please.