tekobo

That looks great @tony b. I would love to try your rub recipe when you have finished refining it.

Nowt wrong with Americanization. It drew you lot in didn't it? It will be interesting to see how you find the original and what tweaks you choose to make.

Cool. Will try that too. Your Chicago Southside Thin is still one of my best pizza successes.

Helpful explanation about the role of the diastatic malt, @Pequod. The Pizza Bible Neopolitan recipe does call for 00 flour + the malt so I will try that combo next. The browning effect is interesting but potentially more impactful will be the effect on how the yeast behaves. The Pizza Bible balls rose the least out of the three recipes tried. Not a bad thing necessarily but it will be good to see what they do when I actually follow that part of the recipe. My experience with dough to date has been with bread and, looking at @ckreef's dough tutorial and the YouTube videos I have watched, I see that pizza dough needs a different type of handling. Less heavy handed and more purposeful. Learning that difference will help. I was afraid that the Neopolitan Pizza book by Paolo Masi would be as @Syzygies described the first 100 pages i.e. dry and technical. I am sooo tempted by the pretty pictures and explanations in the latter part of the book. There was a lot of uninformed theory flying about last weekend when I was trying to get critical feedback from The Husband and our friends. It would be good to have the definitive text. At £40 that is only the cost of 3-4 pizzas from our local pizzeria. It is in my Amazon basket. I will meditate on it overnight and will likely then push the "buy" button.

Very nice looking potato dish Mac. And your spinach is looking great, given how cold you have had it for so long.

Crab and shrimp. Grilled. What is not to like?

@ckreef, thank you for those top tips. Spraying the pizza balls with oil and your sloppy* dough shaping tutorial will be very helpful for my next attempt. We will also try your tomato sauce making technique. The Husband has made the sauce the same way, using a blender, for quite a few pizzas and he commented that these tomatoes were more orange than normal. I can vouch for his character but not for his eyesight so I will check myself when we next open a can. *Note that "sloppy" has been selected as a descriptive term for the dough so please do not take it as slur on your character.

@Pequod - now for the evidence for the defence (or the "plea bargain" as it were): 1. The defendant was unaware that there is more than one type of 00 flour. She just bought loads of one kind and used it indiscriminately/appropriately depending on your view. 2. The defendant used 00 flour for the Forkish and Pizza Bible and bread flour for the Nancy. The exhibit for the former is to be found here: https://www.shipton-mill.com/flour-direct/italian-white-flour-type-00-118.htm 3. The defendant omitted the diastatic malt from The Pizza Bible recipe because it was said to be for a home oven and the defendant was under the impression that a KK is not a "home oven". 4. The Pizza Bible and Forkish both use the same basic ingredients - flour, water, salt, yeast. The big difference is the 18hr poolish that you have to create for the former. Guilty or not guilty? The defendant pleads: maybe.

Nope. Just floured the pizza peel to make a skid pad and they all launched well. Bar one. That one made a big mess.

Great idea. Rabbit is going on my list to try!

Great colour choice. It looks like a work of art. Congratulations.

Great cook. Even greater discovery for me. I had not realised you could hang your grills off the side of your KK. I am guessing/hoping that I have the right piece to do that (probably) and the space (possibly not). That will be great if so! Will check when I get home tonight. I learn something new from this forum every day.

@Steve M I like your ribs but, weirdly for 6:52am on a weekday morning, I am even more attracted to the cold beer that you have as your profile picture. I will blame it on the heatwave that we are having in the UK rather than my latent alchoholism. Looking forward to a cold cider later.

Well, here is the short and long story of Pizza Sunday. The Short Story: The Pizza Bible 18hr + 36 hr pizza dough was the favourite of all four tasters. The Long Story: I am finding Napoletana pizza making interesting but difficult. Some new error categories will need to be created for the following. As always, I am very grateful for critical feedback to help me improve. Interesting start is the imported Italian tomatoes that The Husband bought for making the sauce. They came out of this tin and are responsible for the orange, rather than red, sauce that you see in the photos. Tasty. The Ken Forkish Enzo dough (10 hrs) is in the top row in this picture. Massively risen and bursting to get out. The Pizza Bible (18hrs poolish + 36hrs dough) are in the pan below. This is the Ken Forkish dough looking very sorry for itself prior to shaping. I used fresh yeast in place of the instant yeast that he called for. Multiplied quantify by 4 to come to a minuscule 0.4g of fresh yeast if I remember correctly. This is the Ken Forkish dough cooked. Shaping sticky dough is not my strong suit. The stone temp was approx 500F and dome temp varied, over the span of the 7 pizzas I cooked, between 550-650F. Here is the Pizza Bible dough being released from the cling film. More flouring required? Or ditch the cling film? Here is the Pizza Bible dough, cooked. I added the mozzarella two minutes from the end of the cook and we added basil leaves at the table. Here are the Nancy Silverton dough balls. They were the most complicated to make and included ingredients such as wheatgerm and honey. They were covered with a tea towel and had a skin on them which collapsed when I came to work it. Can't remember if she said to wet the tea towel. I probably should have. The Nancy dough was easiest to shape. Interestingly, the first thing one of the tasters said was that it tasted more "bread like" than the others. Given Nancy says she developed the dough using bread making principles that is probably not surprising. At 4.5hrs from start to finish it came a close second to The Pizza Bible dough.

@ckreef fresh corn is awesome. I grow it on my allotment and make a rule of picking it just before I leave, getting home and popping it in the pot and eating it just as soon as I can. The sugar levels are said to drop massively from point of picking and it is worth trying a cob - either boiled, or better still, cooked in its skin on the KK as soon as you possibly can after acquisition. I got all dramatic and got one of my friends to have her pot of water boiling so that she could pop the corn in as soon as I dropped it off at her door. This was the email she sent me shortly afterwards: "THANK YOU very much! I thought that when I reached the age of 70 there wouldn't be any great new experiences to be had(plenty of nasty ones tho', mostly health related) but the sweet corn you delivered to me yesterday....and greedily devoured within ten minutes ,were a wonderful new experience.You did warn me didn't you,saying if I hadn't eaten corn straight from the plant then I had missed a great experience....how right you were. The sweetness was almost unbelievable. A real teat,thank you very much" Needless to say, I was delighted. That said, I have had good results from freezing cobs whole and putting them on the KK in the depths of winter. A great memory of summer.

Tee hee! To coin a phrase: Welcome to the Addiction.

Those steaks look lovely @RandyS

How did you get on?

Here we solve the who-will-eat-the-chicken-breast problem by inviting friends to eat. Under normal circs I hate it when people respond "I don't mind" when you ask them to express a preference. When a whole chicken is involved that is the perfect answer. We dump the chicken breast on them and depending on how hungry we are, The Husband gets a whole leg and a thigh and I get the wings and a drumstick. Or we fight.

I am not a big fan of chicken breasts but even they look good! The drumsticks and wings would be eaten by now if they were anywhere within range. Delicious looking cook. Bet it beats Nandos hands down.

Brixton has changed so much since I lived there when I first started work in the late 80s. If you do go, see if you can get into the restaurant Salon. I hear it is rammed at night but I had it to myself one week day lunchtime and the food was great. They made croquettes from the "new" ingredient that seems to be everywhere these days: Nduja sausage. I know, it sounds African but it is actually Italian and does live up to the hype. You should drop by on the forum more often. Two killer next cooks from one post - goat tacos and smoked goat shoulder. I am on it!

Beautiful!

That is so naughty, feeding a Scotsman pepper soup without a preparatory training regime! and Have you tried to make pepper soup yourself? It is relatively easy. I get great goat with bones to make the stock and then use a bought bottle of spices to achieve the distinctive pepper soup taste. I reckon you can do the same with shop bought chicken stock and cubed goat. If you can't find the spices in London I can see if I can source them down here or you could buy/get someone to buy them for you when you are next out in Nigeria. Piri piri - yum! How great is summer this year? It is so good that I have declared it the best summer of my life so far.

Hmmmm indeed! I see you have a 23" and a 22" hi-cap already. Keen to know a) how you justified a third (as if one has to!) and b) how big you have gone this time.

Hot soapy water is proving to be my go-to cleaner. Works well for soaking the grates once they have cooled down. I have to admit that I didn't clean any of my grates before I started cooking the first time. It all looked so fresh and clean and I expected the heat to burn off any germs.