Pizzaiolo

Nothing wrong with that. Fior di latte is ideal, totally works. Buffalo mozzarella is a treat and I use it sparingly, 90% of the time I’m using whole milk fresh mozzarella.

I always go with the “wet” cheeses. However, I don’t like it dripping milk as I’m dressing the pizza. A few hours before your bake, break up some of the balls of cheese and let them sit in a strainer/colander, it’ll dry it out nicely. Gives you the advantage of awesome flavour and texture, without the wetness. Having said that, true pizza napoletana should have a bit of a center flop when cut. Can’t wait to see what you’re making!

Yes, definitely don’t keep that much flour on hand, if you don’t use it pretty quickly. It’s happened to me before (and with caputo of late) that it gets infested with flour beatles...pretty gross. Check your best before dates to be safe, although I’ve even gotten flour that was not expired and have had them. Do a test sift first to be sure.

I’d love to see some of your Neapolitan bakes in the kk. I just can’t see how it could be possible to get a true neopolitan crust without the direct flame looping around the dome. I’m not trying to sound arrogant, it just goes against everything I’ve ever learned. I’ve made thousands of neopolitan pizzas over the last few years, at home, in Naples, and at my restaurant, so I do have some experience. Having said that, can’t wait to get my pizza stone and experiment!!!

I don't post often, but that is incredible!!! Great job!

Nice job!

Sorry to hear about your barn, but at the end of the day, worth it!!! I've had my 32 for the last few months and its been awesome. You will love it, congratulations!

Bread looks incredible! My wife just asked to get the recipe for the bread, I told her that I don’t think we’ll be crushing wheat berries

Hey @Seasport, I live in Vancouver and just set up my 32BB. Happy to get you to take a look, PM me and we can set it up. So far, I have been super happy with the kk, honestly, the best thing is lighting up those coals! Talk soon!

I agree with @DJM in that I find with “00” flour, the hydration and temps need to be higher in order to avoid doughy and anemiic looking crusts. Still, a pretty good result, despite the blasphemous toppings

Looks incredible...the food and the setting. Enjoy!

Thanks @ColoradoRick appreciate the tips. Can't wait to try it again!

I got the same stones and didn't really know what they were either. Called Dennis, he told me that they were old school heat deflectors and to not really bother using them. Either wrap a drip pan with aluminum foil or foil the grates for deflection. Looking forward to expert answers.

Great photos! Nice to see that even YOU eat like us commoners at times!

Good to know. Just regular pink butcher paper, is that what you are talking about?