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?

Thank you so much, totally makes sense now! Found an interesting article on this subject, worth a read if you have a few minutes. https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all

Thank you Aussie! I thought wrapping was cheating, I guess not. Will it always happen at 160F? How long does it last?

Your food always looks incredible! Are you the executive chef of some small Canadian hotel chain...like the Fairmont or Four Seasons?

First time cook on the 32 Drago Nero! Super excited, decided to make pulled pork. It was my son's birthday and he loves pulled pork, so we had a small party of about 30 people (immediate family). As some of you may know, never used a ceramic cooker before and never made low and slow bbq before. What could go wrong? Firstly, had a pretty busy week, no time to get to the butcher so bought four 3.5 lb deboned shoulder blade roasts from Costco. Secondly, even though I spent thousands upon thousands of dollars on a kk, outdoor kitchen area, bbq guru, etc. Decided not to buy a $15 cast iron pot from winners to make my smoke the "right way". No, I decided to wrap chunks of sugar maple in aluminum foil and put a hole in it with my finger. Started the kk at about 4:30am, temp set at 250F, all going well. BBQ guru working like a charm! By 5:30am, things were rocking and put my "jiffy pop" wood chunks on the grill upside down with hole facing the coals. By 6am, I was having plumes of white, lung wheezing, eye-burning smoke! It was actually pretty incredible! It was like I smoked a lifetime of cigarettes all in one minute. I guess this isn't the beautiful blue smoke that everyone always talks about, right? Good thing I hadn't placed meat on yet. At that point, decided to abort the smoke monster and went without it. Placed meat on main grill at 6:30am. Internal temp of meat climbed slowly and steadily for several hours, until about 9:30am. At that point, my internal temp would not budge past 160F. It stayed at 160F for 3 more hours! I didn't understand what was happening. KK was steady at 250F but meat temp would not increase. I finally cranked the KK to 450F for an hour and took the pork off at 1:30pm with internal temp finally at 195F. My low and slow turned into a hot and heavy. Is it normal for the meat temp to plateau like this? With the 'natural smoke' from the lump coal, do I even need to add smoke with other systems? Was this the correct cut of meat for pulled pork? Photos attached, thanks for your input!!!! shoulder.pdf Rub.pdf on grill.pdf kk.pdf jiffy pop.pdf smoke.pdf pulled pork.pdf

Great @Elaine, let me know when you are in town, a pizza on me!

Drago Nero, mi piace! Yes, would love to help out anytime. Obviously, haven't worked with pizza on the kk yet, but I will get there.

Thanks mk1, just noticed that myself. I always like that my kamodo's match my cars

Hello all! Received shipment of my KK32 about a month ago and finally got my close friends to help me move it to the back patio. I live in Vancouver BC and have been following the forum for quite some time. I have (I hope) learned a lot from you guys and I am really looking forward to cooking on the KK. I am of Italian descent, specifically Napoli, as is my wife, and I am quite familiar with wood burning pizza ovens and everything pizza to the point where I decided to open a pizzeria napoletana in my suburb of Vancouver. You can check it out, the restaurant is called Spacca Napoli Pizzeria and it is a labour of love! Having said that, since having the restaurant, I make all of my wood fired pizza at the restaurant and I was finding that I wasn't really cooking anything exciting at home. Ceramic cookers have always interested me and so I decided to take the plunge. There is not much of a bbq tradition in western Canada and bbq basically does not exist in southern Italy. I mean, growing up we'd have pasta for Thanksgiving dinner and Nutella sandwiches for lunch. Pulled pork, smoked ribs, briskets are things that I love to eat but have zero experience with. Having said that, my plan is to learn how to make these glorious meat products and add North American cuisine to my repertoire Thank you Dennis for all of the info you've given me, and thank YOU, the forum members, for all of the info you'll give me in the future. In the meantime here are a few photos of the delivery (I know that you guys like that!)