Troble

@David Chang thanks for taking the time to write such a detailed response I will certainly take some of your pointers in mind for the next time. As it stands with this attempt I am not too concerned about the dough not being perfect. It's my first attempt and letting my 7 year old and 5 year old drive does not really produce chef quality results at this point but my 7 year old in particular has been talking alot the past few weeks about how she wants to be a chef and she was and her sister were very invested in these dough balls. If you go back on this thread 3 years or so you will see that I documented my attempts at NY pizza dough and my first attempt there was pretty rough but after getting some sage advise from @MacKenziei made NY style pizza every week for about 4 months and i got to a point where I feel I pretty much perfected that style of pizza. I know how to form dough balls and let them rest. This attempt never got off on the right foot.....my wife and I are headed to Bora Bora tomorrow for our 10 year anniversary so I spent the end of last week (Friday) cooking up a storm so that my mother in law had food in the freezer for my kids for 8 days. I grilled chicken breast, made blogonese pasta, made chicken/quinoia/black beans/corn, mac & cheese with peas and chicken breast and chicken soup. All in the same day, while drinking beers all day. In the evening that night I decided to make this Neopolitan pizza dough and try the recipe from that other thread from Stadlermade. I made the dough balls and put them in the fridge overnight with the intent to make the pizza on Sunday. Saturday morning I checked the dough and it didn't seem right, i looked at the recipe again and it called for .4g of yeast, which I knew couldn't be right so threw those dough balls out looked up a new recipe https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe and started over. At this point my kids were up as it's Saturday morning and they really wanted to help so i let them help mix the dough and form the dough balls. One of my daughters was putting way too much flour on one dough ball but i figured i'd let her be and we'd sort it out. We put all 3 of our dough balls in the fridge and labeled them with our initials so we could watch them grow. We let the dough sit in the fridge for 3 days and watched it rise every day. I then put the dough out yesterday at 12pm to let it rise and come to room temperature which they did fine and they doubled in size to nice perfect little circle balls. However, I am not a fan of weekday pizza cooks while the kids are in school because I have to have the timing right. I also had a haircut appt at 3pm yesterday and needed to be cooking pizza at 5pm. so what did I do? i put the KK on at 2:30pm, put the stone in, went and got my haircut then tried bringing it up to temp when I got home. I had it around 550 for the first pizza and when my kids got home they were excited to help form the dough and put the toppings on. THey also asked to use the roller which I allowed them to do. On my dough ball I was going to make that one "perfect" however my youngest daughter decided to smash my poofy dough ball with her hand when I was outside and then my oldest daughter decided to start rolling it again like we did saturday into a ball when I was outside so that one got all messed up and deformed. I had run out of fuel and the last 2 pizzas were cooked closer to 500 which i know is too low for Neopolitan but I had no more fuel to add Takeaway for me is to make pizza on the weekend, not use the roller, make sure that i got good fuel and keep temp over 600. But i will try your recipe and pointers and I am sure I will get better at it. it was nice to have a different sytle of pizza crust, we like thin and crunchy so everyone enjoyed it

Bought some Caputo Blue 00 flour and tried my hand at making neopolitan style pizzas with my gores. Crust came out thin and crunchy. Had a hard time keeping them temp above 550 for 3 pies, think I need to use better fuel ne f tine bud happy with the results gif the first attempt. Nice change of pace to my NY style pizzas I’ve been making the last 3 years

@MacKenzie throw enough Irish butter in the pan and it’s gotta taste good right?

Pork tenderloin marinated in Peruvian salt, rosemary & aji panca. Reverse seared in cast iron pan with butter and rosemary asparagus finished in cast iron pan with pork juices, butter and rosemary yellow potatoes tossed in duck fat with garlic, rosemary, lemon thyme and truffle salt

hard to believe this is my first pulled pork of the year

Leftover center cut piece of medium rare Tri-tip, sliced thin. Sourdough bread with butter & garlic powder on the outside. Fred’s horseradish sauce spread on the inside with Muenster cheese pressed down on one of the greatest kitchen inventions known to man, the George Forman grill

Tri tip - rubbed with Worcester sauce, dusted with Santa Maria rub & garlic powder. Marinated overnight and reverses seared at 350. Mesquite wood to add smoke flavor roasted potatoes tossed in olive oil, onion powder, garlic powder, truffle salt and fresh lemon thyme from the garden sweet corn on the cob

@Poochie I usually let the stone sit at temp for about an hour before I put the pizzas on. i cook the pizzas at 500-515

Pizza night. Picked my San marzo tomatoes today made a fresh sauce and used home homegrown basil.

Sunday roast chicken. Marinated in butter, garlic, olive oil, salt, pepper, fresh lemon thyme from the garden and fresh rosemary. Stick of Irish butter tucked under the skin over the breasts. yukon gold mashed potatoes with more Irish butter and fresh rosemary sweet onion, celery & carrots roasted under the chicken in green cast iron and sprinkled with momofoku savory spices gravy made with chicken juices, lemon thyme, savignon Blanc wine, Irish butter

@MacKenzie great looking meal you got there bone in pork chop, baked potato and grilled asparagus

Great cooks everyone! @MacKenzie i much prefer to cook my corn in the husk on the grill with some smoke vs. boiling

Wild caught CA King Salmon, cooked indirect with mesquite wood tricolor quinoa with sweet onion, carrots & celery homemade pesto with fresh basil from the garden

Pork tenderloin marinated in lawrys salt and brown sugar. Cooked indirect then reverse seared in the cast iron with some Irish butter crispy baby potatoes blanched, then tossed in duck fat, truffle salt with fresh lemon thyme and rosemary from the garden. Finished in air fryer asparagus with garlic powder, salt and cooked in the cast iron pork juices/butter while pork was resting

Last week I did nt have my usual yeast or flour and I had a hard time getting the KK up to high temp due to excess ash in the bottom. so This week I picked up my usual flour and yeast and I cleaned out the charcoal ash and I turned out some magnificent crust if I do say so myself

It’s Tri-color quinoa from Trader Joe’s with sautéed sweet onion, carrots and celery. It’s a staple in this house i did not catch the salmon but I bought it directly from the guy who did! It comes from the border of CA/OR a big fad from where I live but the season is in full swing so the boats are coming back full of wild salmon and bluefin tuna

Wild CA Kong Salmon & tri-color quinoa with sweet onion, celery & carrots

Hard to believe these are the first pizzas I’ve cooked all year. Two pepperoni & a pepperoni, sweet bell pepper, mushroom & black olive

Looks terrific @C6Bill ive been away from home for 3 weeks and drank a lot of beer on my trip so wanted some light and “healthy” today chicken schwarma with pearled cous cous , Mediterranean salad and fresh tadziki

No KK cooking for me last week, this week or next week as I’m on a 3 week Hawaiian trip with my family. One week in Kauai, one in Oahu and one in Maui and I did get to eat some delicious pig that was cooked underground last week (two pics for reference) but tonight I wanted to sneak in a non KK pic because of the setting of my “grill”. Teriyaki chicken cooked over charcoal with fried rice in my backyard here on Oahu. Was fun to cook with charcoal again as it always reminds me of camping, tailgating and my Weber Smokey mountain.

Bourbon sausages with Dijon mustard on brioche bun served with frozen store bought Yukon gold fries dusted with garlic powder and truffle salt

@jonjwhenever I see your name I get wine cellar envy and feel inadequate with my 15 year old 150 bottle plug is fridge so touché my friend

Well done @remi

So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal

I’m going to make it with aji amarillos next time instead of jalapeños. It’ll probably make it yellow but I bet the taste will be better