CABGx4 Posted March 20, 2021 Report Posted March 20, 2021 Have been lurking for a while. Got on the wait list for a metallic bronze 32” about a year ago, just as COVID was heating up. Tile factory closed, which really put a damper summer 2020 BBQ plans as my cheap propane grill sprung a leak. Anyway, with bated breath she has finally arrived, and I’ll come out of the shadows now. It’s so beautiful. Well done, Dennis! I was so excited that I actually started the burn in yesterday afternoon and wrapped up around midnight. Was planning on doing a roti chicken on the way up, but I think I’m missing a part. Decided to improvise and did a few pizzas at 550 instead as our maiden voyage. The dough was freshly made by my SIL, who has a PhD in food science and is an amazing baker. Used sour dough starter and instant yeast. Whatever she made only took an hour to rise and was awesome with perfect crust. I’m not a baker so . Lillian’s 1hr pizza dough: 1 c sour dough starter2.5 c 00 flour2 tsp instant yeast1 tsp salt2 tbsp olive oil2 tbsp sugar1 cup water Looking forward to many more! This place is such a trove of good things, I’m having trouble picking where to start. Sent from my iPhone using Tapatalk 14
Tyrus Posted March 20, 2021 Report Posted March 20, 2021 The KK is glistening in the pic, wonderful setting & a nice pizza, congratulations. 2
Basher Posted March 20, 2021 Report Posted March 20, 2021 Welcome cab, that looks great.I’m looking forward to seeing more of your cooks- and your SIL input.Sent from my iPhone using Tapatalk 3
MacKenzie Posted March 20, 2021 Report Posted March 20, 2021 What a stunning KK and that pizza is not far behind. Thanks for posting the recipe. 2
tony b Posted March 20, 2021 Report Posted March 20, 2021 Welcome to the Obsession, cab! Lovely KK and nicely done pizza during the break-in. You're off to the races now! Keep posting pics of your cooks. 3
tekobo Posted March 20, 2021 Report Posted March 20, 2021 6 hours ago, CABGx4 said: This place is such a trove of good things, I’m having trouble picking where to start. I would start with just sitting and looking at your new KK. It's a beaut. Congratulations. 3
Forrest Posted March 20, 2021 Report Posted March 20, 2021 Your new Kamado is stunning! Congrats! Thanks for sharing the pizza dough recipe, I would love more recipes from Lillian in the future. I will try this dough and let you know how it turns out. Sent from my iPhone using Tapatalk 2
Forrest Posted March 20, 2021 Report Posted March 20, 2021 How do you recommend covering the dough ball for the hour?Sent from my iPhone using Tapatalk
CABGx4 Posted March 20, 2021 Author Report Posted March 20, 2021 How do you recommend covering the dough ball for the hour?Sent from my iPhone using TapatalkShe says you definitely have to cover. Sent from my iPhone using Tapatalk
CABGx4 Posted March 21, 2021 Author Report Posted March 21, 2021 Sorry. I misread what you wrote...she says either a clean towel or plastic wrap. She used plastic wrapSent from my iPhone using Tapatalk 1
Troble Posted March 21, 2021 Report Posted March 21, 2021 Congratulations @CABGx4 beautiful KK and excellent first cook. Looking forward to seeing many more cooks from you 1
Forrest Posted March 21, 2021 Report Posted March 21, 2021 CABG, I assume you use one cup of a live sour dough culture correct?Sent from my iPhone using Tapatalk
CABGx4 Posted March 22, 2021 Author Report Posted March 22, 2021 CABG, I assume you use one cup of a live sour dough culture correct?Sent from my iPhone using TapatalkCorrect!Sent from my iPhone using Tapatalk 1
