bosco Posted December 20, 2015 Report Posted December 20, 2015 Today, I decided to try the 32" out with the Komodo Kamado baking stone. I pulled out a fresh bag of lump and realized that today was my day to cook!!! Lucky pull = GOOD DAY FOR COOKING!! I loaded a full load (approx half a bag of lump into the charcoal basket!! I lit the lump in three spots and timed its heating. It took 30 min. to get from 0 to 350. It is pretty cold here -4 so I had a lot of condensation as the grill rapidly heated. 45 min. total to get up to 550 degrees for this cook. Let it heat soak for an hour at this temp before I got going. Made four pies today for the family and to have some leftover 1. Pepperoni and bacon (no cheese) for my sons allergy 2. Pepperoni and bacon and half with green pepper 3. Pepperoni, mushrooms, olives, sundried tomato and habanero peppers on half (spicy) 4. Sliced Mozzarella with basil and tomato sauce That was the best crust to date. Look how evenly golden brown the bottom is. The KK baking stone is something else!!! It retains the heat well and made the perfect pies today!!!!! I am in love with these two new grills!!!!!
EGGARY Posted December 20, 2015 Report Posted December 20, 2015 It doesn't look too cold where you are. I guess that would be a good thing. Eh ? Nice looking pizzas. Looking at the 32" KK wants me to add one in the future.
5698k Posted December 20, 2015 Report Posted December 20, 2015 Bosceaux, you continue to impress. Rob
ckreef Posted December 20, 2015 Report Posted December 20, 2015 Great looking pizzas. The second picture is awesome. Charles - Prometheus 16.5", Cassiopeia 19" TT
DennisLinkletter Posted December 20, 2015 Report Posted December 20, 2015 Awesome.. Making me hungry..
MacKenzie Posted December 20, 2015 Report Posted December 20, 2015 Bosco, those pizzas are awesome. I'd love to be enjoying a slice of all 4.
tinyfish Posted December 20, 2015 Report Posted December 20, 2015 Great job Ryan those pizza's look great on the work station. Did you try to see if you could cook two pizza's at once, looks like it would fit.
CeramicChef Posted December 20, 2015 Report Posted December 20, 2015 Beautiful pies, Bosco! And that crust is to die for. Crust color and KK color the same! Coincidence? I think NOT! Really a very nice cook ... Cold Canadian KUDOS that warm the heart (and tummy)!
egmiii Posted December 20, 2015 Report Posted December 20, 2015 Awesome job! Two questions: I see you have parchment paper under the pies on the table. But I don't see it under the pizza on the stone. At what point did you take it away? How long did they cook for?
bosco Posted December 20, 2015 Author Report Posted December 20, 2015 I cooked for 12 min then pulled the paper. I don't like high heat pizza cooks. 550 is more than enough. The last 3 min. I pull the paper for a little extra stone love
wilburpan Posted December 20, 2015 Report Posted December 20, 2015 Great job, Bosco! I was waiting for you to try a pizza cook.
Cookie Posted December 21, 2015 Report Posted December 21, 2015 Dude! You could have cooked three at a time and gloated a bit on your setup! Awesome looking pizzas.
tony b Posted December 22, 2015 Report Posted December 22, 2015 Nice job, Bosco! Killer pies! I'm a big fan of using parchment paper for pizza. I typically pull the paper off the pizza after about 5 minutes on the stone. YMMV
Poochie Posted December 22, 2015 Report Posted December 22, 2015 You nailed that pizza, Bosco. It couldn't have been a nicer color!
