dstr8 Posted August 24, 2016 Report Share Posted August 24, 2016 (edited) So, its August and the time of year when zucchini plants are in hyper-drive. What could be worse than a saute of onions, fresh young zucchini, garlic, ripe tomatoes along with a kiss of dry sherry turned into the base for a Neapolitan pizza? Exactly: Nothing! A few rounds of Calabrese sausage a friend and cafe owner here in Reno made (Calafuria) atop a thick layer of ratatouille along with browned shiitake mushrooms and covered with a mix of whole milk mozzarella and apple wood smoked provolone. Oh yeah, and a drizzle of EVO then baked over Dennis' CoffeeChar lump; thanks again @Bruce Pearson! Edited August 24, 2016 by dstr8 5 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted August 24, 2016 Report Share Posted August 24, 2016 Fantastic looking pizza look so delecious. .crust is perfect Quote Link to comment Share on other sites More sharing options...
dstr8 Posted August 25, 2016 Author Report Share Posted August 25, 2016 Thank you Stile88! I still can't believe, even after quite a few Neapolitan pizza bakes on it, how much better/easier it is using the 3/8" baking steel (can't wait until Dennis has his ready to sell!) than even Dennis' thick stone. I'm getting great results at 150-200F degrees lower temp...and the lump savings from less heat too ;). 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted August 25, 2016 Report Share Posted August 25, 2016 38 minutes ago, dstr8 said: Thank you Stile88! I still can't believe, even after quite a few Neapolitan pizza bakes on it, how much better/easier it is using the 3/8" baking steel (can't wait until Dennis has his ready to sell!) than even Dennis' thick stone. I'm getting great results at 150-200F degrees lower temp...and the lump savings from less heat too ;). I cant wait either till dennis is ready to release the steel who can argue with those results especially at those temps 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 25, 2016 Report Share Posted August 25, 2016 (edited) dstr, great looking pizza and I'm sure it tasted great also. I must try my baking steel for my next pizza. That was a nice mix of ingredients. Edited August 25, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 25, 2016 Report Share Posted August 25, 2016 Great looking pizza. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 25, 2016 Report Share Posted August 25, 2016 Looks good nice toppings Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 26, 2016 Report Share Posted August 26, 2016 Sounds and looks terrific. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 26, 2016 Report Share Posted August 26, 2016 Looks seriously yummy! Quote Link to comment Share on other sites More sharing options...
