Pequod Posted September 10, 2016 Report Share Posted September 10, 2016 Just liked the way the sun was hitting my KK as it was running up to temp for pizza. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 10, 2016 Report Share Posted September 10, 2016 It's a beauty, isn't it.:) Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 10, 2016 Author Report Share Posted September 10, 2016 That it is. Quote Link to comment Share on other sites More sharing options...
bosco Posted September 10, 2016 Report Share Posted September 10, 2016 With the 23 watch the therm probe with the upper grate and baking stone in. I just pull mine out a bit as I close the dome then drop it back in. I bent it once. I think I will order a stubby from tel-tru for Those types of cooks Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 11, 2016 Report Share Posted September 11, 2016 Where's the pizza lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 11, 2016 Author Report Share Posted September 11, 2016 3 hours ago, Aussie Ora said: Where's the pizza lol Outback Kamado Bar and Grill Ask and ye shall receive. There's one of them underway. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2016 Report Share Posted September 11, 2016 HalfSmoke, that pizza is looking great. I bet it tasted wonderful too. Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 11, 2016 Author Report Share Posted September 11, 2016 Just now, MacKenzie said: HalfSmoke, that pizza is looking great. I bet it tasted wonderful too. Thanks, it was great! I've been playing around with sourdough lately for my pizza, and the fresh mozzarella came from a local dairy. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2016 Report Share Posted September 11, 2016 The dough looks like it bubbled up nicely and you are so lucky to have a source of fresh mozzarella so handy. I'm lucky if I can find any even that which is shipped in from afar. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 11, 2016 Report Share Posted September 11, 2016 Pizza looks fantastic great job halfsmoke Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 11, 2016 Report Share Posted September 11, 2016 Good looking pizza! Quote Link to comment Share on other sites More sharing options...
tony b Posted September 11, 2016 Report Share Posted September 11, 2016 5 hours ago, MacKenzie said: The dough looks like it bubbled up nicely and you are so lucky to have a source of fresh mozzarella so handy. I'm lucky if I can find any even that which is shipped in from afar. Given all your other culinary skills, MacKenzie, I'm shocked you aren't making your own Mozzerella? 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 11, 2016 Author Report Share Posted September 11, 2016 9 minutes ago, tony b said: Given all your other culinary skills, MacKenzie, I'm shocked you aren't making your own Mozzerella? I have made my own mozzarella. Not that hard once you've done it. Best use for it, though, is to serve immediately with some charcuterie, drizzled with excellent olive oil and aged balsamic. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2016 Report Share Posted September 11, 2016 I have made what was called Farmer's Cheese, very mild tasting. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 11, 2016 Report Share Posted September 11, 2016 Nice looking pizzaOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 The only cheese that I've made from scratch is Fromage Blanc, a very mild soft French cheese, similar to ricotta. Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 3, 2016 Report Share Posted December 3, 2016 I cannot wait to try a baking a pizza on my BB32, make my mouth water to think of it! Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 3, 2016 Author Report Share Posted December 3, 2016 40 minutes ago, FotonDrv said: I cannot wait to try a baking a pizza on my BB32, make my mouth water to think of it! It really is awesome. The KK does a better job than most at browning the top at the same rate as the bottom. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted December 3, 2016 Report Share Posted December 3, 2016 (edited) ^ the key (for the benefit of Stephen and other new KK owners embarking on baking) with pizza baking on the KK is to start heat soaking the KK at least an hour (or more) in advance of your bake. Getting the dome to radiate heat back to the top of the pie balances the much hotter, bottom fire source, stone/steel/crust. And when peeking at the pie during baking, only raise the lid as much as needed to get a glimpse of what is happening ... preserve that heat bubble! Edited December 3, 2016 by dstr8 2 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 3, 2016 Report Share Posted December 3, 2016 What temperature were you using HalfSmoke? I suppose it varies with crust thickness but let me know if I am not thinking straight, lease Quote Link to comment Share on other sites More sharing options...
