Keith B Posted April 20, 2017 Report Posted April 20, 2017 Firing up the KK for my first pizza. I have my 16" soapstone preheating. Hopefully, I will be up to temp to put the pizza in in 1.5 hours. Sent from my SM-N920V using Tapatalk 2
Pitou Posted April 20, 2017 Report Posted April 20, 2017 Watching here as well Keith!Envoyé de mon iPhone en utilisant Tapatalk
Keith B Posted April 20, 2017 Author Report Posted April 20, 2017 We had some thunderstorms roll in so we had to put the pizza on a little early. Here is the pizza and the cook. Everything went very well!Sent from my SM-N920V using Tapatalk 10
FotonDrv Posted April 21, 2017 Report Posted April 21, 2017 That came out waaaay better than my first attempt! Good job
Keith B Posted April 21, 2017 Author Report Posted April 21, 2017 (edited) 11 hours ago, MacKenzie said: Looks like a professional job. When I was in high school, I worked in a pizza joint as head pizza man. I guess I retained some of what I was taught. The first time I made pizza for my wife, I threw the dough in the air and spread flour all over the kitchen. She put the brakes on the dough toss, lol! Sent from my SM-N920V using Tapatalk Edited April 21, 2017 by Keith B 5
FotonDrv Posted April 21, 2017 Report Posted April 21, 2017 37 minutes ago, Keith B said: When I was in high school, I worked in a pizza joint as head pizza man. I guess I retained some of what I was taught. The first time I made pizza for my wife, I threw the dough in the air and spread flower all over the kitchen. She put the brakes on the dough toss, lol! Sent from my SM-N920V using Tapatalk My wife just tosses me lout of the kitchen whenever she is around. You pizza skills are showing
DennisLinkletter Posted April 21, 2017 Report Posted April 21, 2017 I think it's best to put the stone on the upper grate.. better for taking advantage of the heat coming off the lid/ceiling and easier to take off with your peel.. 2
Keith B Posted April 21, 2017 Author Report Posted April 21, 2017 50 minutes ago, DennisLinkletter said: I think it's best to put the stone on the upper grate.. better for taking advantage of the heat coming off the lid/ceiling and easier to take off with your peel.. Thanks Dennis, I will try that on the next one.
tony b Posted April 21, 2017 Report Posted April 21, 2017 Well done! But, inquiring minds like ours would like to know - what's the adult beverage sitting by the grill? From here, it looks like Bourbon. 1
Keith B Posted April 21, 2017 Author Report Posted April 21, 2017 It is a rye! A Sazerac 6 year rye to be exact. We have one bottle of the Sazerac 18 year rye left but we are saving it for special occasions. We are big fans of bourbon and ryes. Our standard cheap sipper is Alberta Dark Batch rye. Very smooth for a cheaper bottle.Sent from my SM-N920V using Tapatalk
MacKenzie Posted April 21, 2017 Report Posted April 21, 2017 You sound like Tony, he's saving all those precious bottles he has already unopened. I'm thinking he is saving them for when I come.🤣
tony b Posted April 21, 2017 Report Posted April 21, 2017 I'm a big fan of Willett rye. Small distillery near Bardstown, KY. They are on the Craft Bourbon Trail. Local boys, Cedar Ridge, turn out a nice one, too. Big fans of their single malts, as well.
tony b Posted April 21, 2017 Report Posted April 21, 2017 2 minutes ago, MacKenzie said: You sound like Tony, he's saving all those precious bottles he has already unopened. I'm thinking he is saving them for when I come. Count on it, MacKenzie!
