Keith B Posted April 20, 2017 Report Share 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 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 20, 2017 Report Share Posted April 20, 2017 I Â will be watching this, Keith.:)Â 1 Quote Link to comment Share on other sites More sharing options...
Pitou Posted April 20, 2017 Report Share Posted April 20, 2017 Watching here as well Keith!Envoyé de mon iPhone en utilisant Tapatalk Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 20, 2017 Author Report Share 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 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 20, 2017 Report Share Posted April 20, 2017 Looks like a professional job. Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted April 21, 2017 Report Share Posted April 21, 2017 That came out waaaay better than my first attempt! Good job Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 21, 2017 Author Report Share 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 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 21, 2017 Report Share Posted April 21, 2017 That explains it all. Â Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted April 21, 2017 Report Share 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  Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 21, 2017 Report Share Posted April 21, 2017 Looks darned good! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 21, 2017 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 21, 2017 Author Report Share 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. Quote Link to comment Share on other sites More sharing options...
Paul Posted April 21, 2017 Report Share Posted April 21, 2017 Good looking pie. Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 21, 2017 Report Share Posted April 21, 2017 Good looking pizza Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2017 Report Share 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 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 21, 2017 Report Share Posted April 21, 2017 I spotted that too. Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 21, 2017 Author Report Share 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 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 21, 2017 Report Share 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.🤣 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2017 Report Share 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. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2017 Report Share 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! Quote Link to comment Share on other sites More sharing options...
