ckreef Posted May 9, 2018 Author Report Share Posted May 9, 2018 Burn number 5 (final burn in) happening tonight. Will probably do one more tomorrow night going up to 750*-800* just to play at full temperature. Also a couple of nights ago I started a new Neopolitan dough recipe to test out tonight (form pizza doughs). I used my live starter instead of dry yeast. Was easy to work with. Stretched good, didn't tear. Transfered to the peel without issue and slid around the peel no problem. Should be able to easily hand launch this recipe. Also have a couple of oven/pizza tools on the way. Shipping notification says Friday delivery. We might actually try a pizza cook this weekend 4 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 12, 2018 Author Report Share Posted May 12, 2018 My new pizza tools showed up today from GIMETAL USA. We're going to have pizza for Sunday lunch. Dough is in autolyze stage as I type this. Interesting customer service story. They actually sent me the wrong brush head. I ordered the rectangular 8" head. They sent me the more expensive horse shoe head. Called them up this afternoon. They said they would send the correct head and a return shipping label to send back the horse shoe head. But how am I going to do a pizza cook this weekend as I need an oven brush? My suggestion was sell me the correct head at a reduced price (with free shipping) and I'll keep both heads so I can use the horse shoe head this weekend. They were kewl with that idea so in the end I got both heads and handle. After all was said and done I paid for the horse shoe brush and got a free rectangular head. 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 12, 2018 Report Share Posted May 12, 2018 Those GI Metal peels are very nice. They’re the peel of choice over at pizzamaking.com. Definitely be getting those if/when I get my WFO someday. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2018 Report Share Posted May 12, 2018 I am waiting for Sun., more like hanging on until Sun. to see this pizza cook. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 12, 2018 Author Report Share Posted May 12, 2018 On 5/12/2018 at 12:38 AM, Pequod said: Those GI Metal peels are very nice. They’re the peel of choice over at pizzamaking.com. Definitely be getting those if/when I get my WFO someday. Expand GIMETAL stuff is high quality but definitely not cheap. What you see was $200. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 12, 2018 Author Report Share Posted May 12, 2018 On 5/12/2018 at 1:02 AM, MacKenzie said: I am waiting for Sun., more like hanging on until Sun. to see this pizza cook. Expand I do know how to stretch a thread out, don't I? Seriously though I have to let the dough rise through it's different phases. I could probably do Saturday night but have flat iron steak and crab cakes for that dinner. BTW - nope not feeling any pressure at all - LOL - sure hope I don't screw this up to bad on Sunday. 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 12, 2018 Report Share Posted May 12, 2018 I think on Instagram there’s a way for us to watch your first bake live. Hint hint. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 12, 2018 Author Report Share Posted May 12, 2018 On 5/12/2018 at 1:25 AM, Pequod said: I think on Instagram there’s a way for us to watch your first bake live. Hint hint. Expand For some reason I can no longer get on my Instagram account and have not been successful recovering my account. Besides I don't have a proper web cam. Maybe I'll work on that idea in the future. For now I'll try and take a bunch of pictures. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 12, 2018 Report Share Posted May 12, 2018 Beautiful set up Charles you did a superb job putting the whole thing together. Makes me want one lol 2 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 12, 2018 Report Share Posted May 12, 2018 On 5/12/2018 at 8:10 AM, Bruce Pearson said: Makes me want one lol Expand ... and that is just the way it goes down here at the komodo kamado forum... 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2018 Report Share Posted May 12, 2018 Yes, we are great at group buying. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 12, 2018 Author Report Share Posted May 12, 2018 (edited) Initial install of the pavers is complete. I do think I want to dig up and redo my back left step. It's supposed to rain on Tuesday and Wednesday, we'll see what we end up with after that before I do any tweaking. Edited May 12, 2018 by ckreef 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2018 Report Share Posted May 12, 2018 Good idea.:) 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 13, 2018 Report Share Posted May 13, 2018 Oh man! this project just keeps getting better and better. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 13, 2018 Author Report Share Posted May 13, 2018 On 5/13/2018 at 1:56 AM, Bruce Pearson said: Oh man! this project just keeps getting better and better. Expand Slowly but surely we're getting there. The is finally a light at the end of the tunnel. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2018 Report Share Posted May 13, 2018 It is Sunday, is lunch ready????????????????? Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 13, 2018 Author Report Share Posted May 13, 2018 On 5/13/2018 at 10:12 AM, MacKenzie said: It is Sunday, is lunch ready????????????????? Expand LOL - I figured that was coming. It's 7 am, I got to sleep in today I am starting to get my brain in gear. It only takes an hour or so to come to temp so I got some time still. We are definitely a go, coming soon. 2 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted May 13, 2018 Report Share Posted May 13, 2018 We are all quivering in anticipation. 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 13, 2018 Author Report Share Posted May 13, 2018 (edited) On 5/13/2018 at 1:04 PM, Shuley said: We are all quivering in anticipation. Expand Nope no pressure....... Balls in their final proof. Non cooked pizza sauce made with San Marzano tomatoes ready to go. In a little bit I'll go in and prep the toppings and fire the oven up. Edited May 13, 2018 by ckreef Forgot the picture - LOL 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 13, 2018 Report Share Posted May 13, 2018 What temp are you shooting for today? Curious to see how long it takes to get there. Do you have an IR gun handy so you can report floor, wall and dome temps? No other demands for now. 1 2 Quote Link to comment Share on other sites More sharing options...
