Clayton_Haapala

My initial attempt at making pizza on my Pit Boss kamado was outstanding. Later attempts have had problems. I purchased the rectangular Baking Steel and BTS'd my next few crusts. This time, I had the steel over 3/4" spacers on my heat deflector on top of the grills, rather than fire->deflector-spacers-steel. Better luck tonight! I made three dough balls from the 24-48 Hour recipe. I found these really easy to work with, but as my wife points out, "the book makes more sense the third time you try it". They rolled out into great shells. I brought the grill

Making up a name for my mother falls into the trap of "If you tell the truth, you don't have to have a perfect memory". And, you shouldn't use the same fake names on multiple sites.

I do 2FA where I can. I'm also using Android Pay where I can. It's faster than a chip card, and uses a pseudo account, so your real card details are not out there in retail-space. A security practice that bugs me is the "mother's maiden name" security questions. Sites should migrate away from those. Much of that data is 1) on the web, and 2) too easy to use on multiple sites.

That stretch'n'slap technique was awesome. Need to see it in slow motion!

Inspired by other contributors, I, too, picked up Ken Forkish's The Elements of Pizza, and just made my first two pies last night. I made the Pepperoni, Mushroom & Onion on a parbaked crust, and a Margherita pizza with arugula. Both turned out great, and my wife is also quiet pleased with the results. I used the Saturday Night Pizza dough recipe, even though it was Sunday. 8:10 am, mix dough. I used Gold Medal all-purpose with an extra Tablespoon of vital gluten. It took me a few minutes to make sure I was doing it right, and it came together fine. 8:25 am, let rest 20 mi

I've found that my Pit Boss (kamado cooking, in general) cooks moister than my Weber kettle or Genesis, so I tend to spray/mop less. Sent from my Venue 8 3830 using Tapatalk

You probably won't have leak issues. I don't, and I have last year's model. You have the improved draft,too. Sent from my Venue 8 3830 using Tapatalk

And, store it with vents open, even in the short term, to prevent mold from forming inside. Sent from my Venue 8 3830 using Tapatalk

My wife and I got the bowl into the nest by using straps like furniture movers do. It worked, no chiropractor needed after. The beast remains on the ground-level, though. Sent from my Venue 8 3830 using Tapatalk

In my year of owning my PB 24, I have never made a hot-side/cool-side fire layout. Makes sense - I should try it anyway. [emoji16] Sent from my Venue 8 3830 using Tapatalk

Doesn't Ken say you can freeze them? I know he does mention rolling out and parbaking dough "shells" for freezing. I may be making my first KF pies tomorrow! I'll be checking back with you. Sent from my Venue 8 3830 using Tapatalk

Menards has the RO lump, as well. Sent from my Venue 8 3830 using Tapatalk

I'm picking up a Saris 2-bike hitch tray-style mount this week. I can use it right away on my Trailblazer. Will probably add a small hitch to my Legacy sedan in the future. Sent from my Venue 8 3830 using Tapatalk

I've got that book, now, and can't wait to try some recipes. Your Za looks great! Sent from my Venue 8 3830 using Tapatalk

Yeah, All cars/trucks have 4W brakes! Sent from my Venue 8 3830 using Tapatalk