Chris Topher

Title says it all. Here's the link: https://smile.amazon.com/gp/product/B00DMKCOZO/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Nicely done!!

Looking good! My dough is 62-65% hydration, with great results

For $70 you can get an anova circulator. At that price, I’m not sure it’s worth mucking around with a kettle and cooler, other than for your own proof of concept.

... Unless you have too little lump. The gap between the deflectors and the pizza stone should minimize overheating the pizza stone.

Here’s my dough recipe. for each ~12” pie: 200 g King Arthur bread flour 124 g to 130 g water (62% to 65% hydration) 4 to 5 g sea salt 0.06 g instant dry yeast (per pizzamaking.com’s fermentation table) mix everything in a tub and leave at room temp for about 24 hours, refrigerating if necessary to slow things down. Ball about 2 to 3 hours in advance of cook. Cook at about 600*F for 8 to 10 minutes, keeping an eye on the bottom to avoid burning. I usually top (lightly) with warm tomato sauce, fresh mozzarella, fresh basil, and steamed broccoli. Less is more, IMO.

I have no problem with my DoJoe cooking the top and bottom. I make 62-65% hydration dough, no sugar, no oil. I top, lightly, with warm sauce, fresh mozzarella, and broccoli. 8-10 minutes at about 550F. I preheat the KJ for about 30-50 mins.

I don’t see those slivers of a gap between the DoJoe and the gasket having any meaningful effect on your cook when you’re running the Kamado at > 500F

I went from an Akorn to a kJ Classic I and haven’t had any issue with size. But I usually cook for two, so your needs may be different from mine.

Not sure why you think there is a seal issue? Did you install the heat deflectors under the pizza stone? I have not had any issues with the bottom cooking before the top, other than human error in not carefully monitoring the cook. What temp are are you running the KJ? Is the top vent closed?

Did you ask the pizza place what temp they run their ovens? That would be a good starting point to dial in the temp on your KJ. Before i started making my own dough on the regulator, I’d always ask the place where I bought my dough that very question. Steered me right every time. $5 for 3 dough balls is hard to beat. But... making fresh dough only takes me about five minutes on day 1 and about the same amount of time on day 2 (I do a 24-hour RT ferment, thrown in the fridge if necessary to slow things down), and I find the ritual somewhat therapeutic, so now I always go the home-made route.

Even at 20% off, Finex is too rich for me. Maybe at 80% off I’d consider a purchase. Otherwise, Lodge for me.

Fountain pens, photography, bass guitar, guitar, in no particular order (or skill on the latter 3).

I perused the original thread & found some of the early comments referring to BB&B particularly insensitive, despite the (apparent) intent on being humorous

No “seasoning” of the grill or its components is necessary (unless you have cast iron surfaces, then season onward).