Jose Andres Zapata

I like the RO Tumbleweeds. Super easy to start. If I am not in a hurry I use 2. If I need a faster start I use 4.

Great Pizza freddyjbbq! Interesting article adding to the debate: https://www.pizzatoday.com/departments/in-the-kitchen/pizza-styles-neapolitan-vs-neopolitan/ I do like both Neapolitan AND NEOpolitan. NEOpolitan is easier to achieve on the Kamado. Even using utensils Neapolitan is a bit floppy for me.

It looks like a fantastic torta. I also love carne asada tortas prepared the same way, using a thin steak.

Thank you for the suggestions Keeper. I recently got some ceramic risers and now put the deflector at the grills, ceramic risers on top and then then the pizza stone. Last weekend I tried new recipes from a cookbook called Gjelina, from a restaurant in Venice Beach, CA. I received it as a gift from my wife's cousin. The toppings were next level phenomenal. I made a Pomodoro (tomato sauce + tomato confit + mozarella). Anchovy and roasted red pepper and the last one was Spinach + Mozarella + Feta + garlic confit. The tomato confit and garlic confit add so much flavor. The dough from the cookbook was a bit disappointing. Just by looking at the proportions I thought it was too much water, but decided to go with it because it called for a 500deg cook, 10 minute cook. So we had thin crackers with awesome toppings ;). I have had great success with the recipe from Roberta's in the NYT website. I get a nice rise, easy to handle, does not stick to the peel, etc. My next attempt will be the Roberta's dough with the awesome toppings.

I think you will like it, enjoy! BTW, good luck in the ACC tournament . We will be cheering for opposing teams, my daughter is a Blue Devil.

Those were cooked at about 700deg for about 3 mins. It looks more burnt than it actually was...did not taste burnt...still in the "neapolitan" range of crispiness. This was my first attempt ever at pizza, since I have learned quite a bit. Lately I have been using Roberta's recipe from the NYT site. It works well for lower/slower bakes and higher/faster bakes. You can see another bake here: I like Margherita and other toppings with thin / Neapolitan style crust. My wifes likes a thicker crust. So for the thicker crust I used the same recipe but lowered the temp to 600deg and let it bake for 7 mins. 7 mins was the perfect time for Crust and golden deliciousness on the top on my latest attempt. It was raining and we had company so I did not take pictures. If you have any questions let me know.

Great looking Brisket! I keep complaining we have not seen 70deg since November. High 50s to low 60s.

I don't know about better, but I am very happy with the following. And at a very reasonable price. https://www.amazon.com/gp/product/B01F8V2VIE/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1 It has been under several rain storms and has kept my kamado dry. Good quality material...we'll se how long it lasts under the sun

Looks great! I am dying to try paella on my grill.

It looks fantastic John!

keeperovdeflame, they are on mushroom and one anchovy. The anchovies came in a small jar and were not as strong as the ones in the pizza from our favorite local pizzeria. Those are usually a bit overpowering. These were much more subtle and delicious. The came in olive oil and wrappend around a caper each. I unrolled them from the capers and spread those around too.

Got it!

Thanks ckreef for the advise on the temp. Pardon the ignorance but what is the WFO?

Rub - Homemade, adjusted from several recipes. Sauce - Based on Franklins. TBH I found it too buttery, will try a different recipe next time. 2.5 hours uncovered at between 275 and 300 deg. Added ACV and honey and covered for another 2.5. Was able to hold 275 at this stage. Last .5 hour uncovered at 275. In they go... @ 2.5 hrs. @ 5 hrs The finished product:

Move quickly but don't stretch too fast to the point you expose the moisture in the dough. Don't use a roller, just use your hands. Check out Roberta's New York Times video on youtube. Worked out great for me. First pies that slid off no problem. Key points: Room Temperature dough Stretch on countertop Move to peel dusted with flour Add toppings quickly Good luck!