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Everything posted by kurwaslobo

  1. Neapolitan pizza stone https://www.fornostenugnar.se/store/p/biscotto-di-sorrento-314881/kamado-joe-biscotto-di-sorrento-967726
  2. Does DoJoe works in high temperatures or does it take some damage, i mean temperatures like 450c-500/ 840F to 930F?
  3. Hi, You dont need heat deflectors with Biscotto stone, but you must dry it before first use because stone is wet. Like 5h or more in the oven with low temperature 200f or 250f. Just place the stone to the rack and it's ready to use You can use some wood chunks with charcoals to create better flames to get upper temperature
  4. Neapolitan stone: https://www.fornostenugnar.se/store/p/0/kamado-joe-biscotto-di-sorrento-967726
  5. Hi you need to dry it. Like keep it on 125c like 5h
  6. Yes it is. Njuda, mozzarella and san marzano pizza
  7. 1kg flour and 1-2g dry yeast. 2h bulk RT then i cut dough to the balls and 24-48h CT fermentation then 2-3h RT and pizzas are ready to bake. This stone is awesome
  8. I made two pizzas today. King Bolete, salami and DOP Mozzarella di Buffala
  9. No it isnt, i use lot of quebracho charcoals and couple chunks of oak
  10. Yeah it is blueberry, peach, mascarpone and cream pizza. Great dessert
  11. Hi, It's from Sweden: https://www.fornostenugnar.se/store/p/biscotto-di-sorrento-314881/kamado-joe-biscotto-di-sorrento-967726
  12. When dome temp is like a 350c then stone temp is ~250c, then i close a little bit top vent and wait when stone temp gets closer to dome temp, then top vent fully open again and waiting temp reach 430-450c then i start to bake pizzas. 1-2min i use hardwood charcoals like a Qubracho with couple oak chunks so i can get flames and more dome temperature.
  13. Adler and it is common tree in Finland
  14. Friday was first time when i was using Biscotto di Sorrento pizzastone. You dont need heat deflectors with that stone and the stone keeps running on 435-450c even i opened lid approx every 25s to rotate the pizza. It takes about 1 minute to get leopard dots for the bottom. Lump charcoals and couple of oak chunks works fine wit top temperature.
  15. Home alone so i made a one pizza Cold smoked reindeer, Weinkäse cheese, mozzarella and parmesan
  16. Cooked with Kamado Joe Classic 2 at 90 seconds on 500c degrees. KJ Big blocks and couple oak chunks Ricotta, mozzarella, parmesan and coldsmoked reindeer.
  17. I bought Biscotto di Sorrento pizza stone, they just need to cut it before to meet my specs 38cm and 3cm
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