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  1. I LOVE to make home made pizza, well as home made as I'm willing to go. I have long used my oven inside so I look forward to chronicling my use of the Akorn for this task. Today was Pizza cook #1. A learning experience with some mistakes made. 1)I buy store bought dough from a place near me that sells a good "NY Crust". I always use fine ground cornmeal to roll it out, as I like it far better than flour once it cooks into the bottom of the pizza. 2)For cheese I use a mix of shredded "4 or 6 cheese italian" with the usuals: mozzarella, asiago, parmesan, romano. Lately I've leaned heavier toward Mozzarella in the mix for the chewiness, I'd say 75% of the mix lately is Mozzarella. Sometimes, including today I sprinkle a little yellow cheddar or mexican cheese mix on at the end for the color and a little zing to the flavor. Sometimes I buy a ball of mozzarella and cut into slivers that I plop down (kind of like margarita stlye) but totday was all shredded. 3)Sauce is a can of whole peeled tomatoes, drain and discard the juice. Add several shakes of oregano, pinch of basil, pinch of parsley, pinch of salt, pinch of brown sugar, 1/2 teaspoon of olive oil. Grind in blender for ~10 seconds, just enough to break up the whole peeled tomatoes. 4)Here is where my mistakes begin. I don't have a diffuser (I'm ordering the CG smokin stone) so I went without one, just using a pizza pan. I knew this carried risks, so I elected to try and keep the temp down. I got it fired up with a lot of coals, but kept it around 400 at the built in dome thermo. I usually put the dough in the pan into the oven for 3-5 min to give it a bit of a crisp before doing the rest of the toppings, so I did that again. No issues observed so far. edit: Also of note I threw 3 hickory wood chunks on, again just to experiment, I guess trying for a fusion of coal and wood fired. Too much wood, too much smoke, didn't need it and won't do that again. Also not sure Hickory is the right wood for pizza, unless its BBQ chicken or pork maybe. Anyone use wood chunks? 5)I put the sauce and toppings on, just what I had in the house, so half cheese, and half sliced pepperoni from the bag. Nothing special. I always sprinkle some basil on top of the cheese on the whole pie. 6)I put it back onto the grill on pan and it cooked for about 10 minutes or so. I couldn't help but peak at it repeatedly since I've not used it yet so wasn't sure what to expect. I didn't do well enough checking the bottom or turning it, so one side (pepperoni) got charred black on the bottom. Like gross charred. The other side was very good. Here are some pics. More to follow in this thread. I will do many types and topping, and next time diffuser and closer eye on the crust is a must.
  2. I fired up the KJ to do pizzas - loaded up the box with a metric F*ton of charcoal, and lit it in 5 spots. Sat back for an hour or so (while checking in every 10 - 15 mins) to let my red egg of love come up to temp. at about the 50 min mark, noticed: a) temp was sky-high b ) blue flames were shooting out of the hole... my prior experience with blue flames have been from an entirely different hole... i threw the pizza on, and after 2 mins, the edges were absolutely cremated. Like throw them in an urn and stand up in front of a church to talk about how wonderful the crust was when it was alive and how you totally didn't think it was a total bitch. after the first cremation, i shut the bottom vent, and 50%'d the top vent until the temp dropped to 450C, then opened the buggers back up for the 2nd pizza, which came out quite nicely. anyway, just wondering if any other peeps have seen these blue flames, and any advice about wtf is going on would be greatly appreciated...
  3. 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 up to ~450 on the dome thermometer and kept it there until the steel approached that temp. I know Ken's book says 550F, but the PB dome is hard to get that hot. I parbaked the first shell and that turned out fine, then wife made a crust for Ken's "Artichoke and Bacon" za. Delicious! We ate half of that one. Should have turned it on the grill part-way through for more even browning. Then I formed the last ball to make the Margherita with Arugula and sopressata recipe. Pics follow. Folded it over on the arugula to wilt it. Way yummy. The steel was probably a bit more uniformly hotter at this point, and the crust bottom looks pretty good.
  4. The in laws are inbound so the time has come to crank the monolith up to some higher temp and make the second attempt at making pizza. This time we have gotten a starter from a friend that runs a sourdough pizza place in London (might be tempted to build one from scratch in the future. The starter is built with 50/50 White and wheat flour and is probably about 8 years old. Levain is built as follows: Starter - 100g White organic flour - 100g Filtered water - 100g 4 hours maturing Dough: Levain White flour - 1050g Filtered water - 550g Salt - 23g The dough has now been fermenting in the fridge for 15 hours and will break it out in about 2 hours. Looking for a 'good' tomato sauce as the last one was a tad to sweet and got drowned by the dough flavour so any tips would be recommended. Will follow up with pictures if it comes out ok. (provided they don't go down to quickly /Jason
  5. I am gonna be getting one of these Uuni 3 pizza ovens here at the Man Cave. I was skeptical about these ovens until I saw some video content on how they operate and how well they appear to make pizzas. This is a wood fired (pellet fuel) pizza oven that is fully capable of Neapolitan pizza temperatures. I will be doing a video review/demo and some various pizza cooks on it as well. I am curious if this oven is capable of 500-600 degree operations and how easy it is to control temps below Neapolitan range.... More to come....
  6. Here's the video of my recent New York Style Pizza project from the Ken Forkish "The Elements of Pizza" book. The dough recipe is simple. It's a 64% hydration recipe...500g high protein bread flour320g 95 degree water14g fine sea salt1.2g active dry yeastThe sauce is fairly simple as well... Make this at least a day in advance if possible.1 28oz can Cento San Marzano tomatoes 20g extra virgin olive oil1 clove minced garlic8g fine sea salt.3g dried oregano - about 1/4 tsp.4g chile flakes - - about 1/4 tsp15g sugarCombine all this and bring to a simmer... simmer for 15-20 minutes to reduce to nearly half original volume. Before you start bashing me in the comments for using grams, all I can say is that if you want to be good at pizza (and bread for that matter), you need an inexpensive kitchen scale to measure you ingredients by weight rather than by volume. This recipe makes enough dough for 3 12-inch pizzas and enough sauce for probably 5 or 6. The sauce will keep for about a week in the fridge.
  7. First run on making a think crust Pizza. Tweeked a quite simple thin crust dough recipe by swapping regular flour to '00' flour. However did not account for its finer grain and its need for more water so the dough was a tad dry. The monolith was set to 360c (680f) on the two first ones. Turning them 90o at 90s was almost too long at this temp with this low hydration dough. total cooking time 3min at the most. Second run i set it to 300c and still kept turning them at 90s but ran them for 3-4 min depending on topping. /Jason
  8. My kids had spend the night company, so we tried pizzas on the pit boss. I put the ceramic grill store spider in the tall position with the 15" defector on top. Put both grates in with a 15" pizza stone on the top grate. I was worried the thermometer would hit the pizza, but it cleared. Got the grill up to ~650-700 and cooked 6 pizzas. Would take one off then put one on, and it got back to temp very quickly. 6 to 7 minutes each. It was nice because I could watch the progress through the top vent!
  9. Had some leftover pulled pork and made a take on David Chang's pork bo ssam recipe(which is amazing): http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam Store bought dough, fontina cheese, pork (duh), hoisin/gochujang/ssamjang drizzle, on the grill 550 for 7 minutes. Top with cilantro, lime and the ginger scallion relish from the above recipe. The pic doesn't do it justice, but this was incredible.
  10. Fired up the KJ, and naturally forgot to take pics of the innards. Basically had the heat deflector on the top grill with 5cm ceramic spacers between that & the pizza stone. Ran it up to 270C (bit over 500F for you furriners) for about 45 mins. BTW, I light my starters with a real torch, not those creme brulee princess toys Measured the stone temp through the top vent with my trusty laser thermometer Overkilled on the lubrication - flour on the peel and paper for the pizza. Going with a basic margarita to start with. Thanks to the above, pizza was deployed with no probs. Snapped a wobbly shot as I was closing the lid After about 10 mins, the following emerged Crust was nice, maybe a bit overcooked. Will probably get the stone hotter next time, run the internal temp up closer to the 300C - 320C and see how that goes.
  11. My youngest son (12) and I make our first pizza this afternoon on the Akorn. Came out purity good. Surprisingly the pepperoni and pineapple wasn't bad. The other half was pulled pork I made a few days ago on the Akorn as well. we just used store bought garlic pizza dough, cheese, and pizza sauce. We made it stuffed crust by warping "sting" cheese in the edges. There were some "blow-outs", but that just meant more cheese! Yummy!! Next time I'll let the cooker get a bit hotter, took about 15 minutes to cook the pizza. Ready to go on the grill. Ready to eat!!
  12. Hi Gang, I now qualify First cook on my Akorn - yes, Pizza! Top one is my creation and the second is the wife's (excuse the chook feet - she's Chinese) Wasn't the easiest cook, deflector below the main grate and pizza stone on top of the grate. Heated for an hour at 500 degrees. Damned if I could get the dough to rise properly. I suspect old yeast. It was 2 years past expiry! Put the first on the pizza stone with some baking paper between. 2nd one on the top rack on a pizza tray. The bottom cooked instantly on the stone and had to shift this to the top rack after sliding back onto a pizza tray. The one on the rack I moved to the stone and left it on the pizza tray for a while and then transferred slide the tray out to crisp up the bottom. Switching things around worked out OK in the end as noted in the pictures. Could avoid opening and closing the Akorn numerous times to switch and check, so hard to keep the heat above 200 degrees C. With the stone on the grate it was way too hot in comparison to the heat in the dome. I think maybe next time I'll leave the pizza on the pizza tray until the top shows signs of being mostly done on top and then slide the pizza onto the stone to crisp up the bottom. In any case - happy with the first cook and the pizzas tasted great - plus managed to get both out and cooked at the same time. Ribs tomorrow and Chinese Port Char Sui on Sunday
  13. started reading the free sample on the kindle app the other day and got hooked into it. im currently neck-deep into forkish pizza with the group; Tony Gemignani definately has earned himself some pizza cred out there in the world and while there are some similarities between his/forkish philosophy and methods (especially slow fermentation) Tony's experience using bulk rise is different and interesting. he also uses a few grams of malt to improve browning and flavor profile in pies baked under 650f. anyone else have this book or tried the recipes? @John Setzler check out the sample on your kindle & see what you think
  14. I guess first is dough since that needs to be done the day BEFORE you cook Pizza. Having the dough slowly rise in the fridge for at least 24 hours gives you a much better Pizza Crust. I use King Arthur "Bread" Flour for normal hand tossed or thicker crust, if I want to do a thin crust I use Antimo Caputo 00 Flour . Both of these flours have a high protein content between 12.5% to 12.7%. Because of the difference in water absorption I basically do not give an exact amount of water to use, I make up close to 2 cups of warm 115 degree water and may or may not use it all, I pour about 1 1/2 cups of water into the mixer and then go from there as it starts to mix I just add a spoonful at a time until I see the just right hydration point. Which to me is just when the dough starts to get sticky to the touch. The doughs for standard or thick and thin crust are totally different for me, thin is different flour, different amount of water, NO Oil, NO sugar/Honey and higher cooking temp. Thin is a more Neapolitan style crust/dough. So this recipe I am just going to do the standard crust. I always make a larger than normal amount because I like to make 4 Hamburger Buns from the same batch of dough to have within the next 2 days. 4 Cups of King Arthur Bread Flour I make up about 2 cups of 115 degree water, I do not use it all I just add until I get the right consistency which is just starting to get sticky in the bowl and fingertips I add a good tablespoon of Honey to the water and stir to dissolve and give the yeast something to chew on. To the water I add 2 teaspoons of regular yeast to proof it, usually about 5 minutes or so. I add 2 nice pinches of Kosher Salt which is around 2 teaspoons to the water to dissolve. Just before I add the water to the four I add 2 tablespoons of Olive Oil, stir well and pour about 3/4 of it into flour. The addition of the oil and the sugar/honey means you can cook this dough at a lower temp (480-490)and get a very nice crunchy, crispy outer layer and chewy center. Turn on mixer with Dough Hook. I add water as needed while its mixing until I get the hydration just right. This usually takes about 6-8 minutes, though sometimes can take a bit longer I think I have the mixer (Kitchenaid) on 4. When it starts to look and feel close I cut off a chunk and then slowly pull the dough in several directions until I can get it to "Windowpane" which is to stretch very thin so that you can almost see through it when you hold it up to the light without it tearing. If it doesn't windowpane then keep mixing until it does. Once you get the dough properly kneaded I then cut off 4 chunks of 100-105 grams each and roll them into balls and place into a round cake pan that is thoroughly greased with olive oil, use enough oil so that you can roll the dough balls around and coat them evenly in oil. I sprinkle usually Montreal Steak Seasoning, or Sesame Seeds, or Dehydrated Onions on top of each ball then stretch plastic wrap over the pan and put into fridge for Burgers in a couple days or so. Take the rest of the dough roll into a ball and then slide into a gallon size ziplock bag that you have oiled well with Olive oil and place into fridge until about 5 hours before you plan on cooking your Pizza. I usually cook about 5pm so I pull mine out just before Noon and let rest on counter. I start my Kamado at around 4pm, takes between 45-60 minutes for grill to get to 480-490 which is perfect because you want a nice slow steady rise in temp in order to get the stone fully heated through. If you go much over 500 degrees in a Kamado or any grill when using dough with Oil and Sugar in it you are going to get one of two things. Either a crust where you get the bottom nice and crispy and that perfect dark golden brown with just a few little darker spots and toppings that are no where near done. OR toppings that get close to done with a full on burnt bottom crust. Kamado's or really any other grill are NOT "Pizza ovens" in a classic pizza oven all the heat is ABOVE the stones and uses a very high 900+ degree heat that slowly heats the what are usually 2" thick fire bricks on the bottom of oven, that thick firebrick is probably not as hot as a 1" thick Pizza Stone in a 480 degree Kamado and all the heat in the Pizza Oven comes from the top down, on a Grill it is the Bottom up. Thus on a grill you need lower overall temps in order to get the toppings nice and cooked before you burn the bottom and it is best to get your Pizza Stone as close to the Dome as you can. this gives you as close to a Pizza Oven as you can get without building yourself a real Pizza Oven. I set my Kamado up (happens to be a Vision grill but all are basically the same) with 2 stones, I use a 1" thick Lava Stone on the plate setter just above the charcoal. I pretty much fill the firebowl or close to it with quality Lump Charcoal, I start it with a Weed Torch which takes between 30-60 seconds and then place 1 chunk of Pecan Wood on top for smoke, I put both of the grates in then I add bricks on the top grate and then put the Pizza Stone, (I recommend a 1" thick Dough Joe Pizza Stone) on top of bricks this set up brings the pizza to as close as I can get it to Dome. It also slows down the air flow which is why it takes so long for it to get to 480-90 degrees. This is what my Stone set up looks like. I start pulling and pushing the dough into shape usually just after I start the Grill. I put a little flour, (try to use as little flour as will do the job) on my large cookie sheet which I use as a makeshift Pizza Peel and then knuckle the dough allowing it to just self stretch over my knuckles to get the center started then I put on the floured sheet and start pushing the dough from center out to edges until I get about 15" and then I let it rest right there until Grill reaches about 400 degrees. This is what it looks like at that point. At around 400 degrees or so I have probably got about 5-10 minutes-ish before I reach the optimum 480-490. So I start building my Pizza about now. First thing I do is to lift one half of the dough up, fold over on itself and then spread a fairly generous amount of Semolina Flour (use plenty of the Semolina this both makes the dough slide easily and adds a nice crunch to the bottom of crust, it also gives a good buffer between dough and stone, most any burnt Semolina will remain on stone when you take the Pizza off) onto Cookie sheet pizza peel, then same on other half, then I give her a shake shake back and forth and make sure it slides nice and easy, this shrinks the diameter down from 15" to an exact 14.5"" to fit on my 14.5" Dough Joe Stone right to the edge. (The dough will shrink more than 1/2" if it has not rested long enough) For Sauce I usually use a combo of Enrico's which I thinly spread over most of the dough thicker near the outer edges and in the center none. I then add to that some really nice Sun Dried Tomato Tapenade that I get from Harris Teeter I am sure there are several others equally as good. I dab the tapenade all around, its a very tomatoey, sun dried almost sweet kick, just adds a layer of flavor without much moisture. Sauce combo. Here is the dough at this point. Now I start to add the veggies, my usual Pizza I use "Sweet Yellow Bell Pepper", "Fresh Jalapeno Slices" , "Red Onion" "Fresh Cremini Mushrooms" and Napa Bistro Garlic Stuffed Olives that I slice up. I find this is a perfect combination for my wifes and I taste. Here it is with veggies, and always I add my veggies on top of sauce first, then cheese on top of veggies, and then meat on top in that order. This cooks the veggies perfectly. I then add my Cheese, I use the best fresh Mozzarella I can find which is usually from Costco, I use fairly large pieces and scatter them around evenly. I then add a copious amount of the finest Pepperoni I can find, which is "Uncured Applegate Farms Pepperoni" its large diameter very good pepperoni that I get sliced fresh at Wholefoods, this pic shows Pepperoni and grill at 480 degrees. I also sprinkle a good dusting of Feta crumbles on top of Pepperoni. Here it is on top of Pizza Stone just before closing lid. Now it becomes a game of peekaboo, I keep an eye on it through the top vent until I start to see at least some browning on pepperoni then I crack open the lid just enough to reach in with a spatula to lift up dough to check the bottom, I do this until it reaches that perfect golden brown with just a few dark spots, this means the perfect very crisp layer. Also in these last couple of minutes I close the top vent completely this builds up the heat under the dome and finishes browning/melting the toppings. At 480 degrees, with oil and sugar in dough with stone as close to top as you can get you should get the bottom of crust perfect crisp and the toppings nicely browned and done while the inside of dough is nice and soft with a slight chew. I then slide the pizza on top of my cookie sheet using the spatula to push, that I now have a metal cooling rack on top of it so that the Pizza crust stays crispy until the very last piece. Any water, excess moisture drains to the cookie sheet which I have placed a couple of paper towels on to catch whatever falls. This way crust stays perfect just the way you came off the stone. I slice it up, then add either fresh Basil and or Fresh Spicy Greek Oregano on top, plus a few dabs of Basil Pesto around the crust. crunchy, chewy, crispy, as good as it gets. I Literally can not even eat delivery Pizza or Costco and all the other Pizzas that we used to like anymore.
  15. Hey all, so I've owned this thing for a few weeks and have gotten fairly used to temperature control. I've roasted ribs, chuck roasts, and pork shoulders. The whole family loves the added wood component vs. regular charcoal grilling. My only complaint is that I have yet to master timing, so more often then not my meat is a little on the dry side. One thing I'm learning, particularly with beef, is that you can't go on temperature alone. You definitely have to factor in where the meat is in terms of collagen deterioration. Another skill I'm sure that I'll acquire over time. Pizzas, on the other hand, have been great! I have a ton of experience with bread and pizza - so I've been able to draw upon those experiences. For crust recipes, I've been using Nancy Silverton's recipe in her Mozza cookbook, as well as various recipes in Ken Forkish's Elements of Pizza (my favorites are Enzo's Pizza Dough and the 48 hour biga dough). Pictures attached!
  16. My boys wanted some pizza so on Friday I made the dough and after proofing 30 minutes; I placed in the refrigerator overnight. Today I then warmed up 2 hours and the formed into 3 balls. Made 2x18" and 1x 14". Pizza was ham and pepperoni. Next time I think I will blend extra old cheddar cheese and pizza mozzarella. Today the cheese, I used was on,y pizza mozzarella.
  17. The Pizza-Porta arrived at the Man Cave this afternoon. I am looking forward to giving this a try this week! http://www.pizza-porta.com/
  18. Dough: 300 grams (2 cups plus two tablespoons) all purpose flour (100%) 195 grams (7/8 cup) lukewarm water (65%) 6 grams (3/4 tsp) salt (2%) 6 grams (1 1/2 tsp) active dry yeast (2%) 2 tbsp melted butter 1 1/2 to 2 tsp ground cinnamon Note: You can easily use a store-bought pizza dough for this recipe if you choose. Combine the yeast and water and let dissolve for 10-15 minutes. Add the melted butter. Wisk the dry ingredients together in a separate mixing bowl. After the yeast has dissolved, combine with the dry ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left. Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour. Preheat the grill to 375°F and set up for indirect cooking on a pizza stone. Make your glaze drizzle: Wisk together: 1 cup powdered sugar 2 tbsp milk 1 to 2 tsp vanilla extract After your dough has risen, form it out into a 12-14 inch diameter pizza crust. Put it on the grill and cook it by itself for about 10 minutes. Remove it from the grill. Spread cream cheese frosting over the surface of the crust (See recipe below). 4 oz butter, softened 4 oz cream cheese, softened 2 cups powdered sugar 1 tsp vanilla extract Mix together completely Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like. Return to the pizza stone on the grill for another 10 minutes. After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes. Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.
  19. Keeping with tradition, Friday night pizza! First time making home made dough. Made the dough last week. Cut in half and froze two balls. Used one tonight. Worked great for the two of us.
  20. OK, for my birthday and Super bowl Sunday,,,, I made a 6 cup batch of my go to dough, here we go! Yummy!
  21. What do you do when it's pizza night and one of your kids cannot have cow products? You make him pizza with goat cheese. And you shape it like Mickey ears so he feels special. This was about 80g of the normal pizza dough. And here is the pizza for the rest of us: My daughter is also bringing this to school today to talk about how she made pizza with Dad last night:
  22. Early jump on the Friday night tradition. Some pics. Frozen dough I keep 8 in the freezer. That's 4 split 1/2 each. The kids get home in a week so I'm ready. One coming home from abroad and hasn't had fun carbs in 4 months.
  23. I have decided to reboot and start over. I got fairly close to what I thought was a perfect pizza crust on my last set of experiments so I have decided to start over once again and make some changes from the ground up... Here are three photos of tonight's efforts: Experiment 1 - BASIC crust - Personal size pizza This dough is really nice. It cooked perfectly. I should note that THIS cook was done in my indoor oven for control purposes. I set and preheated the oven to 550°F and preheated the pizza stone with it. The pizza stone was also at 550°F when I put the pizza on. This pizza cooked for 6 to 6.5 minutes. Ingredients: 120 grams King Arthur All Purpose Flour (100%) 86 grams lukewarm water (72%) 2.4 grams salt (2%) 2.4 grams active dry yeast (2%) I am also trying to formulate the 'right' size for my personal pizza and this one came out just a bit larger than I wanted so I will be reducing my starting flour to 100 or 105 grams on the next revision. I'll be adjusting the other ingredients accordingly. I started the dough out by combining the yeast and the lukewarm water and letting that dissolve completely for about 10 minutes. I then added the water and yeast to the flour and salt. I combined that completely using a spatula (I find a spatula works well and you don't have to worry about the dough sticking to your hands) until there was no dry flour left. I covered the mixing bowl with saran wrap and let it rise for a couple hours. I removed the dough from the bowl and folded it over itself a few times and put it back in the bowl to rise for another hour or so. After the second rise, I spread my dough on a floured surface and formed the crust by hand, leaving a small ridge on the outside edge. I added about two tablespoons of pizza sauce, about 48g (almost 2oz) or shredded mozz, and some pepperoni slices. This whole pizza works out to about 650 calories, which isn't too bad considering it's pizza. In round two, I will be switching back to the King Arthur Pizza Flour Blend now that I know how much flour I need to use for the size pizza I'm looking for.
  24. Just got my Akorn this week and have done three cooks so far. The first were Nicaraguan style chicken thighs, send was half a chicken and last night my first pizza on the kooker made with homemade sourdough. Still trying to dial in my temps and the only snag I've hit is last night I got the temp up to about 550, put the pizza on and closed the top damper down to about 1/4" and the bottom to about 1/2". My temp just kept diving so I took the pie out a bit early but it was still great I thought. I've made tons of pizzas at home in the oven but the smokiness the Akorn added took it over the top!
  25. This weekend I made lots of pizza dough. Dough was 50/50blend. 50% all purpose flour, 50% Tippa 00 grade. Cooking temp in Kamado 500-550 F I have attached photo of dough balls proofing and 2 of the five pizzas that were made. One of balls divided into 2 for use today. I am going to experiment today making ham and pineapple and use blu hog sauce for pizza sauce,
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