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Found 199 results

  1. 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!!
  2. 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
  3. 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
  4. 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.
  5. 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!
  6. 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.
  7. 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/
  8. 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.
  9. 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.
  10. OK, for my birthday and Super bowl Sunday,,,, I made a 6 cup batch of my go to dough, here we go! Yummy!
  11. 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:
  12. 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.
  13. 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.
  14. 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!
  15. 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,
  16. My Blackstone - Four Pizza Fun Feast A Blackstone pizza oven newly added to the equipment stable. Oven arrived in time for my brother and wife in town for a visit. Four pizzas prepared for dinner by my son and daughter to break in the oven. I give you FIRE ! Ready for the Oven Fresh Gulf Coast Shrimp in Mornay Sauce 7 Cheese & Garlic Homemade Hot Italian Sausage, Mushroom, Red Bell Peppers, Onion & Garlic Spinach Alfredo with Red Bell Pepper, Garlic & Onion on a White Sauce
  17. Going to try my first pizza today, any suggestions for transferring the dough onto the stone? what are some of the tricks? just lots of flour?
  18. Did a few pies for Mom before she goes back home tomorrow. My Signature Philly Cheesesteak and a 1/2 pepperoni 1/2 supreme pie. I usually don't get Big Joe this hot ( 750°F ) but I got an upcoming long low n slow that I wanted to prepare for by doing a high heat cleanup; pizza seemed like a good excuse! These cooked significantly faster than what I'm used to at 500-550°F and it caught me a little by surprise, the first pie got a little burnt and it's a shame because it was otherwise a beautiful pie. I cut the burnt crust off and salvaged it though, no complaints on the remainder of it. Didn't have much time to take pics as I was walking Mom through the process so she can make these at home in the oven for her and Dad. That's another pizza chef in the making under my tutelage, a la @ckreef! Thanks again, good sir.
  19. Mrs philpom said, "how about pizza tonight?" and I said, "sure!". Whipped up a batch of my go to bread machine dough and here they are. I did three large, two pepperoni w/black olives and one onion, bell pepper, pepper flakes and bacon crumbs. Let's see the process! I roll them all in advance and stack between parchment paper. They get a second rise just before I bake them. I paint the sauce on with a silicon baster brush. Next for me is always the pepperoni. Whole olives give it appeal. Mozzarella, plenty of it. Just a touch of cheddar for character (only ever on a pepperoni pizza) Got the primo preheated and ready to go, game time! And the adult treat! OK, it received a little character also. It had been awhile since my last pizza cook, good times, good stuff! No, I don;t think I will ever get tire of it.
  20. Here's another toy in my arsenal that we have discussed here before. After reading about @ckreef's experiences with his, I decided it was a must in my efforts to learn how to make awesome pizza. This is a brief walk-around of this grill followed by a demo pizza cook that took 90 seconds at 1000°F. I bought mine on Amazon: Blackstone Patio Oven for under $300.
  21. I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection! This recipe makes one medium to large pizza... 260 grams flour (I used King Arthur Pizza Blend) 156 grams lukewarm water 5.2 grams salt\ 5.2 grams sugar 2 tsp active dry yeast I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust. Dissolve the yeast and sugar in the lukewarm water and let sit for 10-15 minutes. Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left. Place the dough in a covered container on the counter. Every 15 minutes for the first hour, stretch and fold the dough over itself a few times. After the first hour, form a dough ball and let rise for another 60 to 90 minutes. Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible. Add a light layer of sauce and toppings and cook! Here's the video of this cook along with a demo of the Blackstone pizza oven:
  22. Just completed my first cook with the gas insert in my Vision S Professional. I decided to do something simple for my first cook since I am new to this and wanted to see how the gas insert performed. My choice was one of my favorites, PIZZA! I won't go into too many details, just the basics since most of you probably have more experience with the Kamado than I have. Preparation: I have made pizza before so this is a good test for the Kamado. I haven't mastered making the crust yet so I used a favorite of mine that I use when I want to make it quickly. This is a prepared pizza crust from Trader Joe's which is pre-made, already risen, and ready to build the pizza. And they sell it for $ 1.29. Sauce: Home made using San Marzano tomatoes, a little salt, garlic, and maybe a little onion powder. I always drain off all juice in the tomatoes before blending this together using a hand blender. It needs to be the consistency of a sauce, thick and not juicy. Prep: I laid the dough out and stretched it into the normal pizza size, pushed out the edges a bit to make that outside crust that is so good. I then spoon enough sauce onto the crust to give it a good coating but not too much. I then sprinkle a little oregano and crushed red pepper flakes onto the sauce to give it a little more flavor, but not too much. After that I add the remaining ingredients which are fresh Mozzarella, Onions, and my favorite, Pepperoni. When available, I will also add a handful of fresh basil leaves. I use all of this sparingly so as not to overload the Pizza with ingredients that might add moisture to the crust during cooking. To me, a good pizza consists of not only the ingredients but the crust as well. When all this is done, I place the pizza onto parchment paper and trim the edges to about 1/4 inch larger than the pizza. This will keep the pizza from sticking to the cooking surface and also prevent certain flavors from transferring from the stone onto the pizza. Kamado: I prepped the grill by placing the Lava stone that came with it into the bracket provided and removed all other cooking grills which were not needed for this cook. Then, according to instructions, I closed the lid and opened the top vent all the way. I then fired up the gas using the built in igniter and cranked it up to full blast. It took about 10 minutes to heat up to 500 degrees on the temp. gauge. I gave it another 5 minutes to get the stone heated up and it held steady at around 500-520 degrees. Cooking: I then opened the grill and gently placed the pizza and parchment onto the lava stone, closed the grill and set a timer to elapsed time. Since I had never cooked pizza like this before I wanted to time it to see exactly how long grill would take to cook it properly. I had seen a post earlier that said not to open the grill during cooking but to look down into the top vent with a flashlight so that you could see the pizza during the cooking process. Directions say that you always keep the top vent open while cooking with gas. I watched the pizza from above until I could see browning all around the outer edges of the crust and cheese well melted all over. When I considered the browned edges to be done, I opened the grill and took a quick look underneath the pizza to see that it was well browned as well and it was. This took a total of 5 1//2 minutes of cooking time and the pizza came out perfectly cooked with all the ingredients well done and the crust nice and crunchy, the way I like it. My wife likes it a little more crunchy so maybe next time I will cook it for 6 minutes. One important note if you are cooking with gas. Turn the gas off before removing your pizza to avoid possibly burning your hands while removing the pizza. The lava stone is recessed a few inches below the lip of the grill so you have to reach down into the grill to remove the pizza. Overall I was very pleased with my first cook with gas. Everything worked as advertised and the pizza was delicious, actually better than most pizza's I have purchased for $16 to $20. Changing the grill from charcoal to gas takes about 2 minutes because you have to remove all the grills and anything related to charcoal before inserting the gas insert. This is not a problem. I anticipate that I will probably use the gas insert more than charcoal because I do a lot of quick cooking everyday with my current weber such as hamburgers, grilled vegetables, fish, etc. and will retire the weber and keep the Vision set up for gas and everyday cooking. Of course, when I want to smoke a turkey or some pulled pork and have plenty of time, I will just fire up the Vision with charcoal. One of the major selling points and the reason I bought the Vision was this flexibility that enabled me to replace two grills with this one unit. I am very pleased with my Vision so far. My next cook will be some pulled pork and I will try and post that as well. Here is a photo of what was left of a 13 inch pizza. By the way, the lava stone is 14 inches in diameter.
  23. I am new to the Kamado cooking club. Just purchased a new Hybrid Professional S from Home Depot. This is currently not sold in stores so I had to order on-line. This item included the new Gas insert, cover, Lava stone, two side shelves, and quick connect hoses for the gas for $ 899 which is a good price since the gas insert itself sells for $ 250 and the stone is around $ 50. Assembly was not difficult but took some time to get it all together. The kit included pretty good instructions as well as all tools needed for the installation, one open end wrench and another cap nut wrench, both 10 mm. It also included several extra nuts of each type in case I might lose one in the process, a very nice touch. The only difficulty I had was in the weight of the main cooker which weighed well over 100 pounds and had to be lifted out of the box and placed onto the dolly unit. Since I am not a spring chicken any more, had to get some help in lifting this big round bowl onto the dolly. We had to be very careful in this because the bowl is round and does not have anything to hold onto during the lifting process. I would up rigging some lifting handles by placing a strap around the lower bowl and attaching two 2x2's to the strap, one on each side. This allowed two people to easily lift this egg up and onto the dolly. The only problem I had was in attaching the shelves to the main unit which required the attachment of 4 shelf brackets onto the egg using pre-installed bolts projecting off the sides of the egg. The brackets installed OK but once installed the shelf would not line up with both brackets on the left side. I tried bending them but the construction is so solid, I could not bend them enough for a proper alignment. I called the support line and they had replacement parts in the mail right away. These brackets were correct and the shelf fit as it should. Now that everything is working, my first cook will be a simple Pizza using the gas insert. I will post the results at a later date.
  24. After scouring the web for ideas for Mediterranean cuisine, I came across "Tartufata Pizza" and thought I would give it a try. I started with crimini, shiitake and oyster mushrooms that I roasted at 450 for 20-25 mins. While they were roasting I simmered whole garlic cloves in extra virgin olive oil. I discarded the garlic cloves and added some dry thyme to the oil and placed it in a bowl with the mushrooms and allowed them to cool. I spread out my no-knead dough and added the mushroom mixture and fresh mozzarella with a little extra olive oil. Then it was out to old smokey @ 450 till done to your liking. Thanks for looking.
  25. Yesterday I made the Napoletana pizza dough; enough for 3 X 580g balls. Made a fresh crushed ttomato sauce using basil from my garden. I used Saputo Pizza mozzarella that I had smoked last month with sugar maple. The cheese was shredded today and my eldest son made the pizza today as I still can't make it round as he can. Enjoy the photos. It was my youngest son with the two pieces. This sure beats chain pizzas.
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