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  1. 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 ch
  2. 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
  3. 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 Filt
  4. 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....
  5. 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 t
  6. 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
  7. 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!
  8. 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.
  9. 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
  10. 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
  11. 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 an
  12. 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?
  13. 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
  14. 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 t
  15. 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.
  16. 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/
  17. 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 ingredi
  18. 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.
  19. OK, for my birthday and Super bowl Sunday,,,, I made a 6 cup batch of my go to dough, here we go! Yummy!
  20. 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:
  21. 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.
  22. 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
  23. 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!
  24. 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,
  25. 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
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