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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.