Search the Community
Showing results for tags 'monolith'.
I have an opportunity to buy a Monolith classic (by size, pretty sure it isn't Le Chef) and looking for opinions on both the grill itself and whether it's a good price. About 1 year old, in good condition, with stones/grates, a CyberQ Cloud controller, and a table built by the owner. Unsure how well the control fan works (I couldn't get it to start with the CyberQ just fiddling around without lighting coals, and the owner said they never really figured it out). I've worked the seller down from $1575 to $1100 for everything, no tax, I pick it up myself. 1. What do you think about this brand and model? An established German company but only in the US market a few years without much penetration yet. Made in China, maybe at the KJ factory? 2. Is this a fair price, or should I try to work lower? I had planned to go with either the Ceramic Akorn or Grilla Kong at lower prices (without table), but is this worth spending a little extra? Thanks. email@example.com
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
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