adm Posted August 4, 2020 Share Posted August 4, 2020 13 hours ago, kurwaslobo said: Hi, It's from Sweden: https://www.fornostenugnar.se/store/p/biscotto-di-sorrento-314881/kamado-joe-biscotto-di-sorrento-967726 Thanks. I may have to order one of those! kurwaslobo 1 Quote Link to comment Share on other sites More sharing options...
Rockydoc Posted August 6, 2020 Share Posted August 6, 2020 Isn't it hard on the gasket running temperatures that high with the stone at gasket level? Quote Link to comment Share on other sites More sharing options...
GrillnBrew Posted August 6, 2020 Share Posted August 6, 2020 Is that last one blueberry and peach (or apple)? Looks amazing. Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted August 7, 2020 Author Share Posted August 7, 2020 9 hours ago, GrillnBrew said: Is that last one blueberry and peach (or apple)? Looks amazing. Yeah it is blueberry, peach, mascarpone and cream pizza. Great dessert Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted August 7, 2020 Author Share Posted August 7, 2020 9 hours ago, Rockydoc said: Isn't it hard on the gasket running temperatures that high with the stone at gasket level? No it isnt, i use lot of quebracho charcoals and couple chunks of oak Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted August 16, 2020 Author Share Posted August 16, 2020 I made two pizzas today. King Bolete, salami and DOP Mozzarella di Buffala Golf Griller, TKOBBQ and Blusmoke 3 Quote Link to comment Share on other sites More sharing options...
dathzo Posted August 30, 2020 Share Posted August 30, 2020 This is a fantastic thread, thanks for starting it @kurwaslobo. 1. what dough recipe are you using? 2. Besides not needing the heat deflectors, any other benefit of the biscotto di sorrento? 3. I have a Big Joe, and although I can get to pretty hot temperatures, my gasket suffers, any tip? 4. I am very interested in you method of heating: first 350, then wait until stone reaches same temp as dome, close vents and then fully opening again? kiitos! kurwaslobo 1 Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted August 31, 2020 Author Share Posted August 31, 2020 13 hours ago, dathzo said: This is a fantastic thread, thanks for starting it @kurwaslobo. 1. what dough recipe are you using? - 100% Caputo Cuoco flour, 65% RT water, 2-3% salt and yeast 2. Besides not needing the heat deflectors, any other benefit of the biscotto di sorrento? - It handles high temperatures very well, bottom wont burn. it is same stuff as pizza ovens are in Napoli. 3. I have a Big Joe, and although I can get to pretty hot temperatures, my gasket suffers, any tip? - No unfortunatly 4. I am very interested in you method of heating: first 350, then wait until stone reaches same temp as dome, close vents and then fully opening again? - Lots of quebracho charcoals and couple chunks of oak for the flames which made more dome temperature. Upper and lower vents are fully open all the time except when i want a slow down dome temp, i just close top vent one line and when stone temp is about same as dome temp then i slide top vent fully open again. 13 hours ago, dathzo said: kiitos! dathzo 1 Quote Link to comment Share on other sites More sharing options...
adm Posted August 31, 2020 Share Posted August 31, 2020 Great looking pizzas. Well done! Quote Link to comment Share on other sites More sharing options...
dathzo Posted August 31, 2020 Share Posted August 31, 2020 6 hours ago, kurwaslobo said: thanks a lot! A couple of questions regarding the dought: What about the amount of yeast? And fermenting times/temperature? I supposed RT in the water stands for room temperature? I have contacted https://www.fornostenugnar.se/ and they are able to ship to NL, which is great! Thanks again kurwaslobo 1 Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted August 31, 2020 Author Share Posted August 31, 2020 4 hours ago, dathzo said: thanks a lot! A couple of questions regarding the dought: What about the amount of yeast? And fermenting times/temperature? I supposed RT in the water stands for room temperature? I have contacted https://www.fornostenugnar.se/ and they are able to ship to NL, which is great! Thanks again 1kg flour and 1-2g dry yeast. 2h bulk RT then i cut dough to the balls and 24-48h CT fermentation then 2-3h RT and pizzas are ready to bake. This stone is awesome Quote Link to comment Share on other sites More sharing options...
dathzo Posted September 1, 2020 Share Posted September 1, 2020 On 8/31/2020 at 9:40 PM, kurwaslobo said: 1kg flour and 1-2g dry yeast. 2h bulk RT then i cut dough to the balls and 24-48h CT fermentation then 2-3h RT and pizzas are ready to bake. This stone is awesome Roger that, clear. Many thanks again kurwaslobo 1 Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted September 8, 2020 Author Share Posted September 8, 2020 Last saturday was a Pizza night Blusmoke 1 Quote Link to comment Share on other sites More sharing options...
adm Posted September 8, 2020 Share Posted September 8, 2020 Nailed it! Is that Nduja on the first one? Quote Link to comment Share on other sites More sharing options...
kurwaslobo Posted September 8, 2020 Author Share Posted September 8, 2020 1 hour ago, adm said: Nailed it! Is that Nduja on the first one? Yes it is. Njuda, mozzarella and san marzano pizza Quote Link to comment Share on other sites More sharing options...
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