Recent content by Derek C

Hi John. I cook my pies on the stone. I cut and serve them on the pan. My local pizzeria is very helpful. He noted that he uses semolina vs flour because flour will burn. He actually gave me a cup of semolina to take home, and that is what I have been using. I am using his dough so, I'm...

Here's a second pie that I did. A bit lighter on the sauce than I like, but still very tasty.

Great looking pizza Shaun! I guess I'll play too. Here's one that I did on Friday. Sliced Chorizo instead of pepperoni. Very tasty!

Great Looking pizzas Tony!

Hi John. Good looking pizza, man. One thing that works well for me is to use semolina on my peel. I then round out my dough on the peel as well. Before I build my pie, I give it a good shake to make sure that it can slide freely. If it does, it will slide with a fully constructed pie onto...

I agree Steve. I use the stone to get the brick oven crispiness on my crust. Other than that........I'm sure that I could build a coal oven that would make the best Naples pizzerias jealous. However, if i had the time and money to do that, I wouldn't have bought an insert for my kettle......

Hi guys. I hadn't realized that the LBE had been around for that long. Interesting. I really like to crank up the heat on mine, which is why I get the shorter cook times, although some people would consider 4 minutes to be long. I believe that Jeff Varasano cooks his pies for about 90...

Hi Tony and Mark. I hear what you guys are saying. I've always been a pizza fan. I guess it doesn't matter how you get there. This forum and this product has put me over the top regarding pizza. I found it here, so I figured there would be a bit more buzz that's all. I like the high heat...

Hi guys. Just an update. Used my Kettle pizza again tonight. Still using pizzeria dough. Very high heat cook. I did change some things. I put the sauce down first, then used grated fresh mozzarella, and pepperoni on top of that. While the taste of my former pies was excellent, they...

Some pictures of my latest work. The dough was not mine, but from my local pizzeria. These pies came out great! Great crust, and nice toppings. The pictures make it look like the toppings were runny. That was not the case at all. These were very nicely cooked!

Thanks Shaun! I still have 1 dough ball left, so this weekend I will make my sauce and buy some nice high end ingredients. I will take and post some pics.

Hi guys. I just got a kettle pizza insert and wanted to share my experience with you all, since this board was the reason that I decided to give it a try. My kettle pizza arrived today, and I put it together in about 10 minutes. It is very easy to assemble, and pretty much anyone can do it...

I'm just doing some good old fashioned burgers, baked beans, potato salad, and some deserts for a picnic before the fireworks. I hope everyone here has a happy, safe 4th!