Couple of pizzas

[Tim Campbell]

So this isn't normally my style--I usually opt for less cheese--but I had two 10 yr olds who really like cheese. Sauce was excellent, but is well-hidden beneath the cheese.

Plain.


Sausage, pepperoni, mushroom, fontina.


Way too much cheese for me, but the boys devoured it. Best part of the cook for me, aside from watching them inhale carbs, was the deck temp:


Have a great weekend, folks!

 

[JimK]

Nice! You've got Neapolitan oven temps there. What's your setup?

 

[Tim Campbell]

Nice! You've got Neapolitan oven temps there. What's your setup?

Thanks, Jim.

Vortex, full load. I usually use JD but this was Kingsford.

Two fire bricks with stone on top. It cooked in about 4 minutes.

Two day rise on the dough using KA 00 flour.

 

[Tim Campbell]

It's this:



I remove the parchment about 1 minute into the cook.

 

[Michael C.]

That's a great setup! Pies looks very tasty!!!!

 

[Scott Smith]

Vortex, full load. I usually use JD but this was Kingsford.

Two fire bricks with stone on top. It cooked in about 4 minutes.

Do you cover this or leave it open?

 

[Tim Campbell]

Covered for all but the last minute

 

[ChuckO]

Oh heck ya