The cooking part is getting easier. I'm still learning the right amount of fuel and cook times.Dang, not only does it look good, but you make it look easy
Thanks.GREAT looking pies, Dan! You've got that E6 dialed in! Just don't let any Italians see that you cooked the prosciutto!! (confession....I like a little crisp on my prosciutto, too!)
I think it's the Summer of Pizza here on TVWBB!
now i'm gonna make some dough tonight for later this week. really nice cooks and HFD!!!View attachment 53363 View attachment 53364 View attachment 53365 View attachment 53366 View attachment 53367 View attachment 53368 View attachment 53369 View attachment 53370
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Thanks, and the kids were not only involved, they gave me a pizza cutter as a fathers day gift.Dan,
Pies look amazing. What you guys are doing with pie here is incredible. Pizza is the next hurdle I am going to tackle, I hope I can get it looking as good as yours. Happy father's day, looks like the kids were involved in the pie making, that had to make the cook ever better.
A 16 inch stone for a 13 inch pizza worked well.Bravo! I've been seeing more Weber Kamado pizza cooks with the stone high, and no second level diffuser....seem you nailed the setup!!