Rich G
TVWBB Honor Circle
Ok, so I received the KP deluxe kit as a very generous gift on my birthday back in April. I have not had an opportunity to fire it up since I received it, until tonight. So, here goes (with some sage advice from experienced KP users here at TVWBB!):
First, ya can't make pizza without pizza dough. This was a same-day dough that I mixed up in the am (50/50 Caputo 00 and AP), that bulk fermented a couple hours at room temp, then balled in the fridge until a couple hours before cook time. Here are the 280g balls (12-13 inch pies):
....and, the set up for the pizza building station, with all my mise en place:
The KP getting it's heat on with a full chimney of charcoal, and two dry oak splits:
Skin #1 opened up:
Went with a classic margherita for the first one (for the record it didn't need the shredded cheese....not sure why I put that on there!):
.....and, Pizza #1 is done:
The second pizza was homemade italian sausage, jalapeno and honey.....this combo is killer, try it!!:
#2 done:
Apparently I didn't get a picture of pizza #3, which was straight pepperoni, so here's #4, which was 1/2 sausage/jalapeno/honey, and 1/2 pepperoni:
I couldn't be more happy with my KP!!! I got it to temp in a reasonable time, the cook times for the pizzas were in the 2-3 minute range, and the result is absolutely what I was looking for!!! I will make a small tweak or two here and there, I'm sure, but I am a very happy guy with my new pizza "oven"!
Grill-on!
Rich
First, ya can't make pizza without pizza dough. This was a same-day dough that I mixed up in the am (50/50 Caputo 00 and AP), that bulk fermented a couple hours at room temp, then balled in the fridge until a couple hours before cook time. Here are the 280g balls (12-13 inch pies):
....and, the set up for the pizza building station, with all my mise en place:
The KP getting it's heat on with a full chimney of charcoal, and two dry oak splits:
Skin #1 opened up:
Went with a classic margherita for the first one (for the record it didn't need the shredded cheese....not sure why I put that on there!):
.....and, Pizza #1 is done:
The second pizza was homemade italian sausage, jalapeno and honey.....this combo is killer, try it!!:
#2 done:
Apparently I didn't get a picture of pizza #3, which was straight pepperoni, so here's #4, which was 1/2 sausage/jalapeno/honey, and 1/2 pepperoni:
I couldn't be more happy with my KP!!! I got it to temp in a reasonable time, the cook times for the pizzas were in the 2-3 minute range, and the result is absolutely what I was looking for!!! I will make a small tweak or two here and there, I'm sure, but I am a very happy guy with my new pizza "oven"!
Grill-on!
Rich