Rich G
TVWBB Honor Circle
It had been a while since I made some pizza in the KP, so I mixed up some dough on Monday. We had intended to cook pizzas on Tuesday, but life got in the way, so it happened last night instead. My dough formula was my usual 50/50 AP/Caputo 00 (last bag), and the extra 24 hours in the fridge didn't seem to hurt it at all. The pizza skins opened up very easily, each of the three pizzas got a light dose of sauce, then toppings. I keep these simple and topped with cheese, house Canadian bacon, and house bratwurst (sliced into thin rounds.) The pizzas cooked up pretty quick at about 650-700F, and dinner was served! Everything came out well, except that I didn't ge the skins thin enough, so the crust was a touch on the doughy side. Still devoured all three pizzas, though!
A few pics.....
First, the setup. YAY! The KP works perfect in the WSM22 base!
Pizza making station setup:
CB and 1/2 Brat/Cheese pies (one more all brat pie staying warm in the oven):
A few pics.....
First, the setup. YAY! The KP works perfect in the WSM22 base!
Pizza making station setup:
CB and 1/2 Brat/Cheese pies (one more all brat pie staying warm in the oven):