Joining Gusso...

[Mexas Joe]

Fired up the pizza oven. Man I'm out of practice. Dough really kicked my ass and I stuck on the launch.

Also, apparently yeast needs to be fresh. My first batch never rose. The yeast can had been open for a year but still in the date zone. Got a new can of yeast and errything worked like it was supposed to.

I need to break out the oven more.

[Mexas Joe]

Also my shitty Amazon knock-off stand mixer shit the bed.

Picked up a 5.5 quart Kitchenaid from Sam's for $275 on sale. Same model on Amazon is 5 hundo. Score!

She's a massive bitch and has to live on the floor in my butler's pantry.

[Vagus]

Where does your butler live, now?

[Gusso]

Fired up the pizza oven. Man I'm out of practice. Dough really kicked my ass and I stuck on the launch.

Also, apparently yeast needs to be fresh. My first batch never rose. The yeast can had been open for a year but still in the date zone. Got a new can of yeast and errything worked like it was supposed to.

I need to break out the oven more.

I recently replaced my 2 year old yeast. Not that it wasn't working but a 2 year old open bag just seemed old. A kilo is only around $6.

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I'd like to use my Ooni more but my wife doesn't like pizza like me. My best friend in Charleston loves my pizza, she would eat it every day. Anyway, I somewhat recently got a door for the oven. I'm still getting used to it. It helps a lot in warming up but I'm trying to use it so I get more of a NY/New Haven style. A work in progress

[Trub Lou]

Gusso, stay with me here - we threw some French bread pizzas on the Karu this past weekend, and they turned out seriously good. Kept it down around 650, but the texture was absolutely perfect.

[Gusso]

Where the F could you find good French bread in Iowa? Lol

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I'm not opposed to the idea. Especially on short notice

[Trub Lou]

Well, if you were skilled like me, you could just make it.

But, for French bread pizzas, what you get in the bag-o-baguettes from Sam's club is just fine.

[dave]

I've gone to Kingsford briquettes for my non-gas grilling.
I've tried all the brands of 'real' lump charcoal and have been le disappointed. Pieces are either too large and have to be smashed with a hammer into the proper size, or ( and this is worse) the pieces are too small to be able to use my starter chimney. I even found a small apple sized lump of coal in one. Plus, with all of the 2X4 ends and plywood corners, I'm not confident it's not treated lumber.

[Trub Lou]

Doesn't dj usually stock up on Kingsford this time of year?

[Gusso]

Gusso, stay with me here - we threw some French bread pizzas on the Karu this past weekend, and they turned out seriously good. Kept it down around 650, but the texture was absolutely perfect.

I gave it a whirl tonight.  Not good!  First mistake was doing 2 at a time.  Not the best idea. I even had one that flipped over!  I couldn't keep the temperature low enough, even on the lowest setting. At least the sausage and long hot ones came out ok.