Third go at the pizza oven thing, and we are getting better. This attempt used the second half of the dough batch which had a seven day fermentation. I could tell the difference between this and the three day fermentation, but I don't think it makes a big enough difference to be planning that far out.
My shaping skills are improving but there is still a lot of room for improvement.
If you're interested, I found this video really helpful in improving my shaping technique. His neopolitan style poolish recipe (the one by hand) is also great.
Looks nice. I browned some Cudighi and tried a box pizza mix and screwed that up! I am going to leave it to the pizza parlors in the future. Never could make a dough work but when I failed the box mix like, that's enough!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Had these lamb chops in the freezer and wanted to cook them up so I could get a rack of lamb at some point. These were great, but I know I prefer rack of lamb rather than these, just seem a bit harder to eat.
But enjoyed these though, rubbed with a little EVOO, minced garlic and Simon & Garfunkel.
Earlier this week my wife had mentioned a pizza sounded good. I was not planning on one, but it did not take much to convince me either.
I have been seeing a larger paper thin crust in my head for a few months now. Don't get me wrong, i like the round pizza, but it makes more sense to go for rectangle and square on the thin crust pizzas for family gatherings.
I rolled and hand stretched a dough out to 24 x 15 then allowed it to glaze today.
Cut it down to an 18 x 14: topped with sauce, mozz, italian sausage. pepperoni, onions, and green olives.
And baked on a steel, on top of parchment allowing the toppings out to the edge so i could get that crispy cheese edge all around!
So good.
Last edited by Richard Chrz; April 5, 2026, 07:17 PM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
My first ever Paella. It was tasty according to my Family. As I searched for a recipe and variations a few stated that this wasn't very authentic but it tasted good.
Okay I thought that was what it looked. Blackened Tuna with a dill sauce on the side is great. And you cooked it properly just like a beef steak. Many people overcook fish.
Tried a recipe I found online for Vietnamese BBQ chicken, came out really well so we made some banh mi. Happy to post a recipe if anybody's interested.
Spatchcock obviously. About 2.5 hours @225. Also sweet potato and celery root roast. Never cooked celery root before. Was good. Long cook but retained some body and moisture. Slightly earthy and of course celery.
Easter Saturday.
Niman Ranch pork tenderloins, scalloped potatoes (gluten and dairy free for some of our family’s needs), and grilled asparagus. Oven roasted carrots with thyme and garlic, and a GF carrot cake to finish it off. A couple bottles of a good Veneto white, plus some prosecco helped wash it all down.
Nice weather and great family made for a wonderful Easter Dinner. 💕
Masterbuilt Gravity 800 with a mix of hardwood briquettes and lump charcoal, with some chunks of hickory mixed in. I prefer charcoal to pellets, and also burn a little extra hickory at the start for the initial smoke. I really like this Gravity with charcoal over a pellet burner.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I agree, I love a homemade burger - so much better than what most burger joints make. I made a couple this past week, no pics. I had some leftover ground pork and some venison and brisket blend. I made 1/2 lb patties using 25% pork. the burgers were out of this world!
So perfect. All these great looking cooks with this Sous Vide is really pushing me to get one and start working with it. Chef Parisi showed two cooked steaks one with a reverse sear and the other a Sous Vide and he said the Sous outshines the reverse sear which I have done a bit. May have to give it a go soon
cruiseplanner1 - in this Meat Church video of Matt cooking steak sous vide he says you’ve probably had steak cooked sous vide in a steakhouse because that’s how they do it. Can’t confirm that but I’ve read it in multiple places.
Thanks Jay just watched that. What a perfect color of meat right to the crust. I am sure from what I read the temp was probably the same all throughout.
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