What stinks about making pizza only about every 4-6 weeks is that I lose my rhythm a tad...my "touch". Akin to a drummer not being able to sit in the pocket as well as he could if he played more often.
This was a test bake of sorts. New 1" thick cordierite stone, lava rock filled wok in the roof, no additional air flow director. In the 22" grill size, I am now convinced it is impossible to get a dome mounted ash catcher, wok, pizza stone, etc hot enough to do really fast cook times in the LBE. In the dome, I've now fooled with the ash catcher, a cast iron skillet, a carbon steel wok and carbon steel wok with lava rocks and sand in it. Just not hot enough by itself and I wanted to prove if that was the case.
Next step is adding an air foil/directional attachment in addition with to the wok I already have in the dome. Chau's and Mmmph's LBE's have shown that by forcing air directly down onto the pizza, faster cooking times are possible. That's happening next bake.
Had some people over for pizza last night. It was 40°F outside by the time we cooked pizzas. Busy jamming out pizzas, I only got pictures of one pizza. My fussing to myself aside, they got eaten pretty quickly. All pizzas cooked between 3:05 and 3:25 and were getting a little tough on the outer shell. I think the air foil might dramatically drop cook times. We'll see in a few weeks at this rate.
Pics of a Bianco-Rosa from the pies last night (perhaps too many pistachios added a little too late in the bake....it was pitch black outside!). I didn't get pics, but the unquestionable hit with the people was the pizza most people questioned while making it, the Starita Limon: smoked mozzarella, sea salt, olive oil, freshly sliced lemons, basil and post-bake I added a little bit of Mike's Hot Honey to it. My first time adding MHH to this pizza and the sweet-spicy note it added helped make the flavors go off the chart.
I bet the air foil knocks a minute off of the cook times. I'll take 120 seconds at this point......would also allow me to cut down the percentage of malted flour I need to use in my formula with this application. It was fun to make pizza again...I miss not having as much time to make it.
BTW, the giant pizza dude in these photos says howdy to y'all. --K