Major Problems.....

[pizzaneer]

Ok,
  This is not from Kelly.  I was his helper on opening day, 5/6/12.   I did want to do a writeup for the forum, but he asked me to wait until the pizzas were to his satisfaction.   I have not been back to the market since.   I took these pictures when he was doing his "soft opening", where the objective is to get feedback from the people, and modify or adjust the recipes and/or the cooking thereby.

That's why it says "Free Pizza" on the stand.   I have to say, I really had a blast.  I had so much fun that day, being a showman, telling people about this forum, trying to educate and inspire about real pizza.   Kelly opened and dressed and launched, I rotated and pulled, served and talked... talked and talked.  One of my favorite lines was in response to the "Is this really free pizza?!" question- I would say, "It's free all right. It won't cost you a cent.  However there is a catch."  <Woeful groan on their part> "The catch is you have to tell us what you think!  It's being given away today to get feedback.  Please give us your opinion, that's all we ask."

Well, he's already told you about what people have said.  But look at these faces.  The thought balloon over their heads was all "OMG!"  and "THIS IS GREAT!".   Like I said, I was proud to be there, and happy to help Kelly.

[pizzablogger]

haha! It was a pleasure to have you there Brian!  

I've added a few tables and some better checkered tablecloths since then....and a blackboard and a few other items. Still need some more stuff to make the stand look nicer.

I was literally operating on about 90 minutes sleep that first day. It got to a point when packing when I basically had to start throwing stuff in the car with abandon just to get there in time.

As originally planned by me, hopefully by the Sunday after July 4th I'll have the stand where I want it and a better handle on the dough and LBEs by then.

The undercrust of the piece the dude is shoving into his mouth is clearly burnt.

I'm checking the stone temp of the LBEs much more frequently and not launching if it is above 675°, with 650° being optimal at this point given my current set-ups. If there is a lull, sometimes I just rest the lids of the LBEs on the ground for a bit to knock the temperature from the easily reached 775°F on the floor back down to the mid 600s.

Try #6 this Sunday. --K

[Chicago Bob]

I am completely flummoxed and quite frankly miffed off right now.

I've done the Farmers Market 3 weeks now.  My LBEs are still not close to where I want them, even after now a dozen experiments with various air foils, directors, etc.

I hope this doesn't sound too stupid, but what about your wok idea attached to a round steel plate and using that for a hearth? Depending on the size of the wok you could stream a lot of heat upstairs to combat the top browning problem, no? My thinking is that you then would not need the cast iron diffuser....