Got a Kettle Pizza kit with the baking steel and assorted whatnots. Always shied away from pizza, because my belief has always been 'cook it at home if you can do it better'. Well, I've never had the ability to cook pizza Napoletana at 800°+ before, so it was always takeout.
No longer. (muahahahahaha!!!!)
First test (6" round, before the thing had properly heated up.... but flames! There are flames!!!)
And here is the first Margherita
Definitely a learning curve with this thing. One, I really need to level up my dough stretching game. Two. I had too many coals under the stone, so the temp difference between the stone and the ambient air above the stone wasn't high enough (so the bottom overcooked slightly, and top didn't really get any char at all). But there's an empowering feeling about cooking something and knowing right then and there that this version of it is the worst you'll ever make it..... and that 'worst' version was still pretty dang tasty.
