I want to ensure that the Pizza-Porta is going to perform in all sorts of conditions. I can’t think of a better way than to cook a lot of pizza in tough conditions. Putting the Pizza-Porta in the hands of a restaurant was the toughest test I could…
Read MoreWe crafted some interesting pizzas at Wassi’s Sunshine State Eggfest. One of the greatest parts of cooking in the Pizza-Porta is trying new combinations. We started playing
Read MoreCooking at an Eggfest can be daunting. You have to be kind of crazy to sign up to cook not only for 5000 people, but for 5000 people many of whom are great at cooking on the BGE! This year I called in a few
Read MoreI had a great opportunity to work in the kitchen of a wood-fired pizza place.
Read MoreWhat a day - read about our adventure.
Read MoreI am excited to announce that I have been spending some time cooking on the Kamado Joe Classic. These instructions were developed
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So, why use a giant paddle?
You know that tool, the one you’ve always seen the chef at your favorite local pizzeria using—what special function does that paddle serve? The technical term for that handy pizza paddle is a “peel”. People often ask
Read MoreA hack to stretch dough.
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