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Author Topic: New mixer, silician pizza  (Read 4741 times)

pbe gummi bear

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  • Posts: 9059
Re: New mixer, silician pizza
« Reply #15 on: December 28, 2016, 11:36:18 PM »
Very nice machine and dough ball! I've been looking for an old Hobart mixer like that for a while.

@Nate, I can keep you in mind if you're serious. Just pm me what you're looking for and your budget. The guy that I got mine from has sold a few over the past few weeks and has reasonable prices. Out of curiosity, do you want just a Hobart/KA or are you also interested in an Anskarum type? Supposedly those are better for dough but I don't know much about them yet. The K5A/K5SS also seem like a good machines. I may have found a new hobby. lol.
"Have you hugged your Weber today?"
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blieb

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  • Posts: 212
Re: New mixer, silician pizza
« Reply #16 on: December 29, 2016, 05:32:41 AM »
That dough ball is a work of art!

Sent from my Nexus 6P using Weber Kettle Club mobile app

Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS

MikeRocksTheRed

  • WKC Performer
  • Posts: 3329
    • The Kettle Cookers (facebook group)
Re: New mixer, silician pizza
« Reply #17 on: December 29, 2016, 09:39:54 AM »
Wow all around!!!  Great score and great pizza!!!!!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

pbe gummi bear

  • WKC Mod
  • Posts: 9059
Re: New mixer, silician pizza
« Reply #18 on: December 30, 2016, 10:57:55 PM »
More gluten shenanigans from my wife:

I borrowed the Kettle Pizza Serious Eats kit from @austin87. This is an amazing piece of kit.


I realized that all my 22's were colored so I set up the KP on my black 22.5" Weber Summit Smoker base. Not really worth crazing the other 22.5's I have.


I really like this pic


Margherita pizza


Almost pegged. Damn it, @Troy, fix this auto rotate thing on WKC Pics.


Pepperoni, cauliflower, mozzerella, and parmigiano reggiano pizza.


Pan Palladin (?) from Keller's "Bouchon" cookbook.


Merengue


Margherita con pepperoni.

« Last Edit: December 30, 2016, 11:16:58 PM by pbe gummi bear »
"Have you hugged your Weber today?"
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