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Pizza on the Kamado Joe
Posted on 4/30/22 at 10:23 am
Posted on 4/30/22 at 10:23 am
I'm going to try homemade pizza in my Joe tonight. Anybody got any tips? Temperature and time?
7
Posted on 4/30/22 at 11:18 am to unclejhim
All I can say is pizza usually takes some playing around with. I would get it up to 500 degrees or more. I don't think you're going to get the stone too hot to cook pizza, but just be mindful of how long you leave it on.
If you have a pizza stone, you can cook it at a lower temp and cook it longer, or at a higher temp where you can get some char on your crust. I would just pay close attention to it until you dial in the temp/time that works best for you.
If you have a pizza stone, you can cook it at a lower temp and cook it longer, or at a higher temp where you can get some char on your crust. I would just pay close attention to it until you dial in the temp/time that works best for you.
Posted on 4/30/22 at 11:36 am to unclejhim
You can put the dough on aluminum foil and put it on the grill. Makes a nice crispy bottom.
Posted on 4/30/22 at 1:47 pm to unclejhim
I put balls of aluminum foil between the heat deflector plate and my pizza stone so that the crust doesn't burn. Cook on parchment that I slide onto the preheated stone. Cook at 500 for 7-10 minutes. It's not a 750 degree Neopolitan pizza, but it's good.
Posted on 4/30/22 at 1:50 pm to unclejhim
If you are going with a lot of toppings, try cooking the dough for a little before adding the toppings. It will help prevent the middle from not cooking fully and potentially making a mess when it comes time to get it off. As far as temp, as hot as you can get it. The pizza accessory that props the lid open allegedly gets it 800-900 degrees.
Posted on 4/30/22 at 1:58 pm to unclejhim
Food. Board.
Posted on 4/30/22 at 6:29 pm to unclejhim
500 degrees. 12-15 minutes. I transfer the pizza to the stone on parchment paper. Around half way, you can easily slide the paper from underneath the dough. Like mentioned above, you def need spacers between your deflectors and stone.
We don't eat pizza any other way now.
We don't eat pizza any other way now.
Posted on 5/1/22 at 7:55 am to F Goodell
can you not just put the stone on top of the grill grates?
Havent done pizza on my Big Joe 3 yet, but planning to soon.
Havent done pizza on my Big Joe 3 yet, but planning to soon.
Posted on 5/1/22 at 9:57 am to unclejhim
Love pizza that way.
Sometimes we pick up Papa Murphy’s and cook them on the Egg. Much better than the oven. I cook them at 600 degrees.
Sometimes we pick up Papa Murphy’s and cook them on the Egg. Much better than the oven. I cook them at 600 degrees.
Posted on 5/2/22 at 10:21 am to Bigryno7
quote:
can you not just put the stone on top of the grill grates?
Yes you can. Kamado's come with a pot holder insert, that you can also use to put the pizza stone on.
For the OP:
1) Get an appropriate pizza stone. An indoor oven pizza stone is not the same as a high temp grill stone.
2) Make your own dough. The dough makes the pizza, IMO.
3) Here's my recipe:
a. Heat grill up, with stone to 500 degrees.
b. Place your dough on parchment paper.
c. Insert pizza on stone and let cook for 2-3 minutes.
d. Remove parchment paper, cook an additional 3-4 minutes.
When making your dough, make sure the dough is thin. It will rise when cooking and if your dough is thick, then you will have a very thick crust.
Here's a thread on it.
LINK
This post was edited on 5/2/22 at 10:22 am
Posted on 5/2/22 at 11:10 am to BugAC
quote:I know it's not really "homemade" but you can buy pizza kits from Rotolos and assemble/cook at home. We do that pretty often and always comes out amazing. Think they come out to around $10/pizza
2) Make your own dough. The dough makes the pizza, IMO
Posted on 5/2/22 at 2:08 pm to BugAC
Thanks Bug. I had read your original thread but couldn't find for my cook. That's the same dough recipe I used. It tasted great but I found it really hard to work with (stretch and shape). I was running the joe at aprox. 700. All in all it came out pretty good.
This post was edited on 5/3/22 at 4:50 pm
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