A couple of pointers on making dough if you have never made it before. First, bread baking and dough making are very different than baking a cake or following a cooking recipe. There is a skill that you develop around identifying how to work with the dough and the tiny adjustments you can make that change its character. How you treat the dough is as important as what is included in the recipe. If you have never handled a raw pizza dough, go buy a raw dough ball from a restaurant and feel its consistency and dryness. The second point is that precision is critical for dough recipes. A recipe for 5 dough balls calls for 3 grams of yeast. Keeping that same proportion for every batch is a challenge. One extra gram would be 33% too much yeast. That is why you should always weigh all of the ingredients as precisely as possible. Make the same recipe exactly the same way a couple of times and you will learn the nuances. You can also tell from this proportion that it would be nearly impossible to make 1 pizza dough. Make 4 or 5 dough balls in a batch and use them all or freeze the leftovers. When choosing the right pizza stone for Kamado Joe, it’s important to consider the size and material. The size of the pizza stone should fit well on the grill to ensure even heat distribution and proper cooking of the pizza. It should be large enough to accommodate the size of the pizzas you plan to make. If you look at an authentic pizza oven, you will see that hot air flows over the stone over the pizza stone. This way, the pizza stone absorbs heat, which then transfers to the pizza placed on it. The pizza is thus heated from above and below. This way, you get the correct distribution of the heat. Using a pizza peel or spatula, carefully transfer your pizza off the hot stone and onto a serving board, plate, or peel. Step 8– Let it cool

The Kamado Joe stone is made withsuper-high-quality ceramicthat’s designed to stand up to the hottest temperatures. After years of practice, we now have the perfect pizza dough recipe for this temperature. Each temperature requires its own pizza recipe. The difference is mainly in the amount of water in the dough. Do not fill your firebox with too much charcoal. More charcoal does not mean a higher temperature because that extra charcoal closes off the flow of oxygen. Close the hood of the grill and let your pizza cook for roughly 7-12 minutes. Leave it in longer if the crust is not yet golden brown or the cheese isn’t bubbling. Step 7– Transfer your pizza to a board or serving plateWhat we want is that all that heat at the bottom of your kamado ends up in the lid as easily as possible. And preferably without the pizza stone, which is placed halfway, becoming too hot from below. Aside from its ability to stand up to high temperatures, though, there are also a couple of other general features that I really love about my Kamado Joe stone. If stains persist, you can try using a mixture of equal parts water and white vinegar. Apply the mixture to the stained area and let it sit for a few minutes. Then, scrub gently and rinse thoroughly. For stubborn stains, make a paste using water and baking soda, apply it to the stain, and let it sit overnight. Scrub the area the next day and rinse well. Allow for even heat distribution: Once the grill has reached the desired temperature, let the pizza stone heat up for about 15 minutes. This will ensure that the entire surface of the stone is evenly heated, resulting in a consistent cooking experience.•

The solution is straightforward. To make your kamado look more like a pizza oven, we need to make sure that the pizza stone is not heated directly and that the distance between the pizza and the lid is reduced. We are going to explain how you can do this. For the most part, it’s a pretty simple tool, so there’s not too much that needs to be elaborated on. When you’ve achieved the desired temperature, you can put your pizza on the grill to cook. Step 6– Let it cook Like any pizza pan or stone, it’s eventually going to get dirty as your cheese melts onto it and other toppings fall off of your pizza. Any pizza chef worth their salt will tell you that the key to making great pizza at home is to have a good pizza stone. Pizza stones provide a sturdy surface for your crust to sit on and ensure that the entire pizza cooks evenly. One of the most popular (and expensive) stones on the market right now is the Kamado Joe pizza stone.

At what temperature do you bake pizza in a kamado

If you have a wood or charcoal grill, using an ash tool will allow you to move coals or wood around as needed during grilling while keeping your hands and arms a safe distancefrom the heat. Grill cover

Then fill your kamado with a small number of solid pieces of charcoal. If the pieces are too small, you close off the oxygen flow too much. When the charcoal is too big, it takes too long till you have a glowing core. When it comes to cleaning the Kamado Joe pizza stone, avoid using soap or abrasive materials. Instead, let the stone cool completely and then scrape off any excess residue with a scraper or brush. If there are any stubborn spots, you can use a damp cloth to gently wipe them away. Tips for Properly Heating the Kamado Joe Pizza StoneSome additional items that you are going to want to cook pizza are 1) A metal pizza peel, 2) A stone brush, 3) An infrared thermometer, 4) A Pizza-Porta (more info HERE) 5) A charcoal basket/grate Let’s start at the beginning. For a high temperature, you need dry fuel and enough oxygen. So, first of all, make sure you don’t have any small remnants of charcoal at the bottom of the kamado and remove the ashes. You have now built a kamado pizza oven. Close the lid, open the bottom air slide and the top vent, and wait until the temperature in the lid is approximately 300°C (572F). The few times that I’ve tried to cook one in my conventional oven, I always end up with a huge mess to clean up from the bottom of the oven later on. Bits of cheese, tomato, sauce, and small chunks of ground beef fall off of the pizza as I’m turning it only to be charred to a crisp at the bottom of the oven by the heat coils. One time it even made so much smoke that it set off my fire alarm!