Homemade Kamado Pizza on the Kamado Joe.
Here’s a couple of shots of my pizza cook up. Good old homemade dough. Worked out perfect !!! Nom nom nom 
I use the Lighthouse Baking products brand Bread and Pizza flour and pretty much follow the recipe except I add some sugar.
A tip I learned from the pizza cook.
Don’t top up the firebox with the remainder of a bag of charcoal (the dregs). The smaller pieces that are remaining in the bottom of the bag block the holes in the bottom grate and causes the airflow to be overly restricted.
I had real troubles getting a good temp. To solve the problem I needed to pull out the D&C racks etc and re-arrange the (burning) charcoal so that more airflow could happen. Within a couple of minutes, the temperature was rising to desired temps.
Here is a couple of photos of the results
My Kamado Joe setup :
Fresh lump charcoal. Wide open. Deflector down low. Pizza stones as high as possible Air gap under your pizza stone I cook on baking paper to avoid sticking etc. aim for 350-400 deg c |
There are some really nice pizza stones and Kamado accessories in my store, pop on over and check it out. A sample of hand chosen (by me) quality items for all of your Kamado needs.
Kamado Life – Shop – For Your Convenience
For some real expert advice on Pizza dough – check out this guest post done by John Setzler. Simply amazing information.
Joe On !!
