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Unread 02-27-2013, 01:59 PM   #5
Haveuseen1?
On the road to being a farker
 
Join Date: 08-10-12
Location: North Alabama
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I cook pizza on my Kamado Joe at least 3-4 times a month. I use the heat deflector and the pizza stone. My son does not like the crust to brown or even really crispy so I use parchment paper under his pizza until about the last minute and his crust is just the way he likes it every time. We cook them at about 450-475. I have cooked them higher 550-600, but it is just to dang fast. The pizzas are perfect, but it is much easier to burn the crust at the higher temps.

My latest trick is I use 4 ceramic briquetts between the two stones. This makes about a 1" air gap and honestly I think it works so much better. I cooked 4 loaves of bread that way this past weekend and not one had a burnt bottom.

We buy Publix premade pizza dough from their bakery. You can get regular, wheat dough, and a multi grain dough. Works perfect. I also sprinkle a little corn meal on the stone before each pizza.
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