Here's a couple of pics I took last night when I fired up my new Vision Kamado for its first pizza cook.
I preheated my round granite stone in the oven, and when it reached 300 degrees, put it on two bricks on the first cooking grate in the Kamado. Hometruckin and I had been discussing this very same strategy a few days ago.
When the stone temp reached 500 degrees, added a small piece of pecan to the fire, and put the pie on the stone. It cooked in 6 minutes.
The verdict?
Well, the pizza was great! I realized earlier in the day we were out of homemade pizza dough balls in the freezer, so went up the street to a small Italian Deli I had read good things about and bought some dough there. The dough was just beautiful to work with, and it took me under 60 seconds to hand stretch it into a perfect round. Better yet, the dough had a level of crispiness to it that extended from the middle of the pie to the edges of the crust. I don't know if this was due to the Kamado or not, but it sure tasted good, especially with the addition of the pecan wood which gave it nice smoky overtones.
I plan on doing my next pizza using the same dough in our convection oven as well as my FrankenWeber pizza kettle to compare notes.
I preheated my round granite stone in the oven, and when it reached 300 degrees, put it on two bricks on the first cooking grate in the Kamado. Hometruckin and I had been discussing this very same strategy a few days ago.
When the stone temp reached 500 degrees, added a small piece of pecan to the fire, and put the pie on the stone. It cooked in 6 minutes.
The verdict?
Well, the pizza was great! I realized earlier in the day we were out of homemade pizza dough balls in the freezer, so went up the street to a small Italian Deli I had read good things about and bought some dough there. The dough was just beautiful to work with, and it took me under 60 seconds to hand stretch it into a perfect round. Better yet, the dough had a level of crispiness to it that extended from the middle of the pie to the edges of the crust. I don't know if this was due to the Kamado or not, but it sure tasted good, especially with the addition of the pecan wood which gave it nice smoky overtones.
I plan on doing my next pizza using the same dough in our convection oven as well as my FrankenWeber pizza kettle to compare notes.
