Pizza on the Kamado

I made this website with the intent on sharing my brewing more than my bbq stuff, but lo and behold – I barbecue more often than actually brew. Makes sense I guess, but before I get to the pizza, I haven’t been brewing too much lately since I am full up on most of my taps, and I have a mixed fermentation saison fermenting away right now, which I’ll post about at the end of the year when it’s sat for a while. I don’t want to post anything without having any tastes of it – because I’m not gonna share something that sucks.

I did a split batch with that saison too – finished the boil, drained off 6 gallons for the it, then added butt ton of hops and made a hazy IPA. That hazy IPA is just okay, but not worth making a post for. Oops!

So onto the pizza, I think I’ve finally nailed making pizza on my kamado after a few attempts. The trick is less dough than I think. You can really stretch it thin, and with the thinner crust, everything cooks through so much better without burning any edges.

Onto why you’re here:

IngredientDetail
The DoughMy wife made the dough this time. She used Kenji’s recipe here. I’ve used some other dough recipes around the internet, and also used Trader Joe’s and Wholefoods premade stuff. I don’t have any favorites, the choice is yours.
SauceI was lazy today – I used Trade Joe’s premade sauce, quick and easy.
Cheese Pre-shredded mozarella from any grocery store. It’s usually all the same.
ToppingsWhatever the heck you want. I used pepperoni and jalapenos for this one. My favorite pizza combo.
MethodDetail
1. Grill Set-UpYou can use your fancy Kamado Joe Dojoe if you have it. In fact I’m jealous if you have one. But it’s pretty steep and my method works good enough. Credit to some dude on Reddit for the idea.

Grill grates down low, heat deflectors directly on top. Grill extender to raise up, and pizza stone on top of that.

This way we have indirect heat, and we raise the pizza higher up into the dome.
2. Get it as hot as you canPreheat grill to 550 F to 700 F. I am most comfortable around 550 to 600 degrees, any more and I get nervous. Make sure the pizza stone is on there pre-heating with the rest of the grill. Very important!
3. Assemble Pizza while grill is approaching cooking tempsI’ve found putting the pizza together too early gets the raw dough wet. Makes it hard to transfer on to the grill no mater how much flour you have everywhere.

Have the dough rolled out and your sauce and toppings ready to top.
4. Cook it!Spray a little canola oil on the stone, then add the pizza. It took me a while to learn how to transfer the pizza onto the grill without destroying it.

A pizza peel, lots of flour, and assembling the pizza directly before you cook it helps.
5. Remove from grillCook for 10-12-ish minutes, gauged by the eye test. There’s no real way to time it perfectly, every grill and grillmaster are different. You’ll know when it’s done
6. Slive n serveChop that shit in slices and serve.

Here are some pics of what I came with. Grilling the pizza is great because you can get it so pipping hot that it comes together almost like a real pizzeria.

Thanks for reading, promise to get some more beer stuff up soon.

Nick

Posted in BBQ

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