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  1. Finally got up the courage to try a hot and fast pizza cook this weekend. Have been studying for the past week on how to make this happen and results were great! Made a 70%, 24 hour dough and Sunday night I got the LG24 as hot as I’ve ever had it and settled in nicely around 600°. Homemade sauce from ingredients all grown and canned from our home garden and pepperoni, ham and bacon (and pineapple on mine, love it or hate it, I love it). The whole process was really easier than I thought. Already planning the next cook and how to improve. Thanks for looking!
  2. Figured I’d share a before and after of one of my early pizza cooks. Basic pizza dough receipe at around 500 for 7 minutes or so.
  3. For my second cook I decided to go with Pizza. So newbie on the Kamado and newbie at making pizza! The dough - homemade. Being the first, I did not get too technical. Just testing the waters at this point. I made two pizzas, one mushrooms with pepperoni and a margherita. The sauce was home made. The kamado was fired up and got it up to about 700*. The grill was setup with the heat deflectors at the bottom and the pizza stone (bought separately) on top of the grill at the highest position. The bottom was great. The top does not show
  4. Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work. We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anythin
  5. There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
  6. Has anyone tried the Pizza Porta? Does it fit the B-Series? Here is their website: https://www.pizza-porta.com/shop
  7. We decided to do pizza Sunday, after Thanksgiving, and I only had 500g of Anna Napoletana Tipo 00 flour, so I did a second dough using Bob's Red Mill Artisan bread four. Both made Thursday (Thanksgiving) at 65% hydration, split and refrigerator aged. Baked six pies in no specific order. Noticed a consistent doughiness from the Artisan flour pies. Did a cross section and was surprised by what I found. (Top: Artisan , Bottom: Tipo 00) The lower pie has (from the bottom) three layers, nice open bread dough, a red sauce layer, and toppings dominated by white cheese.
  8. Sound off everyone! What's the plan for this weekend? I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other. Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.
  9. Hi everyone, I’m a bit obsessed with pizza’s so I’ve been knocking a few pizza dough recipes out. There are so many great doughs that I just want to share them. If you like pizza’s, it’s worth a watch. Cheers.
  10. Ingredients for dough are 1.5 cup self rising flour and 1 plain Greek yogurt. Apparently I picked up regular plain yogurt. It tastes better with Greek though.... After a bit of kneading it looks like this. Here are some of the toppings we used. Mozzarella, blue cheese, fresh tomatoes, capicola, and pizza sauce. Not pictured are honey and fresh chives form the yard. First up was the cheese pizza as requested by the 4 year old. Ingredients: pizza sauce and mozzarella. Here's a pic of it hitting the grill! Sort of..... More like half done. Grill at 500 degrees F for abo
  11. One of my favourite pizza combos. I used the John Lanzafame base recipe, which for one pizza is listed below but please note, I usually multiply by 4 to make two pizzas today and freeze the other two for another time: 1 teaspoon dried active yeast 1 teaspoon salt 1 teaspoon sugar 100ml (3 1/2 fl oz) warm water 2 teaspoons oil, plus extra for greasing 160g (5 1/2oz) all purpose flour (I used pizza flour) 1. Place first four ingredients in a bowl and whisk until just combined. 2. Slowly whisk in olive oil 3. Leave in a warm
  12. I decided to do something different last night for a pizza by using sausage for the crust. I started off by carmalizing onions and peppers in a cast iron skillet. I then put the sausage on the cast iron skillet with a glass dish on top of it to keep it from warping while cooking. I baked the crust for 10 minutes in the Kamado. Afterwards, I put the onions and peppers, pepperoni, black olives, pizza sauce, and cheese in the crust. Went back into the Kamado for 30 minutes until it was golden brown on top. Despite the pouring rain that started during the final baking period, it turned out pretty
  13. My four year old daughter and I cooked dinner tonight. A specialty crust set of pizzas that are sure to please! Ingredients include: English Muffins, pizza sauce, baby spinach, two kinds of cheese, previously kamadoed chicken breast, and salami slices. Here's a photo of little hands hard at work on the build! She had a blast.Here is what they looked like when finished. I built the ones on the left...Here they are on the Vision! Placed the stone on the top rack and heated the grill to 500°fAnd finally here is the end result!We had a ton of fun and I got a big two thumbs way up and a huge
  14. Hi all, I just wanted to show off the pizza ring I made for my Akorn kamado. I was posting it in the grill board but I saw this board I figured you guys gonna dig it. I may do more w/ other grills if demand is high. I had my in-house engineer digitized the whole grill so we can laser cut the sheet metal with high precision and will fit tight. I've made dozens of tortilla pizza in it, I've had it heated up to over 800 degrees. Works like a champ.
  15. Hi all, I just took delivery of a Joe Classic 2 and I'm looking forward to my first cook on Saturday. I'm planning on doing Neopolitan style pizzas so I'll need to go super hot (800 degrees+) Is it safe to do this for a first cook or should I season my Joe first with some lower temperature cooks?
  16. There's nothing like paying for a terrible pizza to get me back to making my own. But I wanted it to look like ckreef's pizza, so I started with his King Arthur no-knead dough, read other tutorials, and here we go. I also want to rave a bit about this Black & Decker counter top pizza oven I bought last year. It looks lightweight, and it is, but it has top and bottom heat coils, and the removable tray makes it easy to place and dress a pizza. For the most part, I am only making one 10-12" pizza, or smaller for my breakfast (smile), which is this one I made today. The sauce is a sun-dr
  17. Recently did up a pair of pies on the Big Joe. This thing is a pizza machine. Also made a peach pie for my son while I was at it.
  18. Working on my wife's old car that she is selling after buying a new ride. Using up the last of my old car care stuff on this project.....Started the project after getting home from work on my day off. Washed, clay bar, and then began compounding. Ran out of time.....and running low on beer. Dinner needed to be made. The dinner plans were made with son and his girlfriend coming home for dinner, too. He'd requested pizza. Gladly broke away from the car detailing to make an easy dinner.
  19. Hi All, Just thought I'd post my first real experiences on the Akorn, and in charcoal cooking in general. Saturday night I cooked up a simple pizza, which came out a treat. I already had a go to dough recipie but decided to go with the sticky on this forum and use a basic 70% hydration dough. It was a great recipie. Next time I might take it out a smidge earlier, the base was very crispy which was good, but it would have perfect if it was just a tiny bit less so. Sunday I slow roasted a small brisket for my wife and I. I had a number of issues wi
  20. Made kind of a white pie tonight.... no tomato sauce.. just evoo, mozz, parm, garlic, onions, and roma tomato slices with a dash of italian seasoning blend... I lost a tomato on this one when I launched it. When you don't have a sauce on the crust, the cheese and toppings don't have anything to hold onto while you are launching the pizza from the peel... lol
  21. I am really impressed with this pizza oven. This video doesn't do it justice because I need to hone MY technique just a little to make some great lookin' pizzas with it.
  22. These were perfect. After my first experience last week I had a chance to hone the technique on the Uuni 3 pizza oven tonight and had near perfect results.....
  23. Had the 22 for a couple weeks now, thanks to all the info here, had a big day. My Son had half the HS football team here so we made pizza. Followed by a prime rib! All came out great!!!
  24. Well I got a Kamado Joe Classic II for my birthday last month and I've been trying different things and really enjoying this cooker. Last night we tried thin-crust pizza on a pizza stone. I watched all the @John Setzler pizza videos on the Kamado Joe cooking channel and used a very simple crust recipe with King Arthur bread flour. My kids had some friends over after Church so we ended up cooking 8 different pizzas. I think I'm really sold on parchment paper now. I had never used it before, but there was no sticking and the pizza would slide
  25. I LOVE to make home made pizza, well as home made as I'm willing to go. I have long used my oven inside so I look forward to chronicling my use of the Akorn for this task. Today was Pizza cook #1. A learning experience with some mistakes made. 1)I buy store bought dough from a place near me that sells a good "NY Crust". I always use fine ground cornmeal to roll it out, as I like it far better than flour once it cooks into the bottom of the pizza. 2)For cheese I use a mix of shredded "4 or 6 cheese italian" with the usuals: mozzarella, asiago, parmesan, roman
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