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  1. Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.
  2. Pizza tasted very good. I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza. For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella. The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs. This pizza will now be part of my pizza repertoire.
  3. Saturday pizza has become a regular thing at our house, per my son’s request. I had a good thing going with the KJ Classic and a 15” stone setup, down to a science. But a few weeks ago decided to change it up and try pizzas on the Akorn Jr, half to use less charcoal on the high temp and half cause I had a steel I’d never used. And half just for the challenge....okay that’s three halves. But I digress....first couple weeks went okay, a little learning curve with the AkJ getting to temp MUCH faster and the possibility of overshooting temp, coupled with the steel getting and retaining heat much e
  4. Most failed pizza cooks are for the same reason when it comes to kamados and blackstone ovens. There is a relationship between cooking temperatures and your dough recipes that must be understood. Rule #1 - stay away from store-bought pizza dough. Those doughs are designed for cooking in your kitchen oven at lower temperatures. They have sugars and oils that will scorch easily at the temperatures you are going to see on your Kamado and the Blackstone oven. Rule #2 - Great pizza takes some patience to make. Make your dough from scratch and the only ingred
  5. hey guys, Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question. My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top. So my question/s is when doing high heat cooks: 1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on. 2. Where do people set their vents? How open is the botto
  6. Best one to date. Pictures of just taken off the grill and then added some arugula and sprinkle of EVOO and pecorino romano.
  7. I have read the Ken Forkish "The Elements of Pizza" book cover to cover and I'm ready to try my second pizza from his techniques. I have started rebuilding a sourdough starter with his technique that I'll use next week sometime to make a pizza but this project is starting today with the 48-72 Hour Biga Pizza Dough recipe on page 120 of the book. A "Biga" is another term for a preferment but this preferment is done with commercial yeast. The preferment process is a simple procedure where you take some of your flour and water from the overall recipe and add a tiny bit of yeast and
  8. I have an Akorn. I cook pizza like other people. Place deflector on the grill grate, put stone on top of it and make sure there is around 1-2 cm gap between them. I am still new in cooking pizza. After 6 times tries, I want to share some idea. 1. The temp is between 300-350°C is all right. When someone say, the best temp is 300, whereas the other says 350. They may not consider the stone temp. See below. 2. If you just cook one pizza, that's fine. Tonight I cook 4 pizzas for my family. I see a problem, when I cook the first pizza, the kamado reaches 300°C, in theory, it
  9. Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. Anyway here is the pizza and the good looking grill haha.
  10. Decided to fire up the KJ for my first pizza cook last night. We had a bad stretch of storms come through and were under a tornado watch...but I was hungry so we made it happen Made my own crust using John's recipe. Toppings consisted of sausage, banana peppers, spinach and a honey drizzle once I took it off the grill. Decided to label this one "Sweet Heat." Had some trouble getting the KJ up to 900 but seemed to work fine at 750. Overall, it was really good. Can't wait for our next pizza night!
  11. On New Year’s Eve we had our friends over for dinner. They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time. I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple. The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage. Both were delicious but I have to say the Meat Lovers was my favorite. Thanks for looking
  12. 300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  13. While visiting Dallas, I discovered an awesome pizza place called Cane Rosso. We had a Honey Bastard Pizza with homemade mozzarella, honey habanero, prosciutto crudo and bacon marmalade. I've scoured the web for instructions to make myself. Does anyone have a recipe to share?
  14. I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test. Grill: Kamado Joe Classic III Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT) Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast. Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano. Topping - Pizza 1: Whole Milk Mozz, Sausage and Pep
  15. I have done NY style crusts successfully recently but really wanted to try my hand at achieving a Neapolitan style pizza. I used the recipe found at https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/neapolitan-style-pizza-dough-recipe However, I did deviate a bit as I don’t have a scale and couldn’t measure by weight. I also used White Lily bread flour as I couldn’t track down any “00” here locally. 10” stone + 1” ceramic spacers (3) atop the KJ deflector. KJ big block and Togo premium as full as I could get it safely. The re
  16. I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough. Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients. I applied a thin layer of BBQ sauce and some red onion. Then some red bell pepper and cilantro. Then some chicken breast I’d mixed up with some BBQ sauce and finally, the cheese. Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.
  17. Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit.
  18. Below are the results of my first cook on the DoJoe. Did two pies, the dough was the Ken Forkish 24 hr dough. No real modifications except i combined the initial dough in the food processor. The grill toped out at about 575. 8 min cooks. 1 rotation half way. Lessons learned: I used some leftover charcoal (maybe 1/4 basket) from a previous cook. Going to try to ramp the heat to 650 by using all new lump. I also lit in a single spot from below like i normally do using a couple of KJ starter cubes. I think next time im going to try to light in 3 spots up top.
  19. Last night was my first attempt at pizza on my new Pit Boss. All I can really say is: It was amazing!!!! So here we go: Set-up: Pit Boss factory deflector legs down Both racks installed Pampered chef pizza stone on top rack 550 F lower vent: one mark from wide open (3/4 open) Top vent: wide open So I picked up fresh dough from grocery store and spent a fortune at the anti-pasta bar on sun-dried tomatoes, artichoke, olives. etc... Prepped my first pizza with keeping dough really thin on my wooden pizza peel. With my Kamado cruising at 550F I sprinkled some corn meal on pizza stone
  20. Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this: https://shop.bakingsteel.com/collections/steels/products/baking-steel-round Sorry if it’s been covered, I tried doing a search but didn’t have much luck.
  21. Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping. On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pi
  22. I have a Louisiana grills K24 and I am not sure if I can cook pizza directly on the heat deflector or need a separate pizza stone. Also interested to know which side of the deflector is up for normal grilling. Thanks!
  23. Tried out a new recipe for dough this weekend that said it should be spread on a cold stone well covered in oil so we decided to give it a try when hosting a family over for lunch what we ended up making was BBQ pulled pizza lol as the crust became so attached to the stone there was no getting them off at least up to this point they looked good ... tell me I’m not alone with big fails lol
  24. Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc. I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm. Tried and True Gluten-Free Pizza Crust Found
  25. Hello everyone, I just got an Akorn for Father's day. The kids really want pizza. I ordered the Chargriller heat diffuser and a pizza stone. Is this correct? Set the diffuser up and place the stone on the cast iron rack above the diffuser? Or does the diffuser pull double duty and I should return the stone? I saw video of people without diffusers setting their stones on bricks which is why I thought both would be a good idea. We got the Akorn for $120.00 from a classified ad with 40 lbs of lump charcoal, a cover and a looftlighter so I had a bit of folding money left over for accessories
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