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Found 196 results

  1. 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.
  2. 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 pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends. Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination. I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it. I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.
  3. 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 ingredients that should go in it until you have your process down pat are flour, water, salt, and yeast. Rule #3 - Higher cooking temperature (700+) = lower hydration dough - Lower cooking temperatures (500-600) = higher hydration doughs (see recipes below) You need to understand baker's percentages for this process. Most pizza doughs are between 60 and 70 percent hydration. This means that for every kilogram of flour in the recipe, there will be 600 to 700 grams of water, depending on your recipe. If you are cooking on a blackstone oven at 800 degrees or higher, you should have a dough that is about 60% hydration. These pizzas are going to cook very quickly. They should not have an overabundance of toppings in order to have the toppings AND the crust properly cooked. If you are cooking on a Kamado at 500-600 degrees, you should have a dough that is about 70% hydration. The higher hydration allows you to cook longer without scorching the crust. You can also cook on the Blackstone at these temperatures using 70% hydration doughs as well. Now I will probably get chastised for saying this but it needs to be said.... The Kamado ain't the greatest tool in the shed for baking pizzas. The kamado can work very well for pizza, but there are some issues that make it difficult to tame sometimes. The problem in the kamado environment is that the pizza stone can get too hot for the temperature in the dome. If stone is 700+ degrees and the temp in the dome is 500 or less, it can create some issues with burning crusts before the toppings are done. The kamado loses a LOT of dome heat when you open the lid to put the pizza on. By nature, the ceramic kamado grills recover that lost heat quickly but in the case of a super hot pizza cook they may not recover it quickly enough. We are looking at pizza cook times here that are just a few minutes long. Third party products like the Pizza Porta can help with this. There are other add-ons that allow you to have a pizza stone under and over the pizza that help as well. At any rate, if you plan to master pizza on the kamado, my recommendation is to do it at lower temps where the stone and the dome temps are in the 550 degree range and use 70% hydration ( or possibly higher in some cases) dough recipes. Setting up the kamado for proper pizza cooking is important also. You need your heat deflector at the top level... it can be sitting on your cooking grate. The pizza stone should be on top of the heat deflector with a gap between them that can be created with anything fire proof that will give you at least a half inch gap between the heat deflector and the pizza stone. This process will help you keep the pizza stone from overheating. The fire in your firebox is raging hot if your dome temperature is 500+ degrees. This gap helps keep the temp of the pizza stone under control. Learning to get the pizza on the stone quickly and without fully opening the dome lid is also a beneficial trick to learn. SUPER TIP: When learning to make great pizza at home, start out cooking them in your home oven rather than a kamado or other pizza oven. This will give you the opportunity to learn the pizza making process with one less variable in the loop. Your home oven may not be your favorite choice of tools for cooking a pizza, but I can tell you that it will cook at a consistent and easily reproduced temperature setting. When you master a particular pizza recipe in your home oven give it a try in the kamado! As I have recommended to many before... go buy this book: The Elements of Pizza This book teaches you a LOT about the art of making great pizza. I also recently picked up this book: The Pizza Bible The philosophies in these two books are a little different but the are both beneficial books if you wanna make great pizza at home. Some dough recipes to get you started: 60% and 70% Hydration Simple Pizza Dough (with multiple techniques for flavor enhancement) : This is enough dough for three 11-12" pizzas... 500 grams Flour (all purpose flour or 00 italian style flour) = 100% 350 grams water @ 90-95 degrees = 70% (300 grams if making 60% dough) 13 grams fine sea salt = 2.6% Instant dried yeast (see below for quantities based on your technique) QUICK DOUGH: In a large mixing bowl, dissolve 2 teaspoons of yeast in the warm water. Add the flour and salt and mix by hand until the flour is completely incorporated and no dry flour remains. Cover the bowl and let rest for 20 minutes. Remove the dough to a floured surface and divide into three equal parts. Shape each part into a dough ball with a tight skin across the top. Place the dough balls on plates and cover with plastic wrap. Let rise at room temperature for 2-3 hours or until at least doubled in size. After the dough has risen, shape the dough balls into a pizza crust and top with whatever you like, remembering that less is more on a pizza like this Cook this on a preheated pizza stone in your grill or oven at 500-550 degrees until done. ONE TO TWO DAY DOUGH: Change the yeast quantity to 1.5 grams (3/4 of 1/2 teaspoon) This process works the EXACT same was as above with a minor change. When you form your dough balls and put them on plates with plastic wrap covering them, place them in the refrigerator for 24 to 48 hours. After you remove them from the fridge, let them sit out at room temperature for four hours before shaping into pizza crusts. This slower cold ferment process will improve the flavor of your pizza crust. If you don't use all of your dough balls, you can vacuum seal them and put them in the freezer after the ferment process. When you are ready to use them remove from the freezer and let them come to room temperature on the counter for 5-6 hours before forming your pizza crust.
  4. 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 let that 'ferment' for a period of time in which the yeast multiplies and builds flavor character. When the preferment is done (12-14 hours in this case) you add the rest of your flour, water, and salt to the Biga and mix your dough. I will be modifying the recipe in the book because the book recipes are tailored for cooking in a home oven at 500-550 degrees. Most of the doughs in the book are made at 70% hydration which is perfect for that temperature range. I plan to cook these on my Blackstone oven at a much higher temp so I will be reducing the hydration of this dough to 60%. This recipe makes enough dough for 3 pizzas of approximately 12" in diameter. 48 hours before you plan to cook your pizza: Mix the Biga: 140 grams 95°F Water 250 grams flour (preferably 00) .2 grams yeast If you can't weigh .2 grams, this is approximately 1/5 of 1/4 teaspoon. So divide 1/4 tsp into 5 parts and one of those parts is how much you need for this Place the yeast in the water and give it a gentle stir and let the yeast dissolve for a minute or two. Add the flour and mix by hand until all the flour is incorporated and there is no dry flour left. Stretch and fold the dough several times and then place in a 6 quart container with a lid and let sit at room temperature for 12-14 hours. The Biga should triple in size and be visibly gassy. 8pm Wednesday Evening: 250 grams of Antimo Caputo 00 Pizzaria Flour 0.2 grams active dry yeast 140 grams 95°F water 6-quart Cambro... add the water and swirl the yeast in it until it's fully dissolved... Dump in the flour... Work the flour by hand to get the flour and water completely incorporated... folded and stretched several times during the process... Put the lid on the container and will let this sit for 12-13 hours before moving on to the next stage. For those interested in the time factor, it took about 10 minutes to weigh out my ingredients and get to the point of letting this sit... After about 12 hours of rest we have this... This biga has risen and gassed up nicely... Time to move on to the rest of the dough... Another 250g of 00 flour... 13g of fine sea salt... 160g of 95°F water in the dough tub... Add the salt to the water in the tub and swirl until it's dissolved... Add the 250g flour... Mix by hand until you have a unified dough mass... Add the biga... Wet your hands to keep the dough from sticking and combine the two dough masses by squishing them together for several minutes to make sure they are thoroughly incorporated. Cover and let rest for 20 minutes. After it has rested covered for 20 minutes, turn it back out onto a lightly floured work surface... Knead by hand for about 30 seconds and then form into a dough ball... At this point, you can clean your tub or switch to a clean tub... lightly oil the tub... Place the dough ball in the tub seam side down and cover with a lid and let rest for another 45 minutes. After 45 minutes, remove the dough to a floured surface and dust it lightly with flour... I used my bench knife to segment the dough into three equal parts... I then stretched/folded each segment several times and then formed into a dough ball... I covered this with plastic wrap and it will now sit on the counter for two hours... At the end of the two hours, this will go into the fridge where it will stay until friday evening when I'm ready to make the pizzas. This will be about 32 hours away. I will remove the dough from the fridge 90 minutes before I am ready to start making the pizza to let it come to room temp. Here are the final photos: These were cooked on the Blackstone oven at 900°F - These were my best tasting pizzas to date. This crust is seriously delicious. I can't wait to try the same recipe using the sourdough starter. Hopefully I'll get to try that one in a couple weeks. The taste is perfect. My shortcoming now is my ability to properly stretch and shape the dough into a proper pizza crust. I need some practice with that and will keep working on it. I may make a double batch of this dough next week and just use it to practice shaping crusts...
  5. 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. Also going to back the hydration down to 65% to try and get some more lift in the crust. No undercarriage pics. That’s my bad. If anyone has any suggestions would love to hear them. Happy to answer any questions. Not a bad first cook overall, but more to be desired.
  6. 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 recipe calls all’s for a surface temp of 600° and that’s most likely accurate. My first pie was a bit over cooked but still good at a surface temp of around 650°. After getting the temp down closer to 600°, they did much better. I did a Canadian bacon/shredded Italian cheese mix for my two boys, a traditional mozzarella/basil for me, and a pesto/goat cheese for my wife. Everybody was happy. Anyway, here they are: not everything went to plan though... This one didn’t cooperate coming coming off the peel.. so so I got an undercooked loaf of bread. :D
  7. 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!
  8. 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
  9. 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 on allrecipes.com Ingredients 2 teaspoons vegetable oil 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup) 3/4 cup cornstarch 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy) 2 tablespoons nonfat dry milk powder 1 (.25 ounce) package active dry yeast 1 1/2 teaspoons cider vinegar 1 teaspoon salt 1 teaspoon unflavored gelatin powder (I don't bother with this at all) 1/2 teaspoon agave nectar (I use Honey instead) Directions Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so Spread dough over lined pizza pan with wet or oiled fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins. Enjoy
  10. 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.
  11. 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!
  12. 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.
  13. 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 well on the photo, it cam out better than it shows on the photos.
  14. 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, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea. Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent. https://bbqube.us/Turn-Your-Akorn-Kamado-into-an-Italian-Pizza-Oven-with-Kamado-Pizza-Ring_b_2.html
  15. 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.
  16. Has anyone tried the Pizza Porta? Does it fit the B-Series? Here is their website: https://www.pizza-porta.com/shop
  17. 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. The upper pie has four layers, bread dough topped by a dense, white layer, then red sauce and toppings. It appears that the bread flour doughs absorbed moisture and formed an interface layer that doesn't cook, even at 800F. None of the three Tipo 00 pies had this layer, despite using the same pot of sauce, bowl of grated mozzarella, and toppings on most pies. A "leftover" pie made using turkey gravy as sauce was especially doughy. Looks like I need to stock more Tipo 00 in the pantry. Frank
  18. 300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  19. 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.
  20. 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.
  21. 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 about 7 to 8 minutes per pizza. Here is the finished product. Next up was our dinner. Ingredients: Blue cheese, mozzarella, sliced tomatoes, capicola, honey, and chives. Before grilling pic. Finished it looked like this. Crust pics! 1st one is cheese, second is meat. Crispy and delicious! These are the closest to slice photos I got. Again 1st cheese second is meat. The cheese came out better, maybe due to fact that it was a bit thinner and perhaps cooked more evenly. Super easy dough to make and much better with the greek yogurt as it almost mimics a sourdough more. Enjoy!
  22. 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 spot for ten minutes until it's all thick and bubbly 4. Add the flour and knead for 15 mins. (with my usual MO of making 4 at a time, I start the kneading on the kitchenmaid on speed 2 until just combined and then continue on speed 1 for 15 mins). 5. Rub the inside of a large pot or bowl with a bit of oil, place the dough inside and cover with a clean tea towel and leave for 1 to 1 1/2 hrs or until doubled in size. 6. Give it a good punch to expel the trapped air. 7. At this stage, it can be wrapped and refrigerated or frozen. (I usually put in an additional freezer bag because it really likes to expand and will pop a whole and blow out of regular plastic wrap). If making from frozen, bring to room temp and place nice and cosy inside a clean tea towel until risen by half again. 8. If going from Toppings: I used : - one can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs. (this does me for 4 pizzas - I usually put half in - a small sealy bag so it's ready to defrost next time I pull out the two frozen doughs) - fresh mozzarella which you get in the tub of whey and which you tear apart - 12 lovely Aussie prawns (shrimp) which are peeled but not cooked prior to placing not the pizza - relatively thinly sliced zucchini - cherry tomatoes halved - some little chunks of home made pesto which I shaved off from a block I keep in the freezer - rind of one lemon microplaned - a couple of tablespoons of panko crumbs - a good dash of olive oil to get the panko and lemon combined and so it isn't dry. I cranked the kamado up to 550F When assembling, i put a little bit of semolina on some greaseproof paper before rolling out the dough onto it. I am in the camp of sauce first, followed by cheese and then the toppings, pretty much in the order they're listed above. To cook it, I had the steel grates in position and then the deflectors on top and then used some terracotta pot plant feet as a spacer between the deflectors and the pizza stone. (a great tip from Kismet Kamado) It was pretty much done after 10 mins with a nice crispy bottom ... no soggy bottoms at Chez Lydia! :-)
  23. 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 good and certainly a little different than the usual pizza. Here are some pics of the cook:
  24. 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 smile from my assistant chef. She did awesome! The "crust" was crispy and the cheese and toppings really went well together. It came out great and I can't wait to cook with her again soon!
  25. 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.
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