• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).

Pizza, dough, and cooking method

45 posts in this topic

I guess first is dough since that needs to be done the day BEFORE you cook Pizza.

Having the dough slowly rise in the fridge for at least 24 hours gives you a much better Pizza Crust.


I use King Arthur "Bread" Flour for normal hand tossed or thicker crust, if I want to do a thin crust I use Antimo Caputo 00 Flour .

Both of these flours have a high protein content between 12.5% to 12.7%.


Because of the difference in water absorption I basically do not give an exact amount of water to use, I make up close to 2 cups of warm 115 degree water and may or may not use it all, I pour about 1 1/2 cups of water into the mixer and then go from there as it starts to mix I just add a spoonful at a time until I see the just right hydration point. Which to me is just when the dough starts to get sticky to the touch.


The doughs for standard or thick and thin crust are totally different for me, thin is different flour,  different amount of water, NO Oil, NO sugar/Honey and higher cooking temp. Thin is a more Neapolitan style crust/dough.


So this recipe I am just going to do the standard crust.


I always make a larger than normal amount because I like to make 4 Hamburger Buns from the same batch of dough to have within the next 2 days.


4 Cups of King Arthur Bread Flour

I make up about 2 cups of 115 degree water, I do not use it all I just add until I get the right consistency which is just starting to get sticky in the bowl and fingertips 

I add a good tablespoon of Honey to the water and stir to dissolve and give the yeast something to chew on. 

To the water I add 2 teaspoons of regular yeast to proof it, usually about 5 minutes or so.

I add 2 nice pinches of Kosher Salt which is around 2 teaspoons to the water to dissolve.

Just before I add the water to the four I add 2 tablespoons of Olive Oil, stir well and pour about 3/4 of it into flour.

The addition of the oil and the sugar/honey means you can cook this dough at a lower temp (480-490)and get a very nice crunchy, crispy outer layer and chewy center.


Turn on mixer with Dough Hook.

I add water as needed while its mixing until I get the hydration just right.

This usually takes about 6-8 minutes, though sometimes can take a bit longer I think I have the mixer (Kitchenaid) on 4.

When it starts to look and feel close I cut off a chunk and then slowly pull the dough in several directions until I can get it to "Windowpane" which is to stretch very thin so that you can almost see through it when you hold it up to the light without it tearing. If it doesn't windowpane then keep mixing until it does.


Once you get the dough properly kneaded I then cut off 4 chunks of 100-105 grams each and roll them into balls and place into a round cake pan that is thoroughly greased with olive oil, use enough oil so that you can roll the dough balls around and coat them evenly in oil.

I sprinkle usually Montreal Steak Seasoning, or Sesame Seeds, or Dehydrated Onions on top of each ball then stretch plastic wrap over the pan and put into fridge for Burgers in a couple days or so.

Take the rest of the dough roll into a ball and then slide into a gallon size ziplock bag that you have oiled well with Olive oil and place into fridge until about 5 hours before you plan on cooking your Pizza. I usually cook about 5pm so I pull mine out just before Noon and let rest on counter.


I start my Kamado at around 4pm, takes between 45-60 minutes for grill to get to 480-490 which is perfect because you want a nice slow steady rise in temp in order to get the stone fully heated through.

If you go much over 500 degrees in a Kamado or any grill when using dough with Oil and Sugar in it you are going to get one of two things.

Either a crust where you get the bottom nice and crispy and that perfect dark golden brown with just a few little darker spots and toppings that are no where near done.

OR toppings that get close to done with a full on burnt bottom crust.


Kamado's or really any other grill are NOT "Pizza ovens" in a classic pizza oven all the heat is ABOVE the stones and uses a very high 900+ degree heat that slowly heats the what are usually 2" thick fire bricks on the bottom of oven, that thick firebrick is probably not as hot as a 1" thick Pizza Stone in a 480 degree Kamado and all the heat in the Pizza Oven comes from the top down, on a Grill it is the Bottom up.

Thus on a grill you need lower overall temps in order to get the toppings nice and cooked before you burn the bottom and it is best to get your Pizza Stone as close to the Dome as you can.  this gives you as close to a Pizza Oven as you can get without building yourself a real Pizza Oven.


I set my Kamado up (happens to be a Vision grill but all are basically the same) with 2 stones, I use a 1" thick Lava Stone on the plate setter just above the charcoal.

I pretty much fill the firebowl or close to it with quality Lump Charcoal, I start it with a Weed Torch which takes between 30-60 seconds and then place 1 chunk of Pecan Wood on top for smoke,  I put both of the grates in then I add bricks on the top grate and then put  the Pizza Stone, (I recommend a 1" thick Dough Joe Pizza Stone) on top of bricks this set up brings the pizza to as close as I can get it to Dome.

It also slows down the air flow which is why it takes so long for it to get to 480-90 degrees.


This is what my Stone set up looks like.




I start pulling and pushing the dough into shape usually just after I start the Grill.

I put a little flour, (try to use as little flour as will do the job) on my large cookie sheet which I use as a makeshift Pizza Peel and then knuckle the dough allowing it to just self stretch over my knuckles to get the center started then I put on the floured sheet and start pushing the dough from center out to edges until I get about 15" and then I let it rest right there until Grill reaches about 400 degrees.


This is what it looks like at that point.





At around 400 degrees or so I have probably got about 5-10 minutes-ish before I reach the optimum 480-490.

So I start building my Pizza about now.

First thing I do is to lift one half of the dough up, fold over on itself and then spread a fairly generous amount of Semolina Flour (use plenty of the Semolina this both makes the dough slide easily and adds a nice crunch to the bottom of crust, it also gives a good buffer between dough and stone, most any burnt Semolina will remain on stone when you take the Pizza off) onto Cookie sheet pizza peel, then same on other half, then I give her a shake shake back and forth and make sure it slides nice and easy, this shrinks the diameter down from 15" to an exact 14.5"" to fit on my 14.5" Dough Joe Stone right to the edge.  (The dough will shrink more than 1/2" if it has not rested long enough)


For Sauce I usually use a combo of Enrico's which I thinly spread over most of the dough thicker near the outer edges and in the center none.

I then add to that some really nice Sun Dried Tomato Tapenade that I get from Harris Teeter I am sure there are several others equally as good.

I dab the tapenade all around, its a very tomatoey, sun dried almost sweet kick, just adds a layer of flavor without much moisture.


Sauce combo.




Here is the dough at this point.




Now I start to add the veggies, my usual Pizza I use "Sweet Yellow Bell Pepper", "Fresh Jalapeno Slices" , "Red Onion" "Fresh Cremini Mushrooms" and Napa Bistro Garlic Stuffed Olives that I slice up. I find this is a perfect combination for my wifes and I taste.


Here it is with veggies, and always I add my veggies on top of sauce first,  then cheese on top of veggies, and then meat on top in that order. This cooks the veggies perfectly.




I then add my Cheese, I use the best fresh Mozzarella I can find which is usually from Costco, I use fairly large pieces and scatter them around evenly.




I then add a copious amount of the finest Pepperoni I can find, which is "Uncured Applegate Farms Pepperoni" its large diameter very good pepperoni that I get sliced fresh at Wholefoods, this pic shows Pepperoni and grill at 480 degrees.

I also sprinkle a good dusting of Feta crumbles on top of Pepperoni.




Here it is on top of Pizza Stone just before closing lid.




Now it becomes a game of peekaboo, I keep an eye on it through the top vent until I start to see at least some browning on pepperoni then I crack open the lid just enough to reach in with a spatula to lift up dough to check the bottom, I do this until it reaches that perfect golden brown with just a few dark spots, this means the perfect very crisp layer. Also in these last couple of minutes I close the top vent completely this builds up the heat under the dome and finishes browning/melting the toppings.

At 480 degrees, with oil and sugar in dough with stone as close to top as you can get you should get the bottom of crust perfect crisp and the toppings nicely browned and done while the inside of dough is nice and soft with a slight chew.

I then slide the pizza on top of my cookie sheet using the spatula to push, that I now have a metal cooling rack on top of it so that the Pizza crust stays crispy until the very last piece. Any water, excess moisture drains to the cookie sheet which I have placed a couple of paper towels on to catch whatever falls.  This way crust stays perfect just the way you came off the stone.




I slice it up, then add either fresh Basil and or Fresh Spicy Greek Oregano on top, plus a few dabs of Basil Pesto around the crust.


crunchy, chewy, crispy, as good as it gets.





I Literally can not even eat delivery Pizza or Costco and all the other Pizzas that we used to like anymore.

Share this post

Link to post
Share on other sites

Looks good!  Thanks for posting your method, certain there will be some helpful details in there for some folks to learn from.

Share this post

Link to post
Share on other sites

Sounds good and looks good. I switched to weighing my ingredients for the dough. It makes it easy to reproduce the next time. My neopolation pizza I do at 65% hydration.

Mewantkj likes this

Share this post

Link to post
Share on other sites

Thanks for this post, as I am about to try my/our first pizza on my Primo XL.

Welcome, hope it helps.

I have a feeling the Primo XL might work exceptionally well for Pizza once you get it dialed in.

Post how it comes out

Share this post

Link to post
Share on other sites

That is about the finest Kamado pizza I've seen and what I would love to produce. That crust and the way the cheese melted is picture perfect to me, nice tutorial.

Nunyabiz likes this

Share this post

Link to post
Share on other sites

Question: why no sauce in the middle of the pie?

Less moisture, center of pie has a tendency to be a puddle so I skimp on that center few inches it keeps the center crunchy.

Meatlover and Violet like this

Share this post

Link to post
Share on other sites

That is about the finest Kamado pizza I've seen and what I would love to produce. That crust and the way the cheese melted is picture perfect to me, nice tutorial.

Thanks, Mr Cue

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Similar Content

    • By TheDreadedChicken
      Had some leftover pulled pork and made a take on David Chang's pork bo ssam recipe(which is amazing): http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam
      Store bought dough, fontina cheese, pork (duh), hoisin/gochujang/ssamjang drizzle, on the grill 550 for 7 minutes. Top with cilantro, lime and the ginger scallion relish from the above recipe. 
      The pic doesn't do it justice, but this was incredible. 

    • By KamadoJosephine
      Fired up the KJ, and naturally forgot to take pics of the innards.  Basically had the heat deflector on the top grill with 5cm ceramic spacers between that & the pizza stone.  Ran it up to 270C (bit over 500F for you furriners) for about 45 mins.  BTW, I light my starters with a real torch, not those creme brulee princess toys  

      Measured the stone temp through the top vent with my trusty laser thermometer

      Overkilled on the lubrication - flour on the peel and paper for the pizza.  Going with a basic margarita to start with.

      Thanks to the above, pizza was deployed with no probs.  Snapped a wobbly shot as I was closing the lid

      After about 10 mins, the following emerged

      Crust was nice, maybe a bit overcooked.

      Will probably get the stone hotter next time, run the internal temp up closer to the 300C - 320C and see how that goes.

    • By NeroPrime
      My youngest son (12) and I make our first pizza this afternoon on the Akorn.
      Came out purity good.  Surprisingly the pepperoni and pineapple wasn't bad.
      The other half was pulled pork I made a few days ago on the Akorn as well.  
      we just used store bought garlic pizza dough, cheese, and pizza sauce.
      We made it stuffed crust by warping "sting" cheese in the edges.  There were some "blow-outs", 
      but that just meant more cheese!
      Next time I'll let the cooker get a bit hotter, took about 15 minutes to cook the pizza.
      Ready to go on the grill.

      Ready to eat!!

    • By Roland
      Hi Gang,
      I now qualify
      First cook on my Akorn - yes, Pizza!
      Top one is my creation and the second is the wife's (excuse the chook feet - she's Chinese)
      Wasn't the easiest cook, deflector below the main grate and pizza stone on top of the grate. Heated for an hour at 500 degrees. Damned if I could get the dough to rise properly. I suspect old yeast. It was 2 years past expiry!
      Put the first on the pizza stone with some baking paper between. 2nd one on the top rack on a pizza tray.
      The bottom cooked instantly on the stone and had to shift this to the top rack  after sliding back onto a pizza tray.
      The one on the rack I moved to the stone and left it on the pizza tray for a while and then transferred slide the tray out to crisp up the bottom.
      Switching things around worked out OK in the end as noted in the pictures.
      Could avoid opening and closing the Akorn numerous times to switch and check, so hard to keep the heat above 200 degrees C.
      With the stone on the grate it was way too hot in comparison to the heat in the dome. I think maybe next time I'll leave the pizza on the pizza tray until the top shows signs of being mostly done on top and then slide the pizza onto the stone to crisp up the bottom.
      In any case - happy with the first cook and the pizzas tasted great  - plus managed to get both out and cooked at the same time.
      Ribs tomorrow and Chinese Port Char Sui on Sunday

    • By John Setzler

      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)
      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.  
      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.