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..
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!
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
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)
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
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.