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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 off the paper/peel onto a waiting serving dish quite easily. 

 

Got the Joe up to 500-550 F and it took about 7 minutes per pizza and they all came out great.

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I'm with you on the parchment paper, its great for making the process less way easier.  I like to wait 3 min and then remove the parchment paper to let the crust brown a little more with direct contact to the stone.

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