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Lazy frozen pizza dough balls

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So you can make pizza super easy on the KJ.  We do pizzas almost every Friday night.  We buy the frozen pizza dough balls at our local grocery store.  Let them thaw and rise in flat bottomed bowls with a coating of olive oil.  We usually cook them at 500-600 degrees (probably closer to 600 most of the time), but the set up is the key.  My set up is deflectors on the top grate, kiln risers on top of that, and a round kiln shelf with air holes from front to back.  You can’t burn the bottom of your pizza with this method even if you wanted to.  Critical to making pizzas is a good heat soak once you get your temp right.  It is also that perfect time to burn crap off your grates... just make sure that is done before putting in a pie.  You can pre-make all your pizzas by cutting out circles of parchment paper and prepping them on that.  Then just use a pizza peel to go back and forth.  If you leave the lid open messing around with your pizzas, you will be cooking at 800 degrees with fire shooting all over the place.  Wonder how I know that?   Notice the last pic is from the first pizza cook ever on the Big Joe.  The stone is much darker now.  These are large pizzas 12-16” depending on how well the dough is working that day.  I’d like to make my own dough, but since I spent all my dough on the Joe, there isn’t any dough to buy something to make dough.  Eventually there will be a big dough hooked mixer in the kitchen, but not this year.  So, don’t be afraid.  This is the easiest, cleanest cook there is.







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Looks great!  For the record, who's dough do you use?  And if you use the Elements of Pizza method, no mixer is needed at all.  Just a scale and a bucket.  Super easy.  I used to do the Alton Brown (who is one of my heroes) method, and it needed in a mixer for up to 15 minutes.  But this method is way easier, and works better for me.  YYMV

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