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On 12/11/2018 at 12:32 AM, HoserJoe said:

Talk to me about vent settings. I had bottom and top full open (swung completely open). 

KJ classic II.  What did I do wrong?  

 

Sorry about the delay - haven't logged in for a while, life got in the way...

 

I light a full load of lump in 5 places (N/S/E/W edges and 1 in the centre) - this makes a difference on my KJ Classic.

Bottom & Top vents full open for about 45 mins (from memory) as it comes up to temp.  When it's marginally cooler than the surface of the sun, bottom vent backed off to about half or 3/4 open, top stays full open for the duration.

The flames are generally licking up around the sides of the stone, as a gauge of the fire level.

 

I tried the whole "slow the airflow down to keep the hot air in the dome", but gave that the flick and went with the "Tim the toolman Taylor" MOOOAAARR POWER!!!!  setting of raging fire.

Generally, it takes <5 mins between pizzas for the stone and dome to come back up to temp.

 

Hope this helps, and have fun with the pizzas!!!

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On ‎12‎/‎27‎/‎2018 at 5:19 PM, KamadoJosephine said:

 

Sorry about the delay - haven't logged in for a while, life got in the way...

 

I light a full load of lump in 5 places (N/S/E/W edges and 1 in the centre) - this makes a difference on my KJ Classic.

Bottom & Top vents full open for about 45 mins (from memory) as it comes up to temp.  When it's marginally cooler than the surface of the sun, bottom vent backed off to about half or 3/4 open, top stays full open for the duration.

The flames are generally licking up around the sides of the stone, as a gauge of the fire level.

 

I tried the whole "slow the airflow down to keep the hot air in the dome", but gave that the flick and went with the "Tim the toolman Taylor" MOOOAAARR POWER!!!!  setting of raging fire.

Generally, it takes <5 mins between pizzas for the stone and dome to come back up to temp.

 

Hope this helps, and have fun with the pizzas!!!

WTH took so long?   JK, thanks.  Just the info I was looking for.  Did better on last cook.  But I think I closed down too much  Hit 700 on the gauge for initial cook but didn't hold it.   I didn't give stone enough time to come up but I had a house full of hungry people.  Used Ken Forkish Enzos' recipe but adjusted to 65% hydration.  Will replicate your technique this weekend.

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On 6/9/2018 at 10:58 PM, KamadoJosephine said:

I’m pretty picky about my pizza crust.  It’s got to be light, not biscuit-y, flexible but also with enough structure to hold the toppings safely on their journey from the plate to their doom in my mouth.

Having said all that, if I’m going to be making it, it’s got to be easy!!

I’ve got a bread-machine recipe that I’ve tweaked until it’s just right for my tastes and exacting requirements:

20180609_144111.thumb.jpg.9ba11c7fbbc1586b0b77bbea86486353.jpg

 

It also survives freezing and thawing nicely, so the spare ball (if I cook 2 pizzas) goes into the freezer for later use.

 

The flour is super important – this 00 brand works well for me:

20180609_144847.thumb.jpg.f038f039746224f8dffc9d7f07617551.jpg

 

 

I had to buy this special little scale off the interwebs to weigh the salt and the yeast.  Probably got put on a DEA watch list, as it’s also used by “freelance pharmaceutical providers” :-D :-D.  This thing is insanely sensitive – accurate to 1/100 of a gram.  I’m not going to share how long it took me to get it to read .50 for the pic, but there was quite a bit of pinching and sprinkling involved…

20180609_144742.thumb.jpg.8c593a9ca7135b1131ec149030fe7395.jpg

 

Chuck all the stuff into the bread bucket:

20180609_145139.thumb.jpg.adb3e48f9819121e48e837f3f1cded0b.jpg

 

Bucket into bread machine, press the go button, and walk away

20180609_145220.thumb.jpg.44807b9e958c6dd19afcef98f017ead5.jpg

 

After it's done, I pull the dough out and divide it up into 3 equal balls.  One into the freezer, and the other 2 rest under a towel for an hour or two to allow them to rise and become all they can be.

 

While the bread is doing its bready thing, I head out to the KJ to prep for the impending feats of culinary excellence (hopefully).

Oh look, that pizza stone is disgusting and covered in burned stuff from the last pizza session…

20180609_153308.thumb.jpg.5a123b0aac990933cbceb0b1f63e3743.jpg

 

All good – let’s flip it and let the self cleaning Kamado do its thing :P

20180609_153326.thumb.jpg.04f1c9e5b364bdf16f0ea517b756b5a5.jpg

 

As with the easy-bake dough, I’ve got better things to do with my time than muck around scrubbing down stones…  At the pizza cooking tempst, that dirty side will be as sparkly as new (sort of) when tonight’s cooking is done.  Also, you may notice the chip at the top of the stone…  I dropped it from head height onto a tile floor a while ago – chipped a bit off it, but that was about all the damage done.  It’s a genuine Kamado stone, and is solid as a rock (well, as a stone).

 

Load up the bowl with as much lump as it can hold, and we’re all done here until it’s time to light it up:

20180609_153638.thumb.jpg.4ae21e353107f70757a926e1a292cdb3.jpg

 

 

 

For me, pizza cooking has to be smooth and by the numbers (yes, I know the LT was a douche at that point, but he did redeem himself later).  When I was starting out cooking pizzas, I rigorously documented times & temps, and have arrived at the following, which works every time (NOTE - All temps in Celsius!!!):

1)      Light lump in 5 places, lid up for 10 mins with rack & heat deflector in place.

2)      T+10, drop the lid, vents wide open

3)      T+55 – dome temp should be around 400C (at least).  Stone goes on.  Stone temp should be around 100C

4)      T+70 – dome temp should be around 420C, stone temp MUST be at (or a bit above) 400C.  If not, wait 5 and remeasure stone temp.

5)      Pizza #1 goes on – slide off peel is easy, thanks to parchment paper

6)      After 1 min, lift the pizza with the peel and slide the parchment paper out.  This helps with crust browning and avoids accidentally leaving bits of parchment on the cooked pizza!!

7)      Pizza #1 usually done after 3 mins or so – pull it off when crust looks done

8)      Wait 5 mins or so for stone to come back up to 400C+

9)      Pizza #2 goes on, rinse & repeat above until done

 

When I’ve lit the lump, and had a glass of mummy’s special grape juice :-D , I do my topping prep.  

These are the main toppings for pizza #1. Not in the pic are the olives, fresh mozzarella, roasted red pepper strips (jar, not home roasted – if that’s an issue, then write your congressman) and anchovies.20180609_173957.thumb.jpg.88c3d2f8a6819172bafffad648f9cb17.jpg


 

Here’s the stuff for pizza #2 (margarita):

20180609_174134.thumb.jpg.e869385642d2b0210961361f2c7defe4.jpg

 

Grate the mozzarella ball:

20180609_175610.thumb.jpg.8ab188c237c30620fc89a927bc586c27.jpg

 

Chop up the fresh mozzarella (half for Pizza 1, half for P2):

20180609_180001.thumb.jpg.5b6bce2af1a4d2cb0aa681bb5e6ccaec.jpg

 

Time’s passing, and dome temp is tracking nicely as expected:

20180609_180555.thumb.jpg.659e08bbbfd52bafa04ea62ae8ef644c.jpg

 

Whip out my trusty laser thermometer (a super-important bit of kit for cooking at these temps), and yep, the stone is right about where it should be at the start. (btw it’s really tricky to take pics while trying to measure temp above a 400C Kamado :-D :-D)

20180609_180648.thumb.jpg.0b9ce44f763669cf49f902ff23c6fa15.jpg

 

Once the stone goes on, it’s all systems go in the kitchen.  OK, there’s probably time for one more wine, but seriously, after this glass, we’re going to crack on with a vengeance!!!!

 

Parchment paper, lightly floured, onto the peel:

20180609_181029.thumb.jpg.66dea5ddf3d806d7396275a181633c6d.jpg

 

Dough stretched out on the peel

20180609_181247.thumb.jpg.7f4cd163b24f509028855c10158fd39e.jpg

 

On go the salami, pepperoni, red peppers:

20180609_182439.thumb.jpg.fbf1f0a4709336c444324c3227249815.jpg

 

Then the anchovies and olives

20180609_182535.thumb.jpg.fbcad73df1260ecc87251feaeb4d0e5d.jpg

 

And last (but certainly not least), the prosciutto:

20180609_182737.thumb.jpg.d32487a516ccd4689f21f9463ac4dee1.jpg

 

 

OK, now we’re ready to rock n roll with pizza #1.  Pizza #2 is basically pizza #1 without the toppings

 

Once Pizza #2 is prepped on its peel, its time to grab the laser probe and check the stone temp:

20180609_181952.thumb.jpg.c8365b98b9fbe8d00f7888d5c9455718.jpg

 

Oh yeah, baby; it’s go time!!!!!!

 

Pizza #1 slides neatly off the peel, bless the heart of whoever invented parchment paper.  That paper gets pulled out from under the pizza at the 1 min mark.

20180609_182800.thumb.jpg.dc4154962b8d997dfc08c0b0042c9bf1.jpg

 

As luck would have it, it starts to dump down with rain!!!  No probs though, Kamado is hot enough to handle a bit of moisture.  After 2 more mins, Pizza #1 comes off:

20180609_183244.thumb.jpg.da65d8f770ef16c5b88ec7619f1c527d.jpg

 

Check the underneath, and I’m very happy:

20180609_183253.thumb.jpg.2a6f6850fc35250893c54f3a07519db7.jpg

 

Now I check the stone temp and see how much heat’s been lost.  This this was 400C+ when pizza #1 went on…

20180609_183222.thumb.jpg.b9fba81eb7aae45ab86fbd05663012fc.jpg

Wow, amazing how much that temp drops!!  No probs, KJ is flaming like the lead float in the San Fran Pride Parade, so it won’t be long until we’re good to go for P2.

 

 

3 mins later:

20180609_183226.thumb.jpg.7fdda4b4f478682e8fde55abcb2f71a7.jpg

Yeah, close enough…  By the time I go back inside, grab P2 and come back out, stone should be nice n toasty.

 

P2 goes on.  Here’s a pic of the parchment removal process, just before I grab the paper.  BTW, I invested in some welding gloves, which have made these sorts of high-temp hi-jinks a lot easier!!!

20180609_183529.thumb.jpg.6f335d6870e5cff22289c26495b613ca.jpg

Also, I was very careful not to let the wet bits on the peel touch the precious pizza!!

 

P2 cooks for 3 mins, and comes off looking like this:

20180609_183849.thumb.jpg.0a809fb4c8c9b67a5edb606c46c174c9.jpg

Yeah, baby :-D :-D 

 

Let's dig into P1:

20180609_184141.thumb.jpg.fa9098ad00514ff5f6ad646590f09972.jpg

Pretty happy with the P1 crust, holding up nicely and is still light and easy to eat.  Good traction on the toppings, nothing sliding around.  Dogs aren’t happy about this last bit, but hey, nothing’s stopping you canines from evolving opposable thumbs and cooking your own pizzas!!!

 

 

OK, now let’s grab a slice of P2 and see how the traditional margarita turned out:

20180609_184403.thumb.jpg.e3c9a6ff99ebda73c31038cf934f7063.jpg

 

20180609_184410.thumb.jpg.6d0dfc03b816001aced36c314f5702e2.jpg

 

Yeah, turned out OK!!  Now time for me to scarf these down, and relax…

 

I’ve learned heaps from all y’all here about various cooking techniques, so thanks to everyone here for their open sharing and great fun.  Hope you enjoyed the read and for those who haven’t done pizza cooks on the Kamado – I hope this month’s challenge will inspire you to give it a shot.

 

bellissimo !!!

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