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    • By GrillDawg
      Decided to fire up the KJ for my first pizza cook last night. We had a bad stretch of storms come through and were under a tornado watch...but I was hungry so we made it happen
       
      Made my own crust using John's recipe. Toppings consisted of sausage, banana peppers, spinach and a honey drizzle once I took it off the grill. Decided to label this one "Sweet Heat."
       
      Had some trouble getting the KJ up to 900 but seemed to work fine at 750.
       
      Overall, it was really good. Can't wait for our next pizza night!
       
       
       

       

       

       
       
       
       
       
       
       
       
       

    • By DerHusker
      On New Year’s Eve we had our friends over for dinner.  They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time.

       
      I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple.



       


       



       


      The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage.




       



       



       


      Both were delicious but I have to say the Meat Lovers was my favorite.

       
      Thanks for looking.

    • By gander2112
      I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
       
      Grill: Kamado Joe Classic III
      Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
      Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
      Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
       
      Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni
      Topping  - Pizza 2: Buffalo Mozz, Proscuitto
       
      Cook temp 650F
       
      The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
       
      The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
       
      Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.
       
      Dinner: Success. 





    • By DerHusker
      I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough.



      Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients.



      I applied a thin layer of BBQ sauce and some red onion.



      Then some red bell pepper and cilantro.



      Then some chicken breast I’d mixed up with some BBQ sauce



      and finally, the cheese.



      Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.



      Here’s the result.




       


      As always, it was delicious.


       
      Thanks for looking

    • By MickeyTheShoe
      Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit. 
       
       





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