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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
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.
Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this:
Sorry if it’s been covered, I tried doing a search but didn’t have much luck.
Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping.
On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends.
Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination.
I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it.
I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.
Below are the results of my first cook on the DoJoe. Did two pies, the dough was the Ken Forkish 24 hr dough. No real modifications except i combined the initial dough in the food processor.
The grill toped out at about 575. 8 min cooks. 1 rotation half way.
Lessons learned: I used some leftover charcoal (maybe 1/4 basket) from a previous cook. Going to try to ramp the heat to 650 by using all new lump. I also lit in a single spot from below like i normally do using a couple of KJ starter cubes. I think next time im going to try to light in 3 spots up top.
Also going to back the hydration down to 65% to try and get some more lift in the crust. No undercarriage pics. That’s my bad. If anyone has any suggestions would love to hear them. Happy to answer any questions. Not a bad first cook overall, but more to be desired.