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Neapolitan on the KJ Jr Success

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I have done NY style crusts successfully recently but really wanted to try my hand at achieving a Neapolitan style pizza. 


I used the recipe found at https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/neapolitan-style-pizza-dough-recipe


 However, I did deviate a bit as I don’t have a scale and couldn’t measure by weight. I also used White Lily bread flour as I couldn’t track down any “00” here locally. 


10” stone + 1” ceramic spacers (3) atop the KJ deflector. KJ big block and Togo premium as full as I could get it safely. 


The recipe calls all’s for a surface temp of 600° and that’s most likely accurate. My first pie was a bit over cooked but still good at a surface temp of around 650°. After getting the temp down closer to 600°, they did much better. I did a Canadian bacon/shredded Italian cheese mix for my two boys, a traditional mozzarella/basil for me, and a pesto/goat cheese for my wife. Everybody was happy.  Anyway, here they are:











not everything went to plan though...



This one didn’t cooperate coming coming off the peel.. 


so so I got an undercooked loaf of bread. :D



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What is your process for getting the Kamado up to the temperatures you need to get the stone up to 600F+ and keeping it up there for a multi pizza cook?

I'm new to ceramics, coming from an Akorn, and I'm trying to figure out a process to bring the stone up to temp and keep it up there for 4-5 pizzas. I have a Vision Signature and it is smaller than the Akorn, it seems to me that I'm using up the lump just to get the ceramics up to temp and then experiencing temperature fade after the first 2 pies.

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In Italy they actually have a governmental department that is in charge of regulating and policing pizzeria’s that advertise Neapolitan pizza. 

The rules and regulations state that you must use only 00 grade flour. You must bake your pies at at least 800F. The type of tomato is regulated too. 

For those of you that own a Kamado and want to make authentic Neapolitan pizzas... you can buy Caputo 00 grade flour from Amazon. Getting the proper tomatoes can be a challenge. 

I bake Neapolitan pizza in my large Big Green Egg. I’ve bake over 100 Neapolitan pizza in my BGE and have figured out how to replicate the features of a brick oven in my dome. 

I fill the firebox full of lump. I start the lump in 4 different spots to speed up getting the dome up to 800°. I use a blower to get the heat up to 800° as quick as possible. I position my pizza stone up in the dome at the same level as thermometer is mounted in the dome. I completely remove the top vent and control the baking temperature with just my bottom vent. Not using your top vent increases the airflow plus... it allows you to see how your crust is cooking. If your dough is browning differently and needs to be rotated you can see that without having to open the dome to find out. Use parchment paper... even at 800°. It will not burn at those high temperatures if the paper doesn’t hang over the edge of your pizza stone. Using the parchment paper allows you to lift your dome and rotate your pie very quickly so you don’t lose to much of your cooking temperature.


it only takes about 90 seconds to bake a Neapolitan pizza at 800°f.

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