Jump to content

Pizza Pizza Pizza


Recommended Posts

I haven't done Pizza on the kamado in a couple of months. I've been in the mood for it for a while. So when I came home from work yesterday I figured I would scratch that itch. Picked up some regular dough and some whole wheat dough from a local pizza shop. Brought the Big Joe up slowly to almost at 600°f  and patiently waited till my pizza stone hit approximately 425°f.

On with the pies and approximately 8 minutes later..........oooh so good!






Link to comment
Share on other sites

1 minute ago, Chris Topher said:

 Did you do an egg wash or something to keep the sesame seed from falling off?

Usually I'll put a little olive oil on the crust before adding the sesame seeds but on these pies I didn't put anything.

Link to comment
Share on other sites

12 hours ago, Brandon Store said:

Very nice! Look really big, 16 inch or 18?

I always try to make my pies as big as my peel. I actually have a 18" soapstone that I've been using instead of my regular pizza stone. It takes a little longer to heat up but I really like the extra real estate.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...