This...

[EZ smoke]

We cook pizza at least 1x a week on our kamado and have for years.  It's not rocket science but man these are good! Dome temp 500-550* and get the dang thing up in the dome with a deflector or two placed strategically.

 

 

 

[Ron5850]

Yes I agree 100%. Pizza on a kamado is fantastic. And it truly isn't that hard to do. And if it was up to me I'd cook it to three times a week. By the way you're pie looks delicious. 

[TKOBBQ]

Tasty looking pie. 

[len440]

Agree kamado pizzas are fantastic. I give yours a 99 due to the black things on it not a fan of them Outside of that it looks perfect.  

[EZ smoke]

This one was for the wife and me... there were two other vegie-less pepperoni & Canadian bacon pizzas that were consumed by my three teenager kids as well.

 

I see a lot of hand-wringing over making pizzas on this forum and I don't understand the reasoning. I make a simple dough and cook the dang things... you don't need any fancy science course to figure this out or a "whiz-bang" pizza accessory to successfully make a good pie on your kamado. Like I stated in the original post, get you kamado up to temp, get the pizza high up in the dome with a deflector installed for indirect heat and cook them. I think my dome temp last night hovered at 550* and my cook times were right around 6 minutes.

 

I guess I'm a KISS person. A kamado is a very simple rudimentary cooker that is highly functional without anything extra. Sometimes I think people over think this stuff and also purchase accessories and/or gizmos that end up being answers looking for a problem.

Edited September 2, 2020 by EZ smoke

[BURGER MEISTER]

^^^Nailed it.

[KJTerp]

Agreed, but you'll pry my joetisserie out of my cold dead hands

[BURGER MEISTER]

2 hours ago, KJTerp said:

Agreed, but you'll pry my joetisserie out of my cold dead hands

 

Agree, but I'd pay a dollar to see you put a pizza on a Jotisserie.

[KJTerp]

You didnt say it needed to be on or attached to the grill or not a frozen ellios pizza, so be ready to ship me that dollar

[KamadoChris]

7 hours ago, EZ smoke said:

This one was for the wife and me... there were two other vegie-less pepperoni & Canadian bacon pizzas that were consumed by my three teenager kids as well.

 

I see a lot of hand-wringing over making pizzas on this forum and I don't understand the reasoning. I make a simple dough and cook the dang things... you don't need any fancy science course to figure this out or a "whiz-bang" pizza accessory to successfully make a good pie on your kamado. Like I stated in the original post, get you kamado up to temp, get the pizza high up in the dome with a deflector installed for indirect heat and cook them. I think my dome temp last night hovered at 550* and my cook times were right around 6 minutes.

 

I guess I'm a KISS person. A kamado is a very simple rudimentary cooker that is highly functional without anything extra. Sometimes I think people over think this stuff and also purchase accessories and/or gizmos that end up being answers looking for a problem.

Beautiful words of wisdom.  Sounds like how I do mine. Great looking pie well done. 

[len440]

Agree with EZSMOKE people due make things more difficult than it is. This is more than likely do to growing up in a complicated high tech world.I grew up when the Weber Kettle was the beginning of the high tech grill revolution. Kiss is always better That's why i bought a kamado it's simple and uses charcoal.

[adm]

That's a lovely looking pizza!

 

I've been doing Nearlypolitan pizzas on my Kamado, but it's quite stressful at the super high temperatures and short cook times. I'm going to back down the temperature and take longer next time.

 

Slow down and look at the scenery.....

 

 

[EZ smoke]

550* dome temp, 6 minute cook, last nights round...

 

[Blusmoke]

Love this Pizza.

[Mark Kamado]

That looks great. What was the dough recipe?