It's difficult to prepare great pizza in a Kamado. If you happen to swing open the top prematurely, you will loose most of the heat above the crust. As a result, the crust may well burn before the cheese starts to bubble...
Ciel... seeking Heaven in a cup with......................................................... EXPOBAR Brewtus II - MAZZER Mini E - MAHLKÖNIG/Baratza Vario - GENE CAFE - HOTTOP KN8828P2 - HotTop KN8828B2
Ginny, do yourself a favor and go get a pizza stone. I have a 3/4" thick piece of round granite (was intended to be a small table top) that I got while I lived in Turkey. I had to have an inch or so sawed off one side when I got here for it to fit in my oven. It lives there now. Takes a little longer than the oven to heat it up, but it is amazing for making bread or home made pizza (I was born in Italy, and lived there for several years as an adult two times since then as well, so my standards for pizza are pretty high). short of an actual wood fired brick oven, the pizza does not get much better. I have not tried it yet, but I am willing to bet that it would work really well on your Kamado! It does a good job of keeping the crust nice and crispy without burning and also distributing the heat really evenly.
Thanks for the info; I have a stone that my sister sent me when she heard I got a
Kamado.
I was going to use my bread stone; the one I use in the oven for my
ABSOLUTELY FANTASTIC, SOURDOUGH, COUNTRY ROUND...
did not have too since da sistah sent me a real deal pizza stone that is a perfect size.
I kind looked at the directions, then did what I wanted. cooking is look and feel for me...
check heat, adjust if needed otherwise enjoy the experience of new found joy!
I have made tons-o-mistakes in my BBQ experiments. this first pizza is just that but as usual at this time of day (read and after digging mounds for flood to save basement) I am starved so it could taste really bad...
since I know what's in/on it I will eat it anyway...
will let you guy's know.
where is stripe kitty when you need her???
I need a cocktail for pizza...
-g
Ala di Vittoria La Valentina,
Solis 5K, Aero Press, Mazzer Mini, Hot Top 8828 B 2K,
Quest 3, TC4C set up to use...
Ginny, funny you mention that. the wife just started her "sourdough pet" (the yeast creature that lives in a jar and serves as the sourdough starter) she calls it a pet since it has to be fed regurlarly and cared for. I just call it yummy. Actually you inspired me. I made pizza from scratch last night for dinner. some home made pesto with fresh basil from garden and white pizza with garlic infused olive oil on the dough before 4 cheeses and chicken and pesto. yum!
Ginny, do yourself a favor and go get a pizza stone.
I am going to take a moment to crawl out from under my rock and provide a counter point not to expect these stones to be holy grails from my own as well as that of two other's in my family experience. They may or may not work for you.
I've had no luck with a pizza stone***, resulting in either a soggy or burned mess.
Some of you may try to jump in and trouble shoot this to be kind, I appreciate it, but -- Ginny's thread isn't about trouble shooting, I've tried it all already, so keep on topic for her grilling pizza :)
End of out of rock moment, back to trying to figger out my Huky.
***(this should be teeny tiny fine print in order to avoid attention, but seems smallest is 12px) in case you must know, in any oven whether my mom's super duper fancy thingamaovenbob, my grills, or the cheapo oven that came with my condo, any kind whether marble or terra cotta, 1/4" or 1" thick for any kind of meal including breads, stable temps, pizzas, etc.
After trying everything and all recommendations on the internet, tv shows, books, and alien mental tele communications, I gave up and found the best way was always to use my appliances bare. Believe me, the three of us have tried it all! I would love to see one actually work in person and proved wrong!
Ginny, do yourself a favor and go get a pizza stone.
I am going to take a moment to crawl out from under my rock and provide a counter point not to expect these stones to be holy grails from my own as well as that of two other's in my family experience. They may or may not work for you.
I've had no luck with a pizza stone***, resulting in either a soggy or burned mess.
Some of you may try to jump in and trouble shoot this to be kind, I appreciate it, but -- Ginny's thread isn't about trouble shooting, I've tried it all already, so keep on topic for her grilling pizza :)
End of out of rock moment, back to trying to figger out my Huky.
***(this should be teeny tiny fine print in order to avoid attention, but seems smallest is 12px) in case you must know, in any oven whether my mom's super duper fancy thingamaovenbob, my grills, or the cheapo oven that came with my condo, any kind whether marble or terra cotta, 1/4" or 1" thick for any kind of meal including breads, stable temps, pizzas, etc.
After trying everything and all recommendations on the internet, tv shows, books, and alien mental tele communications, I gave up and found the best way was always to use my appliances bare. Believe me, the three of us have tried it all! I would love to see one actually work in person and proved wrong!
not tryin to be contrary, but mine is a 1" thick granite slab (not really intended to be a pizza stone. was meant to be a small table top. it is polished smooth on one side and rough cut on the other. the rough side is the one I use to cook). I put it in my gas oven cranked up to 500 and let it heat for a good hour or so while I make dough and all the fixings and sauce. Pizzas come out nice and crispy just like the wood fired brick oven pizzas I enjoyed in Italy while I lived there. It is not exactly what most would consider to be a pizza stone. That may be the key. not sure really. I have not tried it in the grill yet, but will eventually.
Sorry, ginny, been busy, but a good drink to go with pizza is beer. Or a shandy which is basically half beer and half really lemony/limey soda. It's popular in England and a brewery in Wisconsin came out with one this summer that was really good. https://leinie.co...mmershandy
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ginny
05/21/2013 11:54
eeCoff
RockinJava9
05/21/2013 07:11
Welcome Uffehagen, glad you are here!
allenb
05/19/2013 19:53
Big Welcome to grenik
allenb
05/18/2013 19:26
I can attest to folks being out and about. Me and Julie were out hitting the garden centers for loading flower pots all day. Nice weather! Tomorrow the Kamado/egg gets fired up!
ginny
05/18/2013 17:32
Jack, it is quiet today, I think the lovely day has folks out and about.
ginny
05/18/2013 17:31
sbonder
thanks for joining us...
JackH
05/18/2013 15:28
Quiet here today.
zombie coffee
05/17/2013 11:02
ricksroasters
thank you for taking time to join us...
allenb
05/15/2013 15:56
nikijack Howdy and Welcome to HRO!
freshbeans
05/15/2013 13:57
FataMorganaCafe
ginny
05/15/2013 03:04
blong2001 thanks for joining us...
ginny
05/14/2013 13:54
that is sweet... thanks for posting lylabrown...
for you
cocktail for pizza...
