900 Degrees on a Kamado Joe? Neapolitan Pizza on a KJ
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- čas přidán 28. 08. 2024
- Neapolitan pizza is a special pizza. It requires the right dough and super high temps to make it perfect. I cranked up my Kamado Joe to 900F to give Neapolitan pizza a try.
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#kamadojoe #neapolitanpizza #homemadepizza
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Hello! Fellow Kamado joe user here that has also went deep into the pizza rabbit hole. I have found that if you take the KJ divide and conquer rack and place it upside down it will raise the pizza stone up much higher. You still need the air gap as you did. This method brings the top of the pizza much closer to that 900 degree dome helping it to cook at a similar rate to the bottom :)
Also pizzas look delicious, I love Vitos dough recipe
Awesome that’s a good idea. I’ve tried to use the slow roller to raise it up, but that sounds like a great idea. Will try soon. Thanks! 🍻
You should try that same method cooked in the Yoder pizza oven. Thanks for going into the detail about the poolish! I’m making some tomorrow for Super Bowl Sunday. We have friends coming over.
I’ve done the same in the Yoder oven. Check out my Yoder oven playlist and it’s in there. Works great! 🍻
Great video, thanks for taking the time. I have the joe and was looking at the DoJoe, but I think I will give it a try with just a stone now. Cheers.
Thanks. My favorite traditional pizza is same stone, 450-500F for 8-9 minutes. Works great. 🍻
For me on my Kamado big joe III I set it at 600 F, and parchment paper, takes little longer to cook, but comes out perfect, I remove parchment paper in 3 min and keep it for another 5 min.
Regarding setup, I use accessory grill grade that came with mine, put moon stones on the bottom and pizza stone on raised grill accessory.
Yeah after playing with it, I prefer 450-500 for 8-9 minutes. I’ve done that for many years and always loved it. 🍻
Have you thought about using a biscotto pizza stone? They transfer heat slowly so you may not burn the bottoms.
Haven’t heard of them. Not sure if that will work at those temps but I’ll look into it. Thanks. 🍻
Those were some great looking pizzas! Nice video as usual.
Thanks much! 🍻
That looks delicious. For a more traditional Neapolitan pizza texture, you may want to raise the pizza stones so you'd get a more even top down cooking, and a baking time of under 90 seconds. That ought to result in a proper soft middle, but that will not support the heavy toppings that you use. If you were to use the DoJo, since it does not reach at least 800 F , it will not result in the traditional Margarita texture.
Yep that is the game plan. It worked well just using the base of the slow roller, but I have another idea for next video. 🍻
I have a classic 1 and i found if i go to 900 degrees it kills the gasket. I do my pizza max 600 degrees
Yeah, my go to is 450-500 for 8-9 minutes. 🍻
Brick helps have an even air gap between the stones. I have done that many times with my big joe 3 and before on my big green xl form 2010. My first kamado style grill was a medium big green egg in 2008. I switched over to over to kamado joe in 2021 because kamado joe has a better firebox design. My big green eggs are not used as often because I prefer cooking on my big joe and joe jr. I have had to replace the fire box 4 times on each of my eggs and the bottom base 1 time on my big green egg xl.
Yeah I think a larger gap would be helpful. 🍻
A trick to do which really works fast is put a cast iron pan on top of the stone for a few minutes. You can drop it from 850 down to 700 in a few minutes then put the pizza on :)
Interesting. Great tip! 🍻
one more think to consider, When cooking crispy NY style pizza for around 7-8 minutes at 550F with a higher hydration, its not the same as cooking the same dough at 850F
Because of the higher heat you have to use less water on your recipe otherwise it will burn. Neapolitan pizza at 850F is usually 60-61% hydration
So if you like crispy pizza forget about ultra high temperatures they will just burn your dough because there is to much water and you will never get the same crispy pizza at high heat. Higher heat less hydration because of fast cooking time and lower heat, longer cook needs more hydration.
I like the BBQ Kamado Joe method you did with the 2 stones coupled where you achieved that pepperoni to crisp nicely.
That is probably your best bet for NY style pizza
Yeah that was a Neapolitan style crust. It was Vito Iacopelli’s recipe. It’s 66% hydration.
My go to is a standard pizza. 8 mins at 550. I’ll take that all day long haha. 🍻
Exactly, I am not a big Neapolitan pizza fan because I prefer crispy pizza and that is only achieved at a lower temperature.
I like your Kamado Joe setup the pizza looked amazing.
I can't wait, Spring is coming soon!!!
@georgepagakis9854 I hear ya. Pizza is one of things that people are passionate about all types. My dad loves thin crust and I hate it. Thanks! 🍻
how long did it take for KJ to come up to 900? I made pizza yesterday and it took over 45 minutes to get to 650. Not sure how much fuel you need to get to 900 nor how long.
Requires a full basket. Really depends how you light it. With a GrillGun you can light a bunch of lump so maybe 30 mins. 🍻
I've always wanted to try wood fired pizza. Someday!
It’s def next level and worth the work. 🍻
Where did you get that dough mixer, and the pizza slicer?
Pizza slicer is from Gozney and the mixer is a Famag 5s. Pleasant Hill is where I got mine. 🍻
You went elbows deep in the dough with the new mixer.... I know it's bbq channel but let your pizza oven shine sometimes. Would love to see the combo.
I just did a video on wood fired meatballs this week using the oven. I have a review coming, but there will also be other content coming for sure. 🍻
@@RumandCook meatballs! I missed it. Going to check it out now. Thanks man keep up the good work.