Kamado Joe Big Joe Pizza
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- čas přidán 19. 06. 2016
- It's time to fire up the Big Joe with the XL Pizza stone to create a fantastic Pepperoni (or whatever style you like) PIZZA! This no-knead pizza dough recipe works perfectly for 600-degree pizza cooking on the Joe! Here's the dough recipe:
No-Knead Pizza Dough for the Big Joe
350 grams (about 2.5 cups) all purpose flour (or 00 Flour)
210 grams (about 1 cup) lukewarm water
7 grams (about 3/4 teaspoon) salt
1 gram (about 1/4 teaspoon) active dry yeast
1 teaspoon onion powder
1 teaspoon garlic powder
Add the yeast to the lukewarm (100°F) water and let dissolve for 10 minutes or so. Wisk together the remaining dry ingredients and add them to the water, mixing until all the water is absorbed. Cover with plastic wrap and let rest for 30 minutes.
Turn the dough out onto a floured surface. Stretch and fold over 4-5 times. Returned to a greased mixing bowl. Cover with plastic wrap and let sit at room temperature for 12 to 18 hours.
Work out your dough into a pizza shape on a floured surface. If your dough is too sticky, you can add additional flour during this process. Add your toppings and then place on your preheated pizza stone and cook until it's done!
Enjoy!
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After two years of waiting, I finally purchased the KJ Classic during the Costco roadshow here. Then I realized, "Hell I gotta learn how to use the thing!" You videos have been my favorite so far. Today is my third cook and it's PIZZA! Using a remade Trader Joe's crust as I didn't want to have put a ton of work into in case I blow it. Thanks for all your work!
That pizza looked really good! I like the idea of the rocking chair, just sitting outside, relaxing, BBQing a pizza.
Your videos have made me a household hero. Thanks for the AWESOME recipes and the detail in your videos. I'm not a natural cook, so I need these details and measurements that these other grill videos don't show. This has quickly become a passion of mine and everything I've cooked has been from your videos. Thanks and War Eagle!
perfect looking pie man, just perfect !
I love you !! I just bought my KJ and I’m gonna be making lots of your recipes!
Looks like a great pizza, and I like the back splash in your kitchen, too.
Great looking pizza John, and the bottom was perfection as well!
Pizza looked great John, I like that idea of using the copper pipe fittings to create an air barrier for the pizza stone. The interior lighting at the end looked perfect.
Hi, JohnThanks very much for posting such informative and interesting videos. I used the cooking method you described on my Kamado Joe Classic last night and the pizzas came out perfectly. The parchment paper worked like a charm and saved messing about with semolina. I added half a dozen pre-soaked oak chips to the coals each time I put a pizza on to cook and this added a subtle smokiness, which went down well with our guests. Keep posting the videos. They're very much appreciated.
Hmm hadn't thought of putting smoking chips on there. Next time!
I use the parchment paper also. Cleaner operation than corn meal and allows for a clean transfer from peak to stone. I remove it half way through the bake for a nice brown underneath. Gonna try that mix John!
The crust recipe is fantastic. The grill temp definitely has to be at least 500 degrees though. The first pizza I put on was at about 350 and the dough didn't cook thoroughly. Can't wait to do it again.
John, I switched to 00 flour and it makes all of the difference. I will try the onion and garlic powder sound good. Thanksfor the videos.
I love using that KJ pizza stone on the Big Joe. Perfect pizza every time. I'll have to check out that pizza dough recipe. I like the part about not having to knead it!! Did you have the new lid hinges on your Big Joe? If so, I need to get some of those!!!! Cheers my brother!!!!
Daaaaaaaaaaamn! That is a delicious look pie John! I am impressed!
Hey John--thanks for the tips and tricks on making great pizza on the XL stone--the ones we made turned out incredibly tasty as well. Good thing I have been following you for a while now (you are my go-to reference when it comes to cooking something amazing on the Joe), as I don't normally take thin barbecue guys seriously... :) Good on you for getting healthy!
Nice looking pizza pie!
Do you deliver?
great looking pizza John!! i love the leoparding on the bottom. did you move?
Is this something I can make ahead and freeze as well?
Thanks for the video John. Have you ever used high gluten flour for your pizza dough? I tried using it but my dough recipe used too much water. Therefore I don't know if my pizza disaster was caused by the excessive water or the high gluten flour or both. Any comments will be appreciated.
no issues with the parchment paper burning? pizza looks great
Would it harm the integrity of the dough if I used less salt, say 1/4 or 1/2 tsp?
Thanks, just got a KJ from Costco a few months ago and now there's a KJ II out. Nevertheless I Love my KJ and My twin brother adores his BGE; we haven't competed against one another yet as we are in 2 different states.
Take care. I enjoy the channel.
That kamado looks like it could cook me!
3rd pizza in and I'm getting it! Do you think you could cook 2 pizzas at once if you used a grill expander and had two stones? I'm a Classic Joe user! Thanks
Ah well, probably better for the families waist line this way. Thank you!
when cleaning the big joe how much lump charcoal should I add? been having problems with gaskets, replaced it 5 times in 2 years. I'm not sure what I'm doing wrong or what's happening. I have noticed smoke come out despite I put a new gasket. I'm thinking it's the bands but again I don't know what's wrong. please help
That's what I thought too. Thank you so much for your help
Hey John, awesome looking pizza! Was there a reason you chose 600 degrees? I have done a number of pizza's, mostly north of 700 degrees, 800 degrees if I can manage it. A concerns with those temps?
I am trying to recreate a pizza I had while visiting family a while back. Forgot the name of the pizza place, but they had a wood fired pizza oven. The guy I was talking to said the oven temp was over 1000 degrees. I have no idea if he was pulling my leg, but that is what he said. The pizza was awesome, the crust was thin and crisp, very flavorful. So I keep trying to replicate the memory. I do get some good pizza from the KJ Classic.
I've watched both of your pizza videos and I'm wondering which dough method you prefer.I do have a kichenaid but I also have 18 hours to wait.I'll do whichever one you think is better.I'm new to the kamado grill and I've been watching all your vid's.great work.
+Kamado Joe thanks for the quick response.Im making the pizza tomorrow.those are good points that I wouldnt thought of until I messed up.lol.
this guy has soo much drool in his mouth
John, as you are very seasoned cook...i tried this tonight..my deflector s smoked so bad, fat burning of i assume, then they ignited around 510... that was fun...suggestions, burn the stones more often? thank you
How long does it take to get that hot
John when are you getting the new style of big joe
not enough char on the crust for my taste but looks decent ...nice cook
Damn wish I could grill all year long, in Sweden summer is the only time it's possible because of the weather.
Looks amazing, lot's of inspiration from the channel, thanks man.
Felixo I'm sure you can grill 12 months of the year in Sweden. I do in Canada. About the only time I don't bbq if there is a thunderstorm. I have done steaks at 700 f in - 20 degrees in February.
Doesn't the wax paper ruin the use of your pizza stone? its supposed to absorb moisture from the dough
I need to come live with u! 👍🏻
Do we have to add garlic powder and onion dough
Well, you do need to keep the flour, water, yeast at the very least. :-) My tip would be not to roll the pizza dough, just flatten and stretch with your hands for better crust.
but i liked your fitbit blaze
John, That is a good looking pizza! I noticed the Garmin...Are you a triathlete by chance? Is that how you lost all that weight?
Thanks again for all of your great videos.
Copy that. Well you look great and I hope you keep it up. Also keep the videos coming. They are outstanding!
Is there a recipe conversion for the regular joe?
XL Pizza stone? I'd like to get one of these, but it's not available on the KJ site. Where did you buy the XL?
Oh it's a dirty bandage pizza
travis ennis my thought exactly. Surprised no one else has mentioned it. Gross...
the nasty bandage distracted me while you were working the dough. I suggest you wear gloves
I agree that old ass drug bandage looks crazy. Please do not kneed any of that special blood sauce into my pizza please!
CliffArt thats secret italian seasoning!
The paper burns, the pizza gets charcoaled.... Lost 3 pizzas that way... Don't show fake news...!!!
When you have a wound you should put a glove...just saying... it's your Pizza but I wouldn't want to have it. Nice video and instructions but you should not cook with a big band-aid.