The Best Kamado Joe Pizza I Have Made in 8 Years!
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- čas přidán 28. 08. 2024
- Kamado Joe pizza is amazing. Once you learn how to make it, you will rarely order out because you will only be disappointed. In this video, I decided to try something different, and I made the best Kamado Joe pizza I have ever made!
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❗*Try at your own risk!* ❗I just learned that Kamado Joe dropped the max temp for the Slow Roller to 300F. Mine is still stamped with 500F.
If you look at pictures of that damaged slow roller, there is absolutely no way that damage was caused by a 500 F kamado.
If were to guess, that was put in a self cleaning oven which can hit temps of 1000 + degrees.
Kamado Joe, has to try protect themselves from the people who have zero common sense, and then sue the company because of their own negligence.
@briandaffern5108 interesting, I haven’t seen the pictures. I know it is coated in Teflon so that probably has something to do with it.
That being said, with just the bottom ring in, I’m not sure if it is an issue as no heat is being trapped by the top to parts. 🍻
I look forward to the pizza series. They both looked great.
Thanks much! 🍻
I think this method fixes the problem I have with the standard method, which is the top always feels slightly under done. Thanks for sharing I will have to try this.
Yep higher is better. 🍻
After almost 10 years of owning a Primo Oval XL, I've only recently started looking to do pizza seriously. (I have owned the Primo glazed pizza stone all of this time.) Holy CRAP! What they hell was I thinking!? If you have a kamado of any type, you need to do this!!! I'm still working on my temperature as I have the setup figured out according to Primo's video. Though imperfect, the crust and overall taste is head and shoulders above I can find in a restaurant or from delivery; mouth watering. I realize I'm in the Houston area where we have GREAT food of many types, but we are sorely lacking in great pizza. Once I get this figured out the best pizza in the area will be at my house.
Oh yeah, pizza on a Kamado is amazing. I always joke I make some pizza that requires a glass of fine red wine.
My go to every day pizza with traditional crust is 450-475 for 8-9 minutes. 🍻
I use 3 bricks over my deflector and use the large vortex and it does a great job for pizza.
Sounds like a great idea. 🍻
Would love to see this setup if your can share 🙏🏾
Enjoyed the video, I keep the stone above the gasket line. I use Kiln Posts between the pizza stones a stable spacer. Available from Amazon various sizes.
Cool thanks for the tip. 🍻
Will you please share what is the temperature of the pizza stone?
I was cooking at 475 so I expect stone was around there. 🍻
Those are some good looking pizzas. Great video.
Thanks! 🍻
Pretty good hack. The pizza turned out great.
Thanks! Def going to try a couple variations. 🍻
Pizzas are looking better and better!
Thank you sir! Still a work in progress, but pleased with the progress so far. 🍻
I'd love to try a pizza made in that KK with that thicc stone on the elevated grate. It's so high up and the stone is so thick, I bet it's delicious.
Very similar to what I created in this video. 🍻
Hello Jake, didn’t you have a video about making pizza and you used Vito‘s Poolish recipe for the dough? I have a Yoder pizza oven and I’m wondering what recipe you used in making the dough for a Neapolitan style pizza
This video uses his recipe. I talk about the process but I don’t show making the dough. I’ll be doing a full video on pizza and making dough at some point. Just not sure when yet. Weather is not the best.
The BEST Neapolitan Pizza A Pellet Grill Has Ever Seen - Yoder Pizza Oven
czcams.com/video/OqjVhzYfktY/video.html
@@RumandCook thank you Jake I appreciate all the videos you make, especially when you use the Yoder !
Is the bottom door fully open?
Only to get it up to temp and then around 1/2-3/4 🍻
I’m looking forward to the pizza video. Tried the double fermentation method but I have to work on my stretching skills. Those were 500 gram balls? How big were those pizzas? 12, 14 inch?
Stretching takes a bit to get used to, but you’ll figure it out. When you fold it back on your hand and then push it back on the table, it naturally rotates a bit. This dough was still a bit cold but I couldn’t wait any longer.
Those were around 13”. 🍻
I second those. Stretching is probably the hardest part next to getting onto the peel and off when you first start. After about 200 tries I am getting better d
I did figure out what I need to do differently next time. What flour are you using when you take the ball out and stretch it? 00 flour or a blend of that and semolina? I have seen some videos of people using semola flour but that is tough to find.
@@rsmith1894 I use semolina to stretch and put on the peel. Not sure what area you live in but local supermarkets on the east coast carry different companies that sell semolina. Keep in mind Italian names are different so you might be seeing it without realizing it. The rabbit hole of flour is whole other world.
Yes I use semolina but I saw a video where he used semola flour. It’s like semolina but it’s a different grind. I will have to check some of our Italian markets in the area. I do see I online but it’s pricey.
Looks good
Thanks James! 🍻
I have a kamado Joe and I’ve tried using it for pizza. It uses so much charcoal! Better off getting an ooni oven which I did and use something made specifically for pizza. My 2 cents.
If you use a high quality lump it’s not too bad. Mid level will def burn quick. Something like Fogo Premium is very dense and doesn’t burn as fast. 🍻
It's so sad that what I liked the most out of this video was your stretch and pull skills. I butcher anything above 67% working on it slowly.
Hah practice makes perfect. I was terrible at first and get better each time. 🍻
I think the slow roller max temp was changed to 300 from 500
Yeah I pinned a comment about it ☹️🍻
Pizza
Bbq. Tacos
My food triangle
🤣🤣🍻
If I want traditional style pizza.. I order one
And end up with one not remotely as good as that one
@@RumandCookI don't know about that. Next time I make pizza on the Kamado I'll let you know