Kamado Pizza - our Friday night ritual
Posted: Sun May 05, 2013 1:39 pm
I've tried lots of ways to get a good pizza in the kamado and have finally settled on this method.
Best to show you by way of a short video.......
Pizza base made in the Thermomix (literally takes less than 5 minutes which includes kneading), then left to rise for 45 minutes and the bases are ready to go. Recipe is just 280ml water, 20g oil, 2 tspn salt, 500g bakers flour, and 1 satchet (30g) of dry yeast.
Grill bases first on one side over the direct charcoal.
A light coat of oil and toppings go on the grilled side
Pizzas go in to the kamado at 250c for about 10- 15 minutes depending on the topping used. The prawn pizza has a basil pesto dip added (also made in the Thermomix - love that machine)
I like a bit of crunch on the base but not crispy all the way through, it's got to be soft inside for my liking.
For the trays, I've tried normal trays with no holes, trays with baking paper underneath, and putting the pizza on the stone near the end to brown the bottom. I've settled on the trays with the holes, as they seem to cook better on the bottom and I don't need to use the stone.
Anyway, just my experiences. I know we all do it differently but I've found this to be idiot proof and very consistent in the results.
Best to show you by way of a short video.......
Pizza base made in the Thermomix (literally takes less than 5 minutes which includes kneading), then left to rise for 45 minutes and the bases are ready to go. Recipe is just 280ml water, 20g oil, 2 tspn salt, 500g bakers flour, and 1 satchet (30g) of dry yeast.
Grill bases first on one side over the direct charcoal.
A light coat of oil and toppings go on the grilled side
Pizzas go in to the kamado at 250c for about 10- 15 minutes depending on the topping used. The prawn pizza has a basil pesto dip added (also made in the Thermomix - love that machine)
I like a bit of crunch on the base but not crispy all the way through, it's got to be soft inside for my liking.
For the trays, I've tried normal trays with no holes, trays with baking paper underneath, and putting the pizza on the stone near the end to brown the bottom. I've settled on the trays with the holes, as they seem to cook better on the bottom and I don't need to use the stone.
Anyway, just my experiences. I know we all do it differently but I've found this to be idiot proof and very consistent in the results.