Kamado as pizza oven

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AntinOz
Posts: 51
Joined: Sun Apr 16, 2017 12:43 am
Location: Lyndhurst, Victoria

Kamado as pizza oven

Post by AntinOz » Mon Aug 14, 2017 12:08 pm

Saturday night was pizza night. Time to try cooking them on the Kamado over charcoal. Did learn I need to buy a wooden pizza peel but, they were 10 for flavour and about a 3 for presentation. Anyway, on to the pics:

Garlic and rosemary
Image

Then my lunatic sons meat overload
Image

And finally, a slightly more balanced mix for my wife and I
Image


Lovey
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Re: Kamado as pizza oven

Post by Lovey » Mon Aug 14, 2017 12:19 pm

Nice job, very rustic looking :lol: ,but I'm sure they were tasty.
Did you encounter any specific problems using the kamado? Any dramas getting the pizzas into the kamado and onto the stone?

AntinOz
Posts: 51
Joined: Sun Apr 16, 2017 12:43 am
Location: Lyndhurst, Victoria

Re: Kamado as pizza oven

Post by AntinOz » Mon Aug 14, 2017 12:29 pm

The biggest issue was that the only peel that Bunnings had (didn't plan this one through in advance) was metal. Even well floured the dough wanted to stick to the peel. I will invest in a wooden one before I do this again.

I had my diffuser in place and placed the pizza stone on the grill. This setup worked really well, except my wife, in her efficiency, washed the insert from the middle of my grill so I will have to reseason it!

Lovey
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Re: Kamado as pizza oven

Post by Lovey » Mon Aug 14, 2017 12:35 pm

One of the best 'tricks' is to use semolina on your pizza peel. You only need a pinch spread over the peel and it acts like ball bearings under the pizza. You can rotate and move the pizza around like its floating on air without even touching it and it helps to give a bit of crunch to the base.
The wooden peel may help, but try the semolina first and see how you go.

AntinOz
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Joined: Sun Apr 16, 2017 12:43 am
Location: Lyndhurst, Victoria

Re: Kamado as pizza oven

Post by AntinOz » Mon Aug 14, 2017 12:37 pm

Thanks for that, my wife was wondering the same thing. Will try this next time, which will probably be in the next couple of weeks. My family are becoming charcoal addicts. Sunday night was pork loin chops which went down really well before I could take any pics!

Groovy Gorilla
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Re: Kamado as pizza oven

Post by Groovy Gorilla » Wed Aug 16, 2017 11:40 pm

Or oil on your peel
If you see most Italian restaurants have metal peels.
Let the edge touch and grab on the hot surface and pull back
Image
chilling while grilling

AntinOz
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Location: Lyndhurst, Victoria

Re: Kamado as pizza oven

Post by AntinOz » Thu Aug 17, 2017 3:59 pm

These suggestions are pointing at me having to do another pizza cook this weekend.

Davo
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Re: Kamado as pizza oven

Post by Davo » Thu Aug 17, 2017 4:03 pm

You could also make your pizza up on a sheet of baking paper then slide it out about half way through the cook.

This is what i do.

As for presentation, pizza can be any shape you want it to be. as long as the dough and toppings are cooked....don't overload the pizza too much either...but you're on the right track.

cheers

Davo
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AntinOz
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Re: Kamado as pizza oven

Post by AntinOz » Sun Aug 20, 2017 11:03 pm

Went with semolina on the peel and 00 flour this week. Garlic pizza before:

Image

And after:

Image

And one of the other pizzas:

Image

Much happier with this week's results.

C.B & S.
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Re: Kamado as pizza oven

Post by C.B & S. » Sun Aug 20, 2017 11:30 pm

AntinOz wrote:
Sun Aug 20, 2017 11:03 pm
Went with semolina on the peel and 00 flour this week. Garlic pizza before:



Much happier with this week's results.
..... :) :)
Well done AntinOz,
Happy you should be, they look great! 8) 8)
Cheers.
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