Kamado as pizza oven

[AntinOz]

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


Then my lunatic sons meat overload


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

[Lovey]

Nice job, very rustic looking ,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]

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]

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]

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]

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

[AntinOz]

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

[Davo]

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

[AntinOz]

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



And after:



And one of the other pizzas:



Much happier with this week's results.

[C.B & S.]

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!
Cheers.