Pizza Question

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aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Pizza Question

Post by aussieant32 » Fri May 08, 2015 10:02 am

G'day

Firing up the Dragon Kamado tonight (similar to Akorn). I want to do pizza as a first cook.

Question it, can I put my pizza stone right on the grill plate or does it need to go somewhere else?
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado


Gumb

Re: Pizza Question

Post by Gumb » Fri May 08, 2015 10:57 am

Have a read through this thread....

kamado pizzas

I found it hard to get the base right when cooking directly on the stone with the heat coming below. They tended to burn the base if the stone had been in there a while. I found the best method was to use the metal pizza trays with holes in them and then give it a quick go on the stone at the end. I had the tray on the upper rack and the stone on the grill level with the opening. The best temp is around 250c which gives a nice balance between cooing the top and bottom. They can take 10-15 minutes like that.

Narmnaleg
Posts: 1323
Joined: Mon Jul 19, 2010 4:45 pm
Location: Sydney, NSW, AU

Re: Pizza Question

Post by Narmnaleg » Fri May 08, 2015 11:28 am

If you have a deflector, I'd put that in and let the stone come to temp with the rest of the kamado before placing a pizza on it. The stone should be pretty hot to cook the base properly. Gumb's video is also a good guide for another method.

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Pizza Question

Post by aussieant32 » Fri May 08, 2015 11:32 am

cheers mate.

How important are the holes? I have a pizza tray I could do that with tonight but it doesn't have holes?
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

Gumb

Re: Pizza Question

Post by Gumb » Fri May 08, 2015 12:33 pm

Try it as see. I used them before I bought the hole type and used backing paper under the pizza to help it slide on and off. There are lots of different ways so give it a go with what you have and don't be disappointed if it doesn't come out exactly as you want. It's a matter of learning your own pit and trialling different methods. I used to pre grill one side of the base on the kamado, then put in the stone and upper rack, have the toppings on the grilled side and cook them like that. As I said, there are so many different methods which will work.

The dough is all important, are you making your own?

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Pizza Question

Post by aussieant32 » Fri May 08, 2015 12:53 pm

I may do. Depends if I can be bothered. I make all my own bread etc, however, I need to go past the front door of a local artisan place today that makes bases every day. Might just grab one.
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

Gumb

Re: Pizza Question

Post by Gumb » Fri May 08, 2015 1:39 pm

Sounds fine, I was hoping you weren't going to use those supermarket pre cooked bases.

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Pizza Question

Post by aussieant32 » Fri May 08, 2015 1:43 pm

lol no. Even if I cant be bothered I would make one over them!
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

alimac23

Pizza Question

Post by alimac23 » Sat May 09, 2015 12:50 am

Narmnaleg wrote:If you have a deflector, I'd put that in and let the stone come to temp with the rest of the kamado before placing a pizza on it. The stone should be pretty hot to cook the base properly. Gumb's video is also a good guide for another method.
+1 for this, I cook all my pizza this way, they turn out great!

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Pizza Question

Post by aussieant32 » Sat May 09, 2015 6:55 am

they came out pretty well.

I used the stone on the grill. Base was crispy but they top needed a bit more. Although wife was a bit heavy handed with the cheese.

Think I will hunt today for one of those trays
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

Gumb

Re: Pizza Question

Post by Gumb » Sat May 09, 2015 8:59 am

Good stuff, you'll nail it in no time.

aussieant32
Posts: 369
Joined: Sun Jan 04, 2015 2:48 pm
Location: Sydney

Re: Pizza Question

Post by aussieant32 » Sat May 09, 2015 9:21 am

ribs on next :)

Need to make a trip though, out of charcoal..
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado

Michael_Dunn
Posts: 155
Joined: Mon Oct 25, 2010 1:11 pm

Re: Pizza Question

Post by Michael_Dunn » Sat May 09, 2015 12:52 pm

> How important are the holes?

I read somewhere the holes are there to make the base crispier
(may relate to oven cooked pizzas)

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Pizza Question

Post by urbangriller » Sat May 09, 2015 1:44 pm

Michael_Dunn wrote:> How important are the holes?

I read somewhere the holes are there to make the base crispier
(may relate to oven cooked pizzas)
Yep, that's for oven cooked, they are also non stick teflon coated usually...so you don't want that in your Kamado!!


chris
Common Sense is so rare these days it should be a Super Power!

Narmnaleg
Posts: 1323
Joined: Mon Jul 19, 2010 4:45 pm
Location: Sydney, NSW, AU

Re: Pizza Question

Post by Narmnaleg » Sun May 10, 2015 8:48 am

urbangriller wrote:Yep, that's for oven cooked, they are also non stick teflon coated usually...so you don't want that in your Kamado!!
+1
The teflon won't be rated for Kamado pizza temps and would be a health hazard. I've never found one that wasn't made of teflon, but then again I've never looked too hard for them...


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