Tips and Tricks for Kamado Joe Pizza

Kamado Joe setup hacks and killer recipes for perfect pizza on the grill.

[felix]

I wouldnt recommend parchment paper as its coated with either silicon, chromesalts oder PTFE, which are as healthy as they sound. A grill defently exceeds the safe temperature for parchment paper(as seen the paper burnt). With some experience no paper should work fine or maybe try with some butcher paper, as butcher paper usualy dosent have a potentially toxic coating.

[DennisFarnsworth-wp]

An Italian friend said to use a wooden peel to put the pizza in the grill ( or wood oven ) and a metal peel to remove it. Works great.

[sergiogomez]

Thanks for the video I have a gathering tomorrow and I am making 8 pizzas. I got dough and sauce from my favorite local pizza joint. Wish me luck

[FireWaterCooking]

you can actually remove the parchment paper after the 1st 2 minutes as it will pull right out...

[Leigh-iu]

Thanks for all the intel, this is really helpful. Pizza looks baller!

[a.s.]

Great, thx for sharing. Your can try to use semola instead of the paper underneath the pizza an remove the pan with a fast pull.
I use to put the cheese as first layer direktly on the tomatosauce, and the rest (vegetables, meat) on top, so they get more heat and are better baked through with more aroma.
And a good portion of olive oil should not be missing 😋
What do you think, is the heat distribution (above/below) evenly, or is there still more heat below, so that it might make sense to insert a second pairs of deflector stones further down?

[andreworavec]

I did like it. Easy explanation. How come second pizza not as much flame? Does it make a difference ?

[evanfowler]

This might be my favorite video yet. Keep ‘em coming. Always learning something.

[hhernandez]

Awesome, the only thing that raised eyebrows is the cut up 2x4 wood pieces. I always use flavored wood chucks but thought a regular 2x4 might have some processing chemical....

[onvarro]

Hey! Great video, what Kamado Joe are you using? Thanks!

[koolenboer]

Thank you for making this video. Your pizzas look great! I do have a question about your box of paper. I also sometimes made them on my Kamado with baking paper underneath, but then the baking paper was really burned and I found it difficult to get it out. It broke and stuck under the pizza bottom. Do you have any tips on how to easily get the baking paper out of it after baking?

[bigmike]

I’ve been cooking pizza on my Kamado for years. After cook after cook I use 3 extra bricks that were used to build my house. I double wrap them in heavy duty foil and place them as you did your separators. Stone on top. It gets the pizza higher in the dome and I find it makes for some great pizza. I usually cook around 550-600 degrees for a little longer around 9-11 minutes. And I found it really makes a great square pizza if your into deep dish. So crispy and I’m in Michigan, home of the deep dish. Also I wanna add, I also own the rotating Blackstone pizza grill and it’s not as good as the Kamado. Nice video!

[riverstone]

bro cool content honestly thanks for the tips

[trent]

People don't understand the trick to cooking a pizza on this grill is fire and temp control.

[matscollin]

Maybe dumb question, but why do one pierce the bubbles of the crust? Is that to prevent them to burn?

[littlestar]

I actually like bubbles on my pizza. But I don't get any during bake. Can you share your pizza dough recipe. Thanks.

[HoracioChagas]

We’re planning on getting a kamado, your video was very good and informative. Only problem is I’m craving for pizza now.
Honest question: why do you use parchment paper? We usually just place the pizza over the stone.

[FuturestraderALGO]

Use pizzas stainless steel dishes with wholes like restaurants use in ovens

[youtubular]

My brain can smell that pizza. Looks great! Is the doh-joe unnecessary? Have you tried to use a soapstone yet for the pizza stone?

[spencercurnutte]

Are those classic Joe-size heat deflectors?