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.
@@embersonlybbq1 Metal peels are much thinner so it's way easier to get under the dough to remove. The dough at that point is cooked and dry so it won't stick to it like it would when wet.
@@embersonlybbq1 literally going to the store tomorrow and gathering a bunch of random toppings so that each pizza is different, but I’m excited about Italian sausage, basil, ricotta cheese, roasted garlic, mushrooms , green peppers and roasted sun dried tomatoes
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....
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!
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?
Thank you! Great tip on the semola, I’m going to try that on the next cook. I like your pizza construction idea and I’ve been pretty happy with the heat distribution as long as I’m not opening the lid too often. Appreciate you watching!
Thank you very much. A lot of the flame in the beginning was just because I had the grill open too long while filming. In general it’s just hot coals with very little flame. Thanks for watching!
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?
Thank you, great question. You’re absolutely right. Since making the video, the best tips I got are to pull the parchment paper out after a minute or so or to use semolina flour on the peel to launch it. Both of those work great. Thanks for watching and the support!
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.
Thanks so much! I don’t think you have to have the DoJoe if you use this setup. Ive used it a few times and like the backstop to be able to get the pie out easily but it is bulky to store. Don’t think you can go wrong. Haven’t done the soapstone yet, you recommend?
I have a Big Joe and have used John’s method with the pipe bushings to reduce the temp on the pizza stone. However, I’ve always used the Big Joe deflectors and always have a heat deficiency in the dome. This is a great idea.
Not dumb at all. For me when I do it with this type of premade crust, the bubbles get massive and take over almost the entire pizza and the cheese/toppings end up in little piles. Might be worth experimenting when you make yours to see if it’s as bad. Thanks for watching!
Great video! Is that a Kamado Joe Classic or the Big Joe? I have another kamado and would like to give it to a relative and buy a Kamado Joe. I was thinking of the Classic II.
Yeah, good eye. Publix pre rolled dough from the deli. Have used it about 25 times and it does really well. Try to keep it under 700 degrees and it turns out fine.
just did similar today...except my deflectors , I assume were a little fat soaked, and they burned and smoked, and eventually ignited... live and learn
It’s a function of clearing out all of the ash, filling up the firebox with high quality lump charcoal and having the lid open for a little too long while I was filming this 😄
Why is there so much flame coming off of your grill? I would recommend not adding these large chunks of wood to the top of your lump. Lump itself itself imparts smoke flavor (depending on brand how much).
Okay, that's not one take. First one shows a bunch of flame (and dirtier deflectors). Were you aiming for a before/after demonstration? And how did the parchment paper so magically disappear?
Thanks for watching. This was the first pizza while the fire was still going. The coals were still ashing over but we needed to get some food out. It settled down right after and the pizza came out fine.
We recorded this video on three separate pizza days to highlight multiple cooks and add in a few new wrinkles and tips that I thought would be helpful.
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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.
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.
Very interesting, what’s the benefit to that?
@@embersonlybbq1 Metal peels are much thinner so it's way easier to get under the dough to remove. The dough at that point is cooked and dry so it won't stick to it like it would when wet.
@hypersonichobo4263 great tip! I’ll check that out! Thanks so much for sharing.
you can actually remove the parchment paper after the 1st 2 minutes as it will pull right out...
That’s a great tip! Thank you for sharing. Always looking for stuff like this.
Thanks for all the intel, this is really helpful. Pizza looks baller!
Really appreciate the kind words!
This might be my favorite video yet. Keep ‘em coming. Always learning something.
You’re a gentleman and a scholar and your support means the world to me. Thank you!
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
Wow, good luck! Which pie are you most excited to make?
@@embersonlybbq1 literally going to the store tomorrow and gathering a bunch of random toppings so that each pizza is different, but I’m excited about Italian sausage, basil, ricotta cheese, roasted garlic, mushrooms , green peppers and roasted sun dried tomatoes
I love it. I think a dollop of ricotta is the most underrated pizza topping of all time. Well played.
bro cool content honestly thanks for the tips
Really appreciate the kind words!
Looks awesome man!
Thanks so much! Appreciate the support.
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....
I thought they were a bit much, tbh...
Looks great!
Thank you!
Hey! Great video, what Kamado Joe are you using? Thanks!
Thanks so much! This is the KJ Classic II
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!
Thanks so much! Brilliant idea, I’m going to do a Detroit style artichoke pizza soon and I like your temp and timing. Appreciate the kind words.
Chicago is home of the deep dish.
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?
Thank you! Great tip on the semola, I’m going to try that on the next cook. I like your pizza construction idea and I’ve been pretty happy with the heat distribution as long as I’m not opening the lid too often. Appreciate you watching!
People don't understand the trick to cooking a pizza on this grill is fire and temp control.
What a delicious!! Pizza party!!
Read books, eat pizza, live life.
I did like it. Easy explanation. How come second pizza not as much flame? Does it make a difference ?
Thank you very much. A lot of the flame in the beginning was just because I had the grill open too long while filming. In general it’s just hot coals with very little flame. Thanks for watching!
Awesome looking pies! 🔥
Much appreciated! Thanks for watching.
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?
Thank you, great question. You’re absolutely right. Since making the video, the best tips I got are to pull the parchment paper out after a minute or so or to use semolina flour on the peel to launch it. Both of those work great. Thanks for watching and the support!
I actually like bubbles on my pizza. But I don't get any during bake. Can you share your pizza dough recipe. Thanks.
This is actually pre made dough from our supper market so that’s probably what’s causing it.
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.
Never mind I watched the video again and you explained it! It’s hard to focus on words when there’s a pizza in display.
@HoracioChagas haha, well thank you for watching! The pizza on there is so much fun. Which Kamado are you thinking to get?
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?
Thanks so much! I don’t think you have to have the DoJoe if you use this setup. Ive used it a few times and like the backstop to be able to get the pie out easily but it is bulky to store. Don’t think you can go wrong. Haven’t done the soapstone yet, you recommend?
@@embersonlybbq1 I haven't tried with a soapstone yet either. Just curious.
@youtubular007 right on, I bet it’d be fun
Use pizzas stainless steel dishes with wholes like restaurants use in ovens
Great idea, will be trying that next time. Any other good tips?
Are those classic Joe-size heat deflectors?
Yes they are. You firing up something fun?
I have a Big Joe and have used John’s method with the pipe bushings to reduce the temp on the pizza stone. However, I’ve always used the Big Joe deflectors and always have a heat deficiency in the dome. This is a great idea.
@spencercurnutte1971 I love it
Does the pizza have a smokey taste?
Not really
Maybe dumb question, but why do one pierce the bubbles of the crust? Is that to prevent them to burn?
Not dumb at all. For me when I do it with this type of premade crust, the bubbles get massive and take over almost the entire pizza and the cheese/toppings end up in little piles. Might be worth experimenting when you make yours to see if it’s as bad. Thanks for watching!
Dumb question, but what are the iron spacers?
Not dumb at all! I got these from Home Depot, 1.25 inch fireproof iron spacers.
@@embersonlybbq1link?
It looks like "Iron Bushing"
Great video! Is that a Kamado Joe Classic or the Big Joe? I have another kamado and would like to give it to a relative and buy a Kamado Joe. I was thinking of the Classic II.
Thank you! Yes this is the Classic II. Have had it for four years and I love it.
Just saw where that is a KJ Classic II
Such a great grill. Highly recommend.
That looks like Publix dough. It calls for 450 degrees. Surprised it didn't burn up....
Yeah, good eye. Publix pre rolled dough from the deli. Have used it about 25 times and it does really well. Try to keep it under 700 degrees and it turns out fine.
just did similar today...except my deflectors , I assume were a little fat soaked, and they burned and smoked, and eventually ignited... live and learn
Oh wow, that’s crazy! Was the lid closed or open? Have to imagine it burned off quick at least. You ok?
@@embersonlybbq1 im. I'm., the pizza not so much... lid closed till about 500
@jeffnatale1084 crazy. Glad you’re ok!
Your first pizza was burnt 😂 but I believe it tasted good
bottom looks burnt. But thinks for sharing and spending the time!
How do you get your kamado to flame like that?
It’s a function of clearing out all of the ash, filling up the firebox with high quality lump charcoal and having the lid open for a little too long while I was filming this 😄
Why is there so much flame coming off of your grill?
I would recommend not adding these large chunks of wood to the top of your lump. Lump itself itself imparts smoke flavor (depending on brand how much).
Okay, that's not one take. First one shows a bunch of flame (and dirtier deflectors).
Were you aiming for a before/after demonstration?
And how did the parchment paper so magically disappear?
Thanks for watching. This was the first pizza while the fire was still going. The coals were still ashing over but we needed to get some food out. It settled down right after and the pizza came out fine.
We recorded this video on three separate pizza days to highlight multiple cooks and add in a few new wrinkles and tips that I thought would be helpful.
What size pizza was that please?
I’m sorry, I didn’t measure. This was pre rolled pizza dough from my supermarket. The weight is 15ozs if that helps.
Too much charcoil, a good pizza shouldnt have burnt pepperions!
Yes it should its a sign of a good pizza maker! And it tastes great
@@Tony-yl1rb really, never had burnt pepperions 🤔
You're absolutely correct, A good pizza shouldn't have anything burnt.
Why the f.. would you pop the bubbles ?
Asking from italy..
Damn this is way to complicated I’m just throwing it in the toaster oven
Haha. That’s definitely one way to do it!
Cinčane distance obavezno😅😅
Burned 🙈🙈🙈🙈
Only missing the pineapple :)
I’m genuinely open to the Hawaiian pizza but it’s not in my top 5 ;)
The first Pizza looks ugly and burnt
Kind of like you on Spring Break. OH SNAP
@@embersonlybbq1 well said
That first pizza is burnt, that is not going to tase nice!
Too much charcoal
No need
Those iron pieces… we don’t want them with rust.
Way too much lump coal
that dough looks really bad
It looks delicious!
Eggs 🤢