The Best Kamado Joe Pizza I Have Made in 8 Years!
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- Опубликовано: 20 дек 2023
- Kamado Joe pizza is amazing. Once you learn how to make it, you will rarely order out because you will only be disappointed. In this video, I decided to try something different, and I made the best Kamado Joe pizza I have ever made!
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❗*Try at your own risk!* ❗I just learned that Kamado Joe dropped the max temp for the Slow Roller to 300F. Mine is still stamped with 500F.
After almost 10 years of owning a Primo Oval XL, I've only recently started looking to do pizza seriously. (I have owned the Primo glazed pizza stone all of this time.) Holy CRAP! What they hell was I thinking!? If you have a kamado of any type, you need to do this!!! I'm still working on my temperature as I have the setup figured out according to Primo's video. Though imperfect, the crust and overall taste is head and shoulders above I can find in a restaurant or from delivery; mouth watering. I realize I'm in the Houston area where we have GREAT food of many types, but we are sorely lacking in great pizza. Once I get this figured out the best pizza in the area will be at my house.
It's so sad that what I liked the most out of this video was your stretch and pull skills. I butcher anything above 67% working on it slowly.
I think this method fixes the problem I have with the standard method, which is the top always feels slightly under done. Thanks for sharing I will have to try this.
I use 3 bricks over my deflector and use the large vortex and it does a great job for pizza.
I’m looking forward to the pizza video. Tried the double fermentation method but I have to work on my stretching skills. Those were 500 gram balls? How big were those pizzas? 12, 14 inch?
I think the slow roller max temp was changed to 300 from 500
If I want traditional style pizza.. I order one
Pizzas are looking better and better!
Those are some good looking pizzas. Great video.
I look forward to the pizza series. They both looked great.
Enjoyed the video, I keep the stone above the gasket line. I use Kiln Posts between the pizza stones a stable spacer. Available from Amazon various sizes.
Pretty good hack. The pizza turned out great.
Looks good
I'd love to try a pizza made in that KK with that thicc stone on the elevated grate. It's so high up and the stone is so thick, I bet it's delicious.
Hello Jake, didn’t you have a video about making pizza and you used Vito‘s Poolish recipe for the dough? I have a Yoder pizza oven and I’m wondering what recipe you used in making the dough for a Neapolitan style pizza
Will you please share what is the temperature of the pizza stone?
Pizza