The BEST Kamado Joe Pizza Period.
I Can't Top This One!
Introduction
In my quest to craft the ultimate pizza on my Kamado Joe, I recently embarked on an experimental journey, inspired by a subscriber's suggestion. The goal? To elevate my pizza-making game beyond the already high bar I had set in my previous video, "The Best Kamado Joe Pizza I've Made in Eight Years." Here's a breakdown of my latest venture into pizza perfection, where I share the highs and lows and some invaluable tips for fellow enthusiasts.
Wins
Innovative Setup: By flipping the Divide and Conquer rack upside down and adding grill grates beneath it for extra height, I managed to move the cooking surface closer to the dome. This adjustment aimed to mimic the top-down heat effect of a traditional wood-fired pizza oven, focusing on achieving that coveted charring on the pizza crust.
Pulish-Based Dough: Inspired by Vito Iacopelli's recipe, the dough started with a poolish mixture, which was allowed to ferment for about 22 hours. This approach resulted in a dough with a strong gluten structure and the perfect balance between crunch and softness essential for a Neapolitan-style pizza.
Simplified Cooking Process: The Kamado Joe, with its ability to precisely maintain high temperatures, makes the cooking process worry-free compared to traditional wood-fired pizza ovens. Setting it to around 750 degrees Fahrenheit, I achieved an excellent cook in roughly three and a half minutes.
Cons
Size Matters: One of the challenges I faced was managing the size of the crust. In my enthusiasm, I ended up with a slightly larger crust than intended, which, while not a deal-breaker, affected the pizza's final shape.
Consistent Monitoring Required: Even with the advanced setup, attention, and quick action were necessary to prevent the bottom of the pizza from becoming too dark. A mid-cook rotation might have offered a more uniform char.
Tips
Flour Quality: Investing in good 00 flour, like the one I used, can significantly impact the quality of your pizza dough. Buying in bulk is economical and ensures you have a steady supply for your pizza adventures.
Hydration is Key: Learning to make a high-hydration dough will elevate the texture and taste of your pizza. It requires patience and practice but is well worth the effort. This hydration is 66%. If you go higher, you need to lower the temperature.
Don't Be Afraid to Experiment: The journey to pizza perfection is ongoing. Using the Kamado Joe offers a versatile and forgiving platform for experimentation. Adjustments like the one I made to the cooking setup can lead to significant improvements in the quality of your pizzas.
This endeavor has led me to what I believe is the best pizza I've ever made on my Kamado Joe. It embodied the essence of wood-fired pizza with its spotted char, the perfect crunch, and a flavor that could rival that of a professional pizzeria. While I wonder if I can ever top this creation, the journey of culinary exploration is never over. I'm excited to see where my next pizza adventure takes me, and I'll be sure to share any new discoveries with you all.
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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