Ep 5: How to make pizza (fast ferment) on the Kamado Joe Classic 2!
Тәжірибелік нұсқаулар және стиль
Pizza!!
Chef Geoff shows a quick demo of how to make an awesome last minute pizza on the Kamado Joe Classic 2 - with a classic Italian style dough. Last minute?? This dough is a fast fermentation style so no need to wait 24 hours! Not quite as perfect as a longer 24-72 hour fermented crust - but still crazy good in a pinch!
Dough:
500gm strong bread/pizza flour (tipo 00)
325ml lukewarm water
2 teaspoons yeast
1 teaspoon salt
Following the process in the video, Mix the ingredients above and knead dough to rest and wait until doubled in size.
Re-form into dough balls and rest at least a half hour before making pizza!
Edit: more recently to make it even more fuss free, I’ve started forming all the crusts a half hour before I need them and resting between pieces of parchment, covered in a towel. Then while one is cooking, you can easily take your time topping the next one!
Your Kamado temp should be somewhere around the 650-700F mark at least for best results. Since this video we’ve tested even more and believe this is the best temp range.
What we’ve also discovered having tried a few pizza stones is that the thickness and quality of the stone also makes a massive difference. We now use this one below and highly recommend it. Takes a little bit longer to heat soak, but always produces a great result. :)
Pizza Stone for Grill and Oven - 15 Inch 3/4" Extra Thick - Cooking & Baking Stone for Oven and BBQ Grill - With Durable Foam Packaging, Gift Box & Pizza Recipes EBook www.amazon.com.au/dp/B01AFOIO...
Пікірлер: 29
Had a littel Pizza Party with the parents last night! Made the dough earlier in the day to let it mature a bit. The texture and taste of the dough was OUTSTANDING! So simple, so good. We made a sweeter sauce with Crushed Tomato, Garlic, a little Sugar, Oregano, and some Grated Parmesan. Will definitely be on the Kamado Cook favorites list! Thanks Chef Geoff!
@GeoffTheChefOfficial
3 жыл бұрын
Larry Karp Ahh that’s great man! I’m really pleased to hear that. Well done! 👊🏼
Hi Geoff Love your videos. Can you please provide the details of the stand you use to create the air gap between the heat deflectors and the pizza stone. Thanks
@GeoffTheChefOfficial
2 жыл бұрын
I'd love to but I don't really know. It came with a cake platter believe it or not! Most folks jut use industrial sized nuts, foil balls or aluminium tubing.
@shnierrobin3641
2 жыл бұрын
@@GeoffTheChefOfficial Thanks for the prompt response. What size does the air gap need to be?
@GeoffTheChefOfficial
2 жыл бұрын
@@shnierrobin3641 At least an inch. But more the better. 👍🏼
I think the no oil no sugar is the secret that dough came out Fantastic, Now I just have to convert measurements. Fantastic video.
@GeoffTheChefOfficial
4 жыл бұрын
John Knapp Thanks John! Let’s us know how you go with it! 🍺
Hey Geoff. Tried your pizza dough recipe and it was awesome!! Best pizza I have ever had. Thanks again......
@GeoffTheChefOfficial
4 жыл бұрын
bradneat That’s great to hear thanks for sharing! I tried out a few new toppings myself over the weekend. Might turn that into a new video 😂
@bradneat
4 жыл бұрын
Geoff. One thing I failed to mention was we used baking paper under the pizza so I could easily slide the pizza on and off the pizza stone. The baking paper burnt on the outer edges of the paper but worked a treat and the pizza was just fine.
@GeoffTheChefOfficial
4 жыл бұрын
bradneat I’ve never tried baking paper. Semolina works ok for me :) ✌🏼
where did you get the spacing rack
@GeoffTheChefOfficial
2 жыл бұрын
It’s actually from some cake display stand thing. 😂
Hi, great video, can the pizza dough be made 24 hours in advance and kept in a fridge?
@GeoffTheChefOfficial
2 жыл бұрын
It can, yes. But if you have that kind of time, you may want to consider doing a longer ferment dough, which would turn out better than this one. We haven’t done one on the channel yet, but there are heaps on KZread. We love ones using a “Biga” - which is like a pre-ferment. 👍🏼 Thanks for watching!
This looks unreal. Keen to give this a go on my new weber summit charcoal grill. That lump charcoal you have looks very uniform and clean- what type is it? Cheers.
@GeoffTheChefOfficial
4 жыл бұрын
Javed Mower I believe that was Head Beads lump charcoal. Actually I found it quite smokey and stopped using it. Not sure what country you’re in, but that’s a common Australian brand. I generally use a generic mallee root lump charcoal from a Greek supermarket actually! That or KJ lump.
@javedmower4091
4 жыл бұрын
Geoff The Chef! Hey mate I’m up in QLD. Our friend Angela mentioned to check out your videos and that you are down in Victoria. Thoughts with you guys down in Vic and hoping things will turn around down there 🙏 I have heard the KJ lump is good but it seems extremely pricey. Thanks for the reply. Take care. J.
@javedmower4091
4 жыл бұрын
Interesting you find the heat beads lump that way. I’ve been told it’s a great charcoal by a few people- I have used the char griller lump from Bunnings but the pieces are huge. They are uniform at least but you have to break them down to be able to stack them in any form at the bottom of the grill.
@GeoffTheChefOfficial
4 жыл бұрын
Javed Mower Thanks for checking out the videos and your well wishes man. Appreciated :) We’re doing ok. Groundhog Day a bit, but hopefully we’ll come out the other side soon :)
New to the whole pizza on a KJ thing so forgive my questions lol... what temperature and about how long did you cook the pizza for? Also, I am using a 00 flour and a stand mixer will that still work with your recipe? Thank you!!
@GeoffTheChefOfficial
4 жыл бұрын
Melissa Piper thats ok. You’re forgiven! I did mention it in the video somewhere I’m sure, but for Italian style, between 400-450C (700-800F). 00 flour and stand mixer is perfect!
00 flour is hard to come by, has anyone tried a different kind of flour with similar results?
@GeoffTheChefOfficial
3 жыл бұрын
It doesn’t work out as well. Where do you live? If your supermarkets don’t stock it, try a specialty grocer. Bread flour is a decent substitute or you could try Amazon :)
@RGVReelAngler
3 жыл бұрын
10-4, South texas, only found it in Amazon, ill try the bread flour first. Thanks
@GeoffTheChefOfficial
3 жыл бұрын
@@RGVReelAngler Good luck!
Hey Geoff. Can you send me a link to your facebook page. Can't seem to find it.
@GeoffTheChefOfficial
4 жыл бұрын
bradneat the user name for both Instagram and Facebook is @geofftherealchef - just type that into the search ✌🏼