Watching this at 1.25x, just perfect.

@shakeynige

Жыл бұрын

😂 its the southern way buddy

@nadk8886

3 ай бұрын

😂😂😂😂

@kuillemaul4521

3 ай бұрын

Spot on.

Made your dough recipe last night, it was so easy to make and delicious, so easy to work with. Thanks so much for sharing it. Cooked my (3)at 500 degrees for 8-10 minutes . Best dough ever. Thanks!!!

Love this guy. He is so thorough and specific.

This is my favorite video on KZread for kamado-style smokers and making pizza. I watched two dozen. Thank you sir!

Great video. I appreciate the detail and the explanations of why you do certain things!

22:00 great explanation about hydration level and cooking time, always wondered about the trade offs of a lower vs higher hydration dough. Btw making dough is easy and rewarding. I mix it on day one, then use it the next day or a couple days later. Waiting gives it character. Look up no knead pizza dough 👍

John, I have watched many of your videos. This is one of your best! Thank you.

Thanks for the advise. My pizzas were constantly having burn crust with toppings not done. Making a small adjustment (the air gap) has made such a difference that it is amazing. Crust is now as good as a pizzeria ( I use 00 flour at 59% hydration)

Just bought a Kamado Joe today. Will definitely listen to your great advises

Awesome. I've been making home made pizza for at least 5 years and I am still learning things; this video is a prime example. I've had mitigated success (no failures, mind you) cooking on the Joe, mainly due to loss of temperature after a few pies. This video will help in my technique. Thanks a bunch for putting this together.

@wkosnik66

6 жыл бұрын

Jean-Marc Vandemeulebroecke were you able to associate your heat loss to anything on the joe? At the higher temps, I feel like my temps spike high if I don’t watch it. Never loose the temp. Sometimes I can’t control how high it gets.

Thank you for the information. You really cleared up the temperature and dough differences for me.

Dude is a pizza temp-control genius! ... Thanks for sharing this tip.

Dude you nailed it! So many people muck up cooking pizza! You know what you’re doing! It’s the subtle details that you use that make a great pizza!

Recipe was so simple and easy..... So much better than the store dough. Thanks John

Thanks a ton! Adjusted my technique and added the 1.25 inch black pipe plugs.....pizza turned out perfect!

Beautiful video! I really enjoyed and appreciated them how you organized the content of topics you wanted to discuss. Well done!!!

Really interesting - thank you. I do Neapolitan pizza in a wood fired oven and yours looked lovely.

Thank you so much for these excellent tips! I also miss Publix, as I grew up in Florida and they were everywhere! 🔥

Made the Pizza last night with the same black iron fittings. Absolutely perfect.

I've been using the air gap set up for the last 4 pizza cooks and the result has been brilliant - no burnt crusts. Really nice results cooking on 500 - 550F, 10 minutes each pizza, turning it around every 3 minutes. The dough is home-made by my wife (Berni) to a recipe given to her by a friend and has a lovely thin crust.

@Yoris670

Жыл бұрын

Can you elaborate on air gap?

@wellyftw

Жыл бұрын

@@Yoris670 at 3:00 in this very video.

@villasthakrar7078

3 ай бұрын

Can u pass the recipe pls.

Thanks for this mate. I really like the way you present these. Really helpful.

glad you did the store bought and fresh made pizzas!

You really went into pizza grilling with 4 types of pizza and the varied water content. I'm going to try it out!

Just finished supper with my first two pizza. The pluming plugs are very nice tip. I loved my pizzas. Tkhs

Really appreciate your very informative video on pizza on the kamado joe. Followed your tips handmade a great pizza!

Brilliant video. At last somebody outlining the differences between pizzas. Personally I’m a fan of the Napoli style and it was very interesting to learn about the water content. Also that sugar maybe in store bought dough And how this will affect cooking. Something I will definitely look out for if not making myself. Would of liked to seen the Napoli in style pizza slightly thinner especially around the edge. But nevertheless I would’ve scoffed that right down regardless, and enjoyed every slice. Great work looking forward to more like this and the day I get my Kamado Joe 🤘🏽🦞

thank you so much for yet another great and clear video. after 25 years as a cook, it is now 10 years ago. I have had the kamado for a year and am only really starting to use it. Also because you still need good tools and this is not cheap. So now I've slowly put all my tools together and it's getting more fun to cook outside. I had already started pizza indoors in the oven. my oven reaches 350 degrees so for freshly made pizza that's a good temperature. I really bought a rock for the outdoors. So next week I'm going to put your advice into practice.

I wish I found your video before I made my pizza. Used that same publix dough and had a lot of trouble with it. Ran my pizza stone too hot also which totally blackened my crust within a few minutes. Great video!

Appreciate all your work to spread the Gospel of the great Kamado Joe. I've had my Kamado for close to 10 years and have enjoyed fish, fowl, pork, beef and pizza. For the money,​ I don't know how you can get a better Kamado. I would have liked to see how your crust looked on the slices. Was the dough cooked through, still wet or dry in the middle of the dough. One of my favorite dishes on the Kamado Joe is called, "Chicken under a Brick". First, your marinate a whole chicken that you split on the breast side and spread out. Then you grill it without burning it because you leave all the skin on. You put a tin foil covered brick on top of the chicken to keep it flattened out and it's out of this world. Keep up the good work.

@krehbein

4 жыл бұрын

When i spatchcock chicken like that I grill skin side down first then flip. Is that when you put the brick on?

Glad I found your video before doing it for the first time. Thank you so much! Bought a store bought dough that I need to cook at 475. I actually have a cast iron pizza pan instead of a stone. We'll see how it goes!

Awesome video and great tips. thanks for all the useful info

16:44 - You are doing awesome here. But I want to say, the only reason they turn the pizza in a wood fired 900+ degree oven is because the wood source is pushed to one side. With the Kamodo, you have even super hot heat all around it, so absolutely no need to turn the pizza - other than it feels authentic and frankly it's fun. Great work here!

@ranpe2496

2 жыл бұрын

Atleast on my kamado back of the grill gets a bit hotter so i have to turn my pizza.

@agreatd

2 жыл бұрын

False, kamado gets hotter on one side because the bottom vent is on one side only

I'm buying a Joe next week! Looking forward to making an awesome high temp pizza :D

Thanks for another great video. Going to make Pizzas today on my classic, hope they come out as good as yours'

Very informative. Thanks for making the video. I am still going to try a take and bake at high temp to see what it does though.

Great content! Your high temp pizza looks amazing!

Fantastic video. Life saver, thanks!

Instead of using so much flour on the bottom you should try cornmeal dusting the bottom it doesn’t stick and you won’t have that burnt flour

You are the master, sir.

The level of technical knowledge here is amazing.

Thank you. Found higher in the dome for pizza placement and stone at 550 is perfect.

Thank you. This video was so very helpful.

Thank you for this informative presentation. I have been thinking about buying an Ooni or Roccbox, and then when finances allow getting the Kamado Joe. I’m going straight for the Joe now 😁

@KamadoJoeGrills

3 жыл бұрын

The investment is worth it, we promise!

great video. the pizzas looked terrific.

Thanks for this very interesting video. The crust @ the highest temp seems fantastic and really as the pizza we have eaten in Napoli... But it looks like fresh onion rings are not cooked in 4 minutes... (actually there is no onion rings in the Margherita pizza 😀)

Your tip on the metal caps under your pizza Stone was dead on. I used a metal pizza grill platter instead of a pizza stone and they turned out awesome .

Great video! I recommend using 1 1/2" kiln posts to elevate the pizza stone above the heat deflector stone. Kiln posts can be purchased from most ceramic stores or online and typically cost around $1.00 to $1.50 each, depending on the size. The posts tolerate temperatures in excess of 2000 degrees F and do not off-gas any toxic fumes. However, they are fragile and will break if dropped.

@loudej

4 жыл бұрын

I was just about to make the same comment myself

John, another great informative video. Answered a lot of questions. Have you tried Flammkuchen on the KJ? Keep up the great work!

Thank you so much for your effort to educate newbes like myself!

Since this video is 5 years old, if you have the X-Accessory rack, you can put that on the bottom position, put your heat deflectors on that, and then the grates with the pizza stone on top of that to keep an air gap and not have to go buy some cast iron plugs like he used in the video.

Best pizza kamado video ever!!

This is great, very informative.

Finally someone is addressing this issue. I have had so many pizza ruined with burned black crust before the cheese on top can even melt.

Love the video. Would use corn meal at the bottom of the dough to help it slide on the stone. Old trick from a pizza restaurant. Keep cooking!!

Hey! I was looking into doing this and I think that the spacer is a great idea but I am fairly certain that black iron is toxic when heated to high temps. Stay safe everyone and enjoy your pizza!

Fantastic!!!! Looks soo good!!!

Great tips. I want to try this I guess kettle style since I don't have a kamado. Yours turned out great though. Tks

Fantastic video and good comparison between different pizzas. Also I do love your idea of lifting the pizza stone up to avoid overheating and in turn burning the pizza base. Great job thanks mate

Well done John.........that is all i have to say, you covered it all

John, did my 1st one last night the Home made crust. I’ll say it was not a totally success or complete failure. The 1st crust got too soft on our large cutting board and stuck to it. So we did the 2nd one directly on the pizza stone - I know it’s to be hot but we didn’t know how to safe this one. It turned out very good. We sit directly on the deflectors on the grill we were around 525-550. Oh more experience a rookie in training. I just got my KJ classic a few weeks ago - bought it from my sister she moving out of town. I love the KJ after years of Weber cooking. I also love your channel. But you made class 101 look easier than it really is? I guess I have to retake the class not ready for 201.

I use fire brick all the time to help me cook indirect and as a spacers to do level changes on any grill or kamado.

Thanks for this John. Regarding the yeast, you use 1g for 500g of flour, while it is recommended to use 7g (as per package instructions). Is there a reason why would you not follow the manufacturer’s guidance? Thanks!

Learnt from this .. In my learnings I found to do a stone set up exactly the same. Get the environment two thirds hot. Oil stone 2 minutes before pizza goes in. Ensure your base of pizza is lightly dusted with flour before placing it on the stone. Pop it on for 5 seconds then give 1/4 turn. Shit and cook for two minutes. Open and half turn. Shut and cook for four minutes. Open.... Sit away for one minute. Cut... Serve... You're welcome ❤️🙏✅

New to your channel.. Awesome tip on adding that space between the two stones.. Thanks for sharing.. I shared.. :")

Thank you Thank you Thank you! God bless you!

Well done. Love your in depth tips/tricks here. You are right on about having that air gap. A question: Knowing that an air gap between the deflector plates and the stone is a good thing and that you said putting the plates on the accessory rack is a valid option, could you just avoid the stand offs you purchased and instead place the accessory rack in the lower rack position and then place the stone on the main grate to provide that gap? This is what I do when I do use a stone (I sometimes skip the stone entirely. I have a couple videos on not using a stone at all, but I digress.). I also sometimes place the stone on the main grate and the stone and pizza on the expander rack up higher. Both have given great results for up to 3 large pizzas in a row.

@BEERNBBQBYLARRY

7 жыл бұрын

Kamado Joe Thanks, John.

Great video! Thank You!!

John, I’m going to pick up some of these pipe plugs for myself. Before I do, is there any concern of the black paint causing fumes when exposed to the high heat? Would galvanized plugs be better? Thanks.

Excellent video again

Love... you explain greatly ....im new to your channel love your style ...and am trying to learn the stone ..but have not cooked pies on the grill ye but you have got me thinking in a different direction thank you

@Hill1888

5 жыл бұрын

Does it matter if the grill grate is on or not?

This is the best Kamado pizza video I've seen. It also helped me decide not to purchase the overpriced DoJoe.

Thanks for this video. I wish I had watched it before I made pizza last night. I had the heat deflectors on the bottom and although the fire box was scorching, the temperature in the dome was not. Could you use two pizza stones on top of the deflector shields instead of spacers?

Any experienmenting with 24-48 rise time with your homemade dough? I find that gives the perfect fermented, almost sweetness to the dough, not to mention getting rid of that "raw" taste that comes along sometimes with homemade doughs.

Thanks John for the great tips!

another good video John

Wow, that's was a difficult video to put together. Thank you!!

Thanks for the video, made the best store-bought pizza of course I loaded it up with more stuff. Walmart's Brand for $3.28 made into a champion Pizza.

In particular for the last Neopolitan pizza you should use semolina flour for the roll out, and remove all excess flour before putting filling on top. That will significantly reduce the black on the underside. Br Stephen

@ziks3000

Жыл бұрын

I agree, and use 000 flour instead of all purpose or bread flour for making the dough.

This is the best pizza making instructional video I've seen. Thank you .

Great video. Can’t wait to get a KJ

John, can you do one where you use parchment paper? When I cook pizzas, I prepare 6-9 pizzas and I cook them all in 1 night. Without pre-making them on parchment paper, I find that it is way too difficult to get that many pizzas made and safely placed onto the pizza peel.

What pizza pizza peel do you recommend for a KJ3 ? Can I get away with only a metal peel and use extra corn meal or parchment paper to put the pizza on?

What about the pre-maid crusts that are already baked, like a Boboli or some other brand like that? Keep it simple and follow their instructions?

Man. I'm a chicago native and my first job was a pizza cook. You nailed it.

Wouaw magnifique 💓

Great video. Is it possible to make the dough a day or two ahead of time and keep in the refrigerator until the cook? Maybe just refrigerate the dough balls and take out for the final rise a couple of hours before the cook? Thanks!!

@raysmith5542

3 жыл бұрын

Yes, it will taste even better.

In the last pizza, looks like the lumps are huge! is that actual large wood chunks or just large charcoal pieces?

Why do you use a higher temp for homemade dough versus store bought? I bought a couple of doughs from Whole Foods. They were made in store that day. Do I go with the higher temp?

I'm using this trick for the first time as we speak. Any concern of the odor omitted by the pieces?

Good job flipping over the pizza and showing how it did not burn.

Can I use an old pizza stone as your bottom deflector? While still keeping the pizza stone on top for the actual pizza

What about using the accessory adapter with diverted on the low setting and the stone on top the grate on the high? That just seems logical

You should try the Biscotto Di Sorrento-stone! No deflector needed, and you get true neapolitan-style pizza with ease!

quick question: do use flour or corn meal on top of your pizza peel to help the pizza slide off the peel onto the pizza stone ? Appreciate the video and the tips.

@dtowndano

2 жыл бұрын

ok you use flour....think corn meal would burn ?

I will be doing this today with a DiGiorno to see how it goes. I will be filming it as well. I don't have a KJ stone (yet), but I do have a regular one and I will pick up some plugs like you have. I will link to this video in the description.

@desertweasel6965

3 жыл бұрын

You don't need those plugs. You really only need one pizza stone on top of the racks. It's not gonna burn the bottom as you gotta keep turning it, but it gives a nice crust on bottom. This guy's pizzas are not even cooked on bottom.

@backdraftbarbecue6947

3 жыл бұрын

@@desertweasel6965 actually it was cooked perfectly on the bottom when I did it. You are correct, the plugs are not needed, they only allow for air flow under the pizza. It works either way.

I know this is an old video, but I was wondering. If you want the pizza stone higher in the dome could you place it on the Kamado extender rack.

I would be interested to know if one were using a Frozen store bought like a Dejorno pizza, if you should thaw it out prior to putting it on your heated stone. Not sure if a Frozen pizza hitting a 500 stone would cause the stone to crack.

If I don't have the heat deflector. Can the pizza stone handle the direct heat? Will it Crack?

The Publix pizza dough works great if you let it rest for a couple days in the refrigerator, ball should expand in fridge and fill bag, and then let it rise in a covered and oiled bowl for at least 4 hours at semi warm room temperature. I use this dough often and no longer have issues with snap back like I had in the past using it directly from the store. Another Publix tip is that they keep these frozen and set out thawed balls, you can normally ask for and purchase balls still frozen and keep them in your freezer ready to thaw and rest in fridge before allowing to rise at room temperature.

How many pizza bases does the recipe you put up make?