❓ What Video Do You Want To See Next ❓ - *Comment Below!*

Damnn pizza looks delicious! Thanks for the shoutout much appreciated! Glad you liked the method - Alex

@RumandCook

3 ай бұрын

Thanks for sharing! 🍻

Another good Joe hack! Thanks. Going to try this.

@RumandCook

3 ай бұрын

Thanks! 🍻

That's a great looking pizza! You have really got your pizza game on point.

@RumandCook

3 ай бұрын

Thanks. I think I’ve maxed out pizza on the KJ now. 🍻

Just got my kamado joe big joe last week. I will certainly try this next time I want to make some pizza's. I've got some experience with my wood fired oven but I'm interested how close I can get using just the kamado. I only have a series one so my divide and conquer isn't as high, but maybe I can do something with the grill expander.

@RumandCook

2 ай бұрын

You could use bricks to get it higher. 🍻

Congratulations on hitting 25k Jake.

@RumandCook

3 ай бұрын

Thank you! 🍻

I tried it with bricks and divide and conq upside down less than 1/8 clearance. After I tried that it dropped my dome temp 600f which is perfect for new york style and chicago deep dish style. if going for a neopolitian style go for classic joe pizza stone.

@RumandCook

3 ай бұрын

I’ve done a ton of NY style or traditional pies. My goto is 550 for 8 minutes on a regular setup with an air gap. This is the best Neapolitan version I’ve had to date. Other than my wood fired oven of course. 🍻

They keep looking better and better

@RumandCook

3 ай бұрын

Don’t think I can top this one, but you never know! 🍻

that mixer looks nice, do you have a review of it?

@RumandCook

3 ай бұрын

Not yet, it’s on the list! 🍻

I am amazed at the amount of patients you have. I don't, but it was a fun video to watch, and thanks for the KJ hack.

@RumandCook

3 ай бұрын

Haha I love my pizza 😁🍻

Try using corn meal on the bottom of your pizza stone. It acts as a heat barrier and your will hardly ever end up with a burnt crust! Enjoy your videos! Cheers! More videos on the Offset please!!!

@RumandCook

3 ай бұрын

Unfortunately, corn meal with just burn at these temps. I’ll see what I can do on the offset. Thanks for watching! 🍻

I just bought a Gozney Roccbox pizza oven. I'm curious about the cost of all the KJ accessories needed to pull this off. I'm not a KJ owner, so I have no clue. I do tend to seea lot of seemingly convoluted solutions via more accessories.

@RumandCook

3 ай бұрын

There is only one add on here and that’s the pizza stone. Everything else is included with a KJ. They make extremely good traditional pies and decent Neapolitan pizzas. However I also own a wood fired oven so I’m trying to push the limits of what a KJ can do. The best thing about a KJ is the versatility, everything from cold smokes, smoking, to baking, grilling, and amazing pizzas. I’m just trying to push the limits further. I had an Onni Karu as well at one point, but I sold it to a friend. 🍻

Why did you put the star accessory on the stone?

@RumandCook

Ай бұрын

I was just trying to get as much height as possible. That’s another 1/4” lol. 🍻

Though I agree that looks delicious, with this setup on KJ, you may also try to make an authentic Neapolitan Margherita running at higher temperature, such as dccaveman123 had suggested. You could try to go over 800 F, to bake the pizza for under 90 seconds. The base will be a bit soggy, and it will not hold over 100 g of Mozzarella. The base should be only 3mm, or 0.11" thick Your version looks like canotto style, for the thick crust, which is often used in making Neapolitan Pizza, however your crispy base is Neo-Neapolitan style that has been popularized in America. Many Americans do not enjoy, or understand the soggy nature of authentic Neapolitan pizza. Also, for authentic Neapolitan Margherita, the sauce would be San Marzano tomatoes with just some salt added. Crush the tomatoes by hand or in a kitchen mill, as a blender will crush the seeds, and introduce a bitter flavor. You'd normally add the basil leaves before adding the cheese, so parts of it will be protected from the high heat. Nothing wrong with your version, however it may be worth making some authentic Neapolitan Margherita. I suggest when baking for a long time such as 3 minutes, add the basil after removing from the oven.

@RumandCook

3 ай бұрын

I normally agree with your comments, but in this case I think you are wrong. This is Vito Icopellis (sp) recipe and the crust is super thin, although the outside crust was too thick. I’ve tried high 900 degree temps in the KJ and it didn’t work. I’ve use the same dough in my woodfired oven and the result was night and day. 🍻

@CoolJay77

3 ай бұрын

@@RumandCook I hear you if high temperature did not work well in this KJ setup, then obviously you have got a pizza oven to make authentic Neapolitan Margherita at, at least 800 F. I've made some successfully at 750 F in about 1'45" with some custom blends of flours, but that violates the rules of both STG and AVPN. Looking at 11:48, unless the video is playing tricks, the base looks thicker than 0.11", it has no flop, I can hear a crisp as you bite at 11:36, which is Neo-Neapolitan. I personally like it that way, but I once surveyed my staff in a restaurant setting, the majority preferred the floppy texture of the authentic style. You'd actually fold, portafoglio style so it holds up to eat. I am not criticizing the crust, (referring to the outer ring, or the cornicione ) being thick, canotto style, many legitimate pizzaiolos in Naples make it that way. So it ain't too thick. As to Vito, he makes some outstanding looking Margherita pizzas. However he veers from STG and AVPN rules by using honey and way too much yeast. He also allows most of the maturation and fermentation to take place at under 41 F, which robs the bread from developing proper flavor. There are many references on making authentic Neapolitan Magherita, one short video that I can suggest is from Vincenzo's Plate How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef, by Johnny DiFrancesco. You may also refer to couple other videos of Johnny reacting to pizza making, also on Vincenzo's channel , while taking notes. It will help up your pizza game. Excuse the long reply, I get worked up when discussing pizza making LOL

@RumandCook

3 ай бұрын

Haha no worries, I appreciate all the details. I would have responded last night but I may have a rum and coke or 5. I saw the wall of text and was like, man that looks like a lot of work to focus on that right now 🤣. The challenge with the KJ is the bottom up heat. Even using ice water to wipe down the stone, the bottom was over done for traditional floppy Neapolitan style by the time the top was done. I thought I could over come that by going to 850-900 and the bottom still cooked to fast. I guess I could put the stone in right before I cook and put the pizza on when the stone is lower, but it would only be good for a couple of pizzas then would get too hot again I think. I’ll check out some of the material you recommended. Thanks! 🍻

@CoolJay77

3 ай бұрын

@@RumandCook It seems to me, what you've achieved is already way better when making Neapolitan style using the DoJo. However if you still want to pursue it further, by AVPN regulations, the stone temperature can be as low as 700 F (380 C to 430 C) as long as you keep the dome temperature at least 800 F If you have a way to measure both, perhaps you can find a happy medium, and bake for 90 seconds or less.

hi Jake i have the same spiral mixer that thing is worth it weight in gold it makes the silkiest doughs i ever made. it upped my pizza making by 1000% great machine. $Rich Mann$

@RumandCook

3 ай бұрын

Yep for sure. Def need one if you are serious about dough! 🍻

Please explain the recipes and firing up the kamado in a bit more in detail and slower. Or write in the description. Can't follow you without multiple rewinding 📝

@RumandCook

29 күн бұрын

I have a Kamado Joe and Komodo Kamado 101 playlist where I go into this in detail. Might be helpful. 🍻

Needs more rum.

@RumandCook

3 ай бұрын

🤣🍻