The Best Kamado Joe Pizza I Have Made in 8 Years!

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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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#pizzatime #kamadojoe #kamadogrill

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Опубликовано:

20 дек 2023

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Комментарии : 46

@RumandCook 6 месяцев назад

❗*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.

@briandaffern5108 6 месяцев назад

If you look at pictures of that damaged slow roller, there is absolutely no way that damage was caused by a 500 F kamado. If were to guess, that was put in a self cleaning oven which can hit temps of 1000 + degrees. Kamado Joe, has to try protect themselves from the people who have zero common sense, and then sue the company because of their own negligence.

@RumandCook 6 месяцев назад

@briandaffern5108 interesting, I haven’t seen the pictures. I know it is coated in Teflon so that probably has something to do with it. That being said, with just the bottom ring in, I’m not sure if it is an issue as no heat is being trapped by the top to parts. 🍻

@smokingtarheel3003 6 месяцев назад

I look forward to the pizza series. They both looked great.

@RumandCook 6 месяцев назад

Thanks much! 🍻

@williamwilson2624 6 месяцев назад

Those are some good looking pizzas. Great video.

@RumandCook 6 месяцев назад

Thanks! 🍻

@user-kv2gc9lo9e 6 месяцев назад

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.

@RumandCook 6 месяцев назад

Cool thanks for the tip. 🍻

@thebheath 6 месяцев назад

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.

@RumandCook 6 месяцев назад

Yep higher is better. 🍻

@fredschaffer7330 6 месяцев назад

Pizzas are looking better and better!

@RumandCook 6 месяцев назад

Thank you sir! Still a work in progress, but pleased with the progress so far. 🍻

@kevingray8616 5 месяцев назад

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.

@RumandCook 5 месяцев назад

Oh yeah, pizza on a Kamado is amazing. I always joke I make some pizza that requires a glass of fine red wine. My go to every day pizza with traditional crust is 450-475 for 8-9 minutes. 🍻

@CoolJay77 6 месяцев назад

Pretty good hack. The pizza turned out great.

@RumandCook 6 месяцев назад

Thanks! Def going to try a couple variations. 🍻

@SmokingDadBBQ 6 месяцев назад

Looks good

@RumandCook 6 месяцев назад

Thanks James! 🍻

@k1llerdir 6 месяцев назад

I use 3 bricks over my deflector and use the large vortex and it does a great job for pizza.

@RumandCook 6 месяцев назад

Sounds like a great idea. 🍻

@jeffreyschmidt3997 2 месяца назад

Would love to see this setup if your can share 🙏🏾

@praetorxyn 6 месяцев назад

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.

@RumandCook 6 месяцев назад

Very similar to what I created in this video. 🍻

@tonyzukauskas3857 6 месяцев назад

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

@RumandCook 6 месяцев назад

This video uses his recipe. I talk about the process but I don’t show making the dough. I’ll be doing a full video on pizza and making dough at some point. Just not sure when yet. Weather is not the best. The BEST Neapolitan Pizza A Pellet Grill Has Ever Seen - Yoder Pizza Oven ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OqjVhzYfktY.html

@tonyzukauskas3857 6 месяцев назад

@@RumandCook thank you Jake I appreciate all the videos you make, especially when you use the Yoder !

@ruslanb.8380 Месяц назад

Will you please share what is the temperature of the pizza stone?

@RumandCook Месяц назад

I was cooking at 475 so I expect stone was around there. 🍻

@rsmith1894 6 месяцев назад

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?

@RumandCook 6 месяцев назад

Stretching takes a bit to get used to, but you’ll figure it out. When you fold it back on your hand and then push it back on the table, it naturally rotates a bit. This dough was still a bit cold but I couldn’t wait any longer. Those were around 13”. 🍻

@user-et3kk4tn4s 6 месяцев назад

I second those. Stretching is probably the hardest part next to getting onto the peel and off when you first start. After about 200 tries I am getting better d

@rsmith1894 6 месяцев назад

I did figure out what I need to do differently next time. What flour are you using when you take the ball out and stretch it? 00 flour or a blend of that and semolina? I have seen some videos of people using semola flour but that is tough to find.

@user-et3kk4tn4s 6 месяцев назад

@@rsmith1894 I use semolina to stretch and put on the peel. Not sure what area you live in but local supermarkets on the east coast carry different companies that sell semolina. Keep in mind Italian names are different so you might be seeing it without realizing it. The rabbit hole of flour is whole other world.

@rsmith1894 6 месяцев назад

Yes I use semolina but I saw a video where he used semola flour. It’s like semolina but it’s a different grind. I will have to check some of our Italian markets in the area. I do see I online but it’s pricey.

@user-et3kk4tn4s 6 месяцев назад

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.

@RumandCook 6 месяцев назад

Hah practice makes perfect. I was terrible at first and get better each time. 🍻