I wouldnt recommend parchment paper as its coated with either silicon, chromesalts oder PTFE, which are as healthy as they sound. A grill defently exceeds the safe temperature for parchment paper(as seen the paper burnt). With some experience no paper should work fine or maybe try with some butcher paper, as butcher paper usualy dosent have a potentially toxic coating.
@@embersonlybbq1 Metal peels are much thinner so it's way easier to get under the dough to remove. The dough at that point is cooked and dry so it won't stick to it like it would when wet.
@@embersonlybbq1 literally going to the store tomorrow and gathering a bunch of random toppings so that each pizza is different, but I’m excited about Italian sausage, basil, ricotta cheese, roasted garlic, mushrooms , green peppers and roasted sun dried tomatoes
Great, thx for sharing. Your can try to use semola instead of the paper underneath the pizza an remove the pan with a fast pull. I use to put the cheese as first layer direktly on the tomatosauce, and the rest (vegetables, meat) on top, so they get more heat and are better baked through with more aroma. And a good portion of olive oil should not be missing 😋 What do you think, is the heat distribution (above/below) evenly, or is there still more heat below, so that it might make sense to insert a second pairs of deflector stones further down?
Thank you! Great tip on the semola, I’m going to try that on the next cook. I like your pizza construction idea and I’ve been pretty happy with the heat distribution as long as I’m not opening the lid too often. Appreciate you watching!
I’ve been cooking pizza on my Kamado for years. After cook after cook I use 3 extra bricks that were used to build my house. I double wrap them in heavy duty foil and place them as you did your separators. Stone on top. It gets the pizza higher in the dome and I find it makes for some great pizza. I usually cook around 550-600 degrees for a little longer around 9-11 minutes. And I found it really makes a great square pizza if your into deep dish. So crispy and I’m in Michigan, home of the deep dish. Also I wanna add, I also own the rotating Blackstone pizza grill and it’s not as good as the Kamado. Nice video!
Thank you for making this video. Your pizzas look great! I do have a question about your box of paper. I also sometimes made them on my Kamado with baking paper underneath, but then the baking paper was really burned and I found it difficult to get it out. It broke and stuck under the pizza bottom. Do you have any tips on how to easily get the baking paper out of it after baking?
Thank you, great question. You’re absolutely right. Since making the video, the best tips I got are to pull the parchment paper out after a minute or so or to use semolina flour on the peel to launch it. Both of those work great. Thanks for watching and the support!
Thank you very much. A lot of the flame in the beginning was just because I had the grill open too long while filming. In general it’s just hot coals with very little flame. Thanks for watching!
Thanks so much! I don’t think you have to have the DoJoe if you use this setup. Ive used it a few times and like the backstop to be able to get the pie out easily but it is bulky to store. Don’t think you can go wrong. Haven’t done the soapstone yet, you recommend?
Awesome, the only thing that raised eyebrows is the cut up 2x4 wood pieces. I always use flavored wood chucks but thought a regular 2x4 might have some processing chemical....
We’re planning on getting a kamado, your video was very good and informative. Only problem is I’m craving for pizza now. Honest question: why do you use parchment paper? We usually just place the pizza over the stone.
Great video! Is that a Kamado Joe Classic or the Big Joe? I have another kamado and would like to give it to a relative and buy a Kamado Joe. I was thinking of the Classic II.
Not dumb at all. For me when I do it with this type of premade crust, the bubbles get massive and take over almost the entire pizza and the cheese/toppings end up in little piles. Might be worth experimenting when you make yours to see if it’s as bad. Thanks for watching!
I have a Big Joe and have used John’s method with the pipe bushings to reduce the temp on the pizza stone. However, I’ve always used the Big Joe deflectors and always have a heat deficiency in the dome. This is a great idea.
Yeah, good eye. Publix pre rolled dough from the deli. Have used it about 25 times and it does really well. Try to keep it under 700 degrees and it turns out fine.
just did similar today...except my deflectors , I assume were a little fat soaked, and they burned and smoked, and eventually ignited... live and learn
It’s a function of clearing out all of the ash, filling up the firebox with high quality lump charcoal and having the lid open for a little too long while I was filming this 😄
Why is there so much flame coming off of your grill? I would recommend not adding these large chunks of wood to the top of your lump. Lump itself itself imparts smoke flavor (depending on brand how much).
Okay, that's not one take. First one shows a bunch of flame (and dirtier deflectors). Were you aiming for a before/after demonstration? And how did the parchment paper so magically disappear?
Thanks for watching. This was the first pizza while the fire was still going. The coals were still ashing over but we needed to get some food out. It settled down right after and the pizza came out fine.
We recorded this video on three separate pizza days to highlight multiple cooks and add in a few new wrinkles and tips that I thought would be helpful.
