65% humidity with a two-day cold ferment baked in a Kamado Joe (apologies it’s not covered in the flair) at 800F. I burned the bottom of all three which I think was a combination of three things. My dough starting to dry out while I was prepping, my dome not being given enough time to heat, and the coals roaring way more than they needed to. Still some room to improve but super excited to do more.
by Okay-Crickets545
3 Comments
It still looks mouthwatering, I’d just gently scrape the bottom, and don’t be discouraged if the bottoms were too cooked, Keep up the tradition, please, it will only get better.
after a minute or so you can put your pizza peel somewhat under the pizza and tilt it slightly to get a good look at the bottom, if its got some colour you could lift it off the stone and continue cooking it on the peel
if you do put it back on the stone though after taking it off make sure to put it back in the exact same spot because the other parts of the stone will be hot as hell because the temperature declines when you put the raw pizza on the stone
You need to know how to work with a kamado. here is my setup with my classic 1:
Place your grates on bottom tier.
Grate extender on grates.
Deflectors on grate extender.
1/2″ spacers (metal nuts or similar) on deflectors.
Pizza stone on spacers.
The air gap between the deflectors and the pizza stone will prevent the stone from getting too hot.