Monitor the temperature: Throughout the cooking process, keep an eye on the temperature of the grill and adjust as needed. This will help maintain the ideal heat for achieving that perfect crispy crust. Sauces: tomato pizza sauce, white cream sauce, balsamic glaze, olive oil, alfredo, BBQ, Ranch, Buffalo This is very easy to do with the Kamado Joe. The Classic 3 comes standard with a coal basket that you empty. Then you empty the ash pan, and you are assured of a good flow of oxygen. I never really cared much for mechanics, but I developed a love for cooking at an early age. My mom hated paying to go out to eat, so I realized that if I wanted good food, I was going to have to learn how to make it myself. That’s how I started baking pizza.

But I was surprised to learn the stone will not heat evenly placed directly on the grill. You have to place your deflector plates directly on the grill, then rig some 1"-2" spacers, then place the stone on the spacers. The directions call for rolling small pieces of aluminum foil into evenly sized balls to use as the spacers. I would suggest 1" steel drain plugs from your local hardware store for a more permanent solution.

All the tips for baking pizza on a kamado

Before using the stone for the first time, make sure to clean it thoroughly with water and a brush. Avoid using soap or detergent as it can leave a residue. Once clean, allow the stone to dry completely before seasoning.

After years of practice, we now have the perfect pizza dough recipe for this temperature. Each temperature requires its own pizza recipe. The difference is mainly in the amount of water in the dough. Once it’s off the grill, it’s best to let your pizza sit for about 3 minutesbefore cutting into it. This allows the cheese and toppings to set and prevents your fingers (and mouth) from getting burned. Step 9– Slice and serve

Veggies: green peppers, tomatoes, mushrooms, arugula, artichokes, spinach, onions, olives, jalapenos To get the pizza stone as high as possible in the lid, we place 3 stainless steel corner pieces on the plate setter. Then we place the pizza stone on top. This way, we have also ensured that no direct heat gets under the pizza stone.