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Kamado - scorched pizza crust

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Old 07-10-2018, 09:17 AM
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Default Kamado - scorched pizza crust

Been trying to perfect pizza on the kamado (cheap Lowe's version). I use the temp gauge on the unit as reference, located higher up near the top vent. I don't regularly check the stone temp, but will from now on. I load the coals, put in a small grate, then a pizza stone as a deflector, then the top grate, then the pizza stone. Trying to get the heat around the stone not directly at it. Seems that if I keep the temp at 400-450 things work okay, just not a blazing fast cook time, much slower like an oven. If I raise the temp to 600 the bottom of the crust scorches, not some crispy black marks -complete black soot across entire bottom of crust. FAIL

It seems like the stone needs to be higher in the grill to get the convection of the hear rolling around the top of the dome. I am thinking of putting a layer of brick on top of the top grate then the stone on top of the brick.

Any suggestions from those who have it nailed?
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Old 07-10-2018, 09:28 AM
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You could also try an additional layer between the flame and cooking stone to reduce the temperature on the stone. Something along the lines of a stainless perforated baking tray or lava rocks... Perhaps overkill but a thin layer of firebricks under the stone surface will certainly reduce the amount of heat getting to the stone.

Ironically I have the opposite issue, our stone surface loses heat too quickly and doesn't cook the base sufficiently. Looking to double up on the stone thickness to retain the heat longer...
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Old 07-10-2018, 10:02 AM
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Its been a while but I'm pretty sure I used the heat deflector and got the pizza up high in the egg as far away from the fire as I could. Had it very hot like over 700.
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Old 07-10-2018, 10:02 AM
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I've had same issues with you, but the little bit of research I've done is different dough recipes can be better/worse for higher temp cooking. The few I did that turned out well were done at somewhere around 350-400 degrees. The pizza/stone do need to be higher in dome. I flipped my deflector with legs up to try and still burned. I'm pretty sure I used the Publix pre-made dough.
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Old 07-10-2018, 10:52 AM
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Try using a pizza screen...it slows the cooking down on the crust until the topping is where you want it then snatch it out to put on the crust you want....don't take your eyes off it though....GL
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Old 07-10-2018, 11:14 AM
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Originally Posted by swampr View Post
Been trying to perfect pizza on the kamado (cheap Lowe's version). I use the temp gauge on the unit as reference, located higher up near the top vent. I don't regularly check the stone temp, but will from now on. I load the coals, put in a small grate, then a pizza stone as a deflector, then the top grate, then the pizza stone. Trying to get the heat around the stone not directly at it. Seems that if I keep the temp at 400-450 things work okay, just not a blazing fast cook time, much slower like an oven. If I raise the temp to 600 the bottom of the crust scorches, not some crispy black marks -complete black soot across entire bottom of crust. FAIL

It seems like the stone needs to be higher in the grill to get the convection of the hear rolling around the top of the dome. I am thinking of putting a layer of brick on top of the top grate then the stone on top of the brick.

Any suggestions from those who have it nailed?
From what I've read. most people who manage to make good pizza in an egg end up doing it at that 500 degree or so point. The dome is so high that it's tough to get enough reflective heat to cook the top in the shorter time in takes to cook the bottom at higher temps.

I have seen some people having good results by pushing the pizza higher in the dome by elevating the rack/pizza stone a couple more inches. Depending on the size of your stone and overall dome diameter, this may or may not work for you.

We tried all sorts of different pizza stones, pizza steels in the oven, kamado, Weber kettle and Weber gas grill and they all had a similar limitation.

We ended up picking up an Uuni 3 and that makes better pizza than all of them combined and is almost stupid simple to run.
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Old 07-11-2018, 03:20 AM
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YouTube kamado Joe pizza...you need a heat deflector with your stone on top of that but you don't want the stone to be touching the deflector. Some videos suggest spacers of some sort.
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Old 07-11-2018, 07:12 AM
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I use this rig to get the pizza stone higher in the Big Joe and the 2nd link is the flour I use. I do not use the heat deflectors with this setup, just pizza stone on top of rig.

https://ceramicgrillstore.com/collec...nt=39933274957

https://www.cento.com/recipes/pizza/...dough_ball.php

Last edited by UT_VOLS13; 07-11-2018 at 07:53 AM.
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Old 07-11-2018, 07:29 AM
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Thanks folks.

Since I am already using a deflector my next step will be to add bricks under the top stone to both raise it and insulate it more from the direct heat. I'll also shoot the temp of the stone and add it to my notes about the heat settings.

I have a good dough recipe, I use Caputo OO and follow a DOC recipe with water, yeast, salt, flour.

Next chance I get to fire things up I'll let y'all know. But not this weekend, we are running down to the Keys for a house inspection and some beer drinking and a short fishing charter.
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