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KK Pizza

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    #1

    KK Pizza

    Kamados lack the top heat needed to brown the top evenly with the bottom. That’s common wisdom. Unless you own a KK. Today’s cook: a pair of South side (of Chicago) thin Crust pizzas. A perfect clone of the legendary Colucci’s in my hometown of Lansing, IL.

    Bubba doing what Bubba does.
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    Two 14”‘ers? No problem.
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    That’s a real beaut, Clark!
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    Always, ALWAYS cut square. We’re not barbarians.
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    There were no leftovers.
    Tags: None
    • Likes 22
    #2
    Mama Mia, that'sa nice lookin a pizza!
    • Likes 1

    Comment

      #3
      Bubba does good! 🕶
      • Likes 1

      Comment

        #4
        Oh yeah! Now that’s some Za!
        • Likes 1

        Comment

          #5
          Actually, any kamado will do it, as long as you get the stone higher up into the dome. My Akorn makes awesome pizza. (Although it is not as cool as your KK!)
          Oh yeah, that is some awesome looking pizza!
          • Likes 3

          Comment

          • FredS
            #5.1
            FredS commented
            May 9, 2020, 09:19 PM
            Editing a comment
            Why do you need to raise the pizza? To get the top closer to the reflected heat from the dome?
          • Pequod
            #5.2
            Pequod commented
            May 10, 2020, 04:35 AM
            Editing a comment
            FredS - yes
            • 1 like
          #6
          Great lookin' pies!
          • Likes 1

          Comment

            #7
            What temps do you cook pizza? I'm thinking about trying my first pizza Sunday. Have a grill dome.
            Last edited by FredS; May 9, 2020, 09:21 PM.

            Comment

            • Pequod
              #7.1
              Pequod commented
              May 10, 2020, 04:38 AM
              Editing a comment
              Depends entirely on the dough; flour used; hydration; oil, sugar and malt content, etc. these were done at 450. My NY style dough is best at 550 on a baking steel, 650 with a stone. Follow the Baking directions for your dough recipe for the temp.
            #8
            Beautiful pizza, cooked in a beautiful oven on a beautiful day in VA!
            • Likes 2

            Comment

            • Pequod
              #8.2
              Pequod commented
              May 10, 2020, 07:09 AM
              Editing a comment
              Literally 1 mile away...and they have trivia night! . That and the 31 wineries nearby. And they deliver, even in a pandemic.
              • 1 like
            • pknj
              #8.3
              pknj commented
              May 10, 2020, 07:24 AM
              Editing a comment
              My wife went to UVA for grad school and I loved the drive down there- once I got past DC. What pretty country, great food, and great beer!
              • 1 like
            • Pequod
              #8.4
              Pequod commented
              May 10, 2020, 09:01 AM
              Editing a comment
              My son went to UVA for 6 years. We came to love this area. Great place to be. Great community.
            #9
            I have a 19" tabletop KK and tried pizza many times. The issue I have is that the steel or stone block the air flow to the point that the KK stops heating up, even with the vents, top and bottom open. The unit is probably too small for the stone/steel. It also uses lots of charcoal to get it really hot. Moved to a dedicated pizza oven and that made a huge difference. You get the hot stone for the bottom and a flame over the top to cook the toppings. Sounds like your KK is large enough to maintain air flow with a stone/steel on the grill.

            Comment

              #10
              Looks fantastic, PBR and pizza, the best of both worlds.
              I like pickles on pizza too.

              Comment

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