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.
Two 14â€â€˜ers? No problem.
That’s a real beaut, Clark!
Always, ALWAYS cut square. We’re not barbarians.
There were no leftovers.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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!
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.
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.
Oh yeah, that is some awesome looking pizza!
. That and the 31 wineries nearby. And they deliver, even in a pandemic.
Comment