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Garvinque

First Kamado Pizza

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3 hours ago, ckreef said:

Only sort of following this along - if you haven't already throw the pizza pan in the trash. 

10 minutes is far too  long for a thin crust pizza cook. Crank the heat up a bit more. You should be able to get a KA Artisan dough pie cooked in 3 maybe 4 minutes max. 

 

Prior to me making your dough recipe i had made a batch which i froze and i needed to get those cooked because your recipe was what i plan to use from now on. So these last three pizzas have been my old dough recipe. Haven't used the pan on the last two cooks, just parchment directly on stone-:-P

 

Garvin

Edited by Garvinque
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OK , my .02 

I think you need to get rid of the deflector stone. Get your pizza stone right down on top of the fire, main grill then plop the lid down on it .

Even better if the flames lick up over the stone, give the crust a real nice char and will cook it in the requisite 90 secs.

Drop some cut hardwood around the sides and get a real wood fired pie.

There are no mistakes here, just more good food to eat .

Zo0

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