erik6bd Posted June 23, 2017 Report Share Posted June 23, 2017 Just made my first pizza on the komodo kamado. Did it at 750 for 8 mins turned out very good Sent from my SAMSUNG-SM-G935A using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 23, 2017 Report Share Posted June 23, 2017 @erik6bd - for a first time, that's one wonderful looking pizza! Kudos and congrats to you and your KK. 2 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted June 23, 2017 Report Share Posted June 23, 2017 Great looking pie indeed 1 Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted June 24, 2017 Report Share Posted June 24, 2017 (edited) That is some seriously great Pie ! Dennis Stone? wood or charcoal? Any other tidbits you would care to pass on ? Zo0 Edited June 24, 2017 by ZooBeeQ 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 24, 2017 Report Share Posted June 24, 2017 Great looking pizza, you nailed it. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2017 Report Share Posted June 24, 2017 erik, what a grrrrrrrreat pizza cook.:) 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 24, 2017 Report Share Posted June 24, 2017 Looks good to me. 1 Quote Link to comment Share on other sites More sharing options...
erik6bd Posted June 24, 2017 Author Report Share Posted June 24, 2017 That is some seriously great Pie ! Dennis Stone? wood or charcoal? Any other tidbits you would care to pass on ? Zo0 Dennis stone on bottom grate primo pizza stone on top grate and big lump Komodo joe and I used this pizza dough recipe. http://pin.it/8C2FRSa Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 24, 2017 Report Share Posted June 24, 2017 Nicely done mate Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 24, 2017 Report Share Posted June 24, 2017 Yum that looks gooooood! 1 Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted June 24, 2017 Report Share Posted June 24, 2017 (edited) 15 hours ago, erik6bd said: Dennis stone on bottom grate primo pizza stone on top grate and big lump Komodo joe and I used this pizza dough recipe. http://pin.it/8C2FRSa Sent from my iPad using Tapatalk Interesting. What is your thinking on the double double stones there? I get why on the top rack and stone but why the other? I mean you cant argue with THAT awesome result as it works but just curious. Only setup I have not tried I stopped using paper and started using cornmeal tho, got tired of pulling chared bits of it off the bottom. Shape the dough , or toss when you get good at it lol, on flour then transfer to mealed peel, dress and deposit. YMMV Zo0 Edited June 24, 2017 by ZooBeeQ peel Quote Link to comment Share on other sites More sharing options...
erik6bd Posted June 24, 2017 Author Report Share Posted June 24, 2017 Interesting. What is your thinking on the double double stones there? I get why on the top rack and stone but why the other? I mean you cant argue with THAT awesome result as it works but just curious. Only setup I have not tried I stopped using paper and started using cornmeal tho, got tired of pulling chared bits of it off the bottom. Shape the dough , or toss when you get good at it lol, on flour then transfer to mealed peel, dress and deposit. YMMV Zo0 I see on the other forums they do one on top of each other or 1.25 inch spacer between them. You would have to read on there why they do it. I did what I did because I see so many people cracking the thin pizza stones so my thought was to put the thick stone from Dennis first to keep the hot direct heat off my thin primo pizza stone. As far as you doing flour and meal I don't like the taste you get on the bottom of the crust so I use the parchment paper directly on my wood peel then put your dough on the toppings then when it's done I use a metal peel and pull the pizza off with out the paper just go on top of the paper directly under the crust the I grab the paper and toss it out. I think the crust tastes better doing it that way myself. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted June 24, 2017 Report Share Posted June 24, 2017 I don't see the need for the double stones, either. When you say you used "Dennis' stone," on the bottom - are you referring to the deflector stone (comes with the grill) or his pizza stone (a separate accessory) - they are made of different materials. If you have Dennis' pizza stone, you should be using that solo on the top grate. No worries about cracking, even at high temps for pizza. btw - I'm also a fan of parchment over cornmeal. I think it works better. After a couple of minutes on the stone, you can lift up the pizza and pull out the parchment if you have a thing about it. I just leave it on until the cooks over most of the time. Quote Link to comment Share on other sites More sharing options...
erik6bd Posted June 24, 2017 Author Report Share Posted June 24, 2017 I don't see the need for the double stones, either. When you say you used "Dennis' stone," on the bottom - are you referring to the deflector stone (comes with the grill) or his pizza stone (a separate accessory) - they are made of different materials. If you have Dennis' pizza stone, you should be using that solo on the top grate. No worries about cracking, even at high temps for pizza. btw - I'm also a fan of parchment over cornmeal. I think it works better. After a couple of minutes on the stone, you can lift up the pizza and pull out the parchment if you have a thing about it. I just leave it on until the cooks over most of the time. Yes Dennis's baking stone and I was going to do a pizza on top with the primo stone and do a calzone on the bottom baking stone but by the time I put the pizza on I realized I didn't have time to do the calzone before the pizza would be done so I just took the pizza out and made another pizza the first pizza I did at 550 and the bottom crust was not golden brown enough so I turned it up to 750 and did the second one with much better results. I should specify I did thin crust. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted June 24, 2017 Report Share Posted June 24, 2017 OK so no to the cornmeal ! Thanks for the clarify . I've done it both ways and you do have to scrape the corn off or it burns too . Parchment is ridiculously expensive for what it is and did I mention I was cheap?? Whatever works, You do an amazingly great looking pie. Zo0 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 24, 2017 Report Share Posted June 24, 2017 1 hour ago, ZooBeeQ said: Parchment is ridiculously expensive for what it is and did I mention I was cheap?? You own a KK - you're not that cheap - LOL 3 Quote Link to comment Share on other sites More sharing options...
erik6bd Posted June 24, 2017 Author Report Share Posted June 24, 2017 You own a KK - you're not that cheap - LOL That's what I was thinking.... it's NOT an Acorn Smoker Same thing with knives why did I spend $2k on knives well it's kinda like having A $2 Million dollar house and driving a Kia that wouldn't make much sense Sent from my iPad using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
cschaaf Posted June 25, 2017 Report Share Posted June 25, 2017 For thin crusts, I use the KK deflector on the top grate. I think the heat transfer characteristics are different between the deflector and baking stone. Hard to run a comparison on the same cook, I really don't feel like swapping around hot stones to try this, but I've tried on separate cooks and felt I got a better crust with the deflector. I also stopped using cornmeal. I just got tired of the grit on the bottom of the pizza. I use parchment and trim it up so it's a slightly larger round than the pizza. This helps keep the edges from burning. Sometimes I pull the parchment out partway through the cook, sometimes I don't. I haven't really noticed that it changes the cook either way. 3 Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted June 25, 2017 Report Share Posted June 25, 2017 *facepalm* 2 Quote Link to comment Share on other sites More sharing options...
Requis Posted June 25, 2017 Report Share Posted June 25, 2017 16 hours ago, ckreef said: You own a KK - you're not that cheap - LOL I was about to say the same thing Zoo you cant be that cheap or you wouldn't have one of these bad boys Out of curiosity is 750 degrees the optimum pizza making tempature? 1 Quote Link to comment Share on other sites More sharing options...
