tinyfish Posted August 14, 2015 Report Posted August 14, 2015 Hello all. Making my first Komodo/kamado pizza's ever. I have a wood fired pizza oven that I would normally use. I don't have a baking stone for my Komodo so I will be trying to use the indirect stone that came with the KK. Can I use that indirect stone and how long would you heat it up for use. I am thinking about a 550f temp for cooking. Thank you
ckreef Posted August 14, 2015 Report Posted August 14, 2015 That should work. Use it up high and give it a good heat soak.
MacKenzie Posted August 14, 2015 Report Posted August 14, 2015 I'd light my fire at least 2 hours before cook time and even longer it you have a chance. 1
CeramicChef Posted August 14, 2015 Report Posted August 14, 2015 Tony - that should work just fine and dandy. As has been noted get it high in the dome. I'd also use some parchment paper under your pizza. Just a thought. 1
tony b Posted August 14, 2015 Report Posted August 14, 2015 2nd the parchment paper, especially since you're using the deflector stone that doesn't have the finished surface. Good Luck! Waiting for pics!
DennisLinkletter Posted August 14, 2015 Report Posted August 14, 2015 Using the heat deflector is not a great solution.. It's going to be much hotter than the baking stone, so you may have problems with burning the bottom before the topping is cooked/ready.
tinyfish Posted August 14, 2015 Author Report Posted August 14, 2015 Need luck since I have no parchment paper. In my pizza Pizza oven the pizza goes right on the fire brick which is not that smooth. Oh well KK is warming up.
bosco Posted August 15, 2015 Report Posted August 15, 2015 I am so impressed with the baking stone. Talking to Dennis about how they are designed blew my mind. Can't wait to get my hands on one... Or two 😎
CeramicChef Posted August 15, 2015 Report Posted August 15, 2015 bosceaux - you'll only need 1 baking stone. The baking stone for TheBeast is absolutely monstrous ... it's just huge! And the thing has the best thermal properties I've ever seen. Talk about cooking pizzas back to back to back! Every crust was like the previous crust. Perfect. I'd put a pizza on, let it cook, take it off and put it inside, put another on, and repeat. I never once had to wait for the stone to get back up to temp. The baking stone is also wonderful at cobblers, pies, cakes, and the occasional loaf of bread I'll bake. You'll not be disappointed!
