dozer996 Posted November 10, 2016 Report Share Posted November 10, 2016 It's my sons birthday today and he wants pizza. I'm going to fire up the KK right now, what temp should I park it at? I'm going to only put the pizza stone on the top rack right? I've never been able to make a good pizza out of a Kamado, I think it was because I had a deflector down by the fire. Hoping for better results tonight. Pics to come. Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Report Share Posted November 10, 2016 Happy Birthday to your son. Set your temp at 525F and make sure it is heat soaked. If you have an IR thermometer you can check the temp of the stone- 500F would be nice. Upper rack and on the baking stone, that's it. 2 Quote Link to comment Share on other sites More sharing options...
dozer996 Posted November 11, 2016 Author Report Share Posted November 11, 2016 Thanks for the advice, no shots but the pie turned out great.Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 11, 2016 Report Share Posted November 11, 2016 Happy birthday to your son. Like Mac said 500 to 550 and make sure it's heat soaked will take a while but the results are awesomeSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted November 11, 2016 Report Share Posted November 11, 2016 To add on to what folks have already suggested, just to be clear, it's a direct cook - no deflector between the fire and the pizza stone. Quote Link to comment Share on other sites More sharing options...
