The Homemade Pizza Thread

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grooves

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Pizza on the kamado - 60% hydration dough made in the bread machine (french dough programme) divided and rested overnight in the fridge. Overnight definitely makes a difference.

thumbnail-pizza.jpeg
 

Alastair70

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Pizza on the kamado - 60% hydration dough made in the bread machine (french dough programme) divided and rested overnight in the fridge. Overnight definitely makes a difference.

View attachment 70378
I struggled to get the Kamado up to a stable temp for pizzas. Mind you, I didn’t try too hard as it gave me the perfect excuse to get a wood fired oven!
 

grooves

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I find to get high temperatures you have to take out the coals and completely brush out the ash, then replace and replenish the coals. Then open up bottom and top vents - the temperature will quickly go off the scale. I have to reign it back for pizza by adding the daisy wheel to the top vent, but keep it fully open, then the temperature settles out around 350c (this is a large Big Green Egg)

For steak I just let it go - T-bone 55c for 2-3 hours sous vide, and then reverse seared 30s a side on maxed out grill.
 

grooves

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Doesn't mean I don't want one of these though...

 

Alastair70

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I find to get high temperatures you have to take out the coals and completely brush out the ash, then replace and replenish the coals. Then open up bottom and top vents - the temperature will quickly go off the scale. I have to reign it back for pizza by adding the daisy wheel to the top vent, but keep it fully open, then the temperature settles out around 350c (this is a large Big Green Egg)

For steak I just let it go - T-bone 55c for 2-3 hours sous vide, and then reverse seared 30s a side on maxed out grill.

I tried all that I the past but not to hard. The pay off was buying one of these with the 2020 holiday refund money.
The Gozney is a beautiful oven.

 

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