Ingredients
-
Main
Gather your family for a fun evening of crafting personalized pizzas on the Classic Joe II, using the DōJoe. Enjoy the delicious flavors straight from the grill.
Instructions
-
01
Setup Kamado Joe DōJoe for 500-600 degrees (see linked video for step by step guide)
-
-
02
On the pizza peel, take a handful of semolina flour and spread it around so the pizza will be able to launch.
-
-
03
Place pizza dough on the floured peel and build on the peel, much easier than transferring twice.
-
-
04
Using a large spoon, add several spoonfuls of crushed tomatoes to the dough and spread around in large circular motion, less is more.
-
-
05
Add a few pinches of kosher salt to taste.
-
-
06
Add several handfuls of mozzarella cheese and the toppings of your choice. We love artichoke hearts, pepperoni, mushrooms and ricotta cheese.
-
-
07
Do not overload the pizza with cheese or toppings or the bottom will burn before the top can cook completely.
-
-
08
Do not build the pizza until it’s ready for the grill or the dough can get saturated with liquid and will not cook properly.
-
-
09
Launch from the peel into the pizza oven.
-
-
10
Cook time will be approximately 5-9 minutes at 500-600 degrees, but will cook faster the longer the grill goes, so pizza #3 will usually cook faster than #1.
-
-
11
After a few minutes, it may be necessary to turn the pizza once for even cooking.
-
-
12
Top with fresh basil and olive oil and enjoy!
-
