17
THE TECHNIQUES
BAKING
The Technique of Baking
HOW TO BAKE
More than a grill, the Kamado Joe can become a charcoal-fired
oven with just one simple configuration. Its ceramic walls retain
heat and its circular shape promotes superior air circulation,
creating ideal conditions for baking. You can bake anything
you’d cook in an indoor oven, from wood-fired pizzas to rustic
berry cobblers to fresh, crusty bread. Note: to bake pizza,
you’ll need to raise the temperature beyond typical baking
temperatures (300–450°F) to 500°F or higher.
BAKING CONFIGURATIONS:
1. Top off or fill the firebox with charcoal. Light the charcoal. Install the
heat deflector plates; then place the pizza stone or cooking grate on top.
Leave the dome open for about 10 minutes, then close.
2. Open the bottom vent and top vent halfway until the Kamado Joe
approaches 300–450°F. Then begin closing the vents as needed to stabilize
the kamado at your target temperature. If you’re making pizza, increase
the heat to 500°F or higher.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent
dangerous flashback. Opening the dome 2–3 inches and allowing heat to
escape for about 5 seconds should prevent this.
4. When the grill is hot enough, you’re ready to bake. Use the top daisy
wheel to fine-tune any temperature adjustments.
A with both half-moon grates
and both heat deflectors
B with pizza stone and both heat deflectors
BAKING
Pizza
18
THE TECHNIQUES
BAKING
INGREDIENTS
Serves 4–6 (2 pizzas)
Pizza Dough:
1 cup lukewarm water
¼ cup extra virgin olive oil
1 teaspoon sugar
1 packet instant dry yeast
3 cups all-purpose flour
1 teaspoon salt
Additional Ingredients:
Cornmeal for dusting
the pizza peel
Extra virgin olive oil for
basting the top of the pizza crust
Pizza sauce
Your choice of pizza toppings
BAKING
Preparation: 90–120 mins.
Cooking: 10 mins.
Surface: Ceramic Pizza Stone
1 Mix water, olive oil, sugar and yeast in the
mixing bowl of a stand mixer. Let sit for 10–15
minutes until bubbling occurs.
2 Stir in flour and salt and mix with the dough
hook attachment for about 5–6 minutes. Transfer
the dough ball into an oiled bowl and roll the
dough ball to coat. Cover the bowl with plastic
wrap and let sit in a warm place for 60–90
minutes until the dough has doubled in size.
3 Meanwhile, light and preheat your Kamado Joe
grill to 500°F with the heat deflectors and pizza
stone in the highest position on the Divide &
Conquer flexible cooking system rack.
4 After the dough has risen, divide it into
two equal parts. Roll each ball into a large,
thin circle on a well-floured surface. Sprinkle
cornmeal on the pizza peel and transfer the
dough to the peel. Poke the dough all over with a
fork to prevent bubbling. Brush dough with olive
oil before evenly spreading a thin layer of pizza
sauce. Add any additional pizza toppings you like.
5 Transfer pizza to the pizza stone in your
Kamado Joe grill. Close the dome and cook for
7–10 minutes. Be sure to burp the grill before
opening the dome fully at these temperatures.
Remove the pizza with a pizza peel and let cool
before slicing.
