900 Degrees on a Kamado Joe? Neapolitan Pizza on a KJ

Рет қаралды 5,644

5 ай бұрын

Neapolitan pizza is a special pizza. It requires the right dough and super high temps to make it perfect. I cranked up my Kamado Joe to 900F to give Neapolitan pizza a try.
Check out @vitoiacopelli channel here: / @vitoiacopelli
📢 The following partners and supporters support my channel and offer you a discount. I only work with partners I 100% believe in, and I pride myself on being able to work with some of the best partners in the BBQ community.
Please support them and the channel by taking advantage of my links and discount codes listed below:
🙏PARTNERS🙏
▶️ Yoder Smokers: bbq.rumandcook.com/YoderSmokers
▶️ Komodo Kamado: bbq.rumandcook.com/KomodoKamado
▶️ All Things Barbecue: bbq.rumandcook.com/atbbq - Save 11% on sauces and rubs: RUMANDCOOK11 - Save 11% on sauces and rubs with code: RUMANDCOOK11
▶️ ChefsTemp: bbq.rumandcook.com/ChefsTemp - Save 25% with code: RUMANDCOOK
▶️ MannKitchen: bbq.rumandcook.com/PepperCannon - Save 10% with code: RUMANDCOOK
▶️ Meat n Bone: bbq.rumandcook.com/meat-n-bone - Save 10% off first order: RUMANDCOOK
⭐SUPPORTERS⭐
➡️ Bear Mountain BBQ: bbq.rumandcook.com/BearMounta...
💲 ADDITIONAL PRODUCTS AND DISCOUNT LINKS 💲
🔸 ACF-50: bbq.rumandcook.com/ACF-50
🔸 Citrus Grill Cleaner: bbq.rumandcook.com/Citrusafe
🔸 Grillblazer: bbq.rumandcook.com/GrillGun - Save 10% with code: RUMANDCOOK
🔸 Fifth And Cherry: bbq.rumandcook.com/FifthandCh... -Save 15% with code: RUMANDCOOK
🔸 Kamado Joe: bbq.rumandcook.com/KamadoJoe
🔸 LIZZQ Pellet Smoker Tube: bbq.rumandcook.com/SmokePelle...
🔸 MEAT! Processing Products: bit.ly/MEATYourMaker
🔸 Nitrile Gloves: bbq.rumandcook.com/BestNitril... - 40% discount is shown at checkout.
🔸 Sheila Shine (Stainless Steel Cleaner): bbq.rumandcook.com/SheilaShine
🔸 Sprayer: bbq.rumandcook.com/Sprayer
🔸 ThermoWorks: bit.ly/ThermoWorksOne
🔸 Zep 505 (Amazing Degreaser): bbq.rumandcook.com/Zep505
🛒 AMAZON STORE 🛒
🔸 amazon.com/shop/rumandcook
* Some of these links are affiliate links. Affiliate links allow me to earn a small percentage of sales (you pay the same price), which helps support the channel.
-------------------------------------------
💡 FIND MY VIDEOS HELPFUL? 💡
-------------------------------------------
✔️Subscribe to my channel: bit.ly/RumandCook
✔️Send a Super Thanks 🤑
✔️Join my Patreon: / rumandcook
✔️Watch More Videos:
• Yoder Smokers YS640s V...
• Yoder Pellet Grill 101...
• Yoder Smokers Wood-Fir...
• Alfa 4 Pizze Wood-Fire...
• Komodo Kamado Big Bad ...
• Kamado Joe Big Joe Ser...
• Kamado Joe 101 Basics
✔️Follow Me:
➟ / 1rumandcook
➟🌐: www.rumandcook.com
🡆Contact:
➟📧: 1rumandcook@gmail.com
🔥 MY GRILLS 🔥
Alfa Pizza Oven: bbq.rumandcook.com/Alfa4Pizze
Yoder YS640s: bbq.rumandcook.com/YS640s
Komodo Kamado Big Bad 32: bbq.rumandcook.com/KomodoKamado
Lynx Professional: www.lynxgrills.com/profession...
Workhorse Pits 1975: www.workhorsepits.com/product...
#kamadojoe #neapolitanpizza #homemadepizza

Пікірлер: 33

@RumandCook 5 ай бұрын

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

@dccaveman123 5 ай бұрын

Hello! Fellow Kamado joe user here that has also went deep into the pizza rabbit hole. I have found that if you take the KJ divide and conquer rack and place it upside down it will raise the pizza stone up much higher. You still need the air gap as you did. This method brings the top of the pizza much closer to that 900 degree dome helping it to cook at a similar rate to the bottom :)

@dccaveman123 5 ай бұрын

Also pizzas look delicious, I love Vitos dough recipe

@RumandCook 5 ай бұрын

Awesome that’s a good idea. I’ve tried to use the slow roller to raise it up, but that sounds like a great idea. Will try soon. Thanks! 🍻

@zachw8470 3 ай бұрын

Great video, thanks for taking the time. I have the joe and was looking at the DoJoe, but I think I will give it a try with just a stone now. Cheers.

@RumandCook 3 ай бұрын

Thanks. My favorite traditional pizza is same stone, 450-500F for 8-9 minutes. Works great. 🍻

@tonyzukauskas3857 5 ай бұрын

You should try that same method cooked in the Yoder pizza oven. Thanks for going into the detail about the poolish! I’m making some tomorrow for Super Bowl Sunday. We have friends coming over.

@RumandCook 5 ай бұрын

I’ve done the same in the Yoder oven. Check out my Yoder oven playlist and it’s in there. Works great! 🍻

@Herofmine Ай бұрын

For me on my Kamado big joe III I set it at 600 F, and parchment paper, takes little longer to cook, but comes out perfect, I remove parchment paper in 3 min and keep it for another 5 min. Regarding setup, I use accessory grill grade that came with mine, put moon stones on the bottom and pizza stone on raised grill accessory.

@RumandCook Ай бұрын

Yeah after playing with it, I prefer 450-500 for 8-9 minutes. I’ve done that for many years and always loved it. 🍻

@williamwilson2624 5 ай бұрын

Those were some great looking pizzas! Nice video as usual.

@RumandCook 5 ай бұрын

Thanks much! 🍻

@WarChortle 5 ай бұрын

Have you thought about using a biscotto pizza stone? They transfer heat slowly so you may not burn the bottoms.

@RumandCook 5 ай бұрын

Haven’t heard of them. Not sure if that will work at those temps but I’ll look into it. Thanks. 🍻

@thomaskessler2596 5 ай бұрын

I've always wanted to try wood fired pizza. Someday!

@RumandCook 5 ай бұрын

It’s def next level and worth the work. 🍻

@k1llerdir 5 ай бұрын

Brick helps have an even air gap between the stones. I have done that many times with my big joe 3 and before on my big green xl form 2010. My first kamado style grill was a medium big green egg in 2008. I switched over to over to kamado joe in 2021 because kamado joe has a better firebox design. My big green eggs are not used as often because I prefer cooking on my big joe and joe jr. I have had to replace the fire box 4 times on each of my eggs and the bottom base 1 time on my big green egg xl.

@RumandCook 5 ай бұрын

Yeah I think a larger gap would be helpful. 🍻

@CoolJay77 5 ай бұрын

That looks delicious. For a more traditional Neapolitan pizza texture, you may want to raise the pizza stones so you'd get a more even top down cooking, and a baking time of under 90 seconds. That ought to result in a proper soft middle, but that will not support the heavy toppings that you use. If you were to use the DoJo, since it does not reach at least 800 F , it will not result in the traditional Margarita texture.

@RumandCook 5 ай бұрын

Yep that is the game plan. It worked well just using the base of the slow roller, but I have another idea for next video. 🍻

@staycation0923 Ай бұрын

I have a classic 1 and i found if i go to 900 degrees it kills the gasket. I do my pizza max 600 degrees

@RumandCook Ай бұрын

Yeah, my go to is 450-500 for 8-9 minutes. 🍻

@tonyzukauskas3857 5 ай бұрын

Where did you get that dough mixer, and the pizza slicer?

@RumandCook 5 ай бұрын

Pizza slicer is from Gozney and the mixer is a Famag 5s. Pleasant Hill is where I got mine. 🍻

@georgepagakis9854 4 ай бұрын

A trick to do which really works fast is put a cast iron pan on top of the stone for a few minutes. You can drop it from 850 down to 700 in a few minutes then put the pizza on :)

@RumandCook 4 ай бұрын

Interesting. Great tip! 🍻

@georgepagakis9854 4 ай бұрын

one more think to consider, When cooking crispy NY style pizza for around 7-8 minutes at 550F with a higher hydration, its not the same as cooking the same dough at 850F Because of the higher heat you have to use less water on your recipe otherwise it will burn. Neapolitan pizza at 850F is usually 60-61% hydration So if you like crispy pizza forget about ultra high temperatures they will just burn your dough because there is to much water and you will never get the same crispy pizza at high heat. Higher heat less hydration because of fast cooking time and lower heat, longer cook needs more hydration. I like the BBQ Kamado Joe method you did with the 2 stones coupled where you achieved that pepperoni to crisp nicely. That is probably your best bet for NY style pizza

@RumandCook 4 ай бұрын

Yeah that was a Neapolitan style crust. It was Vito Iacopelli’s recipe. It’s 66% hydration. My go to is a standard pizza. 8 mins at 550. I’ll take that all day long haha. 🍻

@georgepagakis9854 4 ай бұрын

Exactly, I am not a big Neapolitan pizza fan because I prefer crispy pizza and that is only achieved at a lower temperature. I like your Kamado Joe setup the pizza looked amazing. I can't wait, Spring is coming soon!!!

@RumandCook 4 ай бұрын

@georgepagakis9854 I hear ya. Pizza is one of things that people are passionate about all types. My dad loves thin crust and I hate it. Thanks! 🍻

@user-et3kk4tn4s 5 ай бұрын

You went elbows deep in the dough with the new mixer.... I know it's bbq channel but let your pizza oven shine sometimes. Would love to see the combo.

@RumandCook 5 ай бұрын

I just did a video on wood fired meatballs this week using the oven. I have a review coming, but there will also be other content coming for sure. 🍻

@user-et3kk4tn4s 5 ай бұрын

@@RumandCook meatballs! I missed it. Going to check it out now. Thanks man keep up the good work.