Welcome to the all-inclusive Kamado Joe tutorial on cooking pizza on your Joe! This video walks you through some best practices for making perfect pizza. Follow these guidelines and never burn another pizza! Here's the recipe I used for the basic homemade dough in this video:
500 grams bread flour (3 3/4 cups + 1 Tablespoon)
14 grams of kosher salt (2 1/8 tsp)
1 gram of active dry yeast (1/2 tsp)
350 grams of 100-105°F water (1 1/2 cups) **
** Change the water amount to 300 grams (1 1/4 cup) for extremely high temperature pizza
Baker’s Percentages:
Flour: 100%
Water: 70% **
Salt: 2.8%
Yeast: 0.5%
** 60% for high temperature pizza
Combine the flour, salt, and yeast in the bowl of your mixer. Attach the dough hook and add the water. Mix with the dough hook
just until all the ingredients come together and there is no dry flour left. Remove the bowl from the mixer, cover and let rest for 30
minutes. Put it back on the mixer with the dough hook and knead on low speed for 2 minutes. Remove the dough to a lightly
oiled bowl and cover with plastic wrap. Let rise for 2 hours. Remove to floured surface. Divide into two or three equal pieces. Shape into dough balls and place on a floured baking pan. Lightly dust the tops with flour and cover with plastic wrap. Let rise for
another 90 minutes to two hours. Shape into a pizza crust, top, and bake at 500-550 degrees until done!
For improved dough flavor, after the first rise, place the dough covered on pans in the refrigerator for at least 12 hours and up to 72 hours. Remove from the refrigerator and let come to room temperature for 2-3 hours before shaping into pizza crusts.
Enjoy!
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