I wouldnt recommend parchment paper as its coated with either silicon, chromesalts oder PTFE, which are as healthy as they sound. A grill defently exceeds the safe temperature for parchment paper(as seen the paper burnt). With some experience no paper should work fine or maybe try with some butcher paper, as butcher paper usualy dosent have a potentially toxic coating.

An Italian friend said to use a wooden peel to put the pizza in the grill ( or wood oven ) and a metal peel to remove it. Works great.

This might be my favorite video yet. Keep ‘em coming. Always learning something.

Thanks for the video I have a gathering tomorrow and I am making 8 pizzas. I got dough and sauce from my favorite local pizza joint. Wish me luck

you can actually remove the parchment paper after the 1st 2 minutes as it will pull right out...

Thanks for all the intel, this is really helpful. Pizza looks baller!

Great, thx for sharing. Your can try to use semola instead of the paper underneath the pizza an remove the pan with a fast pull. I use to put the cheese as first layer direktly on the tomatosauce, and the rest (vegetables, meat) on top, so they get more heat and are better baked through with more aroma. And a good portion of olive oil should not be missing 😋 What do you think, is the heat distribution (above/below) evenly, or is there still more heat below, so that it might make sense to insert a second pairs of deflector stones further down?

Hey! Great video, what Kamado Joe are you using? Thanks!

I’ve been cooking pizza on my Kamado for years. After cook after cook I use 3 extra bricks that were used to build my house. I double wrap them in heavy duty foil and place them as you did your separators. Stone on top. It gets the pizza higher in the dome and I find it makes for some great pizza. I usually cook around 550-600 degrees for a little longer around 9-11 minutes. And I found it really makes a great square pizza if your into deep dish. So crispy and I’m in Michigan, home of the deep dish. Also I wanna add, I also own the rotating Blackstone pizza grill and it’s not as good as the Kamado. Nice video!

Thank you for making this video. Your pizzas look great! I do have a question about your box of paper. I also sometimes made them on my Kamado with baking paper underneath, but then the baking paper was really burned and I found it difficult to get it out. It broke and stuck under the pizza bottom. Do you have any tips on how to easily get the baking paper out of it after baking?

I did like it. Easy explanation. How come second pizza not as much flame? Does it make a difference ?

Looks awesome man!

bro cool content honestly thanks for the tips

My brain can smell that pizza. Looks great! Is the doh-joe unnecessary? Have you tried to use a soapstone yet for the pizza stone?

Awesome, the only thing that raised eyebrows is the cut up 2x4 wood pieces. I always use flavored wood chucks but thought a regular 2x4 might have some processing chemical....

People don't understand the trick to cooking a pizza on this grill is fire and temp control.

Awesome looking pies! 🔥

What a delicious!! Pizza party!!

We’re planning on getting a kamado, your video was very good and informative. Only problem is I’m craving for pizza now. Honest question: why do you use parchment paper? We usually just place the pizza over the stone.

I actually like bubbles on my pizza. But I don't get any during bake. Can you share your pizza dough recipe. Thanks.

Great video! Is that a Kamado Joe Classic or the Big Joe? I have another kamado and would like to give it to a relative and buy a Kamado Joe. I was thinking of the Classic II.

Looks great!

Maybe dumb question, but why do one pierce the bubbles of the crust? Is that to prevent them to burn?

Use pizzas stainless steel dishes with wholes like restaurants use in ovens

bottom looks burnt. But thinks for sharing and spending the time!

Your first pizza was burnt 😂 but I believe it tasted good

Are those classic Joe-size heat deflectors?

That looks like Publix dough. It calls for 450 degrees. Surprised it didn't burn up....

Dumb question, but what are the iron spacers?

just did similar today...except my deflectors , I assume were a little fat soaked, and they burned and smoked, and eventually ignited... live and learn

How do you get your kamado to flame like that?

Why is there so much flame coming off of your grill? I would recommend not adding these large chunks of wood to the top of your lump. Lump itself itself imparts smoke flavor (depending on brand how much).

What size pizza was that please?

Why the f.. would you pop the bubbles ? Asking from italy..

Damn this is way to complicated I’m just throwing it in the toaster oven

Too much charcoil, a good pizza shouldnt have burnt pepperions!

Burned 🙈🙈🙈🙈

The first Pizza looks ugly and burnt

Only missing the pineapple :)

Those iron pieces… we don’t want them with rust.

That first pizza is burnt, that is not going to tase nice!

Way too much lump coal

Eggs 🤢

that dough looks really bad