Kamado Joe Joe Jr. Owner's Manual

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Contents

Kamado Joe Joe Jr. Owner's Manual Manual pdf 25 page image

25PizzaTHE TECHNIQUES BAKINGBAKINGPreparation: 90–120 mins. Cooking: 10 mins.1 Mix water, olive oil, sugar and yeast in themixing bowl of a stand mixer. Let sit for 10–15minutes until bubbling occurs.2 Stir in flour and salt and mix with the doughhook attachment for about 5–6 minutes. Transferthe dough ball into an oiled bowl and roll thedough ball to coat. Cover the bowl with plasticwrap and let sit in a warm place for 60–90minutes until the dough has doubled in size.3 Meanwhile, light and preheat your Kamado Joegrill to 500°F (260°C) with the heat deflector inplace and a pizza stone on the cooking rack.4 After the dough has risen, divide it intotwo equal parts. Roll each ball into a large,thin circle on a well-floured surface. Sprinklecornmeal on the pizza peel and transfer thedough to the peel. Poke the dough all over with afork to prevent bubbling. Brush dough with oliveoil before evenly spreading a thin layer of pizzasauce. Add any additional pizza toppings you like.5 Transfer pizza to the pizza stone in yourKamado Joe grill. Close the dome and cook for7–10 minutes. Be sure to burp the grill beforeopening the dome fully at these temperatures.Remove the pizza with a pizza peel and let coolbefore slicing.INGREDIENTSServes 4–6 (2 pizzas)Pizza Dough:1 cup lukewarm water¼ cup extra virgin olive oil1 teaspoon sugar1 packet instant dry yeast3 cups all-purpose flour1 teaspoon saltAdditional Ingredients:Cornmeal for dustingthe pizza peelExtra virgin olive oil forbasting the top of the pizza crustPizza sauceYour choice of pizza toppings