The heating capacity of the QUATRO kamado is such that it is very easy to achieve a perfect crispy and fluffy crust! Successfully making a pizza in the kamado allows for cooking close to that of a traditional wood-fired oven, with a crispy base and authentic flavours.
In this recipe, we would like to highlight 3 points that are very important to us:
- The flour you use is crucial: use 00 flour: it is more finely milled than all-purpose flour.
- Use double indirect heat: deflector + pizza stone in theroasting + pizza set (QUATRO accessory) : it creates a buffer to make the crust perfect.
- Keep the heat! so use the roasting + pizza set as the door will allow you to put in and take out the pizza without changing the temperature inside the QUATRO kamado.
Matériel
Ingrédients
For the dough (4 pizzas):
- 680 g of Italian 00 flour, plus a little more for dusting
- 400 ml of lukewarm water (41°C)
- 7 g of dry yeast (1 sachet)
- 15 g of salt
For the topping:
- 250 ml of marinara sauce (or tomato sauce)
- 200 g of fresh mozzarella
- 1 clove of garlic
- 20 leaves of fresh basil
- Salt and freshly ground black pepper
For shaping:
- Cornmeal or fine wheat flour, for the pizza peel
Les étapes
Step 1: fair the dough
In a large bowl, mix the flour, salt, and yeast until well combined. Add water and use your hands to mix until no dry flour remains. Cover tightly with plastic wrap and let rise at room temperature for 2 to 4 hours. Place the dough on a lightly floured work surface and let it rest at room temperature for 2 hours before baking.
Step 2 : preheat the kamado :
Heat your Kamado QUATRO to 600°F - 320°C using indirect heat with the resting on the pizza stone.
Step 3 : create your own pizza :
On a lightly floured work surface, roll the dough to 0.5 cm x 25cm in diameter. Lightly sprinkle a pizza peel with cornmeal and place the dough on top. Evenly spread the sauce over the dough, working from the centre to the edges. Top with slices of mozzarella and garlic. Add whatever toppings you prefer, we also love pizzas with crème fraîche!
Step 4 : bake the pizza
Gently slide the pizza from the peel onto the hot pizza stone. Close the lid of the Kamado QUATRO and bake until the crust is golden and the cheese is melted and begins to bubble, about 2 to 3 minutes.
Step 5 : the best is yet to come!
Use the pizza peel to remove the pizza from the Kamado QUATRO. Top your pizza with basil or whatever you prefer!
Discover here how a kamado barbecue works.
Frequently asked questions
What temperature to cook a pizza in a kamado?
The ideal temperature is 320°C with double indirect heat: the deflector protects from the embers and the pizza stone retains heat for a crispy base, like in a wood-fired oven.
How long to cook a pizza in a kamado?
At 320°C, count on about 2 to 3 minutes, lid closed, until the crust is golden and the cheese melts and starts to bubble.
How to make pizzas on the kamado barbecue?
Prepare a dough with 00 flour and let it rise, preheat the kamado to 320°C with the deflector and pizza stone, top the dough and then slide it onto the hot stone with a peel. It cooks in 2 to 3 minutes.
What accessories are needed to make a pizza in a kamado?
You need a deflector, a pizza stone, and a pizza peel. The kamado QUATRO rotisserie + pizza set is ideal: its door allows you to insert and remove the pizza without opening the lid or dropping the temperature.
What flour to use for a kamado pizza?
Use Italian 00 flour. Finer than all-purpose flour, it gives a soft dough that is crispy on the outside and fluffy on the inside.
How long to let the pizza dough rise?
Let the dough rise for 2 to 4 hours at room temperature under cling film, then let it rest for another 2 hours on a floured work surface before rolling it out.
Why use a deflector and a pizza stone together?
This double indirect heat creates a buffer between the embers and the dough: the base cooks quickly and becomes crispy without burning, while the heat from the dome melts the topping.