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 the roasting + 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
-
Kamado QUATRO
- Split & Mix
- Deflector
- Cast iron half-moon
Ingrédients
For 4 pizzas:
- 2/4 cup of marinara sauce
- 4 oz (100g) of fresh mozzarella
- 2/4 cup of marinara sauce
- 4 oz (100g) of fresh mozzarella
- 20 leaves of fresh basil
- kosher salt and freshly ground black pepper
- For the dough: 24 oz (680 g) of Italian 00 flour, and more for dusting
- 12 oz (400 ml) of warm water (105°F - 41°C)
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.
Light the Kamado QUATRO and set the temperature to 120°C with the deflector.
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!
Les kamados
Découvrez les différents modèles de kamados !
Key questions.
To make pizzas on the kamado.
Successfully making a pizza on the kamado allows for cooking similar to that of a traditional wood-fired oven, with a crispy crust and authentic flavours.
1. To achieve cooking similar to that of a pizza oven, it is important to preheat the kamado to a high temperature (between 300°C and 350°C). This ensures a crispy crust and quick cooking of the ingredients.
2. Use a deflector or a pizza stone (placed on the grill) to ensure indirect cooking, which helps prevent the crust from burning before the topping is cooked.
3. Use of a pizza stone: The pizza stone is essential for a pizza on the kamado. It helps distribute heat evenly and absorbs moisture from the dough, ensuring a nicely crispy base. Place the stone in the kamado during preheating so that it reaches the desired temperature at the same time as the appliance.
4. Preparing the dough: The dough should be thin to achieve quick and balanced cooking. Prepare a pizza dough made from high-gluten flour for a more elastic and crispy texture. Allow the dough to rest for 24 to 48 hours in the refrigerator to develop a more complex flavour and better texture.
5. Managing the heat: Use quality charcoal to maintain a constant heat and avoid temperature spikes that could burn the pizza. For a slight smoky flavour, you can add a few pieces of beech or cherry wood, but use them sparingly so as not to overpower the delicate flavour of the pizza.
6. Quick cooking and constant monitoring: Pizzas cook very quickly in a kamado, usually in 5 to 8 minutes. It is therefore essential to regularly monitor the pizza to prevent it from burning. Turn the pizza halfway through cooking to ensure the heat is distributed evenly, especially if some areas of the pizza cook faster than others.
7. Balanced toppings: Do not overload the pizza with toppings, as this can lead to a soggy base. Prefer quality ingredients, spread in thin layers, for more even cooking. If you are using very moist ingredients (like fresh mozzarella), drain them well before adding to avoid excess liquid on the pizza.
8. Resting time after cooking: Once the pizza is cooked, let it rest for 2 to 3 minutes before cutting. This allows the flavours to stabilise and the base to retain its crispiness.
With these tips, you will achieve kamado pizzas worthy of a traditional wood-fired oven, with a crispy base, well-puffed edges, and perfectly cooked ingredients.
Equipment needed to make pizzas on a kamado barbecue:
- Kamado
- Quality charcoal (preferably oak or beech)
- Pizza stone / refractory stone (essential for cooking the base)
- Deflector (for indirect cooking)
- Pizza peel (wood or metal)
- Thermometer (ideally integrated into the dome)
- Option: COEO pizza rotisserie kit to facilitate insertion and prevent heat loss