*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Ingredients

Pizza base:

  • 500g of flour (enough for two 30cm diameter pizzas)
  • 20g fresh yeast or 7g dry yeast
  • 50g room temperature butter
  • 300ml warm milk (about 40°C or when it's warm to the touch but not burning)
  • 1 tablespoon of brown sugar
  • 1 teaspoon of salt (smoked salt can be used)
  • A generous pinch of oregano or other pizza spices

Pizza top:

  • Natural tomato sauce (you can never go wrong by replacing it with BBQ sauce, which will take your pizza to the next level. If not, season the tomato sauce with balsamic vinegar)
  • Cold-smoked bacon strips
  • Mozzarella cheese
  • Fermented cheese
  • Pickled jalapeño peppers (if you like it spicier)
  • Halved cherry tomatoes
  • And anything else you love

Recipe

  1. In a large bowl, mix the yeast with warm milk and sugar, and let it sit for a bit until it foams.
  2. In another bowl, mix the dry ingredients (flour, salt, spices), melt and cool the butter, and pour it into the foamy yeast mixture.
  3. Go back to the first bowl, and gradually add the flour mixture by the spoonful, mixing with a spoon as long as possible, then use your fingers to knead the dough gently but intensively until it almost no longer sticks to your hands. If needed, add more flour. *If you want a crispy pizza crust, roll the dough thinner; if you prefer a fluffier, softer, almost thick-crust pizza, leave the dough thicker.
  4. Shape the dough into a ball, cover the bowl with a towel or plastic wrap, and place it in a warm spot (if you're short on time, the dough rises faster if you place the bowl in a warm water bath and cover it).
  5. While the dough rises, fire up the Kamado Club and heat it to 250°C, then add the heat deflector.
  6. Once the dough has risen, divide it into as many pieces as the number of pizzas you plan to bake, leaving the remaining pieces to rise further. Roll out the chosen piece to the desired thickness and transfer it onto baking paper.
  7. Spread the sauce on the dough and sprinkle with pizza seasonings (oregano, thyme), generously cover the entire base with grated fermented cheese, and add your favorite ingredients, finishing with cherry tomatoes and mozzarella balls.
  8. Prepare a pizza peel, slide the pizza with the baking paper onto it, and transfer everything into the preheated Kamado Club, placing it on the pizza stone (don’t forget the heat deflector!).
  9. Bake for about 2-3 minutes in +400-420C until the cheese is nicely melted and enjoy. (The first pizza may take a bit longer, and after the third pizza, if you're making a lot, it’s recommended to remove the pizza stone briefly to cool down, so it doesn't burn the base before the pizza is fully cooked. Adjust the baking time according to the amount of toppings and the thickness of the pizza crust).

*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Required tools

**In this book you'll find all important information how to use kamado grill and how to prepare and to cook delicious foods with no mistakes.