Ingredients
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Main
Gather your family for a fun evening of crafting personalized pizzas on the Classic II, using the DōJoe. Enjoy the delicious flavors straight from the grill.
Instructions
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01
Setup Kamado Joe DōJoe for 500-600 degrees (see linked video for step by step guide)
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02
On the pizza peel, take a handful of semolina flour and spread it around so the pizza will be able to launch.
03
Place pizza dough on the floured peel and build on the peel, much easier than transferring twice.
04
Using a large spoon, add several spoonfuls of crushed tomatoes to the dough and spread around in large circular motion, less is more.
05
Add a few pinches of kosher salt to taste.
06
Add several handfuls of mozzarella cheese and the toppings of your choice. We love artichoke hearts, pepperoni, mushrooms and ricotta cheese.
07
Do not overload the pizza with cheese or toppings or the bottom will burn before the top can cook completely.
08
Do not build the pizza until it’s ready for the grill or the dough can get saturated with liquid and will not cook properly.
09
Launch from the peel into the pizza oven.
10
Cook time will be approximately 5-9 minutes at 500-600 degrees, but will cook faster the longer the grill goes, so pizza #3 will usually cook faster than #1.
