Classic Margarita and Bolognese Pizzas on the DoJoe

Elevate your pizza game with this Classic Margarita and Bolognese Pizza recipe, prepared on the Kamado Joe Classic II with the DoJoe attachment. From the perfect crispy crust to the flavorful toppings, this recipe guides you through making restaurant-quality pizzas at home. Whether you're craving a traditional margarita or a creative Bolognese twist, these pizzas deliver delicious results every time.

Instructions

Prepare the Kamado Joe with DoJoe

1. 01

   Fill the Kamado Joe firebox with lump charcoal and light the coals.

2. 02

   Once the coals are lit, spread them evenly to create even heat distribution.

3. 03

   Install the DoJoe attachment and place the pizza stone inside.

4. 04

   Adjust the bottom vent to open fully and preheat the grill to 550°F with the top vent closed to retain heat.

Prepare the Pizza Dough

5. 05

   Dust your work surface with flour and place a dough ball in the center.

6. 06

   Using your fingers, press the center of the dough outward, forming a crust around the edges.

7.  

   

8. 07

   Gently stretch the dough using the back of your knuckles until it reaches your desired size.

Assemble the Classic Margarita Pizza

9. 08

   Place the stretched dough on a floured pizza peel.

10. 09

    Spread a thin layer of tomato sauce over the dough, leaving the crust edges exposed.

11. 10

    Top with mozzarella cheese, distributing evenly to the edges.

12.  

    

13. 11

    Brush the crust with olive oil and sprinkle with grated Parmesan cheese.

Assemble the Bolognese Pizza

14. 12

    Stretch a second dough ball and place it on the floured pizza peel.

15. 13

    Spread leftover Bolognese sauce evenly over the dough, leaving the crust edges exposed.

16. 14

    Top with mozzarella cheese and sprinkle with grated Parmesan cheese.

Cook the Pizzas

17. 15

    Slide the pizza onto the hot pizza stone in the DoJoe attachment.

18. 16

    Cook for 3 minutes, then rotate the pizza 180° using the peel to ensure even cooking.

19. 17

    Continue cooking for an additional 3 minutes or until the crust is golden brown and the cheese is bubbly.

20. 18

    Remove the pizza from the grill and let it rest for 1-2 minutes before slicing.

21.  

    

Garnish and Serve

22. 19

    For the margarita pizza, add fresh basil leaves before serving.

23.  

    

Garnish and Serve

24. 20

    Serve both pizzas hot and enjoy!

Pro Tips

25. 21

    Always preheat the pizza stone thoroughly to achieve a crispy crust.

26. 22

    Avoid overloading the pizza with toppings to prevent soggy results.

27. 23

    Experiment with different wood chunks for a unique smoky flavor.