The Best Pizza on the KamadoJoe DoJoe I KamadoMax 4K

Be sure to SUBSCRIBE for weekly KamadoJoe cooks! - bit.ly/KamadoMa...
We break out the DoeJoe to cook up a classic Neapolitan style pizza. This pizza is so simple! We rolled out the dough super thin, covered with a homemade marinara, topped with fresh mozzarella and an incredible pepperoni.
Get the Gear!
Kamado Joe Classic 3 - amzn.to/3c3xpE0
Kamado Joe Classic 2 - amzn.to/3bY5LrS
DoJoe - amzn.to/3c0vG1W
Instant Read Thermometer - amzn.to/35rpdKU
Jealous Devil Charcoal - amzn.to/3fek1P6
Ash Basket - amzn.to/2YvfIsP
Heat Resistant Gloves - amzn.to/3d9Di2p
Marinara Recipe
1 large can of San Marzano tomatoes
4 gloves garlic
1 bundle of basil
Start with some olive oil and throw in sliced garlic. Let this simmer for a few minutes but don't let the garlic get too brown. Throw in the tomatoes and with a spoon, break them up some. Add the basil, salt and pepper, and let simmer for 20 minutes to several hours.
Welcome to KamadoMax! Here you'll find all you need to know about cooking on your kamado style grill. Subscribe for awesome recipes, great tips, and giveaways.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for watching!

[@KamadoMax]

Comment on what you want me to cook next!

[@bucketlist2016]

KamadoMax brisket!! I wanna see how well a flat or packer fits on that classic

[@johnburns2100]

Great vid. Show me some ideas for the Joetisserie/Napoleon Basket combo. All I’ve done in mine so far was chicken wings. Also - are you in Georgia? Your back yard looks like north GA to me.

[@KamadoMax]

That was actually what I had in mind! I've done a full packer before so I know it fits, but we can see what size packer would be best. Stay tuned!

[@KamadoMax]

That's a great idea! I love the Joetisserie so I'll for sure be including it in a video soon! And yes, we are in northern-ish Georgia!

[@bucketlist2016]

KamadoMax it’d be really great I’m stuck between sizes right now. I’ve already got the joe junior, I have a stick burner, but I’m very torn between xl/big joe and classic/large and a primo if the fiancé will let me spend the coin. Also do you put a cover over you JJ George table

[@dr.chrisfragiskatos8341]

Id love to see a view of the bottom of the pizza next time you make one, that would be awesome. Thanks again for video.

[@KamadoMax]

That's a great point! I absolutely show the bottom next time! Thanks for watching!

[@meatmeinthebackyard5823]

My kids loved this. Safe to we'll be making a couple soon. Delicious pizza...

[@AncientAviator]

Hi Max...we just discovered your many Kamado Joe videos. You've done a great job! We've had a Classic Joe for about five years and bought the Do-Joe and Joe-Tisserie to use with it. We always enjoy finding new recipes so we're looking forward to trying yours. One thing we've found that works great with the Do-Joe is using parchment paper vice flour under the pizza. We just cut the parchment paper a little larger than the diameter of the pizza we're making. It doesn't stick to anything and makes it very easy to transfer the pizza between the pizza peel and pizza stone in the Do-Joe. Yes, the paper browns during cooking but it doesn't burn, and it allows the crust bottom to brown beautifully. I like the looks of your fresh Mozzarella slices! Thanks for creating these videos!

[@KamadoMax]

Thanks so much for watching and for the recommendations! I'll definitely give that parchment paper idea!

[@Billdubgaz]

Just stumbled upon you’re channel and I’m hooked! Loved the rotisserie chicken wing attachment you have Love to see some pastrami stuff Keep on doing what ya doing!

[@KamadoMax]

Thanks for watching! Glad you found the channel and are enjoying it! You are the second person lately to recommend pastrami actually! Might need to do a test round!

[@kappatvating]

Good job. Been looking for a few videos that show this in semi real time

[@KamadoMax]

Glad you liked it!

[@jamesgibson3242]

Great job. I am a pizza maker and tell you the charring on top you got is necessary for good pizza. So many people don't get char or even know it is important.

[@pnelsonfilms]

Do you preheat with the dojo on or off? Just wondering mine took a really long time to come up to temp with it on. Thanks :)

[@rushingpika4]

Can the dojoe fit into the vision grills pro series?

[@bbstucki]

Neapolitan pizza is cooked in 2-3 minutes in a 750-850 F wood fired brick oven. There are char marks on the top and brown/black leopard spots on the edges and bottom of the crust. These are browned and charred blisters in the dough and it is delicious. I see the thermometer on a kamado joe goes to 900 degrees. Any reason you can just open it up to get those temps to create a similar result? I have been thinking about getting a kamado joe to try this, can't find anyone that has taken it that aggressively. I only see pizza videos that cook around 600 max on any kamado brand. Seems ridiculous to buy a pizza oven for 600$-1000$ when a kamado joe can get just as hot and is so much more versatile. If your pizza stone has a 500-600F recommended temp, I know you can use cast iron baking steels that can sustain 800 F+ temps. Oh and use corn meal or course semolina flour on the bottom of your crust to prevent sticking.

[@KamadoMax]

I don't see how you would not be able to get upwards of 800 degrees. The DoJoe is only cleared to go to 700 however. You would need to just use the pizza stone on its own. Good top on the corn meal! Thanks!

[@craigwarner4591]

@kamdaoMax where did you get your pizza paddle?

[@KamadoMax]

I got mine on Amazon but in looks like it's not available anymore. Here is a link to a similar size one! www.amazon.com/Serenable-14-inch-Stainless-Transfer-Homemade/dp/B0831MPLS8/ref=sr_1_20?dchild=1&keywords=pizza+paddle&qid=1587408149&s=home-garden&sr=1-20

[@kerryblight9820]

But did he use charcoal or wood?

[@nickbauer4417]

Where can I get a DoJoe??

[@KamadoMax]

You can order it on Amazon! amzn.to/2MEULVI

[@bradnoble4784]

Atlanta Grill Company has them on sale now for $199

[@KamadoMax]

@@bradnoble4784 That's a really great price.

[@tonyande]

BBQGuys.com

[@tugrules99]

Just made my first pizza on the joe. Used your recipe. It was pretty good but I didn’t like the taste of flour on the bottom of the finished product, which came from the pizza peel. Maybe I used to much worrying about it sticking... Anyone else have this problem or did I do something wrong?

[@searay230adair7]

too much flour on the bottom of the pizza usually burns

[@bucketlist2016]

Nick Q as he said the flour burns, cornmeal will burn as well if there is too much another thing that helps me is a wire screen that will slow down the bottom cooking if it’s ahead of the top.

[@KamadoMax]

It's a challenge for sure. One things I've done is to spray the stone with a little oil, that tends to help with getting rid of that flour taste.

[@tugrules99]

KamadoMax Thx I’ll try that.

[@GodGunsGutsandNRA]

Use semolina flour on the bottom, NOT regular flour. He used WAY to much flour, even if using regular flour. If you don’t have semolina, then start it on parchment paper. The parchment paper will turn dark brown or black, but it does not leave a taste.

[@kevinf5256]

More flour and burned...

[@pacificnwse9613]

I bought a DoJoe recently, and I must say it is one of the worst products I have ever purchased. It consumes too much fuel, maintains a decent pizza temperature for a short time, and frankly my pizzas were better on the Joe with a pizza stone. Save your money and don’t buy one of these disappointments. As for this guy, don’t take pizza advice from anyone who buys their pizza base and sprays it with aerosol duck fat.

[@ProjectZeroHomeBrewing]

Please don’t call it PIZZA! 😅 greetings from Italy

[@KamadoMax]

Thanks for watching!!

[@rgks1984]

Pizza

[@88Nikoli]

A paddle is for paddling a kayak or canoe that is a peel . Pizza is not pie and that dough has no air in crust that is not Neapolitan style and you have enough flour on it to make another dough ball ! Want to make Neapolitan pizza go watch Vito Lacopelli. The heat of the dome of a Kamado retains the heat and helps cook the top you only lose hot air when opening just enough to launch pizza in for a very short time ! That Joe os an expensive gimmick imho !