Pizza on the Kamado Joe
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: On Pizza Stone
Fuel used: Lumpwood Charcoal
Cooking Temperature: 250C
Ingredients
For the Dough
500g OO Flour
300g warm water (40-45c)
2g instant yeast
10g salt
For the Pizza Sauce
1 clove garlic
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
400g tinned tomatoes
Salt and Pepper, to season
Method
To make the Dough
Add 300g of warm water to a jug and check it with your Thermapen to make sure it is between 40-45c. This is the ideal temperature to activate the yeast. Add in the 2 grams of yeast and 10 grams of salt then mix it with a whisk to dissolve the salt and yeast. Leave the mixture to the side for 5-10 minutes.
Add 500g 00 flour to a mixing bowl. I used my kenwood mixer with the dough hook attachment but you can do this by hand. Turn the mixer on a low speed and slowly add the yeast mixture to the flour. When the dough has come together and formed around the dough hook, you can increase the speed slightly but keep it on a lower setting.
Knead the dough for 10 minutes before removing it from the bowl, forming it into a smooth ball and place it in a floured bowl. Cover the bowl with cling film and leave it to prove for 2.5 - 3 hours at room temperature.
When the dough has finished proving, remove it from the bowl and place it on a floured surface. Portion the dough into 3 dough balls each weighing around 270g each. Form the dough into dough balls and leave them on a tray, covered with some cling film for 20 minutes or so.
After 20 minutes, you are ready to form your pizzas. You can see how I form the dough into my pizzas in this video
To make the Pizza sauce
Heat a couple of tablespoons of Olive oil in a saucepan. Finely chop a clove of garlic and saute it for a few minutes.
Add the dried oregano and basil to the oil and mix it together for a minute or so until you can really smell those herbs.
Add the chopped tomatoes to the pan and mix through the garlic and herbs. Season the sauce with salt and pepper then simmer it for 20-25 minutes or so to thicken it.
When ready, remove it from the heat and allow it to cool. You can use the sauce immediately or put it into a jar and keep it in the fridge for up to a week.
