Makes 2-4 pizzas, depending on desired size There are many ways to make good pizza, but the Kamado cooker is quickly gaining recognition for being one of the easiest and best ways, thanks to its aromatic lump charcoal heat source and ability to get really hot. Its dome shape, which emulates that of a wood-fired pizza oven, provides perfect timing for the crust to spring and brown, the cheese to melt, and the “sauce” to cook down a touch, deepening the flavor.
- 10 oz. Type “OO” Flour ("Type-00" flour is a more finely ground flour that has a higher gluten content than regular All-purpose or bread flours. It’s often the flour of choice for making a softer, fluffier pizza dough, especially authentic Neopolitan.)
- 2 oz. Semolina Flour
- 3/4 tsp. Yeast, active dry
- 1 tsp. Salt
- 8 oz. Water, tepid
- 1 Tbsp. Olive Oil
- 1 Tbsp. Malt Syrup
- As Needed: Semolina Flour, for dusting peel/paddle, etc.
- 1-1/2 cups San Marzano Tomatoes, canned, stem end removed, hand seeded and crushed
- As Needed: Extra Virgin Olive Oil
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
- Pinch: Oregano, dried
- To Taste: Garlic
- 2 -3 ea. Fresh Mozzarella Cheese/Ovaline Balls, cut into 1-1/2” cubes
- 1 bunch Basil Leaves, fresh
- In a large bowl, mix together the flours, yeast and salt. With a large spoon, stir in the water, oil and syrup. Mix until a somewhat smooth yet sticky dough ball has formed. Remove the ball from the bowl and place on a lightly floured cutting board. Cover with plastic and let rest for 5 minutes. Knead the dough into a smooth ball, cover and rest for 5 more minutes.
- Divide the ball into 2-4 smaller pieces, roll out the dough, and form into smooth balls. Rub a little oil into individual plastic food containers that are roughly twice the size of the dough balls. Place the dough balls into the plastic containers, cover and refrigerate at least overnight.
- Remove the dough balls from the refrigerator approximately 2 hours before you are ready to cook the pizzas. One hour before, take the balls out of the containers and punch them down into puck-shaped discs. Dust them with a touch of flour and cover with tea towels.
- Prepare Kamado cooker according to directions for a hot, 600-degree fire, using a heavy-duty pizza stone.
- To make the pizzas, working on a lightly floured surface, use your fingertips to press the pizzas flat, from the center out, knocking out any bubbles along the way, while turning, stretching the dough outward and forming a rim around the edge of the dough with your fingertips. Sprinkle a touch of semolina flour onto a pizza peel/paddle and carefully transfer the dough onto it.
- Working quickly, spoon or ladle a thin layer of the crushed tomatoes onto the surface of the dough (all but the outermost 1” of crust). Drizzle extra virgin olive oil over the tomatoes and then season the sauced dough with salt, pepper, garlic and oregano.
- Quickly unload the dough onto the pre-heated pizza stone. Cover the cooker and allow the pizza to cook for about 1 minute. Using a turner, spin the pizza approximately 180 degrees to ensure even browning.
- Place a few cubes of the mozzarella cheese on the top of the sauce, leaving adequate spacing between the pieces so that they don’t run together when they melt. Close the lid and let the mozzarella melt until it is just about flat.
- Remove the pizza when the crust is crisp and brown, the sauce is thick, and the cheese melted. Scatter the fresh Basil leaves over the surface of the pizza, drizzle with a touch more extra virgin olive oil, if desired, and serve. Repeat the process with your other pizzas.