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YOU ARE HERE >> » Killer Tested Barbecue And Grilling Recipes » Pizza And Flatbread Recipes » How to Make Kamado Grilled Sausage Pizza
A kamado-style grill like the Big Green Egg is a superhot ceramic oven with all-around heat that can blister a pizza crust and cook the toppings simultaneously.
How To Make Kamado Grilled Sausage Pizza
Kamado-style grills are modeled on the ancient Japanese kamado and the Indian tandoor. They are essentially ceramic ovens that you can also use for grilling directly over the heat source, which is typically charcoal. Big Green Egg, Primo, Broil King, and Komodo Kamado all make this type of grill. They are very fuel-efficient because ceramic retains heat so well. Once you get the grill up to temp, you don’t need to add much charcoal to maintain the temperature, so they’re pretty cheap to run. Plus, they get really hot. You can get the ambient temperature in most ceramic kamados over 700°F/371°C, similar to the temps in wood-fired pizza ovens. Modern versions of these grills are rounded or egg-shaped, which also provides those efficient rolling convection heat currents. And the ceramic lid stores up heat and sends it to the top of the pizza like the dome in a wood oven. With a ceramic baking stone in there as your cooking surface, a kamado is basically as close as you’re gonna get to a wood-fired pizza oven. It’s just smaller. One other big difference: the heat comes from below. For that reason, you need some kind of heat diffuser to redirect the heat around the pizza so it doesn’t just hit the bottom. Most heat diffusers are ceramic or metal plates that sit between the fire and the food. Most kamados come with a heat diffuser for this type of cooking, often called indirect grilling.
Once you fire it up, baking pizza in a kamado is pretty similar to baking pizza in a wood oven. You preheat the oven (with the heat diffuser and baking stone in place). Shape and top the dough, and then load the pizza onto the hot stone. One advantage here is that you don’t even need to rotate the pizza during baking because the oven disperses the heat so evenly. Plus, the grill’s dome blisters the rim of the pizza and cooks the toppings in just a few minutes.
You might be thinking, “Why not use a baking steel instead of a stone in there?” Steel holds and transfers more heat than ceramic, and more heat = crisper crust; right? Well, the temperature difference matters! Steels are great for baking at 500° to 550°F/260° to 288°C. But when you’re baking at 700° or 800°F/371° or 427°C, you’ve got a lot more heat overall, and steel is transferring all that heat to the pizza faster. It turns out that a 1/4-inch/0.6-cm -thick piece of steel in a Big Green Egg blazing away at 700°F/371°C burns the heck out of whatever you put on it. It’s like sticking a piece of steel in your raging hot wood oven. It’s overkill. When you’re baking at temperatures over 650°F/343°C, stick with a baking stone. The ceramic holds on to the heat a bit longer and delivers it more gradually to the pizza, crisping it up perfectly.
Pizzas With Kamado Joe
The Big Green Egg and other kamado-style grills get superhot, up to 800°F (427°C). They’re typically made of ceramic, which is similar to the firebricks in a wood oven, so all in all, they make great pizza. Just be careful not to get them too hot or your crust will burn, especially on the bottom. With the high temperature and short bake time in a Kamado, Naples-style dough at 60% hydration works well, but I like the extra puff you get from a little more water in the dough, so I use Naples-style dough at 70% hydration. For sausage pizza, I love adding a little roasted fennel. It gives you the taste of fennel two different ways. For a third way, sprinkle on some fennel pollen, a citrus-and licorice-scented “dust” collected from wild fennel. It’s available online and in gourmet stores.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
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Product Code: Bj Ps24) Kamado Joe Pizza Stone Big Joe
When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining, ” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt MatildaDisclaimer: Please note that some of the links below are affiliate links and at no cost to you I will earn a commission if you purchase through those links.See my Disclosure + Privacy Policy for more info.
A Wood Fired Pizza Dough Recipe: Exceptional Kamado Grilling
Get the taste of brick oven pizzaat home. The ultimate guide to Wood Fired Pizza on a Kamado Grill! Kamado grill comparison to make the best brick oven pizza. You can find more great recipes on my recipes favorites page.
Grilling pizza is our favorite way to eat pizza these days. You get the crispy crust of a restaurant-style brick oven and the fresh taste of homemade by making it yourself (when you are the chef) at home and cooking it lightning fast on a kamado-style grill.
We bought an Acorn Kamado Grill a few years ago to try out the ceramic charcoal/wood grilltrend. It quickly wore out with the amount of use we gave it. Now we have a Kamado Joe 2 Classic Grill and it is awesome!
Kamado Joe® Dōjoe Pizza Oven Grill Accessory For Big Joe™
If you do not have a dome-type grill you can always make this pizza on a pizza stone in your home oven.
We figured going with the Acorn grill was a less expensive way to try these grills out without breaking the bank. This way if these types of grills were not for us then we didn’t lose a ton of money.
We ended up having to replace parts sooner than we thought. So instead of replacing a bunch of parts, we upgraded to the Kamado Joe Grill.
Kamado Joe Pizza — Pizza Porta ™ Blog — Pizza Porta
Let’s talk pizza! When you make wood-fired pizza on the Kamodo grill you need to add a Char-GrillerSmoking Stone under the grates. This turns your grill into a convection oven by distributing heat evenly around the stone.
Then you add a pizza stone on top of the grates. If you only add the top pizza stone, the crust will burn and blacken really quickly. Some brands have their own accessories like the Kamado Joe Pizza Stone.
It is best to use a large pizza peel to move the pizza from counter to grill, so you do not risk getting burned. You can use wood or charcoal to heat your kamado.
Homemade Kamado Pizza On The Kamado Joe.
If you are using wood go for pecan or oak. If you choose hickory or mesquite the pizza will have a smokey taste. Unless that’s what you are going for!
If you do not own a kamado grill you can easily make this same pizza in the oven. Preheat your oven to 500 degrees and add the pizza stone while heating. Cook anywhere from 5-10 minutes.
Keep your eye on it so it will not burn. For the pizza crust, we have tried several ways to make these pizzas.
Kamado Joe Pizza Stone
What dough makes the perfect crust? We like the premade dough that is rolled and flattened out, that you just remove from the package and unroll on the counter.
In this wood fired pizza recipe, we used Wewalka Bistro Thin Crust (Walmart, Harris Teeter) but we love the grocery store deli premade dough you buy in a ball and roll out.
NOTE: As per a reader: If you are having trouble getting the dough onto the pizza peel. It is suggested to sprinkle cornmeal onto
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