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A kamado is more than hot enough, especially with a baking steel. If you have that kind of heat you can use fresh mozzarella and it won't make the crust soggy. Make the crust 2-3 days in advance and allow it to ferment in the refrigerator and you will notice a huge flavor difference.a simple thin crust pizza with a sauce my wife made from fresh tomatoes, olive oil, and garlic, added mozzarella, and fresh basil. my first home made pizza since chef-boyardee over half a century ago. question was, would the kamado get hot enough: 550-600. it did!
now that i see it is possible, this summer will be an adventure in pizza making
my wife made a bean/vegetable dish in her hot pot ... with a skoch of salt and some balsamic vinegar it was good to go. less healthy than the way she eats it, but tasty
since the pizza steel was blazing, a boneless ribeye was grilled to 130. next, removed the steel and grilled a half dozen boneless chicken thighs marianated in lemongrass/soy/fish sauce. the dog approved of both
first kamado outing of 2021. tomorrow will be low and slow smoked pork shoulder BBQ, slaw, and hushpuppies ... going to have to move my fast day to tuesday