Thank you! You can get those ramekins here vv amzn.to/3uxYY1g I love them and use them everyday. Plus they’re oven safe! (Up to like 1400° or something)
@@federation_comrade nice! Which color? And now that it’s warmed up, we should be doing a lot more outdoor grilling, Akorn included. Let me know if you’d like to see anything in particular, and I’ll add it to my chef hat of suggestions!
@@KennasKitchen I'm leaning towards the black paint (Darth Akorn?!). I'll let you know if I have suggestions. It's my first kamado so I'll be relying on UA-cam for beginner tips.
@@federation_comrade ohhh I like it! And there is plenty of knowledge out there. Feel free to follow me on Instagram and reach out if you have any questions!
I love you your channel. Your personality is awesome. I just made pizza. But my video isn't coming out for a few weeks. Great minds think alike. I'm going to try this on the grill. Cross your fingers.
Thank you so much! That means a lot. Pizza is some of my favorite food on the planet, so I couldnt resist sharing this one. Looking forward to seeing your pizza video! And good luck on the grill. You will nail it, I'm sure!
Great video but would have been better if you'd have shown the results of the base. It seemed burned to me. I'm still trying to find the right internal temp so that the top gets crispy but the base doesn't get burned. 650 is too high
@@KennasKitchen Grocery store pizza dough is made for regular ovens that don't go past 500 degrees, so they usually put sugar and/or oil in it to help brown. That is why it burned. Trying making your own dough, find a recipe that just has flour, water, salt and yeast.
I cook pizza on my akorn grill almost every weekend. The stone I use is about 3 times the thickness of a regular Stone. I got to say 650 degrees will burn the bottom of it before the top is ready. 550 is the perfect temp for my setup. Enjoyed the video. I also scraped the stone in between every Pizza to get all that burnt mess off of it
I wanted to see the bottom of the crust SO BAD! In my experience, your method would have burnt the bottom. Could be a difference in pizza stones, though. I learned not to preheat the stone much and cook at a considerably lower temp.
Wait..... did I heard that right? 2 minutes cooking time? Like... 120 sec? Mind blown 🤯, I’ll give that a try nonetheless, but I really doubt my kettle can reach and hold 650F.
120 seconds...just enough time to open a cold one from the fridge first:) Anything past 400° is an acceptable pizza cooking temp, just have to adjust time accordingly. Probably looking at 8-10 min at 400°. Definitely give it a go and let me know how it goes:)
This video was great and this helped me and inspired me to cook pizza on a grill....but iam mad by the way you just rolled the dough and not with your hands 🤣🤣
lol I think you should be able to answer that question. 600 C is extremely high. This is also like 1100 degrees F. No one cooks at this temperature with either measurement.
Again, the cinematography and the authentic Italian background music are impressive as usual, Travis, you’re killing it, Sir.
I appreciate that!! And we very much appreciate your support @EdRichtofen
What a wonderful pizza! This looks so heavenly! Great job, I wish I could cook pizza on a grill!
Who says you can’t?! And thank you. It was so good!
I just got one of these grills second hand and as soon as I opened it I knew I wanted to do this! Thanks for the pointers!
This was dope. All of these are!! Keep em coming
Thanks, Ryan!! Come back and help with another episode soon!
Love the videos, I keep looking forward to the new ones and they never disappoint!
Thank you!! So great to hear you are liking them:)
Camera angles in this video is great! Greatly detailed aswell. Severely underrated
I appreciate the positive feedback! Thank you:)
I like to see the bottom of the pizza, it looked like it could be burned, but I like your voice of pizza with the fresh mozzarella.
thank you, you're adorable!
Man!, awesome!!
You are hilarious! I loved this video :)
I love my Akorn for pizza. Ever thought about getting the DoJoe? I have the Joetisserie and it fits...
I have never heard of the DoJoe...you’ve got me intrigued. I’ll look it up!
Homemade pizza is the best!
you right!
Omg 🤤🤤🤤🤤
What kind of dough did you use? Did it have to be anything special to handle the high temps?
I just used Publix fresh dough!
Great work! Where did you get your prep ramekins?
Thank you! You can get those ramekins here vv
amzn.to/3uxYY1g
I love them and use them everyday. Plus they’re oven safe! (Up to like 1400° or something)
@@KennasKitchen thanks so much! Looking forward to more Akorn videos, getting one soon.
@@federation_comrade nice! Which color? And now that it’s warmed up, we should be doing a lot more outdoor grilling, Akorn included. Let me know if you’d like to see anything in particular, and I’ll add it to my chef hat of suggestions!
@@KennasKitchen I'm leaning towards the black paint (Darth Akorn?!). I'll let you know if I have suggestions. It's my first kamado so I'll be relying on UA-cam for beginner tips.
@@federation_comrade ohhh I like it! And there is plenty of knowledge out there. Feel free to follow me on Instagram and reach out if you have any questions!
Chicken, Bacon, Green Pepper!
I can dig it
Really? Char2d2? Not a starwars fan but I can appreciate the cleverness.
Nice
I love you your channel. Your personality is awesome. I just made pizza. But my video isn't coming out for a few weeks. Great minds think alike. I'm going to try this on the grill. Cross your fingers.
Thank you so much! That means a lot. Pizza is some of my favorite food on the planet, so I couldnt resist sharing this one. Looking forward to seeing your pizza video!
And good luck on the grill. You will nail it, I'm sure!
Great video but would have been better if you'd have shown the results of the base. It seemed burned to me. I'm still trying to find the right internal temp so that the top gets crispy but the base doesn't get burned. 650 is too high
Sounds like I need to make a follow up pizza recipe! Maybe make my own dough this time? Any excuse to have some pizza!
@@KennasKitchen Grocery store pizza dough is made for regular ovens that don't go past 500 degrees, so they usually put sugar and/or oil in it to help brown. That is why it burned. Trying making your own dough, find a recipe that just has flour, water, salt and yeast.
they definetaly burned the bottom 😂
Those pizzas look great. Although, it would have been nice to see the bottom of the crust after cooking.
Thanks chris! And sorry about that. Sounds like I have another excuse to make another pizza video….and more pizza 🍕 🤤
I thought th same thing. lol
I cook pizza on my akorn grill almost every weekend. The stone I use is about 3 times the thickness of a regular Stone. I got to say 650 degrees will burn the bottom of it before the top is ready. 550 is the perfect temp for my setup. Enjoyed the video. I also scraped the stone in between every Pizza to get all that burnt mess off of it
I wanted to see the bottom of the crust SO BAD! In my experience, your method would have burnt the bottom. Could be a difference in pizza stones, though. I learned not to preheat the stone much and cook at a considerably lower temp.
Tomahawk Steak Pizza!
how do you keep the bottom from burning?
flour, preheated pizza stone, room temp dough!
Wait..... did I heard that right? 2 minutes cooking time? Like... 120 sec? Mind blown 🤯, I’ll give that a try nonetheless, but I really doubt my kettle can reach and hold 650F.
120 seconds...just enough time to open a cold one from the fridge first:)
Anything past 400° is an acceptable pizza cooking temp, just have to adjust time accordingly. Probably looking at 8-10 min at 400°. Definitely give it a go and let me know how it goes:)
This video was great and this helped me and inspired me to cook pizza on a grill....but iam mad by the way you just rolled the dough and not with your hands 🤣🤣
Was that 600° c or f ?
lol I think you should be able to answer that question. 600 C is extremely high. This is also like 1100 degrees F. No one cooks at this temperature with either measurement.
How burned was that crust?
not gonna lie, the first few times we burned the shit out of it. Took a while to get the hang of it.
Should have shown the bottom of the crust so everyone could see how burnt it is.....yuck.