Thanks for the hints. I have written on my wooden peel "Use Parchment." I will try your floured bottom and see if that dries it out enough to not stick to the peel. I oil the edge of the crust. It makes it crisper.
I have the ikamand but have never thought to use it. Since most of the time I'm just leaving the door wide open and getting up to 650° or so I don't really see the need for the fan.
Loved your vid! I noticed that your Do Joe also has about a 1/4" gap at the back. Is it supposed to be like that? Did my first Do Joe pizza cook last night and was struggling to keep a steady 600f temperature. The results were mixed, but I'm learning :)
No it should be flush but a small gap doesn't really matter since the whole front Is open. If you move the dojoe around a little you can get it perfectly flush.
I use a wooden peel to make the pizza on and insert it into the oven. I use a metal peel to take it out. You could use the wooden for both but I usually start making a second pizza while the first is cooking so I need to use the metal peel to remove the pies or spin them if necessary. I feel the wooden peel with corn meal or flour makes the pizza less prone to sticking while making them then a metal one.
You can't get a good char on the crust in a regular oven like you can over high heat charcoal. But you can make really good pizza in a regular oven with a pizza stone.
@@shortsviewer practice makes perfect. Making a good dough is key to turning out good pizzas. I use the Robertas recipe from the NY times website. Let me know how it goes and if you have any other questions. Good luck!
Just a standard 14 inch wood one to make it on then I use this metal one to take them out. Chef Pomodoro Aluminum Metal Pizza Peel with Foldable Wood Handle for Easy Storage 12-Inch x 14-Inch, Gourmet Luxury Pizza Paddle for Baking Homemade Pizza Bread www.amazon.com/dp/B01NBX7GOB/ref=cm_sw_r_apan_glt_fabc_0Y018SMQC6KQR2Z339V0?_encoding=UTF8&psc=1
I’ve been using cornmeal and “wrist action” for years. I didn’t even know parchment paper was a thing until I started watching Kamado Joe videos in the last few months. I’m not a Facebook person so I didn’t know there was anything to hate about how pizza is made. That’s pretty sad all by itself. My only addition to your technique based on watching the video is that I like to shake the dough frequently during the assembly to keep it sliding. You seemed to wait longer than I would between shakes. I wasn’t aware of the air-blowing trick. I’ll have to add that one to my repertoire. The only other thing I have to say is that at the end you say “stop using parchment paper”. Why? If someone wants to use it, it’s their choice. Different strokes for different folks, I always say.
Thanks for the tips. The video is supposed to be a bit of a joke and a little instructional. I made it mainly because of all the people in the kamado joe Facebook page that preach parchment paper instead of teaching the traditional techniques. People can do what they want but it's a bit of a pizza sin to use parchment paper. 🤣🤣
I just got my Kamado, I live in Philippines and they don't sell kamado Joe or BGE so I bought one from China that also manufactures the Pitt boss Kamado. I included the pizza stone accessory. Then I started watching kamado joe videos seeing the parchment paper being used and I was like WTF, I never heard of that??? My thoughts is this paper would not be safe when cooking at such high temperatures and it's smashed up against a hot pizza stone. so I did a google search and sure enough it says you shouldn't use parchment paper because it's not safe to go up to those temperatures. Then I guess google and UA-cam worked together to recommend your video and didn't realize the amount of Anti parchment paper people out their. Well I'm one of them now, haha. It's a waste of time and paper that could be used for something else.
Probably the only acceptable reason to not use flour. But there are plenty of flour substitutes you can use if you have a "gluten" allergy. But then again would you really be eating pizza. 🤣🤣
Yea cornmeal acts as little rollers on the bottom and 99% of it comes off on the stone while cooking. Flour on the other hand sticks on the bottom easier since it's ground into finer particles then cornmeal. I suggest you try them both and you will be surprised which one you prefer. I'm sure your guests love having four all over their hands and clothes when eating your pizza. 🤣
@@WillieWalnuts try caputo durum semolina for stretching and antistick agent... its great very fine powder like that never stick alot to the dough , doesn't burn in black and tastes beautiful with nice texture
You had me with walnuts, but sealed the deal with "I'm in it for the haters". Thanks for the useful video.
Thanks for the video! Excited to try mine out.
Thanks for the hints. I have written on my wooden peel "Use Parchment." I will try your floured bottom and see if that dries it out enough to not stick to the peel. I oil the edge of the crust. It makes it crisper.
Yes, flour or fine ground corn meal will work great. I will try adding oil to my crust next time! Ty for the tip
Willie walnuts...lol I love it!!! good look pizza also.
Thank you. This helps.
Man I like your laidback style as you cook!
this was an awesome teach... thanks 😊
Thanks! I only have the metal peel I'm going to try hopefully it works
Good luck!
Thanks for the vid my guy!
Wouaw superbe 👏🏼
Nice job!
Nice video!
Preach it brother. No parchment paper!
Has anyone tried using the ikamand flame boss or any other temp controller with there dojoe. The cornmeal method also works great. Thanks for the vid.
I have the ikamand but have never thought to use it. Since most of the time I'm just leaving the door wide open and getting up to 650° or so I don't really see the need for the fan.
Loved your vid!
I noticed that your Do Joe also has about a 1/4" gap at the back. Is it supposed to be like that?
Did my first Do Joe pizza cook last night and was struggling to keep a steady 600f temperature. The results were mixed, but I'm learning :)
No it should be flush but a small gap doesn't really matter since the whole front Is open. If you move the dojoe around a little you can get it perfectly flush.
You mentioned having a wooden peel early in the video, but later it looked like you were using a metal one. What's your opinion regarding peels? Thx
I use a wooden peel to make the pizza on and insert it into the oven. I use a metal peel to take it out. You could use the wooden for both but I usually start making a second pizza while the first is cooking so I need to use the metal peel to remove the pies or spin them if necessary. I feel the wooden peel with corn meal or flour makes the pizza less prone to sticking while making them then a metal one.
Now this was the video I was looking for! Parchment paper?! Amateur hour.
That Apron made me lol. Can you tell a big difference from cooking in the joe opposed to a regular oven?
You can't get a good char on the crust in a regular oven like you can over high heat charcoal. But you can make really good pizza in a regular oven with a pizza stone.
Do you keep the top vent closed and bottom vent full open when using the dojoe ?
Yes, I will close the bottom vent a little if the temp gets to high. I like to do my pizzas between 575-675°
@@WillieWalnuts Thanks, your pizzas look good, will give your method a go.
@@shortsviewer practice makes perfect. Making a good dough is key to turning out good pizzas. I use the Robertas recipe from the NY times website. Let me know how it goes and if you have any other questions. Good luck!
Delish!
Don't forget to like and subscribe for the haters.
Which size pizza peel did you use 14inch?
Yes 14 inch.
Hey! What pizza peel are you using?
Just a standard 14 inch wood one to make it on then I use this metal one to take them out.
Chef Pomodoro Aluminum Metal Pizza Peel with Foldable Wood Handle for Easy Storage 12-Inch x 14-Inch, Gourmet Luxury Pizza Paddle for Baking Homemade Pizza Bread www.amazon.com/dp/B01NBX7GOB/ref=cm_sw_r_apan_glt_fabc_0Y018SMQC6KQR2Z339V0?_encoding=UTF8&psc=1
What’s the wrist technique?
Moving ur wrist forward and back very quickly to release the dough from the pizza peel so it slides off into the oven easily.
Some of those parchment paper videos I see guys using only the metal pizza peal. Get yourself both and make things easier
He got good wrists this guy!
I’ve been using cornmeal and “wrist action” for years. I didn’t even know parchment paper was a thing until I started watching Kamado Joe videos in the last few months. I’m not a Facebook person so I didn’t know there was anything to hate about how pizza is made. That’s pretty sad all by itself.
My only addition to your technique based on watching the video is that I like to shake the dough frequently during the assembly to keep it sliding. You seemed to wait longer than I would between shakes. I wasn’t aware of the air-blowing trick. I’ll have to add that one to my repertoire.
The only other thing I have to say is that at the end you say “stop using parchment paper”. Why? If someone wants to use it, it’s their choice. Different strokes for different folks, I always say.
Thanks for the tips. The video is supposed to be a bit of a joke and a little instructional. I made it mainly because of all the people in the kamado joe Facebook page that preach parchment paper instead of teaching the traditional techniques. People can do what they want but it's a bit of a pizza sin to use parchment paper. 🤣🤣
You dont need cornmeal if you use parchment paper.
I think you missed the whole point of the video lmao.
I just got my Kamado, I live in Philippines and they don't sell kamado Joe or BGE so I bought one from China that also manufactures the Pitt boss Kamado. I included the pizza stone accessory. Then I started watching kamado joe videos seeing the parchment paper being used and I was like WTF, I never heard of that???
My thoughts is this paper would not be safe when cooking at such high temperatures and it's smashed up against a hot pizza stone. so I did a google search and sure enough it says you shouldn't use parchment paper because it's not safe to go up to those temperatures.
Then I guess google and UA-cam worked together to recommend your video and didn't realize the amount of Anti parchment paper people out their. Well I'm one of them now, haha. It's a waste of time and paper that could be used for something else.
Amen to that! Hopefully you cook some great parchment paper free pizzas!
semolina! raw flour and cornmeal burn at high temperature.
Maybe that will be the next video. Testing the temps cornmeal and semolina can be used at without burning. 🤙
Some people don't want to use flour or semolina or cornmeal for dietary purposes. I guess if I look like an idiot, so be it!
Probably the only acceptable reason to not use flour. But there are plenty of flour substitutes you can use if you have a "gluten" allergy. But then again would you really be eating pizza. 🤣🤣
Cornmeal is as stupid as parchment paper too, We use flower to slide off the peel, never met anyone that wanted to eat cornmeal pizza
Yea cornmeal acts as little rollers on the bottom and 99% of it comes off on the stone while cooking. Flour on the other hand sticks on the bottom easier since it's ground into finer particles then cornmeal. I suggest you try them both and you will be surprised which one you prefer. I'm sure your guests love having four all over their hands and clothes when eating your pizza. 🤣
@@WillieWalnuts try caputo durum semolina for stretching and antistick agent... its great very fine powder like that never stick alot to the dough , doesn't burn in black and tastes beautiful with nice texture
@@imanh9193 that's a great idea I will use it next time.
Deez 🥜
🔨
You have no idea about pizza dough
Come teach me I can video tape your supreme skills.