Pulled pork pizza with Stubbs Pecan & Maple

[KamadoSimon]

Mods - I see there is not a pizza section, so I have placed this pizza here - feel free to move if you see the need.

Given Sunday's pulled pork glut, we decided to go with a pizza last night to make use of some of the left overs & to make use of the remaining good weather for this week for us.

This was the best pizza we have made so far - got the temperature up to 650F & this was perfect for cooking our pizza's in around 5 minutes.

Home-made dough (had been frozen & defrosted), shop-bought tomato base (need to make a new home-made batch), left-over pulled pork & Stubbs Pecan & Maple sauce. Pollenta flour used on the stone & shovel to make moving the pizzas on and off easy.

The Kamado Joe was loaded with lump wood, allowed to heat to around 300F, the grill extender, heat deflector & pizza stone were placed in the KJ & then it was allowed to heat up to the desired temperature.

In previous attempts we have struggled to maintain the heat in the KJ with the stones in place - not a problem this time at all - it was still rising in temperature after two pizzas were cooked. Putting this down to a) better charcoal being used (restaurant grade lump) and b) more charcoal in the KJ.

[BigM]

That looks yumee

[FlashGordon]

Is is just restaurant grade charcoal to do this then? I love makin home made pizzas. I have a pro-q, think i might be able to get a similar result?

[Swindon_Ed]

Is is just restaurant grade charcoal to do this then? I love makin home made pizzas. I have a pro-q, think i might be able to get a similar result?

I made pizza on my ProQ at a competition last year and it turned out great but you'll need to get it really hot so run the water pan dry with nothing in it, not even a clay saucer, and then you'll need to use a pizza stone or you can use your clay saucer as a pizza stone as I did and place it on the top grate

[FlashGordon]

Sounds like a plan, you use both stackers? I have a clay stone i use in the oven at home. People go nuts for the pizzas, missing that real wood fire taste though,

[Steve]

That very Pro Q you have has successfully cooked Pizza before

Basket of heat beads to get raging heat, no waterpan, only one stacker ( the one where the door handle has obviously been refitted seals better and seems to run hotter in one stacker configuration - how's that for personalised advice ).

You need a good pizza stone to take the direct heat and chuck a thick towel over the lid with a gap only for the vent. This insulates the top a bit and improves the convection so the top cooks well before the bottom burns.

Job's a fish!

[FlashGordon]

Now that is personal service! BBQ and Pizza two things that dreams are made off!

You know i hadn't even noticed a door had been changed, stupid is as stupid does.

[Steve]

It's just the door latch/handle. It fell off at competition and I had to refit it using a Leatherman in pitch black after spending twenty minutes scrabbling around for the washer using a head torch

So where the tags are bent at the back was not refitted with the most patient of hands

[FlashGordon]

can't believe i hadn't spotted it!

[JEC]

Can't beat a good bit of homemade pizza, now there are a few of us with ceramics I'm sure you'll all be seeing a lot more threads on here about it. My 21" stone should be here next week, can't wait