Ingredients:

• Pizza stone for kamado
• Pizza peel
• Kamado Joe Big Block charcoal
• Infrared thermometer
• Pizza dough (250g per pizza)
• San Marzano tomatoes
• Mozzarella di Bufala
• Fresh basil
• Extra virgin olive oil

Preparation:

• Prepare your pizza dough at least 24 hours in advance.
• Take the dough out of the fridge 2 hours before use.
• Form balls of 250g and let rest.
• Make the tomato sauce: puree the San Marzano tomatoes with some salt.

Cooking:

• Preheat the kamado with the pizza stone to 400°C.
• Gently stretch the dough to a 30cm diameter.
• Lightly top with tomato sauce and mozzarella.
• Slide the pizza onto the hot stone.
• Bake for 90 seconds until the crust blisters and turns brown.
• Garnish with fresh basil and olive oil.

Tips:

• Measure the stone’s temperature with the infrared thermometer.
• Work quickly to maintain the heat in the kamado.
• Experiment with different toppings, but keep it simple.

Enjoy! Jan Luts