Neapolitan Pizza Perfection (maybe): Testing the Onlyfire Pizza Insert on Kamado Joe
Our pizza is kept delightfully simple, focusing on quality ingredients. We top the dough with a classic marinara sauce, a blend of Pecorino and Parmesan cheeses, and fresh mozzarella. Once baked to perfection in our high-heat setup, we finish the pizza with fragrant basil leaves and a drizzle of extra virgin olive oil.
Ingredients
- 300 g Caputo type 00
- 300 ml water
- 2 pinches yeast
- 30 g salt
- 900 g of the same flour
Instructions
- add the water in the mixer
- add the poolish, mix just a little bit first so it breaks up the poolish
- add the 900 G of flour into the mix
- add 30 g of salt
- add 10 gr of instant dry yeast
- start the mixer for 15 - 20 minutes
- grease your fingers and the board with a little bit of oil
- form this into a nice to round ball
- cover this and wait 15 - 20 minutes
- make them into a nice ball, fold them around keep the top side up
- place them in the proofing box with a bit of fine simina flour
- fire up your Kamado Joe barbecue
- pizza stone is up and running at 330℃ - 626℉
- add little bit of simina on the board so nothing sticks
- start from the middle pressing outwards so you keep some air in the crust
- stretch it into shape
- add basic marinara sauce, crusted tomatoes, basil, salt & pepper
- add 50% parmesan and a little bit of cubed fresh mozzarella
- place the pizza in the middle, lower the lid and close it properly, bake for 2 - 3 minutes
- ready to serve