Hi folks, I just did my first bake since I got the DoJoe pizza insert for my Kamado Joe grill. I was going for Neapolitan style but it didn't quite come out the way I wanted, and I would appreciate your thoughts on how to improve.
Followed the Roberta's dough recipe on NYT
(half all purpose, half 00, rested for 3 hours at room temp)
Baked 5 minutes at 670F
The top side lacks browning, while underside was a little too crisp/hard. How can I get the top and the bottom more even? Do I just need to do shorter at higher temp?
by bureaucranaut
3 Comments
Go hotter 800-900 degrees for 90ish seconds rotating.
It sounds like this configuration has too much headspace and would work better at a *lower temperature.
I’ve never seen a better pie in my life.