Stone Baked Pizza Recipe

With garden pizza partys having increasing popularity and many people staying home this summer due to these strange times we are frequently getting asked for our special Stone Baked Pizza Recipe.

This recipe is ideal for the Kamado Joe, Big Green Egg and any other garden wood/charcoal Pizza ovens.

Things you will require: 

• 1kg white bread flour.
• 1x level tablespoon of fine sea salt.
• 2x 7g sachets of active dried yeast.
• 1x tablespoon of muscovado sugar.
• 650ml of warm water.
• 3-4 tablespoons of extra virgin olive oil.
• Toppings of your choice.

Serves 4 Standard Pizza’s

At Auldton Stoves we love cooking pizza’s on the Kamado Joe and Big Green Egg as it brings everybody outdoors enjoying the fresh air and stunning food. We have tried and tested many pizza doughs and found this recipe to have the best results. Making your own pizza with the family just adds to the fun, everybody can make their own with their desired toppings.

Lets Get Started!

1. Time to get out a big bowl or mixer. NOTE: if your using a mixer remember to change to your Doughhook accessory. First you add two tablespoons of extra virgin olive oil. Sieve all the flour and salt into the food mixer.
2. In a good sized jug, add your luke warm water and mix in your sugar. Mix this until all of the sugar has dissolved into the water, then sprinkle the yeast over. Leave it to rest for ten minutes, this is the ideal time to get the family together and chop up your toppings ready for decoration.
3. The next job is to slowly add your liquid yeast mix to the flour. If your using a dough hook it would ideally knead the dough for six/seven minutes on a slow setting. If your without a mixer then this is the point you ask around for helpers!
4. Splash some extra virgin olive oil into a large bowl and add the dough ball.
5. Cover the bowl with cling film, leave this for about an hour until the dough has risen and doubled in size this happens faster if you place the bowl in a warm area.
6. Once doubled in size remove the dough from the bowl and start to knead. The aim is to push out any air pockets with your hands. This method is very well known and is called ‘knocking back the dough’. If you think you need a bit more flour then go for it.
7. Well done, your pizza dough is now ready to use. Dust your pizza station or worktop with flour… Its time to start getting creative. Roll out the dough into 4x Pizza’s and start topping with your favourite local produce.

Quick Get the Kamado Ready!

• When using the Big Green Egg or Kamado Joe start with lighting up the grill as normal. After leaving both the dome and bottom vent open for 5 minutes close your lid and get the temperature up to around 600-700F. For the perfect pizza base you want to make sure you have a nice hot pizza stone.

Big Green Egg: If your using a Big Green Egg then you want to use your CovEGGtor (Plate Setter) with the legs facing down, you then want to put 4x 2p coins on the plate setter and sit your Pizza Stone on top. This stops the direct heat from your charcoal burning the bottom of your pizza. The coin trick is a good tip as it allows a small air gap between surfaces. Pizzas normally take around 3-4 mins temp dependent. Pizza Stone

Kamado Joe:

Option A- If your using a Kamado Joe Grill then you want to use the Conquer and divide system with your two half moon heat deflectors on the bottom level. You then want to have your standard stainless steel cooking grates on the top level followed by a Kamado Joe Pizza Stone. This stops the direct heat from your charcoal burning the bottom of your pizza base. Pizzas normally take around 3-4 mins temp dependent. Pizza Stone

Option B- Kamado Joe have introduced a new Pizza Accessory that has changed the game. The DoJoe. With the DoJoe you get your Kamado Joe up to around 600-700F as normal. Once up to temperature you can then attach the DoJoe and your ready to go. The wedge like design turns the Kamado into a fully complete Pizza oven. Hassle free and easy to use. With no requirement to open the dome you can watch your pizza cook while keeping the temperature up and ready for the next one. You pizza can cook as quick as 90 Seconds with the DoJoe! This really is the ultimate pizza oven. Check it Out

Enjoy your night from all at Auldton Stoves! We would love to see your pizza creations, please tag us on social media with @auldtonstoves or send us some pics via email info@auldtonstoves.co.uk