First Attempt at DKM Recipe

[Kamado Pizza]

This all began Thursday night.  I made my dough following the recipe.  I used a KA mixer with the dough hook and as I've seen in many other photos, it did not make a dough ball.  So I formed that myself, placed it into an oiled stainless bowl.  Here is where I strayed a little: I tossed the whole thing into the fridge covered with plastic wrap.  That was at 10pm.  I removed it on Friday at 10am and let it sit out the rest of the day in the covered bowl.  Around 7:30pm, I rolled it out and since I don't have a cutter pan (just found out what that is), I turned a regular pan upside down on top of the rolled out dough and cut a perfect circle with a pizza cutter. I have a docker on the way, so this time I used a fork.

I baked this in a ceramic Kamado cooker.  It has a 3/4" lava stone just above the coal and then a stainless grate with a pizza stone above that.  When the temp got to 550F, I splashed some corn meal onto the stone and slid the pie on top.  The result was excellent. I did not quite get the layered look this time...probably because I didn't roll to dime thickness.  But there was no doubt about the crunch.  Next time, I will try the par baking method I saw on the nick57 thread and definitely get it just a tad thinner.

I forgot to take photos of the dough before I formed the ball and after the rest.  But, I do have a few of the prep and the result.

Just after I rolled it out and cut to shape:
http://i7.photobucket.com/albums/y266/limulus/DSC_0078-1.jpg

Almost prepped.  I used store bought pizza sauce, mozzarella, peperoni, onion
http://i7.photobucket.com/albums/y266/limulus/DSC_0079-1.jpg

Off the stone and back on to the pan.  I knew it turn out pretty well, when I took it off the stone
http://i7.photobucket.com/albums/y266/limulus/DSC_0081-1.jpg

The bottom.  I forgot to take the edge photo:
http://i7.photobucket.com/albums/y266/limulus/DSC_0080-1.jpg

This is the lava stone that diffuses the heat:
http://i7.photobucket.com/albums/y266/limulus/DSC_0062-1.jpg

This is the pizza stone.  But, in this photo, it is on the upper rack. I used the lower rack which was much closer to the lava stone.  I cooked this pie at 550F.  These things can get much hotter than that, but 550 seemed to be good.
http://i7.photobucket.com/albums/y266/limulus/DSC_0063-1.jpg

The lump charcoal just after lighting:
http://i7.photobucket.com/albums/y266/limulus/DSC_0077-1.jpg

[Kamado Pizza]

Hmm, imbedding IMG files does not work here.  So, I'll try something else.

[Kamado Pizza]

It seems my photo files are too large.  Dang. Oh well, I'm glad I found this site.  There is a lot of good info here. 

[norma427]

Kamado Pizza,

Try posting your pictures without the parentheses.

http://i7.photobucket.com/albums/y266/limulus/DSC_0063-1.jpg

Norma

[Kamado Pizza]

Thanks Norma,
That at least makes the links work.  For those posting from photobucket, just use the direct link instead of the IMG code.  Maybe, I'll figure out how to get the actual photos onto the page.

[buceriasdon]

For photos use: http://www.imageoptimizer.net/Pages/Home.aspx

[Chicago Bob]

what size is that pizza and what dough ball weight did you use? 

[Kamado Pizza]

what size is that pizza and what dough ball weight did you use?  

Sorry, I forgot about this thread.  The pizza in the picture was 14".  I used this recipe :
http://www.pizzamaking.com/pizzainnstyle.php

As noted above in the original post, I made it the night before and put it into the fridge and then out the next morning. I used that method for three pies and then for the fourth, I made it in the morning and left it out to rise for 9hrs.  It was much different than the first three.  Dough doubled at least.  The ball was not nearly as dry and very sticky.  I was able to make a smaller pie with the extra.  The version I refrigerated was more difficult to roll out, but much easier to get off the peel and onto the stone because it was drier.  I'm not sure which version I like better.  I'm leaning toward the first version because it was easier to get onto the stone and it baked quicker.  I'm still a total novice but I sure have enjoyed the results.