YOU GUYS, we’re craving spring around here so much, that this past weekend, we cooked outside on the grill all three nights.
On Friday night, which was Valentine’s Day, we grilled some delicious, buttery Chilean Sea Bass.
We went grocery shopping on Saturday, and my husband noticed that T-Bone steaks were on special for a great price, so of course he bought some, and grilled them for dinner.
And on Sunday, we made the best pizza on the grill. As you know, my husband loves to use his grill, and particularly loves making meals that bring the family together around the table. So he decided to use the money that my Dad gave him for Christmas to buy something he’d been considering for some time…. The DōJOE Pizza Oven for his Kamado Joe Grill.
The DōJOE is pretty cool, because it fits right on top of the grill, and holds the lid open at angle, leaving an opening big enough to slide the pizza in while still retaining the very high temp, which is what you need for a delicious wood-fired pizza!
Light it Up
The instructions for the DōJOE say to light your wood of choice (my husband used hickory) and allow your grill to heat up to 550-650 degrees with the DōJoe in place.
The Pizza Crust
While hubby was preparing the grill, I was getting the crust ready. For years, I have used the pizza crust recipe that came with my KitchenAide mixer. It turns out great every time.
KitchenAide Crusty Pizza Dough
- KitchenAide stand mixer with a dough hook
- 1 package active dry yeast
- 1 cup warm water
- 1/2 tsp salt
- 2 tsp olive oil
- 2 1/2-31/2 cups all purpose flour
- corn meal for sliding off the baker's peel and into the hot oven
- Dissolve yeast in warm water in warmed bowl.
- Add salt, olive oil, and 2 1/2 cup flour.
- Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
- Place in greased bowl, turning to grease top.
- Cover, let rise in warm place until doubled in bulk (about 1 hour).
- Punch dough down. Brush 14 inch pizza pan with oil.
- Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes. (These times are for baking in a regular oven. Times will be different if using the DōJoe).
The DōJOE came with a crust recipe included, but I haven’t tried it. It looks interesting with the inclusion of malt syrup, though, so I may give it a try in the future.
Many grocery stores also carry pre-made pizza dough. Trader’s Joe’s is fabulous and inexpensive and I’ve seen it at HyVee, too. This is a good option if you don’t have time to wait for the homemade dough to rise.
Prepare the Dough
Whenever I am rolling out any kind of dough, I like to use a silicon baking mat. The dough does not stick, and it makes for a much easier clean-up. Our mission this weekend was to relax and unwind, so a trashed kitchen would not have been cool.
Before rolling out your dough, dust the silicon mat with a little flour, and a generous amount of corn meal. This prevents it from sticking and allows the pizza peel to slide easily underneath it. It will also ensure that the dough will slip right off the peel and onto the hot baking stone inside the DōJoe. You guys, really, don’t bypass the cornmeal part. The last thing you want is for your ready-to-bake pizza to get stuck to the peel and fall all apart whilst trying to get it into the hot pizza oven. That would be so sad. 😕Plus, the cornmeal adds an extra little crispiness to the bottom of the crust, so it’s perfect. Cornmeal for the win!
Wait. What’s that you said? You don’t have a pizza peel? To that I say….you need to get one. If you’re going to give making pizza a try on the DōJoe, or even directly on the grill grates, this is a must, because it keeps you from burning yourself and helps protect your precious pizza from falling apart as you try to move it on and off the grill. Consider it an investment.
Even if you’re just heating up frozen pizzas directly on the oven rack, this thing is excellent for getting the pizza in and out.
Here is the pizza peel we have: Kitchen Supply 12-Inch x 14-Inch Aluminum Pizza Peel with Wood Handle
For our first attempt at wood-fired pizza making, we made a cheesy bread appetizer– just garlic butter, shredded mozzarella, parmesan, and a little Daks Italian Blast Seasoning on the rolled out pizza dough. This was our first try with the DōJoe, so we wanted to keep it simple.
Before too long, the crust started bubbling up. Doesn’t that look delicious?!
The great thing about the DōJOE is that the ceramic dome on top holds the heat in, allowing the top of the pizza to brown nicely, too.
See how handy that pizza peel is? It would be very difficult to get the pizza out without one.
Because the top started browning so well, we got a bit too jumpy and removed the pizza a little early. This was a good test run for our first try though, because it was okay for the cheesy bread sticks to be a little more soft and doughy. But for our second round, when we planned to make a traditional pizza with toppings, we decided we should leave the pizza in a little longer, because we wanted a crispy bottom.
Our soft and cheesy breadsticks made the perfect appetizer to enjoy during “Happy Hour at Home” in our three-season porch on this sunny and warmish day (for a February day in Iowa, anyway).
Round Two– Pizza with Toppings
For the main event pizza, we used sauteed red and yellow peppers and mushrooms. For the meat, we decided to use some of the leftover smoked brisket from our big BBQ Feast a couple of weeks ago. If you remember, we made an extra brisket so we’d have plenty of leftovers exactly for this purpose.
And of course cheese. We used fresh mozzarella and shredded parmesan.
Then we were ready to take our pizza out to the DōJOE, which was still warm. A little more wood tossed in brought it right back up to the 600 degree range in just a few minutes.
While we were waiting for the temp to rise again on the grill, we took a few minutes to enjoy the sunset. I seriously cannot wait for warm weather to get here again, so we can enjoy being outside every night. I. am. so. over. winter.
Once the grill was hot enough, we used the pizza peel to slide this baby right into the DōJOE. Thanks to the corn meal on the bottom, it slipped off easily, and onto the hot pizza stone that comes with the DōJOE. We left it in for about 10 minutes this time, and were rewarded with a crust that was crispy on the bottom, yet still chewy. Yaasssss!
We were only able to finish half, which worked out well, because we reheated the other half in the oven on Monday night for quick meal before heading out to a basketball game.
You guys, I am not exaggerating when I say this was as good as any wood-fired pizza you could get in a restaurant. I foresee a lot of pizza making in our future.
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