Pizza & Baking · High heat
KamadoPizza
The kamado reaches temperatures a domestic oven can only dream of. At 350–400°C on a pizza stone, you get a leopard-spotted crust, bubbling cheese and crispy edges in under 10 minutes.
What you need
Ingredients
Pizza dough (makes 2 bases)
- 500 gstrong bread flour (tipo 00 preferred)
- 7 ginstant yeast (1 sachet)
- 1 tspsalt
- 1 tspsugar
- 2 tbspolive oil
- 300 mllukewarm water
- 2 clovesgarlic, crushed
- 1 tspdried oregano
- to tastesalt, pepper, pinch of sugar
- as neededfresh basil leaves
- drizzleextra virgin olive oil
Tomato sauce
- 1 can (400 g)San Marzano or good quality crushed tomatoes
Toppings (per pizza)
- 100–125 gfresh mozzarella, torn
How to make it
Method
Make the dough
Combine flour, yeast, sugar and salt in a large bowl. Add olive oil and water gradually, mixing until a shaggy dough forms. Turn out and knead for 10 minutes until smooth and elastic. Divide into 2 balls, cover with a damp cloth and leave to rise at room temperature for 1–2 hours until doubled.
Make the sauce
Crush the tomatoes by hand (not blended — you want texture). Stir in the garlic, oregano, salt, pepper and a pinch of sugar. No cooking required — the sauce finishes on the pizza.
Heat The Bastard — pizza setup
Place the pizza stone on the grill grates. Close the lid and fire up The Bastard to as hot as it will go — target 350–400°C. The stone needs at least 30–45 minutes to reach full temperature. This is the most important step.
Shape the pizza
On a lightly floured surface, stretch (don't roll) the dough into a thin round. Lift and stretch over your knuckles to get it as thin as possible in the centre. Slide onto a flour-dusted pizza peel or flat board.
Top & launch
Spread a thin layer of tomato sauce, leaving a 2 cm border. Scatter the torn mozzarella. Work quickly — a damp pizza is hard to launch. Give the peel a shake to check it slides freely, then launch onto the stone with a sharp forward motion.
Bake & serve
Close the lid and bake for 7–10 minutes, checking after 5 minutes. The crust should be charred in spots, the cheese bubbling and golden. Slide off with the peel, add fresh basil and a drizzle of olive oil. Eat immediately.