Kamado Gerechten
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Pizza & bread

Neapolitan kamado pizza

A pure margherita that teaches you how to manage airflow and heat around the pizza stone.

Preparation

30 min

On the fire

6 min

Servings

2

Level

Intermediate

Neapolitan pizza baking on a kamado

Method

  1. 1

    Step 1

    Preheat the heat shield and pizza stone for at least 35 minutes.

  2. 2

    Step 2

    Press the dough outwards from the centre, leaving the rim untouched.

  3. 3

    Step 3

    Top lightly with tomato and mozzarella.

  4. 4

    Step 4

    Bake for 4–6 minutes, turning halfway through.

Firemaster tip

Open the lid as little as possible and control the heat with the vents. Stable heat gives a more predictable and juicy result.