sylntghost
is Blowin Smoke!
Today I tried pizza in my Kamado joe for the first time.. it sure did suck. I did not have time to make my own dough so I used a pilsbury thin pizza crust. I used a 1/2" thick steel plate on top of my heat deflector with 1/2" copper tees as a spacer between the 2. The dome temp was between 400 and 450 the steel was 430. The bottom of the crust was black long before the top was done. I will never use that store bought crust again. How do you get pizza that the crust is done top and bottom without burning the bottom? Also everything I've read online says steel is a good way to cook pizza. Any help would be much appreciated.