Delight your taste buds with Chef Tom's delicious scratch-made Pepperoni Pizza recipe, baked in the Kamado Joe Pellet Joe with a DoJoe pizza attachment! Savory dough and zesty pizza sauce come together for an unbeatable flavor.
WHAT YOU'LL LOVE
- Blending the pizza sauce raw in a Vitamix, then simmering it briefly, gives a smooth texture without needing to hand-crush tomatoes, while the short simmer still concentrates the flavor
- Refrigerating the divided dough balls for at least 30 minutes after the bulk rise firms them up, making them easier to stretch by hand right before baking
- Giving the stone a full 20-minute preheat after installing the DoJoe attachment, on top of the grill's own preheat, ensures the actual baking surface is hot enough, not just the dome air
- Building the next pizza while the current one bakes uses the recovery time productively, since the stone naturally comes back up to temperature in that same window
Pepperoni Pizza on the Kamado Joe Pellet Joe
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
10 minutes
Calories
623
Chef Tom puts the DoJoe pizza attachment to work cranking out Pepperoni Pizza on the Kamado Joe Pellet Joe. Check out the scratch-made dough and pizza sauce that take this classic pizza to another level!
Ingredients
- 1 lb mozzarella, grated or torn (if fresh)
- 8 oz pepperoni slices
-
extra virgin olive oil, for brushing on the crust
- 1 oz Parmigiano Reggiano, finely grated on MicroPlane
-
1 kg Antimo Caputo ’00’ Pizza Flour
- 650 g warm water, 110ºF
-
10 g Caputo Dry Yeast
-
20 g Jacobsen Salt Co. Kosher Sea Salt
-
1 can (28 oz) Ciao San Marzano Tomatoes
- 1 large clove garlic
-
1 tbsp Cattleman’s Grill Italiano Seasoning
-
1 tbsp extra virgin olive oil
Pizza Dough:
Pizza Sauce:
Directions
- To make the dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Let sit for 5 minutes.
- Add the flour, then the salt.
- With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minutes. Once all ingredients are incorporated and a ball is formed, mix 8 minutes.
- Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
- Turn out onto a floured surface and divide into 4 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least 30 minutes before use.
- Remove the metal grease shield from the Kamado Joe Pellet Joe. Fire up the grill, set to 450°F. When the grill comes up to temp, allow to preheat for 20 minutes to get the dome hot. Install the Kamado Joe DoJoe attachment after the 20 minute preheat. Make sure the deflector plates are in place underneath the pizza stone. Give the grill another 20 minutes to preheat the stone. You can use an infrared thermometer to read the temperature on the surface of the stone. Aim for 450°F.
- To make the sauce, combine all ingredients in the Vitamix and blend until smooth. Transfer to a small skillet. Bring to a simmer. Cook to desired consistency, about 5-10 minutes.
On a floured work surface, stretch your pizza dough thin to about 12” across. Transfer to a floured pizza peel. Spread your pizza sauce over the dough. Top with mozzarella and pepperoni. Brush the edge of the crust with extra virgin olive oil. Sprinkle parmesan over the oil. Make sure the peel is free of oil or sauce, as this will cause it to stick to the peel. Transfer the pizza to the grill.
Cook the pizza for about 5 minute. Spin the pizza halfway around. Cook until the bottom is browned and cheese is melted and browning on top, about 10 minutes total.
- Repeat the process with the remaining pizzas. The pizza stone temperature will recover in the time it takes to build the next pizza.
Recipe Note
Recipe FAQ
Why blend the pizza sauce in a Vitamix and then still simmer it on the stove?
Blending gets the San Marzano tomatoes and aromatics fully smooth without hand-crushing. The brief 5-10 minute simmer afterward concentrates the flavor and thickens it to the right consistency for spreading.
Why refrigerate the divided dough balls for at least 30 minutes before using them?
Chilling the dough after portioning firms it up, making each ball easier to stretch by hand into a 12-inch round right before it goes on the pizza.
Why give the pizza stone its own 20-minute preheat after installing the DoJoe attachment?
The grill reaching 450°F confirms the dome air is hot, but the stone itself needs its own time to absorb that heat. An infrared thermometer reading on the stone surface, rather than just the dome temperature, confirms it's actually ready to bake on.
Why keep the pizza peel free of oil or sauce before transferring the pizza to the grill?
Any oil or sauce on the peel gives the dough something to stick to, making it much harder to slide the pizza off cleanly onto the hot stone.
Why build the next pizza while the current one is still baking?
The stone loses some heat with each pizza but recovers on its own within a few minutes. Using that recovery window to build the next pizza keeps the whole batch moving without idle time between rounds.
How indoor-friendly is this recipe?
4 out of 5 a home oven with a pizza stone, run at its highest setting, can bake this dough and sauce combination well; you'll lose some of the live-fire char the DoJoe setup produces.
Recipe Highlights
Blended-then-simmered sauce: Gets smooth texture without hand-crushing, plus concentrated flavor from a short cook.
Chilled dough balls: Firms up for easier hand-stretching before baking.
Independently preheated stone: Confirms the actual baking surface, not just dome air, is ready.
Clean peel technique: Prevents the stretched dough from sticking during the transfer.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 15.16 oz
- per serving
- Calories
- 623
- Carbs
- 95 grams
- Protein
- 27 grams
- Fat
- 19 grams
- Sodium
- 997 milligrams
