DoJoe Wood-Fired Margherita Pizza
Blistered 700°F Neapolitan style pizza baked using the Kamado Joe DoJoe ceramic pizza oven wedge.
Prep Time20 mins
Cook Time6 mins
Yield / Servings2 individual pizzas
Baker's Math75% Hydration • 20% Starter • 2% Salt
🔍 Click for Full Screen & ZoomStep-by-Step Cooking Instructions
1
DoJoe Setup
Install DoJoe wedge on Kamado Joe Classic III. Heat to 650-700°F with lump charcoal. Ensure pizza stone is thoroughly preheated for crisp leopard spotting.
2
Launch & Bake
Stretch dough on semolina dusted wooden peel. Top lightly with sauce, fresh mozzarella, and olive oil. Launch onto stone and bake 5-6 mins, rotating halfway. Finish with fresh basil.
👨🍳 Nakita's Kitchen Chef & Pitmaster Notes
"For the best result with this Homemade Original recipe, make sure to prep and pre-portion all ingredients before starting heat. If cooking on the Kamado Joe Classic III or Oklahoma Joe DLX 900 pellet smoker, hold your cooking temperature at 425°F indirect for an authentic wood-fired flavor profile!"
— Nakita's Kitchen Culinary Team