Cuisine
Italian cooking on the kamado
With the stone at 350 °C and the dome closed, a kamado behaves like an Italian wood-fired oven. Here are the pizzas, from Neapolitan to Roman al taglio, and breads such as focaccia and ciabatta.
14 recipes
Italian cooking on the kamado
MediumPizzaMargherita pizza on the kamado
Tomato, fior di latte and basil: three ingredients and nowhere to hide. On a 350°C stone the cornicione puffs in seconds and the margherita reminds you why it is still the queen.
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AdvancedPizzaRoman pizza al taglio on the kamado
High-hydration dough fermented 48 hours, baked in a pan and scissor-cut into rectangles like in Rome's forni. Crisp below, an open-crumbed cloud within.
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AdvancedPizzaSourdough pala-style pizza on the kamado
A Roman pala-style pizza — long, with a tall, open-crumb edge — leavened with sourdough and baked on steel at 350°C with the deflector in.
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EasyPizzaSobrasada and honey pizza on the kamado
The Spanish twist that beats many classics: Mallorcan sobrasada melting into orange lava, aged Mahón cheese and honey to finish. Mallorca and Naples, finally at the same table.
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MediumPizzaNeapolitan pizza on the kamado
At 350°C the base puffs in 90 seconds and the cornicione comes out leopard-spotted and pillowy. One pizza, three minutes, zero margin for error.
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AdvancedIndirectOlive Oil Ciabatta on the Kamado
A very wet poolish dough with a wild, open crumb and a thin, crackly crust. Baked on a cordierite stone with a burst of steam, this ciabatta comes out of the kamado like it left a hearth oven.
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MediumPizzaDiavola pizza on the kamado
Spicy salami curling and bleeding its red oil over the mozzarella, and a thread of hot honey to finish. The diavola is pure balance of fire, fat and sweetness.
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AdvancedPizzaSmoked chicken BBQ pizza on the kamado
Two cooks, one kamado: first the chicken smokes low with hickory, then the machine climbs to 300°C and turns it into the BBQ pizza the chains have been promising for decades.
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EasyPizzaMarinara pizza on the kamado
Naples' oldest pizza carries no cheese and never misses it: tomato, sliced garlic, oregano and good oil on a dough with character. Vegan by birth, since 1734.
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AdvancedPizzaClassic calzone on the kamado
A sealed pizza is a promise: outside, a golden crackling dome; inside, ricotta, mozzarella and ham steamed molten by their own crust. The kamado nails both halves.
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MediumPizzaHam and rocket pizza on the kamado
Half of this pizza never enters the oven: veils of ham, fresh rocket and Parmesan shavings land on the just-baked base. Hot below, fresh above — that is the whole trick.
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MediumDirectRosemary focaccia on the kamado
A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and fresh rosemary, ideally cut from the plant rather than dried.
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MediumPizzaQuattro formaggi pizza on the kamado
White, no tomato, no safety net: mozzarella, gorgonzola, taleggio and Parmesan melting in layers over thin dough. With a few pear slices to finish, it borders on illegal.
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MediumPizzaRoasted vegetable pizza with burrata on the kamado
Courgette and peppers seared over the coals while the stone loads up, and a cold burrata torn over the steaming pizza. The warm-cold contrast does all the work.
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