Dish type
Kamado pizza recipes: every pie we've tested
Twelve pizzas and counting: stone at 350 °C, doughs in baker's percentages and ceramic returning a heat no kitchen oven can imitate. This is the full collection of pies we've tested in Torrevieja, from the 90-second Neapolitan to long-fermented Roman al taglio.
12 recipes published
Kamado pizza recipes: every pie we've tested
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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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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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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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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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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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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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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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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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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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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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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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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