Kamado Baked Pizza

This weekend my mission was to make a pizza from scratch and bake it on my Saffire.

I was glad Amy, and her little niece Lyla, were so patient through the process. I used the pizza dough recipe from the Saffire website.

Having never made pizza dough before, I have to say that it turned out good. It could use less cornmeal, a hint more salt, and could stand to be kneaded longer. But overall it was tasty.

Amy was especially creative and rolled mozzarella cheese sticks into the crust. The only thing we'd do differently there would be to bring them to room temperature before rolling them into the crust.

Lyla only wanted cheese on her pizza, so I only seared a handful of Italian sausage pieces and we commenced adding the sauce, cheese, and meat (to the adult side only of coures) to the pizza.

Next time the sausage pieces will be halved before searing and I'll sprinkle a ton more cheese on top.

I brought the Saffire to 550 degrees and backed it off to about 500 before putting the pizza on.

It baked for 20 minutes until the edges of the crust were browned and the meat was crisping up on top.

It had a tasty wood fired flavor without being smoky at all. For a first try making pizza, I think we'd all say it was a success!