Ingredients for Dough 370g 00 flour 28 g olive oil 5g salt 210ml water 5g sugar 7g dry active yeast … True if you are making Neapolitan but for NY and regular pizza styles, 550-600 degrees is the sweet spot. This is what I use to make three 12” pizzas on my Joe, cook at 600 for around 9 min. Steps to Prepare the dough Step 1: Combine flour, honey, yeast, and salt in the bowl of the food processor and mix to combine. Step 2: … Dough hydration has a lot to do with cook temp. Either indirect with a pizza stone on the cooking grid or raised direct with the main grid raised above the felt line and a pizza stone on it. It is very important to let the stone and ceramics of the kamado grill preheat to 500°F for 45 minutes to get the full "pizza oven" effect. Some days are just meant for pizza and Dan Parkin delivers. He shares his tips and tricks for making Margherita and Bolognese Pizza on the Kamado Joe DōJoe! Flour 750g Water 65% 488g Salt (1.5 tsp) 8g Sugar (1 tsp) 4g Yeast (1.5 tsp) 5g Olive oil 2 tbs Cranking a cooker up to 750 degrees with a typical dough recipe will guarantee a burned bottom before a cooked middle. Most franchise pizza joint ovens run around 600 degrees. Preparation.