Pizza on the Kamado Joe

All I can say is pizza usually takes some playing around with. I would get it up to 500 degrees or more. I don't think you're going to get the stone too hot to cook pizza, but just be mindful of how long you leave it on.

If you have a pizza stone, you can cook it at a lower temp and cook it longer, or at a higher temp where you can get some char on your crust. I would just pay close attention to it until you dial in the temp/time that works best for you.

I put balls of aluminum foil between the heat deflector plate and my pizza stone so that the crust doesn't burn. Cook on parchment that I slide onto the preheated stone. Cook at 500 for 7-10 minutes. It's not a 750 degree Neopolitan pizza, but it's good.

If you are going with a lot of toppings, try cooking the dough for a little before adding the toppings. It will help prevent the middle from not cooking fully and potentially making a mess when it comes time to get it off. As far as temp, as hot as you can get it. The pizza accessory that props the lid open allegedly gets it 800-900 degrees.

500 degrees. 12-15 minutes. I transfer the pizza to the stone on parchment paper. Around half way, you can easily slide the paper from underneath the dough. Like mentioned above, you def need spacers between your deflectors and stone.

We don't eat pizza any other way now.