Kamado Joe DoJoe PIZZA vs my Wood Fired Pizza oven... can you TASTE the difference?
ฝัง
- เผยแพร่เมื่อ 1 ก.ค. 2024
- Can the $300 DoJoe accessory make pizza as good as my wood fired pizza oven? To find out I fired up the Kamado Joe Big Joe series 1 with the Kamado Joe DoJoe accessory and my La Piazza Piccolo wood fired oven to cook some pizzas head to head to see if you can taste the difference between charcoal and wood.
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Chapters
00:00 - Pizza battle
01:24 - Overnight pizza dough to withstand higher temps
05:28 - Fire management, why my DoJoe won't get hot?
07:25 - Fuel vs. flavour in a wood fired pizza oven
09:40 - Why the DoJoe can't run as hot as a pizza oven
11:44 - Results & taste test
#dojoe #pizza #pizzaoven - แนวปฏิบัติและการใช้ชีวิต
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a couple of things to think about.
Higher heat less water in the dough, lower heat more water in the dough.
You cannot make a head to head comparison when one pizza cooks at approximately 1 minute and the other at 5 minutes.
Depending on the hydration of the dough one pizza will cook better then the other.
for 1 minute cooks you need 60-64% hydration and at 5 - 6 min 68-70% hydration.
If the pizza cooks to fast with high hydration the water doesn't have the time to evaporate therefore leaving a very airy pizza without much crunch but it maybe a bit soggy as well.
If the pizza cooks at lower temp it needs more water because the longer it stays in the oven water evaporates.
So by adjusting the water you can make an airy and crispy crust or just airy and less crisp.
I think you are a rotisserie master and I have learned so great tips :)
Hope this helps on your pizza journey :)
I have been waiting for this video!!! Great comparison between the two. I'm not surprised the wood burning pizza oven pizza had that extra flavor to it, pushing it over the KJ. It just makes sense that this would be the case. Yes, I would love to see a comparison between the two using only wood in the KJ. The last time I cooked pizzas, I dropped in a couple of chunks of hickory before adding the DoJoe, but it was still majority charcoal. Still, I think there was an added element to the pizzas. Seeing a video in which you use all wood in the KJ would be very interesting. As always, wonderful job. You're the standard for KJ videos.
Thanks Cody
Been waiting too!
Amazing, thanks!
Thanks
I was looking at getting the Dojoe but for the £200+ I went for a similarly priced Ooni Karu 12 and I am super impressed so far!
makes sense, congrats
Awesome video..thanks James. I have a question..if I'm doing pizza on my Joe Jr do I close the tower top when I put the pizza on the stone as well?
Great video again, James!
When I bought my Big Joe, I did purchase the DoJoe as well (came at a discount with the bundle). I wanted it to be one tool that does it all. However, I quickly realized that while smoking and grilling are fantastic on KJ, temperature limitations are just too much for pizza. On one side, you have DoJoe temp limit and, on the other, the KJ gasket issues. As you just can't get good Napolitana at 650F, I have given up on the DoJoe without even trying it. I went with a true WFO and could not be happier with pizzas coming out of it. And I have a brand new DoJoe I can't get rid of 😀.
Obviously, cost difference for these two options is massive, but you just can't expect DoJoe to deliver anything close to the real thing with temps at a relatively low level.
That's my story. I continue to be greatly impressed with what my Big Joe 3 can do, and your videos play a big role. Thank you!
Thanks for making another great video. Yes, would love to see a pizza made in the KJ with wood only!
Will do
Yes absolutely!!! Be anxious to see the results with just only wood in the kamado joe!!!
curious too
Great video James. I learned more about dough from what you shared today. I'm looking forward to trying to add some wood to my KJ-dojoe cooks to see if it adds any extra flavor. In my quest to improve my pizza dough I purchased Vito's master class (which by the way now has a black Friday sale for $99) to learn tips on making Neapolitan dough and cooking. But anyway, when Vito shows cooking the pizza in a professional wood fire brick oven, he lifts the pizza up near dome roof last 3 seconds of cook to impart the wood smoke flavor - only does this when wood splits are the fuel. James's oven and other small dedicated pizza ovens probably are imparting this flavor based on the small size. Another key is the quality of the ingredients - flour for dough (not all 00 four is the same), making your own sauce, cheese, etc... James nailed it at the start that hydration is a big part the dough for a pizza over vs. cooking indoors in electric range oven. I wonder if using some wood chips just before putting in your Lapizza oven would help control the fire v. a big split. Now we just need James to get Vito to come to Canada next spring to teach James the dough making skills and take it next level. Then I would have 2 of my favorite TH-cam cooking teachers collaborate and help us all gain more knowledge.
how amazing would that be? Need you guys to help make it happen by putting it on his radar lol
The battle we all need! Hard to be the flavor of a wood fire. Great vid! 🍻
Thanks 👍
Been contemplating building a pizza oven when I remodel the patio for an outdoor kitchen. Right now we often do the Big Joe without the do-joe accessory -- crank it up hot and high and they turn out great. Curious about your set up though. Good video.
Once again, another 5* video from James…. Nobody knows Kamado cooking like he does… and these “comparison” videos and tutorials are priceless as we consider where we want to spend our hard earned $$$…. Keep up the great work James…..👍🏼👍🏼
Thanks
Awesome video as always! Would love to see your ideas on using only wood in the Kamado w/DoJo for cooking pizza.
It’s recorded. Just have to upload it for Feb
Another great video James. Looking forward to seeing one on just wood in KJ. I’m getting tempted to get a DoJoe for Christmas 😉
for the occasional pie its hard to beat
@@SmokingDadBBQ I have baking steel I use in the oven but would love to see the taste difference with cooking over wood.
Good comparison. And look at you at 90K subs, almost there, nice work!
So close yet so far lol. Thanks Tom
Great video James! I'd say you definitely need to give Vito Iacopelli's pizza dough a try. He specialised in fermented dough as used in the Neapolitan style pizza. I tried it for the first time last weekend on the classic 3 and the first try was already better than anything out of a pizza restaurant. And the results were not that great. So that tells you how good it is.
Also as someone else mentioned in the comments, I'd also like to see a pizza in the Joe using real wood fire is possible.
Great content all over and keep up with great content for all of us! 😊
i need to watch more of his stuff, sounds like a great resource
@@SmokingDadBBQ definitely watch some of his videos, he knows his stuff and pizza runs in his family for generations.
Smoking Dad is growing!!! Almost 100k subs!
so close
Thanks for the comparison, very informative. Have you ever tried cooking Montreal-style bagels in the wood-fired pizza oven (like St-Viateur in Montreal), after preparing the dough ie. boiling at one point ?
Not yet!
Hey James, I was wondering if you added some wood or chips if the dough would get a similar flavour as you pizza oven. Also I ran into that problem where I had run out of fuel cause I had my top vent completely open to get me up to temp. What were your vent setting if you don’t mine me asking?
Thanks a ton!
Top closed. Bottom was about 2/3 open
What size did you make the pizza? Thank you for the video
I didn’t measure I just use the peel as my reference for size
Great comparison. I did not expect a night and day difference in flavor between the two. Then again by tradition, all Neapolitan pizzas are required to be cooked in WFO in Naples. This calls for
a repetition comparison with thicker dough pizzas and wood chunks in the KJ. Perhaps the longer cook time in the KJ will allow for a more wood flavored pizza. Might be worth experimenting.
I agree and look forward to see where this goes
@@SmokingDadBBQ Please refer to the following clip regarding smoke flavor imparted by WFO's at 7:45 into the video: 0400b Pizza Devolution by varasano. I have been told the same by a number of people in the pizza industry. The smell of the wood fire when you enter a pizzeria that burns wood, or the smell of the fire during a backyard pizza party contribute more than the actual smoke flavor that coats the pie. At times the pizza is raised up into the dome to finish up cooking the top surface, however often, there is black sooth on top of the dome that gets into the pizza. It is a common technique used even in Naples, however, I have heard several experts such as Johhny di Francesco advising against that practice.
What if you tried wood splits in the Joe?
To be honest I’d be interested in a wood augmented charcoal fire in both ovens, as well as a straight out wood fire in the DoJo Kamado combo. Though my Kamado is the Weber Summit some of the BigJoe puzzle pieces fit as if by design.
looking forward to trying that
I've always wanted to build a wood fired pizza oven. Great video. Only thing is, you need more on your pizza's.
Will do more than margaritas next time
Unrelated to the video but I just got an Akorn Kamado after my pellet smoker broke.
Can I mix pellets into the charcoal to add a bit of flavor until I use up the pellets I have?
Yes you can sprinkle some in
Hey James! Thanks for doing this. What if you replaced the coal in your Kamado with actual wood….1) is it possible and 2) would you have more of a wood fire flavor
i think we need a rematch
So, I've been using the DoJoe on my Big Joe III, and my biggest complaint is how fuel intensive making pizza this way is. On the BJIII, you're going to burn A LOT of fuel to reach and maintain effective cooking temps. I use at least half a bag of Fogo and quite a few KJ oak wood chunks (adds the wood fired flavor and smell). If you're only making one or two pizzas, this is crazy inefficient! Additionally, given the size of the DoJoe opening, you really can't do much else, other than pizza. Hence, for all the reasons you've pointed out and well as my own experience, I've decided its time to get a wood fired oven for pizza and other outdoor baking/roasting. Thanks for the video!!!
What is the vent setting for the KJ bottom vent ro hit 600-650 degrees?
Top vent close. Bottom vent 50-60% open for the dojoe
I also think the type of flour you use for pizza can effect what temperatures you can bake. Finer flour like 00 doesn’t seem to burn as quickly.
100%
It seems to me that adding some wood to the ash collection basket or even dispersed throughout the coals would add that woody flavor. It can even be smaller chunks of the wood you use for the LPWO. I think this is easily remedied and has to be tested, if you feel like pizza again 🙂
always feel like pizza again lol
90K + subscribers! 👏 👏
Thanks Sean. Getting there
Great video as always. A high hydration Neapolitan style pizza will always be better on the real WFO. How about a lower hydration, thin crust, crispy bottom (NY/Roman) pizza comparison?
Good idea
Yes please do the wood fire Pizza in the DoJoe!
i was hoping you would ask lol
Please do the comparison with wood against wood. Thanks!
looking forward to trying that
The long-awaited pizza battle! So glad to see it. I was hoping it would be sooner so I could use it to decide whether to spring for another cooker. Very, very ironically it came out on the day my Gozney Dome will arrive. I couldn't wait... I see that I'm not likely to have buyer's remorse.
Here's the head-to-head I'm interested in now -- I've decided not to call it a "pizza oven"; I'm calling it a "wood-fired oven" because I want to cook lots of different things in it besides pizza. I would be interested in what dishes come out better in the WFO vs. KJ. I've decided not to get a Tuscan grill (yet) because for grilling I will use my Big Joe. But for things like grilled veggies and different styles of chicken, I'm really intrigued on how my new baby will work.
i am with you on wanting more than just pizza which in part is why i went this way vs. a smaller opening pizza only stand alone oven that cant fit other stuff
How big of a pizza can you make on both? One thing that always annoys me about Pizza ovens is they never list a max diameter of a pizza that can go it. It's really one of the things that has held me back from buying one. The only ones in stores around here are the smaller portable one, you never see the higher end ones like you have. I'd like to make one 16-20 inch pizza vs several 10-12 inch pizzas.
I for one would love to see a comparison using only wood in both the KJ and the oven but lets add a twist by adding yet another twist to this scenario. Lets run a test between the KJ and the BGE using wood in both and lump. I'm thinking that the Do'Joe might have an effect on your ability to reach higher temps on your KJ than you can reach on a BGE.
i tested the DoJoe to just a pizza stone here - th-cam.com/video/0tWUUMjNSAQ/w-d-xo.html
punchline was the DoJoe was maybe ~5% better so i just went with that this time
@@SmokingDadBBQ Thanks for the response I have owned a BGE since April/May 2002. When I first got into cooking with a Kamado there You Tube was not around so we had to learn the hard way - Trial & Error. I am fortunate in that I live roughly an hour to and 1:15 from the corporate office of both BGE & KJ. One thing that intrigues me about the KJ is the double indirect method found on the KJ. Can the parts needed for this also fit on my BGE and if not do you know of a method that I can employ to use this method on my Egg?
P.S. - back in 2006-2008 I was employed with an Italian Foods Wholesaler in Suwanee I was able to buy everything wholesale and would have less than a dollar per pie when making a pizza/ Sadly the economy took them out and they are no longer in business.
Yes, to trying the dough Joe with wood.
will do
I haven’t even gotten to the results because I keep watch this WATCH segment!
Hahaha
Is there a video comparison between just stones vs dojo?
its one i did way back when - th-cam.com/video/0tWUUMjNSAQ/w-d-xo.html
I would say yes to trying wood in the dojoe.
Have you tried adding smoking wood (oak) to the dojoe cook to try and stimulate more of that wood flavor? Not sure it would just be to much at that hot
I've actually done that. Added chunks of hickory to the charcoal before adding the DoJoe to the grill. I didn't have a charcoal only pizza with which to compare it, but with the wood chunks the pizza did seem to have a little something extra to the flavor.
@@codyduncan195 interesting. I may need to try it. I use the DoJoe semi regularly so maybe next time I'll give it a go. Thanks!
i will try a wood only DoJoe cook
Curious for the Dojoe wood fire only result, how that would be.
We will find out
Hi, try to use flour semolina to shape the pizza. The semolina does not burn as quickly at the high temperatures as normal flour.
Great suggestion!
Would you recommend adding some oak to the Kamado for more taste?
i might try a wood fire it in the dojoe next
Yes. I was wondering if I can cook with 100% wood in my Kamado
I wish I could get that pizza oven in the UK…… sadly not though 😢
I know you probably have another video on that but I just don't see what the DoJoe would add to the already amazing pizzas I turn out on my Big Joe. Now the wood fired pizza oven, that's another question...
This is the head to head. It was about 5% better th-cam.com/video/0tWUUMjNSAQ/w-d-xo.html
I assume the air flow over the top is what’s causing the small difference
Let's see a comparison with using wood in the KJ and Doe Jo against the pizza oven
looking forward to doing that
Smokeware discount code doesn't appear to work.
thanks for letting me know, should be back working tomorrow as i emailed them to let them know its broken
I don't understand the high heat. Some things instructions want you to cook at 450 in oven, I don't like going over 400 hundred even fresh pizza seem to come out fine. I'll bet there's more melted handle on kj because this fascination with high heat. I know on kettle you want burst of heat you throw on a couple splits of wood.
The type of dough you cook in oven, pellet grill or on the DoJoe for example at 400 is not the same as 00 Neapolitan style pizza that’s cooked at much higher temperatures for a much shorter time (60-90) seconds.
I would like to see wood with DoJoe to see if that makes a difference, but I bet it is the flames rolling over the top of the pizza that is making the real difference. Wood should add to the flavor, so it will be better than charcoal. I would also like to see the difference in just using a pizza stone compared to a DoJoe. I wish I could eat pizza at my age without gaining weight because that looks so good!
Here is the stone vs DoJoe I did previously th-cam.com/video/0tWUUMjNSAQ/w-d-xo.html
@@SmokingDadBBQ Great video test!
Now you're tempting me to spend more money again! Do you have any friends with an ooni? Would be interesting to see if there's a difference with that and the dojoe!
i would like to try that too and see how it compares. if you don't have pizza parties / cook pizza regularly i would stay stone in the grill you have. if you work up to using it so much that its a pain keeping the fire hot long enough, losing your heat opening the dome over and over for doing a dozen pizzas etc. then you are getting to the break even point where a dedicated oven could make sense for you
Yes please, I’d love to see a head to head wood fuel only to the DEATH. . . I mean pizza 🍕!!!
hahahaha me too
No shocker there.
some days i wear my captain obvious cape lol
Would love to see a kamado only (like without the dojoe) pizza video!
Sure will do
What a great comparison, James! I guess I need to make room for a pizza oven!!!
You should!
what about an "Is the DoJoe worth it video"? DoJoe Pizza vs. just a standard setup in the kamado where you lift the lid
He did that already
th-cam.com/video/0tWUUMjNSAQ/w-d-xo.html
@@morvegil My bad I must have missed that one. anyway, good luck on Thursday in Detroit!
yes it was maybe ~5% better but it is slightly better
10% of 250 is 25 bucks!
don't remember what i said, but KJ lists the DoJoe classic for 299 and the big joe for 349 so the range would be 30-35
I was wondering if you added any Oak wood into the komodo? Were you just running charcoal? Also wondering if you ever made pizza without the doejoe ?Just on the Komodo grill itself.
Hey James for the best pizza bases I fully recommend vito ieacopelli and his poolish fermented dough....life changing and sooooo easy and quick. I use my KJ BJ. all the time 100% the best bases.
can't wait to try that thanks
Very bad news ! My wife will not let me buy another toy !
I’ve been put in time out before too lol
Dude ditch that lame dough recipe, hit your boy Vito for that poolish !! soft and crounchy - if you know you knowwwwww
checking him out now
The best pizza for me is the one I buy from my local Italian pizzeria. I didn’t have to buy a $1000 pizza oven. I didn’t have to knead dough. I didn’t need to buy any wood. I didn’t have to buy any cheese or toppings. I just made a simple phone call and picked up my perfect pie in 20 minutes for $20. Cheers!!
Hahaha the best
@@SmokingDadBBQ he seems serious though
Well, all the pizza places in my area is junk. I welcome this! :p
Okie dokie. A minute in and I just figured out why I have haven't been getting consistently good high-temp pizza dough.
Thanks for the smack upside the head-
Glad I could help!
file:///var/mobile/Library/SMS/Attachments/96/06/0A42BF6D-63ED-4EB9-B1B9-07A2039FF9E1/image.png
Good evening James, have you had a chance to look at the new prototype that Mike is now offering on the new GEN two? It’s for searing and grilling inside the firebox. Would like your thoughts on it. As I mentioned before I have one on order the new GEN two. Thanks so much for continuing to share your knowledge.
i am 90% talked myself into selling my gen 1 and upgrading when it comes out.... i wouldn't be surprised to see me with the gen 2 in the new year
@@SmokingDadBBQ I tried to send a photo of the prototype cooking grate that he is offering with the GEN two as an upgrade. When I copy and paste it won’t allow the photo. Maybe you could reach out to them and see what I’m talking about. At this point I’m getting everything he has to offer on the GEN two. But he sent me an email last night in reference to this new grate. Thanks
@@kenmills7075 I think have the render… can email smokingdadbbq@gmail or Ig message
Been waiting too!
Amazing, thanks!
You got it. Wanted to get enough practice in to make it more of a fair representation