Pepperoni Pizza | Kamado Joe Pellet Joe DoJoe




Chef Tom puts the DoJoe pizza attachment to work cranking out Pepperoni Pizza on the Kamado Joe Pellet Joe. Check out the scratch-made dough and pizza sauce that take this classic pizza to another level!

► PRINT RECIPE: https://www.atbbq.com/thesauce/pepperoni-pizza-pellet-joe-dojoe
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37 replies
  1. Christopher Tate
    Christopher Tate says:

    You guys are as good of a cooking channel there is out there. The editing it good the content is top notch and non of the recipes are beyond what an amateur outdoor cook can do. Keep truckin and the subscribers will come. Love you guys!

    Reply
  2. a muuron
    a muuron says:

    a pellet grill is most likely to most inefficient method to achieve 600 degrees. these videos are my opinion, disinformation commercials/advertisements. my opinion, brought to you by the pellet manufacturers association.

    Reply
  3. ritual301
    ritual301 says:

    It may be simple, but the Pepperoni Pizza is still my favorite, if I had to choose. And I agree, it's definitely probably the best one to judge a pizza place by. Some would probably argue just the plain cheese, and I could see the validity in that, but I can't resist that little extra bit of umami the pep can bring to the table. Thanks guys!

    Reply
  4. Garth Clark
    Garth Clark says:

    Great pizza is all fresh ingredients and cooked on a stone with dry heat or brick wood fired ovens. Our favorite is the brick wood fired ovens since there's a slight smoke flavor added as well as the toppings can char or brown as you want them to be. End results are usually positive every time. Our favorite toppings are simple, sliced pepperoni and sliced sausage with green onions.

    Reply
  5. thebluntsch
    thebluntsch says:

    Nice! Love the dough mix. I'm the one on Instagram that had it stick to the peel and came out a heart the other day. Lol. @rfbsmokehouse. Love the content!

    Reply

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