Neapolitan pizza on a Kamado barbecue

Authentic, spectacular and seriously indulgent, Neapolitan pizza cooked on a kamado delivers ultra-high-temperature cooking, close to a traditional wood-fired oven. Thanks to the ceramic’s enveloping heat and the refractory stone, you get an airy, open-crumb dough. The cornicione puffs up beautifully, with express cooking in under 90 seconds.

Why cook a Neapolitan pizza on a kamado?

The kamado can reach 400 to 450°C, ideal for true Neapolitan cooking.

• Intense, even heat
• Quick sear without drying out the dough
• A subtle, natural smoky note
• Results close to a professional wood-fired oven

Ingredients (4 pizzas)

For the dough (24 to 48-hour fermentation)

• 1 kg type 00 flour
• 600 ml cold water
• 30 g salt
• 2 g dried yeast (or 5 g fresh)

Classic Margherita topping

• San Marzano tomato sauce
• Mozzarella fior di latte
• Fresh basil
• Olive oil
• Fleur de sel

Preparing the dough

Step 1: Mixing

Dissolve the yeast in the cold water.
Gradually add the flour, then the salt.
Knead for 10 to 15 minutes until you have a smooth, elastic dough.

Step 2: First rise

Leave to rest for 2 hours at room temperature under a damp tea towel.

Step 3: Balling

Divide into 250 g dough balls.
Shape into tight balls.

Step 4: Slow fermentation

Refrigerate for 24 to 48 hours.

Preparing the kamado

1. Fit the heat deflector + pizza stone.
2. Open the vents fully.
3. Bring it up to 400–450°C.
4. Let the stone heat for at least 20 minutes.

Shaping and baking

Step 5: Stretch the dough

Lightly flour the work surface.
Stretch the dough by hand only, without a rolling pin, keeping the air in the edges.

Step 6: Add toppings

Spread a thin layer of tomato sauce.
Add the drained mozzarella.
A drizzle of olive oil.

Step 7: Baking

Place the pizza onto the scorching-hot stone. Cooking time: 60 to 90 seconds. Turn it halfway through for even browning.

The crust should be puffed up, lightly charred, and the base nicely seared.

Tasting and sides

Serve immediately, with a few leaves of fresh basil and a pinch of fleur de sel.
Serve with a rocket-and-Parmesan salad or Kamado-grilled antipasti.

Conclusion

The pizza Neapolitan pizza in a Kamado turns your barbecue into a true Italian oven. With intense heat, airy dough and lightning-fast cooking, it’s a friendly, show-stopping recipe that impresses as much as it delights.