---
title: 
description: 
lang: en
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      "name": "Kamado Compare",
      "url": "https://kamadocompare.com",
      "description": "Honest, in-depth reviews and head-to-head comparisons of ceramic kamado grills sold on Amazon US, built from manufacturer specs and synthesized owner feedback."
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      "headline": "How to Cook Pizza on a Kamado Grill: Settings, Stones and Technique",
      "description": "A kamado at 600°F+ rivals a real wood-fired pizza oven. Here's the exact setup and the mistakes that lead to burnt bottoms.",
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        {
          "@type": "Question",
          "name": "What temperature should I cook pizza at on a kamado?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "650–750°F dome temperature gives you Neapolitan-style pizza with a 90-second bake. For New York style, target 550–600°F for a 4–6 minute bake. A kamado's ceramic dome retains and radiates heat similarly to a wood-fired pizza oven."
          }
        },
        {
          "@type": "Question",
          "name": "Do I need a pizza stone?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Yes — a thick (½ inch+) ceramic or cordierite pizza stone is essential. Place it on the heat deflector with a small gap for airflow, and preheat for at least 30 minutes before launching the first pizza."
          }
        },
        {
          "@type": "Question",
          "name": "Why does my pizza burn on the bottom?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "The stone is too close to the fire or the kamado is too hot at the bottom. Raise the stone using the accessory rack or a second deflector, and let the kamado settle before launching. A dual-zone setup with an air gap fixes most burning issues."
          }
        },
        {
          "@type": "Question",
          "name": "How do I get the pizza onto the stone?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Use a well-floured or semolina-dusted wooden peel for launching, and a thin metal peel for retrieving and turning. Practice the launch motion on the counter first — pizzas stick when you hesitate."
          }
        },
        {
          "@type": "Question",
          "name": "What kind of flour should I use for kamado pizza?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "00 flour (like Caputo) is ideal for high-temp Neapolitan-style. For lower temperatures or thicker crusts, a high-protein bread flour works better. Avoid all-purpose flour for serious pizza — the gluten development isn't sufficient."
          }
        }
      ]
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  ]
---