Pizza in the kamado: direct or indirect?

Many kamado users wonder whether to bake pizza directly or indirectly. This is because pizzas in a kamado often end up with a crust that bakes too quickly, while the cheese and toppings lag behind. The heat comes directly from below, causing the pizza stone to overheat quickly. Therefore, the choice between direct and indirect baking is important for a good pizza.

The short answer:

• In a kamado without PiRO, you always bake pizza indirectly.

• In a kamado with PiRO, you can bake directly up to ±250°C.

• Do you want to go hotter than 250°C with the PiRO and bake more than 3–4 pizzas in a row? Then indirect is once again the best choice.

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Why baking pizza in a kamado works differently

In a kamado, the heat rises directly from the coals to the pizza stone and travels upwards along the sides through the top vent to the outside. As a result:

• the stone becomes extremely hot
• the base bakes faster than the top
• the toppings are not cooked and the cheese is not melted by the time the base is ready
• the base and crust can burn.

With an indirect setup, you place a heat shield between the coals and the stone. This ensures:

• less extreme bottom heat
• more even heat distribution
• less risk of a burnt base
That is why indirect is the most commonly used method for pizza in a kamado.
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How the PiRO creates the pizza oven effect

The PiRO changes the airflow in the kamado so that it more closely resembles that of a traditional pizza oven. The 18 mm thick stone and the open window direct the heat:

• underneath and over the pizza
• after which the air escapes through the window instead of the closed top vent

This results in:

• better melted cheese
• faster cooked toppings
• airier crusts
• perfect balance between top and bottom heat
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Direct baking with PiRO (up to ±250°C)

Thanks to the PiRO's air guidance, you can bake directly perfectly well at 220–250°C:

• the stone does not get too hot
• toppings cook evenly
• the airflow remains optimal
You bake pizzas with the PiRO with the window (partially) open and the top vent closed. You control the temperature with the bottom vent.

However, if you want to bake very hot pizzas above 250°C and multiple pizzas in a row, the stone will still heat up too much. In that case, indirect cooking is once again the best choice. You can see how to do this in the PiRO pizza setup video on YouTube. ________________________________________

Why airflow is more important than temperature

Many people focus primarily on temperature when baking pizza. But professional pizza ovens work so well precisely because of the combination of:

• radiant heat
• convection heat
• controlled airflow

It is precisely this airflow that ensures the top of the pizza cooks just as fast as the base. With the PiRO, you replicate that effect inside your kamado.