Easy Kamado Cheese Pizza🍕

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Easy Kamado Cheese Pizza

Prep Time: 30 minutes

Cook Time: 8–12 minutes

Total Time: About 40 minutes

Servings: 2–4

Ingredients

  • 1 prepared pizza dough (homemade or store-bought)
  • Flour, for stretching the dough
  • 4 tablespoons pizza sauce
  • 6–8 ounces whole milk mozzarella cheese, shredded

Optional Toppings

  • Grated Parmesan cheese
  • Grated Romano cheese
  • Crushed red pepper flakes
  • Pesto for dipping

Highly Recommended

Equipment

  • Kamado grill
  • Charcoal
  • Heat expander rack
  • Pizza stone
  • Pizza pan
  • Pizza peel (optional)

Directions

1. Preheat the Grill

Light your charcoal and begin preheating the kamado grill. Install the heat expander rack and place the pizza stone on top. Continue heating until the grill reaches 500°F, allowing the pizza stone to preheat for 20–30 minutes.

2. Prepare the Dough

Lightly dust your pizza pan with flour. Stretch the dough into a circle and place it on the pan.

3. Add the Toppings

Spread the pizza sauce evenly over the dough, leaving about a ½-inch border around the edge.

Top evenly with the shredded mozzarella.

4. Grill the Pizza

Place the pizza pan on the pizza stone.

Close the lid and cook for 8–12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.

5. Finish

About 2 minutes before the pizza is finished, brush the crust with Garlic Parmesan Pizza Crust Brush for incredible flavor.

Allow the pizza to rest for about 5 minutes before slicing.

Top with Parmesan, Romano, or crushed red pepper flakes if desired and serve with pesto for dipping.

Tips

  • Give the pizza stone at least 20–30 minutes to fully preheat.
  • Whole milk mozzarella creates a richer flavor and better cheese pull.
  • Cooking on a pizza pan makes it much easier to prepare larger, thinner pizzas.
  • If placing dough directly on the pizza stone, use cornmeal or parchment paper to prevent sticking.
  • Resist cutting into the pizza immediately—letting it rest helps the cheese set.

Easy Variations

  • Pepperoni Pizza
  • Margherita Pizza
  • White Mushroom Pizza
  • BBQ Chicken Pizza
  • Farm-to-Table Garden Pizza
  • Meat Lovers Pizza

What to Serve With Kamado Pizza

  • Caesar Salad
  • Garlic Knots
  • Homemade Ranch
  • Italian Chopped Salad
  • Chicken Wings
  • Mozzarella Sticks

Frequently Asked Questions

Can I cook pizza directly on the pizza stone?

Yes. Just use parchment paper or a light dusting of cornmeal to prevent sticking. The trade-off to using a pizza pan is that it's harder to keep the temp up because the pizza pan blocks more of the air flow. Cooking pizza directly on the pizza stone eliminates that issue. The advantage to using a pizza pan is that you can make larger thin crust pizzas.

Can I use store-bought pizza dough?

Absolutely. Store-bought dough is convenient and works great on a kamado grill.

Why is my pizza sticking?

Usually the pizza stone wasn't fully preheated, or there wasn't enough flour, cornmeal, or parchment paper under the dough.

What temperature should I cook pizza on a kamado?

I recommend 500°F for a crispy crust with evenly melted cheese.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Reheat in an air fryer, skillet, or oven for the crispiest crust.


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