How To Use the Auplex Kamado Grill for Pizza

Nothing replicates the magic of a traditional wood-fired brick oven quite like an Auplex kamado grill. The thick ceramic walls deliver dry, radiant, and remarkably even heat that turns simple dough into crisp, golden pizzas with leopard-spotted crusts. The same setup also excels at baking artisan breads, flatbreads, and even delicate pastries, making the kamado one of the most versatile outdoor ovens you can own.

The Perfect High-Heat Setup

The configuration for pizza and baking shares much in common with other indirect methods, but with one important twist: the heat deflector must be placed legs-down rather than legs-up. This orientation lowers the deflector closer to the fire, creating additional airspace that allows the kamado to climb to the blistering temperatures—often well above 600°F—that produce the characteristic char and rise of authentic Neapolitan-style pizza.

Invest in a Baking Stone

A quality baking stone is non-negotiable for outstanding results. Positioned atop the cooking grate, it absorbs excess moisture from the dough almost instantly, guaranteeing a shatteringly crisp bottom and preventing the dreaded soggy center. With repeated use, the stone develops a natural seasoning that improves its non-stick properties over time; a light dusting of flour or cornmeal is all you'll ever need to launch and retrieve pizzas effortlessly.

Fill It Up and Give It Time

Reaching and stabilizing the intense heat required for perfect pizza takes longer than most grilling tasks, so start the fire well in advance. Load the firebox generously with lump charcoal to ensure you have enough fuel to maintain high temperatures even after repeatedly opening the dome to slide pizzas in and out.

Aim High

Because every lift of the lid releases a burst of heat, it's smart to target around 600°F or slightly higher, even if your recipe suggests a lower range. Once the kamado is roaring hot, insert the heat deflector legs-down, followed by the stainless steel grid and then the baking stone. Close the dome and let the temperature recover fully. When it climbs back to your target, reduce both the top vent and bottom draft door by roughly half, then make small, patient adjustments until the reading holds steady. With the setup locked in, you're ready to turn out restaurant-quality pizzas in ninety seconds or less.