Many of us tried our hand at baking bread during lockdown, sometimes without much success. We tried everything: in the oven, in a bread maker, in a Dutch oven... nothing quite worked. But what if we tried on the barbecue? Not just any barbecue—a Kokko. You’ll see, baking bread or pizza with a kamado is truly child’s play. Here’s the step-by-step method.
Bread Dough Recipe
For one loaf:
• 500g flour – You can use just one type of flour or mix several. For example, combine classic white flour (T55 or T65, often found in country bread) with wholemeal (T130), semi-wholemeal (T110), or wholegrain (T150) flours.
• 30 cl lukewarm water
• 1 packet of baker’s yeast (or about 8 to 10g)
• 1 tablespoon of salt
Equipment:
Kamado Kokko Little, L or XL
Ceramic pizza stone
or Ceramic half plate for indirect cooking
Preparation:
1. In a mixing bowl, combine the flour and salt
2. Dissolve the yeast in lukewarm water, then gradually pour it into the flour/salt mixture, mixing well
3. Knead the dough until it forms a ball that pulls away from the sides of the bowl – To make it easier to handle, sprinkle some flour over the dough so it doesn’t stick to your fingers
4. Once you have a smooth, elastic ball, place it in a bowl covered with parchment paper or a slightly damp cloth and let it rise for 1.5 to 2 hours
5. Before baking the dough in the Kokko, make a few slashes on top with the tip of a knife and dust with a little flour
Pizza Dough Recipe
For a pizza about 30cm in diameter:
• 500g T55 or T65 flour
• 25 cl water
• 4g salt
• 2 cl olive oil
• 20g fresh baker’s yeast
Equipment:
Kamado Kokko Little, L or XL
Ceramic pizza stone
or Ceramic half plate for indirect cooking
Stainless steel pizza peel
or XL pizza peel for extra comfort and even more sharing!
Preparation:
1. Place the flour in a bowl and add the yeast, salt, and olive oil
2. Gradually add the water – the dough should be elastic but not too wet
3. Knead the dough until it comes away from the sides of the bowl
4. Let the dough rest for about 1 hour by placing the ball in a bowl covered with parchment paper or a damp cloth
5. Dust your work surface with flour and roll out your pizza dough with a rolling pin until it’s as even as possible
6. Now you can top it with whatever you like—just be sure to place it on a floured tray or board first so it slides easily into the Kokko!
Ham, mushrooms, mozzarella, goat cheese, peppers… Our pizza recipe ideas for the barbecue:
Green pizza with leeks and Roquefort
Bacon, mozzarella and rocket pizza
Baking Bread and Pizza in the Kokko
Most barbecue bread recipes call for a Dutch oven placed over the fire. But with a kamado, you don’t need one. Thanks to its ceramic shell and airtight lid, the Kokko delivers perfect bread and pizza baking—just like a real wood-fired oven!
For best results, choose indirect cooking—that is, without the bread dough or pizza being in direct contact with the coals or flames. To do this, use a heat deflector. The ceramic stone is ideal for baking bread and pizza, as it ensures a bake that’s both quick and gentle, helping the dough rise beautifully while staying soft inside.
For bread, bake it in your Kokko preheated to 220/230°C for about 30 to 40 minutes. Be sure not to open the lid during the first 20 minutes to allow the dough to rise properly.
Tip: Place a small bowl of water on the ceramic plate next to the bread dough to maintain enough humidity inside and prevent the bread from drying out too quickly.
For pizza, just 1 minute 30 to 2 minutes in a Kokko at 400°C is enough to achieve a golden, crispy crust!
To enjoy your homemade bread, there’s nothing like a Kokko brunch!
