"Louis Cohen" > wrote in message
...
> I make great artisan breads and pizza in my Kamado ceramic; it works just
> like a wood-fired brick bread oven. Or a tandoor.
>
> First, you need to be able to get your pit up to the appropriate temp for
> your baking. For artisan breads and thin crust pizza, this is 500-600°;
> conventional breads are often baked around 375°, I think.
>
> Many breads and pizza benefit from cooking on a pizza/baking stone. Get
> good thick ones, at least 1" - look on-line or at restaurant supply
stores.
> Many kitchen stores (and web sites) sell really thin ones which are
better
> than nothing but not great. Many people use unglazed quarry tiles from
Home
> Depot or a tile store. Depending on the type of pit you have, you might
> want to use more than 1 - one for a heat diffuser so that you get nice
even
> heat around the bread and one to put the bread on for a nice crust.
>
> www.theartisan.net is a great website for artisan bread baking; if that's
> the kind of bread you like. Try to adapt their suggestions for oven
baking
> to your pit.
>
Louis - Which size K do you have?

Thanks,
George