Prepare the grill and light the charcoal with the lid open. Once the charcoal is lit, place the grid on the high level, the deflector plates and the pizza stone on top. Close the Kamado JAN and preheat to 200.
Flour your working surface and and portion out the dough into desired size. Roll out the dough and brush the top with olive oil, this prevents the toppings from making the base soggy. Add your desired toppings and place in the Kamado JAN when on temperature. Cook until the base is crispy and the cheese has melted.