Semi-successful. Bottom was overdone and toppings a bit under done.
by insearchof_function
9 Comments
ConversationSimple35
Looks good! Pizza on the Weber is good fun!
I_Want_A_Ribeye
Which attachment is this?
Kooky-Grand-7873
I have been seriously thinking about buying a pizza attachment for my Weber. Honestly is it worth it? Thank you for sharing
kzorz
Did the clips stay in place for the grate? Never ever fails mine always fall into the kettle
No-Examination9611
Awesome! Remember, no pineapple on pizza because it’s illegal😀
Lack-of-the-lazy
On mine I usually just put coals around the edge none in the center. Works for me not burning the bottom.
wulfpak04
New kettle pizza maker here as well. Here’s where I’m at. Invert one charcoal basket in the back and stack the second on top. Throw some charcoal to the left and right of it. Prep chimney. Fill basket and disburse rest to left and right. Wood chunks on top of the grate above the coals. Added a layer of aluminum foil on top of the pizza ring to get the heat down on the pizza. The foil made a huge difference for me. Also, place my stone so it borders the coals, not directly over it. Then just rotate pizza. Good luck!
InnocentPrimeMate
The coals should be indirect. That’s how the instructions are with the KettlePizza and the PizzaQue. There are plenty of videos on YouTube for setup references. The Weber charcoal basket method is good that someone previously mentioned, or you can use firebricks. Basically, you make a semicircle with the piled charcoal around the back of the kettle that is held in place by the bricks or baskets.
You want your stone extremely hot, but the indirect set up will prevent the bottoms from burning.
if you’re cooking on the 800-1000°F range, make sure your dough has no sugar in it, as the sugar will burn. True Neapolitan dough recipes don’t have sugar in them. If you’re cooking a NY recipe, which has sugar, aim for a 600-650° oven. Use 00 flour for your Neapolitan dough if you haven’t tried that.
Also, a few other pointers:
build your pizza on, and launch from, a wooden pizza peel. Make sure it’s well floured, or better yet, with a mix of your pizza flour and semolina. The pizza comes off much easier.
Turn/Remove the pie with the thin metal pizza peel.
Pizza turners are nice for rotating mid cook. I believe my pizza turners are Cuisinart, which have worked well for me.
You can either use the reflective side of foil to make make a roof, or “dome” the pizza at the end of cooking to brown the top. Doming is when you hold the pie with the metal peel up toward the top of the kettle in the higher heat, being careful not to mush the pie into the underside of the lid.
I hope this helps. Happy eating !
LT-DAAN
Love these comments . Kettle lovers helping kettle lovers.
9 Comments
Looks good! Pizza on the Weber is good fun!
Which attachment is this?
I have been seriously thinking about buying a pizza attachment for my Weber. Honestly is it worth it? Thank you for sharing
Did the clips stay in place for the grate? Never ever fails mine always fall into the kettle
Awesome! Remember, no pineapple on pizza because it’s illegal😀
On mine I usually just put coals around the edge none in the center. Works for me not burning the bottom.
New kettle pizza maker here as well. Here’s where I’m at. Invert one charcoal basket in the back and stack the second on top. Throw some charcoal to the left and right of it. Prep chimney. Fill basket and disburse rest to left and right. Wood chunks on top of the grate above the coals. Added a layer of aluminum foil on top of the pizza ring to get the heat down on the pizza. The foil made a huge difference for me. Also, place my stone so it borders the coals, not directly over it. Then just rotate pizza. Good luck!
The coals should be indirect. That’s how the instructions are with the KettlePizza and the PizzaQue. There are plenty of videos on YouTube for setup references. The Weber charcoal basket method is good that someone previously mentioned, or you can use firebricks. Basically, you make a semicircle with the piled charcoal around the back of the kettle that is held in place by the bricks or baskets.
You want your stone extremely hot, but the indirect set up will prevent the bottoms from burning.
if you’re cooking on the 800-1000°F range, make sure your dough has no sugar in it, as the sugar will burn. True Neapolitan dough recipes don’t have sugar in them. If you’re cooking a NY recipe, which has sugar, aim for a 600-650° oven. Use 00 flour for your Neapolitan dough if you haven’t tried that.
Also, a few other pointers:
build your pizza on, and launch from, a wooden pizza peel. Make sure it’s well floured, or better yet, with a mix of your pizza flour and semolina. The pizza comes off much easier.
Turn/Remove the pie with the thin metal pizza peel.
Pizza turners are nice for rotating mid cook. I believe my pizza turners are Cuisinart, which have worked well for me.
You can either use the reflective side of foil to make make a roof, or “dome” the pizza at the end of cooking to brown the top. Doming is when you hold the pie with the metal peel up toward the top of the kettle in the higher heat, being careful not to mush the pie into the underside of the lid.
I hope this helps. Happy eating !
Love these comments . Kettle lovers helping kettle lovers.