Pizzas on the WSM


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
After much discussion earlier in the week, the weather was good enough to make our own dough, for which I was glad. First up....Chicken Alfredo, my bride made the sauce, I made the chicken (previously posted)


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Ready to go on

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More to come
 
I forgot the name of the next pizza we made, it was a girly pizza, and was quite good. The last two were salami and peperoni (my fav)

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I'll post the other pizza when my bride wakes up, for the life of me I can't remember what it's called, but it was very good

My thinks he's a cougar but likes pizza buddy

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Nice looking pies, Chuck. Do you prefer the WSM over a kettle with the KP?
 
JimK said:
Nice looking pies, Chuck. Do you prefer the WSM over a kettle with the KP?
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I do because I like cooking pizza over burning Oak. Haven't figured out a way to do that in a kettle yet :)

I remember the other pizza: Spinach Artichoke


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Hey Chuck. Nice pizzas! you can get the WSM to 650/700 or higher?? The Pizza Kettle is on my wish list but I was only ever thinking about doing it on the 22.5 kettle...but you have me thinking I might want the 18"!!

Oh and nice spread and you have a cool cat.
 
The kettle pizza is adjustable to both the 18" and the 22" so if you're thinking about getting the 22" WSM, by all means do so, wish I did
 
ChuckO said:
The kettle pizza is adjustable to both the 18" and the 22" so if you're thinking about getting the 22" WSM, by all means do so, wish I did
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Why not have both the 18.5 AND the 22.5 WSM's. I have the 22.5 and would love to have the 18.5 for smaller cooks. The only issue is SWMBO might get a little unset if I did.

It looks like you are using a flatter 22 lid for the KP. Do you have any idea how it would work on a WSM with a pizza stone on to of the KettlePizza and just use the standard WSM dome? Just curious. That KP is definitely on my wish list. Will probably get the Vortex first though.
 
AWSOME pies ChuckO!!! I bet you're glad you used real dough other than that par baked junk;); Not worth the effort IMO. I really like how the wsm looks to give even heat cooking the top of the pie at the same rate as the crust. I've been looking for a used wsm for a while to try and cook a pie this way.:cool:
 
Bob Ivey said:
It looks like you are using a flatter 22 lid for the KP. Do you have any idea how it would work on a WSM with a pizza stone on to of the KettlePizza and just use the standard WSM dome? Just curious. That KP is definitely on my wish list. Will probably get the Vortex first though.
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That lid is off the Jumbo Joe Premium. A flatter lid is still needed (imho) I probably will have a piece of steel cut to fit the top of the KP, and it can be used as a grill when not cooking pizzas
 
ChuckO said:
That lid is off the Jumbo Joe Premium. A flatter lid is still needed (imho) I probably will have a piece of steel cut to fit the top of the KP, and it can be used as a grill when not cooking pizzas
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Using the steel as a grill on the KP is a great idea. Have to keep that in mind. Thanks
 
Im really interested in trying this out but have some questions! So this is on an 18" WSM right? Would you be able to use the 18" WSM lid instead of the lid you have on? I dont have a kettle...yet...but would like to get the kettle pizza and im just wondering if it would all fit up on the 18" using the 18" lid and wondering what the reason is for using the different lid?
thanks!
 
ChuckO said:
I do because I like cooking pizza over burning Oak. Haven't figured out a way to do that in a kettle yet :)
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Chuck, those are some mighty fine looking pizzas. Your homemade dough looks wonderful. I like the spinach artichoke hearts pizza the best, but they ALL look delicious. You mentioned you were wondering doing the kettle version. What I do on my 22 is light a full chimney of KBB and ring in around the backside of the kettle, kind of a U configuration. Then I place about 3 or 4 fist sized pieces of oak on the charcoal when the stone is fully heated and ready for pizza. You can attain 700 degrees, no problem and you get that nice oak smell and flavor. Haven't tried it on my 18 inch kettle yet.
 
AdamKing said:
Im really interested in trying this out but have some questions! So this is on an 18" WSM right? Would you be able to use the 18" WSM lid instead of the lid you have on? I dont have a kettle...yet...but would like to get the kettle pizza and im just wondering if it would all fit up on the 18" using the 18" lid and wondering what the reason is for using the different lid? thanks!
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I did try it with the WSM lid, and the problem was the top of the pizzas weren't getting done. It seems you need a low ceiling lid, almost flat on the KP seem ideal
 
Cliff Bartlett said:
Chuck, You mentioned you were wondering doing the kettle version. What I do on my 22 is light a full chimney of KBB and ring in around the backside of the kettle, kind of a U configuration. Then I place about 3 or 4 fist sized pieces of oak on the charcoal when the stone is fully heated and ready for pizza. You can attain 700 degrees, no problem and you get that nice oak smell and flavor. Haven't tried it on my 18 inch kettle yet.
Click to expand...
Next time you do this, can you snap a photo, I'd like to see this method. Go Giants!!!
 
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