John Osmond
TVWBB Member
For those of you who haven't noticed the recent chatter in the Grill Accessories section regarding the Weber Pizza Oven being sold in a single test market Ace Hardware here in Wisconsin, I am thrilled to share my pictures of some Pizza we tossed on this evening. I picked my oven up last weekend as they put them out and had originally decided to wait till Memorial Day to break it in, but I just couldn't wait any longer. Now, I get to have pizza today AND Memorial Day!!!
I started with a full bed of coals, as suggested by the directions.
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven01_zpsc8f359a7.jpg)
Here are some pictures of the Weber Pizza Oven sitting on my 22.5 OTG.
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven02_zps25a39e41.jpg)
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven03_zps5cd7304b.jpg)
Finally, the pizza is done.
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven04_zps488a5693.jpg)
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven05_zpsb0e5cbaa.jpg)
They turned out great. I had to get used to the personality of this stone, but once I figured it out, everything was smooth sailing. I really liked how the heat carried over the top of the pizza through the vents at the back. In the past, I have had issues with pizza toppings taking too long to cook, but as long as I got the stone temp just right, the tops were cooking just as quickly as the crusts. It was great.
John
I started with a full bed of coals, as suggested by the directions.
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven01_zpsc8f359a7.jpg)
Here are some pictures of the Weber Pizza Oven sitting on my 22.5 OTG.
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven02_zps25a39e41.jpg)
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven03_zps5cd7304b.jpg)
Finally, the pizza is done.
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven04_zps488a5693.jpg)
![](http://i1278.photobucket.com/albums/y519/JethroMcDuff/BBQ/PhotoGallery/PizzaOven/PizzaOven05_zpsb0e5cbaa.jpg)
They turned out great. I had to get used to the personality of this stone, but once I figured it out, everything was smooth sailing. I really liked how the heat carried over the top of the pizza through the vents at the back. In the past, I have had issues with pizza toppings taking too long to cook, but as long as I got the stone temp just right, the tops were cooking just as quickly as the crusts. It was great.
John
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