James Lake
TVWBB Emerald Member
My first attempt with the Kettle Pizza I couldn't get the darn pie off of the peel. With the advice that I received on this site I tried the parchment paper method with "success?"
Here is an action shot of setting up the fire
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I have a tray full of briquettes and a chimney full of lump charcoal added on the bottom. I put in some chunks of mesquite and I got the grill surface upto about 700 with the lid running at 600.
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The pizza we made was a BLT - Blue cheese, Lettuce and Tomato. So the dough goes in without any topping and cooked on both sides. After cooking on both sides the blue cheese was added and put back on the grill to melt.
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After the cheese was melted the rest of the toppings were added and the pie was done.
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A little bit of lemon juice, red wine vinegar and S&P and the pie was ready to serve. I know a bit of a girly pizza, this is what I get for being the only man in the house, but I must say it was good, lite and refreshing especially with the heat outside.
Here is a picture of pie number two, cooked the same way and onions and olives added.
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I need to use more hardwood, a lot more hard wood when cooking with the kettle attachment. The grill temp gets high but doesn't last very long. Concerning the tray that goes on top by the stone, I just need to load this up with hardwood. Each cook keeps getting better and we are wanting a more smokey flavor to the pies. I hope that you all had a great weekend!
Here is an action shot of setting up the fire
I have a tray full of briquettes and a chimney full of lump charcoal added on the bottom. I put in some chunks of mesquite and I got the grill surface upto about 700 with the lid running at 600.
The pizza we made was a BLT - Blue cheese, Lettuce and Tomato. So the dough goes in without any topping and cooked on both sides. After cooking on both sides the blue cheese was added and put back on the grill to melt.
After the cheese was melted the rest of the toppings were added and the pie was done.
A little bit of lemon juice, red wine vinegar and S&P and the pie was ready to serve. I know a bit of a girly pizza, this is what I get for being the only man in the house, but I must say it was good, lite and refreshing especially with the heat outside.
Here is a picture of pie number two, cooked the same way and onions and olives added.
I need to use more hardwood, a lot more hard wood when cooking with the kettle attachment. The grill temp gets high but doesn't last very long. Concerning the tray that goes on top by the stone, I just need to load this up with hardwood. Each cook keeps getting better and we are wanting a more smokey flavor to the pies. I hope that you all had a great weekend!
