2nd try at this pizza project.


 
Tony R

Tony R

TVWBB 1-Star Olympian
Today I tried doing pizza again. It was kind of a success...:D

Got my pizza kettle set up.

It was blazing hot at first then it settled down at 600





I added corn meal to the stone. The stone was so hot that it burned instantly. :mad:

Then I flipped the stone and very little corn meal. It turned black fast. But the good news is that my pizza didn't stick and the crust was great.

I'm getting frustrated with the pizza making. :mad: I'm going to cheat and buy a pizza screen to avoid the corn meal use. I hope that works. :)

Pizza number one.





Thanks for looking

Tony and Maribel
 
Keep working on it Tony!! Not sure if you could put a couple fire bricks down to buffer the heat on the stone? Maybe worth a try!! Pies look good!
 
They're both beautiful looking pies, Tony. Nice crust with good char, but not too much. Try Semolina flour instead of corn meal. It doesn't seem to burn as easily and I think it works better. I've switched to it when making bread and it has made a big difference. I can't tell from the pics, but I think the idea is to not have coals directly under the stone. Maybe you did it that way, but I couldn't tell. Keep at it. They're getting better and better!
 
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JimK said:
They're both beautiful looking pies, Tony. Nice crust with good char, but not too much. Try Semolina flour instead of corn meal. It doesn't seem to burn as easily and I think it works better. I've switched to it when making bread and it has made a big difference. I can't tell from the pics, but I think the idea is to not have coals directly under the stone. Maybe you did it that way, but I couldn't tell. Keep at it. They're getting better and better!
Click to expand...

I had the coals banked along the back. But will try some semolina flour.
Thank you Jim.
 
The pie looks great Tony. +1 on what JimK suggested, try semolina flour. That's what I use and I think it's better than using corn meal. How did the bottom of the crust look?:cool:
 
Tony, those are great looking pies and just right. I make my dough from regular flour and when I roll it out I use corn meal on the board. When I use the peel to move the pie to the stone I put some corn meal on that and it comes off onto the stone just fine. Hope it works for you.
 
I ordered one those and it should arrive next week so hurry up and figure it out for me will Ya? :)
 
Barb D said:
Tony, those are great looking pies and just right. I make my dough from regular flour and when I roll it out I use corn meal on the board. When I use the peel to move the pie to the stone I put some corn meal on that and it comes off onto the stone just fine. Hope it works for you.
Click to expand...

Thank you.
 
Sure that the pie tasted good! I use parchment paper, pie slides right on and after a minute you can pull the paper out.
 
Not trying to brag, but I have had GREAT success with pizza on the weber.. I have used homemade crust and store bought crust.. I put crust on, wait a few minutes and flip... As soon as I flip, I add sauce topping and cheese. It is as I flip I slide stone under crust and that helps not burning the crust.. and helps the topping cook and cheese melt.

No stone.



Stone and added ingridients. On the 18.5" Weber



Melted.

 
Tony, I use a non-stick pizza screen after a number of frustrating attempts - mainly with the pizza getting tuck to the peel, worktop etc. I do all the toppings on the screen, transfer to the Weber, bake for a minute or two and slide the now firmer pizza directly onto the stone to finish the bake. Perfect results and I can also run a production line of pizzas with 4 screens in use. With 19 year old twins and all their friends this is a major benefit! The pizza's are also always round althought this is a lesser benefit!
 
Tony, those pizzas look better! Im a little worried about the charred cheese. That's all for me! One more step and you will get perfection!
 
Tony, Those pizzas look very good. I've been using my Kettle Pizza for about a year and love it! I have a couple of questions for you; Did you have an issue with your pizza sticking to the stone while cooking? I've never put flour/ corn meal on the stone. It just burns as soon as it goes on the stone. I do put semolina flour on the peel while I make the pizza. I try to get all the toppings on the pizza and then off into the fire as fast as possible usually in less than 2 minutes. I find that the faster you get the pie onto that hot surface the less chance the moisture from the dough will make it stick.

Do you close the top lid vent after it comes up to temp? The idea is to have all the heat circulate and then come out the front of the Kettle Pizza this helps cook the top of the pie.

I'm sure the pizzas taste great so keep trying and enjoy the trials and "errors".
 
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