2nd try at this pizza project.


 
Looks good to me T, I would bank the coals in more of a C shape away from the opening in front, I would not put bricks down under it unless you are going to cover the whole bottom of the stone as it will create hot spots on it if you do. Semolina is the way to go flour wise.
 
Ken Chapman said:
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".
Click to expand...

The first time I made pizza it stuck to the stone. This time it didn't stick at all.

I had the top vent open.

I'm going to try the Semolina next time.
 
Looks great! For those that don't have the Kettle Pizza addition, you can make these on a 22.5" One-Touch or Performer. Lay the coals on the outside edge of the kettle, place the WSM charcoal ring on top of the grill grate for elevation, and then put the pizza stone/screen on top of the charcoal ring. The heat deflects off the dome to cook the top, and the bottom still gets a great crust.
 
Was it a new stone the first time when it stuck? I cook between 700 & 800 degrees and use one of these to take the pizza off the stone and a small 8 inch peel to turn the pizza while its cooking. I bank the coals in the back and throw in a couple small splits of oak to kick up the heat. I use semolina on the peel and a lot of that does come off with the pizza onto the stone. About 3 - 5 minutes and a few turns of the pie and it comes out ready to eat. Best of luck. All of your cooks look great and I'm sure you'll master this soon enough.
 
We have faith in you Tony, you can do it.

A month from now Tony will have his own topic, TonyR's specialty BBQ pizza workshop.
All the answers inside.

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Ken Chapman said:
Was it a new stone the first time when it stuck? I cook between 700 & 800 degrees and use one of these to take the pizza off the stone and a small 8 inch peel to turn the pizza while its cooking. I bank the coals in the back and throw in a couple small splits of oak to kick up the heat. I use semolina on the peel and a lot of that does come off with the pizza onto the stone. About 3 - 5 minutes and a few turns of the pie and it comes out ready to eat. Best of luck. All of your cooks look great and I'm sure you'll master this soon enough.
Click to expand...

It was a used stone that I would use to heat up frozen pizza before. I have a similar peel like the one from the link.
 
Practice, practice, practice Tony. You'll have it down in no time. We use corn meal on both the pizza peal & the stone.
 
Tony - you ever try it directly on the grate? The way I've been doing it lately is to get enough coals going to ring the bowl (or sometimes just use baskets on opposite sides), drop the crust directly on the grate, let it go for a couple minutes (depending o the heat, thickness, etc.), spray with EVOO, flip it, then build the pizza directly on the grill. 4-5 minutes later you have a nice and melty pizza. It took me a few times to get this down, from it having too much direct heat and everything being a mad rush, to it having too little of heat, but now it works great each time!

Daum
 
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