A Few Pizza Pictures


 
Robert T

Robert T

TVWBB Guru
This is a meal I still, after all these years, have yet to master. Every time is a crap shoot for me. So tonight we made some pizza on the grill again. Here is a shot of the pizza before we cooked it. Kind of cheated because its one of those pre-made crusts that you just put your stuff on and cook.

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I used the raised stone method with two bricks. I lit one chimney of Kingsford and then poured it in the grill and added some unlit to kick up the heat. I have the lid slightly open to get the heat up where I think it needs to be.

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Pizza from board to stone was an easy transition using the pre-cooked dough. Believe me I've had some disasters at this simple stage.

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Here is a shot on the grill and one right after I took it off. No issues getting the pizza off the stone, another area of previous disasters.

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As you can see one side of the pizza was done more than the other. This caused some problems for the crust. Maybe I should regulate which side my three vent holes from the lid are pointing?

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The kind of burnt side was edible and the other side was delicious. Used a lot of charcoal to make one pizza. So, not the worst it has been but there is still room for improvement!

Thanks for looking! Have a great rest of your week!
 
Pizza looks like a winner to me! Keep at it, but judging by those pics, I think you've got it pretty well figures out!
Tim
 
Try rotating the pizza about halfway through the cooking time. Barb and I made grilled pizza for years and were pretty successful. Now that I have a kettle pizza, a whole new learning curve.
I managed to turn a nice pizza into a cinder in under two minuets on my last try, even caught the cheese on fire. Maybe just a few hundred degrees to hot.
 
Looks good. A couple thoughts for you: instead of offsetting the lid try raising it so you have a quarter to half inch gap between the bowl and lid, I use a couple old rotisserie skewers, and close your top vents. This will give you a nice convection in the kettle. Stretch your dough on some parchment paper to easily transfer it onto the stone. After a couple minutes you can slide the parchment out from underneath the pizza easily. Don't let the parchment paper go beyond the edge of your stone or it will catch fire.
 
Would someone please explain the reason for the raised lid both how Robert did and also how Bob suggests? Does the temp go higher? I am also not sure I understand the closing top lid vent either.

I just started making pies in my Performer and really have not had much troubles (after purchasing a wooden peel) and results have been great. Is there any benefit in raising the stone above the grate?
 
I thought that crust looked a little "too round" :)

Nice Pies. I've given up (for now) on the super high heat pizzas, I usually try to replicate the oven environment on the grill but with smoke flavor..... so many charred crusts.
 
Ray.S said:
Would someone please explain the reason for the raised lid both how Robert did and also how Bob suggests? Does the temp go higher? I am also not sure I understand the closing top lid vent either.

I just started making pies in my Performer and really have not had much troubles (after purchasing a wooden peel) and results have been great. Is there any benefit in raising the stone above the grate?
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I think he's trying to get a little distance between the coals & the stone, and also move the pie towards the lid, hoping the heat reflects from the lid to the toppings, closing the vent I guess is expected to increase this a little. The lid is off-set a little to allow more air to the fire which increases the temp from a max of ???450 to ???550???

I do the same thing, sometimes for pizzas (my method is far from right), and sometimes for high heat butts/brisket on my smoker.

Edit:>>>> I forgot to ask your technique - you seem to be happy with your results.
 
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You prop the lid to get a hotter fire. You raise the stone to get the pizza up into the hotter zone. I close the vent to keep the heat in and create a convection in the lid. Using 2 chimneys of lump I can get my kettle well over 600 degrees and pizzas cook great at high temperatures.
 
Bob Sample said:
You prop the lid to get a hotter fire. You raise the stone to get the pizza up into the hotter zone. I close the vent to keep the heat in and create a convection in the lid. Using 2 chimneys of lump I can get my kettle well over 600 degrees and pizzas cook great at high temperatures.
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Thanks for the great advice Bob. I will use your ideas to improve my pizza.
 
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