Jim McKelvey
TVWBB All-Star
Lots of awesome pizza posts lately – and most of them cooked with varying techniques or methods. Just goes to show the versatility of the Weber Kettle! (and that we have a lot of great cooks here!) Here is one I did this past weekend. Nothing fancy…
The fire: “ring” of fire, leftover kbb + fresh + 2 splits of well-aged maple.
The set-up: Stone propped up on empty charcoal baskets, lid propped up by 2 parallel pieces of angle iron, top vent closed.
The pie: store bought dough, doctored up can of tomato sauce, mozzarella and pepperoni.
5 minutes start to finish…going to have to guess I was around 600 given the rapid cook.
Happy cooking y’all!
The fire: “ring” of fire, leftover kbb + fresh + 2 splits of well-aged maple.
The set-up: Stone propped up on empty charcoal baskets, lid propped up by 2 parallel pieces of angle iron, top vent closed.
The pie: store bought dough, doctored up can of tomato sauce, mozzarella and pepperoni.
5 minutes start to finish…going to have to guess I was around 600 given the rapid cook.
Happy cooking y’all!
