EPIC Failure but the beer was good

[Paul Kastner]

Oh well the prep looks good.

 

[Boss Banks]

Pizza is tricky on the Weber kettle. Pizza needs a hot cooker that can be covered with a lid. But, the kettle wants to run hot with the lid off or low with the lid on. I have seen mixed reviews with the kettle pizza device. I am sure that you will figure it out soon and I am looking forward to future posts.

 

[MikeD125]

meh you will do better the next time, the beer looks tastey

 

[Brian Dahl]

Nice set up for sure and I like the apron .....

The accessory pocket in particular! We use corn w/ our pizzas. As we build 'em, I give the dough a little shuffle on the peel from time to time.

 

[Andy Beers]

Even failures taste great

 

[AlWielgosz]

We did pizza on the kettle for the third time tonight, all the bugs are worked out .
For sure get some of the mesh pizza pans. We build our pies right on them, after about 5 mins of cooking they come right off and then you can put them on the stone with out the pan.
We have an aluminum peel and it works great. We stopped using the corn meal, don't need it.
Don't give up, and even the mistakes are yummy!

 

[James H]

The parchment paper is intriguing......is there any downside to cooking on the stone with parchment paper? Does it affect the stone performance or browning at all?