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Kettle Pizza


 
J

J Patrick

TVWBB Member
Hey guys, I'm looking at buying one of these kits. Can anyone recommend it? One last question, is there any benefit to the tombstone and grate add on other than faster cook time?

Thanks

John
 
I got one it's a lot of coin, so I make sure I get my use of of it. I have the tombstone because I liked the shape.
 
I have the Kettle Pizza, without the Tombstone. I like it's versatility. Can be used on either 22 or 18 kettles. I use my Weber stone I got with my Gourmet System and it works just fine. The only extra I got was the spinners. As Jim said, they are pricy but I really like them.
 
Thanks for the responses, guys. Im still on the fence. Sounds like the kit would be fun, but not sure if it would make a better pie than my convection oven.
 
If you're on the fence by looking at cooking "just as good" pizza in your convection... i think that can be put to rest pretty easily here. A pizza cooking in a 500+ degree fire with wood coals is attainable on the kettle, and quite frankly is the only way pizza will be cooked once you get that process down.

Start your coals, add wood, get it rip roarin hot, cook the pizza!


J Patrick said:
Thanks for the responses, guys. Im still on the fence. Sounds like the kit would be fun, but not sure if it would make a better pie than my convection oven.
Click to expand...
 
Steve R said:
If you're on the fence by looking at cooking "just as good" pizza in your convection... i think that can be put to rest pretty easily here. A pizza cooking in a 500+ degree fire with wood coals is attainable on the kettle, and quite frankly is the only way pizza will be cooked once you get that process down.

Start your coals, add wood, get it rip roarin hot, cook the pizza!
Click to expand...
Well, I'm persuaded easily so I'll try it out.
 
J Patrick said:
Thanks for the responses, guys. Im still on the fence. Sounds like the kit would be fun, but not sure if it would make a better pie than my convection oven.
Click to expand...
Fun is half the reason for cooking pizza, and there's no better pizza than fire roasted pizza, and you can't do that in your conventional oven (I can't get the video to play, but you can click the link to see a 10 second video


[video]http://s3.photobucket.com/user/chaz28o/media/WSM%20Pizza/2FAF2821-0B8B-4D79-B061-B514352AE5CA_zpsxk5sgwxo.mp4.html[/video]
 
I just placed an order for the kit. I just got the basic kit without the stone. I have a pretty good Emile Henry stone already. It's rated to 950F.
 
J Patrick said:
not sure if it would make a better pie than my convection oven.
Click to expand...

The rest of us ARE sure it would do better than your oven! Take our word.

Take yoru time to get that kettlepizza as hot as you can (I use small oak splits on top of charcoal), pre-heat your stone as well. I like my crust burnt and ash-y, I can get that in just under 5 minutes. Do not leave the pizza sitting there to go get a beer! Cooks too fast, yuo need to rotate (I also bought the spinners for this).

My biggest problem is that my dough sometimes sticks to my peel, have to mangl ethe pie to get it onto the stone (yes, I tried flour, cornmeal, grits, everything). In some videos, I see folks assembling the pizza on a pizza pan, and putting the pan right onto the grill grate, eliminating the need for a pizza transfer. Haven't tried that yet.
 
Jim Mathews said:
True, but a fraction of the cost of a brick, wood-burning oven. That's how I pitched it to the missus.
Click to expand...

Nice pitch and very true. I wouldn't purchase the spinners, I went to the dollar store purchased two BBQ forks and bent the prongs, honestly I don't use them I just put the peel in and rotate the pie that way. I use parchment paper to transfer the pie to the oven within a minute you can pull the paper out from under the pie.
 
James Lake said:
Nice pitch and very true. I wouldn't purchase the spinners, I went to the dollar store purchased two BBQ forks and bent the prongs, honestly I don't use them I just put the peel in and rotate the pie that way. I use parchment paper to transfer the pie to the oven within a minute you can pull the paper out from under the pie.
Click to expand...

Does the use of parchment paper effect the cooking of the crust in any way? I like my crust burnt, crispy, and messy to eat, and I've almost got that dialed in. I am terrified of the dreaded transfer off the peel, however...my whole cook is around 4-5 minutes, wonder what effect of parchment paper would be.
 
No need for the spinners. I just use a pair of tongs.

As others have said, the KP is a worthy investment. Yes, it isn't cheap. But it is a heckuva lot cheaper than a brick oven.
 
Jim Mathews said:
Does the use of parchment paper effect the cooking of the crust in any way? I like my crust burnt, crispy, and messy to eat, and I've almost got that dialed in. I am terrified of the dreaded transfer off the peel, however...my whole cook is around 4-5 minutes, wonder what effect of parchment paper would be.
Click to expand...

The parchment paper doesn't affect the pie. I used parchment paper a couple of times. What I've found works well for me is semolina flour. James is where I got the idea for a cheap pizza spinner. I didn't have much luck with tongs since it was messing up my pies. Here's one of my pizza posts after I got the KP. I use to cook pies with just an elevated stone. I like the KP since I can see what's happening. I have no problems with the transfer from the peel to the stone using the semolina flour. I like it much better than corn meal. http://tvwbb.com/showthread.php?55942-Kettle-Pizza-2nd-cook
 
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