Maiden Voyage: Kettle Pizza


 
JimK

JimK

TVWBB 1-Star Olympian
I fired up the new Kettle Pizza for lunch today and I am in love. This thing rocks! Got it going with a very full chimney of Kingsford Blue and about 3 chunks each of pecan and mesquite. Here it is, right after I put it all together:



I let it run for 10-15 minutes with the lid vent open, just to let the airflow really get things cooking. It worked. This is the lid therm after I closed the vent. I went to 550F and didn't stop. I'm estimating it was at 850 up in the dome.



Ready to roll - surface temps pushing 700 degrees.



First pie: just cheese with a little basil







Second pie: A little pepperoni







I used store bought dough for this run. I've never really like the dough that my Harris Teeter sells. It is very tight and sticky. It doesn't stretch well at all. But it did pretty good for this first run. The sauce was RitaY's recipe. I really like it, and her dough. My next run will be with that dough.

Overall, I'm really happy with this. I think you can buy a steel insert that can sit on top of the Kettle Pizza and keep those higher lid temps closer to the pizza. Probably a good investment as on these, the crust was done before the toppings. It is suggested that you put the pizza back on the peel and hold it up near the lid to finish the toppings. I did that, but I think I'd rather just buy the insert. :cool:
 
Nice done JimK, great pizzas! It's you I have to thank for getting the KP attachment, it's one of my favorite toys
 
You nailed pie Jim! Are you sure this is your first? I have done over a dozen pies on mine and none of them turned out as well as yours.
 
those pies look absolutely delicious! I love my KP! I also love that it got me to experiment with different dough recipes. I found that the dough I cook in an oven at 550 does not perform as well in the KP at 850. Trial and error is great when the errors taste so good.
 
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