Mod for real pizza on the 22 WSM


 
Shaun R

Shaun R

TVWBB Hall of Fame
I thought I would post this in the modifications section because it's not so much about the recipe but more about the changes that made it possible. I used a bottom base for the top and now I can hit higher temps Having 3 vents. For this cook the WSM was at about 500+ degrees. The pizza came out perfect. This is not a pre baked dough. It's from Trader Joes. I have an old ceramic egg that I normally do pizza and bake some other things on. One of my reasons for doing this was to show that the WSM could do what some of the more expensive ceramic cookers can do. So if you are on the fence about which type of cooker to buy, I hope this helps. I also bought the WSM to cook whole meals on rather than just smoke. It is capable of so much more. Here are a couple of pictures. Please notice the charcoal is on the second rack. I have seen some people bake on the 18 inch. I did, I used to have one. But the 22.5 has a lot more room and I wanted the best of both all worlds. Hot salami, chopped olives, and pine nuts (forgot the fresh basil)Oh and it smokes underwater too!
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. Thanks

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Shaun,
Do you preheat your stone? If so, do you use charcoal in the WSM or do you pre-heat it in an oven? I bake my pizzas in my 550º oven, preheating the stone for an hour, so the temperature isn’t a problem for me. Do you get any noticeable smoke flavor?
 
Hi Chuck, I load up the charcoal basket with either lump or kingsford. Then I light it up. I put the stone on imediately and let it heat soak while the cooker comes up to temp. When it reaches the desired temp I put the pizza on. I also check on it once every few minutes with a flashlight through the vent holes to see how it's rising, melting and browning. When I start to smell a little bit of a burning smell it's done. That usually assures it's a little crispy. As far a smokiness there is some with the lump, but not a lot. With the kingsford I really enjoy the taste. It's like an old brick oven flavor. I like it that way best. Thanks
 
Thanks, Shaun. I might give that a try Thursday. Every Thursday is pizza night. I make my own dough and sauce. We prefer it crispy, about 1/4" thick, where it stands straight out and doesn’t get soggy and droop.
 
Hi again Chuck, remember I have three vents on top for more air flow and I use a 700 degree BGE thermometer to gauge the higher temps with. Are you able to get the temps that high without a modification or have you done some kind of a modification. My pizza stone is also an inch thick. I agree I like pizza the same way as you. It also took a lot of practice. Good luck
 
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