Pizza--A Test Run

[Michael Josephson]

I love making my own pizza, and I'm fortunate to have an oven that can get pretty hot. I'd like to get even hotter, so I have thought about using the kettle. After reading some posts here, I was inspired to give it a go.

Setup--baking stone elevated on charcoal baskets.

You can see the smoke coming off the fire.

It's a Friday night, I'm coming home from the airport after a week on the road, and it's a test run for pizza on the kettle. So I'm not so interested, or inclined, to make my own dough, etc. So I pick up a pre-made pie from Whole Foods.

Result after about 20 minutes, rotating once.

Overall a success...flavor was great, a hint of smoke (which married with the pepperoni nicely). The bottom was a little overdone, but I think with my own pizzas, I can solve that one.

Cheers, Michael

 

[Tony R]

Nice job Michael. How did you arrange the coals?

 

[Tim McCann]

Awesome looking pizza!

 

[Michael Josephson]

Nice job Michael. How did you arrange the coals?

A single layer across the bottom. Pushed to the side may also help with the overdone bottom. More experimentation is necessary.

 

[Tony R]

A single layer across the bottom. Pushed to the side may also help with the overdone bottom. More experimentation is necessary.

Thanks Michael.

 

[Bob Sample]

A single layer across the bottom. Pushed to the side may also help with the overdone bottom. More experimentation is necessary.

Great looking pizza for a store bought crust.

I do mine with the coals around the outside, usually about 2 chimneys worth. If you want it real hot set something across the bowl that will hold it a quarter inch or so open and close the top vent. I use rotisserie skewers for this.

 

[Michael Josephson]

If you want it real hot set something across the bowl that will hold it a quarter inch or so open and close the top vent. I use rotisserie skewers for this.

Close the top vent? Interesting...

 

[Paul Kastner]

Very nice looking pizza

 

[RJ Banks]

Looks good. But in my opinion thee is no such thing as bad pizza, lol.

 

[John Solak]

Very nice pie!!

 

[Mike Coffman]

Good looking pizza Michael!

 

[Bob Sample]

Close the top vent? Interesting...

Closing the top vent gives you a nice convection that cooks the top of your pizza better.

 

[Matt Gard]

Closing the top vent gives you a nice convection that cooks the top of your pizza better.

Thats a genious idea Bob.

And that pizza looks darn good even if it was store bought.

So is there anything the weber can't cook?

 

[Mike Cosgrove]

Nice job on the pizza, your backyard looks really nice too.

 

[JimmyE]

Great looking pie, I really have to try this.

 

[James Payne]

So is there anything the weber can't cook?

Not that I want to eat.....

 

[Rob C]

Wow looks great! Got me hungry.....

 

[Andy Beers]

Great lookin pie

 

[Wolgast]

Looks really tasty mate!