Pizza experiment review

[Andy Kaminski]

I have never made a pizza and I don’t have a pizza oven so I spent some time trying to figure out the best and least expensive way to just use my Weber Kettle.
I settled on an elevated cast iron pizza pan over a big circle of Kingsford coals.

I watched some videos on making a white clam pizza and I have access to clams so I decided to make a razor clam pizza out of some clams I dug up.
Razors are not small clams.
I put them on raw and was able to not over cook them.
They turned out perfectly in fact.
The crust was the thing that concerned me because I don’t like doughy crust.
The dough could have been a little thinner but other than that is was about perfec.

Treading in uncharted so to speak I thought I could drop the ball at several parts of the cook.
This cook came out damn near perfect.
There are a few tweaks I will employ on my next cook but I’m not hating this.
I’m gonna call this a win.
Here‘s some pics.

 

[RLittle]

Nailed it! That looks great.

 

[Tim Campbell]

Really nice work, Andy.

 

[Brett-EDH]

Looks like you’re using a 12” CI there. Target 250-275g dough ball for a thinner crust. Looks like you have some great success there. And your view doesn’t s**k.

 

[JimK]

Dang! Nice looking pie!

 

[ChuckO]

Some most worthy pies Andy!

 

[Andy Kaminski]

Thank you for that target weight Brett.
It wasn’t thick per se, it was just that I was trying to replicate that thin Ameci’s crust.

I was going to make 2 pies then settled on one and used more clam than originally intended.
Next time less clam for less of a heat sink is the plan.
Thankfully a hand drying the meat seems to have helped keep the moisture down.

This was a tasty pie.
A new to me version of clam pasta.

 

[Peter Gallagher]

Pies look like a work of art - ! amazing....

 

[Richard S]

That is a home run! Especially for your first go around with pizza on the kettle!
The more you do it, the better it gets!