Don Cash
TVWBB Gold Member
Shaun H asked for a tutorial for making pizza over on the Barbecuing forum. We made a few tonight so I thought I'd "document" how I do it... Wasn't sure whether to post it there or here but since it's pic heavy, here it is.
This is by no means the only way to do it but it is how we do it...with pretty good success.
Start with a full chimney in the kettle around the outside of the ring from an 18 WSM. I don't let them get going as much as I would if I was grilling so the coals and stone can come up to temp together.
Once the coals are dumped I immediately put the stone on the grate. My stone has a frame that raises the stone up a few inches (pretty important IMO). Raise a normal stone up with firebricks, a CI skillet, any way you can, etc. if you don't have the same stone.
Then I put a thermometer through the vent and resting on the stone.
15 minutes or so later the stone is ready.
...but the kettle isn't.
15 more minutes and I'm happy with the heat of both the stone and the kettle.
While things are heating up assemble the pie.
...and (when the grill is ready) slide it on the stone.
Rotate around the stone a few times during the cook...This one took about 18 minutes.
...and when you like what you see take it off.
Slice and serve!
Our second pie. Pesto, baked chicken, sun dried tomatoes and fresh mozzarella.
Off.
Crust.
Thanks for looking! Hope this helps...
This is by no means the only way to do it but it is how we do it...with pretty good success.
Start with a full chimney in the kettle around the outside of the ring from an 18 WSM. I don't let them get going as much as I would if I was grilling so the coals and stone can come up to temp together.
Once the coals are dumped I immediately put the stone on the grate. My stone has a frame that raises the stone up a few inches (pretty important IMO). Raise a normal stone up with firebricks, a CI skillet, any way you can, etc. if you don't have the same stone.
Then I put a thermometer through the vent and resting on the stone.
15 minutes or so later the stone is ready.
...but the kettle isn't.
15 more minutes and I'm happy with the heat of both the stone and the kettle.
While things are heating up assemble the pie.
...and (when the grill is ready) slide it on the stone.
Rotate around the stone a few times during the cook...This one took about 18 minutes.
...and when you like what you see take it off.
Slice and serve!
Our second pie. Pesto, baked chicken, sun dried tomatoes and fresh mozzarella.
Off.
Crust.
Thanks for looking! Hope this helps...
