Poor Man's Kettle Pizza


 
J

Joe F

TVWBB Pro
Been experimenting with pizza on 22.5 kettle.
So far my best result has been to...

Use real pizza dough vs. the flatbread
Elevate the pizza stone 3" (sits on veg basket)
Don't worry about perfect "rounds"...a rough rectangular shape fits the stone better anyway
Using the Weber charcoal baskets each side of stone, Minion Method (opposite ends)
Using parchment paper (Costco) makes handling easier
400F seems to be a good temp

Here's one...it was left in a little longer after the pic.
The right side always seems to get slightly more heat (N. Hemisphere vortex ?)
I'll swap ends to counter it.
Maybe next time I'll Minion both baskets from the left side

9vdq34.jpg
 
Bob H. said:
It looks good to me Joe. How long did you leave it in?
Click to expand...
I would say average cook time for me is about 10 minutes....but it varies.
I'll take a quick peek (esp. the bottom) during the cook and adjust accordingly.

This cook was with Royal Oak lump.
 
Yep, reheating as I type.
The wood-fired aroma is still present.

Did some stuffed Jalapenos on this cook, too.
Not pic-worthy...they were too big for the holder and all fell over.
But they were tasty.

Stuffing...
Whipped cream cheese
Bacon bits
Sun dried tomato, diced
Fresh basil, chopped
 
John Solak said:
Nice!!!! I just tried doing a pizza a couple days ago and had an utter fail, my stone broke.
Click to expand...
I know the feeling.
My first attempts were with flatbread, stone directly on the grate and coals directly under the stone.
Epic fail with the bottom overdone and the top underdone.

Having the stone elevated 3" on the veg basket and with coal baskets on each side as far from the stone as possible made the difference for me.
 
Pie looks very good....I could eat the whole thing. Which side does your lid vent sit on? Could explain why one side cooks a little hotter?
 
James Lake said:
Pie looks very good....I could eat the whole thing. Which side does your lid vent sit on? Could explain why one side cooks a little hotter?
Click to expand...
Initially the vent was at 6:00 as you view the pic.
Then I turned it to 9:00 for the second pie...no change.
I spun each pie around (using the paper) to finish.

Maybe I need to try 3:00 next time ?
 
Good lookin pie. I also elevate my stone using bricks wrapped in foil. Using a round stone and ensuring the vent is in the same position, I turn the stone 120* every few min to even out the cooking.
 
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