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Some Pizza Grilling Photos....


 
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Dave Coughlin

New member
Okay guys on an earlier post I mentioned that I had some success at making pizza on a Weber Kettle without having one of the kettle pizza attachments.

Well tonight we did a couple of more pizzas, (and some Calzones) and I did think about taking some photos this time.

There is still room for improvement but these pizzas really do taste great. I'm having a blast trying to perfect the process......

The image quality isn't great since my wife used her tablet instead of getting the camera but it will at least give everyone an idea of how they turned out.

The pizzas, and calzones are: sausage, (ground at home using pork butt and our own seasoning), black olive, mushroom, onion, banana pepper and our homemade pizza sauce. My wife also came up with the thin pizza crust that is fantastic. Hope the photos show up.....this is my first attempt.




 
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Chris, thank you for the information! I appreciate it.

I panicked a little bit and took the first pizza off a little early. I was afraid that my fuel source was burning too quickly. The crust could easily have stayed on the grill for another 5 or more minutes but I wanted to get the second pizza on before the fire died.

As it turned out I probably could have done 4 or 5 pizzas with the amount of coal/wood that I had in the grill. I'm still learning.

I'll get the process down eventually. The good news is that even my less than perfect attempts TASTE GREAT!

Thanks again for your help with the photos. The next time, (I'm smoking a brisket tomorrow), I'll make sure my wife uses her DSLR for some proper photos. These really suck.

Hope everyone is having a great weekend.

Dave
 
Dave Coughlin said:
The good news is that even my less than perfect attempts TASTE GREAT!
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Looks good Dave!

Looking at the crust suggest the heat was a little low and outside. Outside is good, bump the heat up and it'll help cook it to the middle. Some fine pizzas, good job
 
Chuck.....the crust photo was taken on the first pizza we cooked tonight.
I was watching the fuel source and sort of panicked, knowing that I had another pizza to cook and some calzones that we'd made. It seemed as if the coal was burning way too fast and that it was going to exhaust itself way too quickly.
As it turned out, I had plenty of time to let the pizzas' cook to perfection.
I could probably have cooked another two to three pizzas if I would only have had enough patience. I'm still learning and this was a good learning experience.

Another problem with this cook is that the wood smoke flavor was a bit over powering. The first bite is somewhat of a shock. For this cook I used a mixture of lump charcoal, cherry, and hickory wood chips......As I said the first bite is a little bit of a shock but then the flavor really settles down. For the next cook I"m going to do nothing but lump Royal Oak and see how that turns out. My family likes the smoke flavor but we like it to be very mild and subtle. If the lump only, attempt turns out to be too little smoke flavor, I'll adjust from there. I will say that the crust was fantastic, as far as the "crunch" factor was concerned. I love thin crust pizza and this was pretty much perfect. Having said that, it easily could have stayed on the fire for a few more minutes which would have allowed the cheese to become more....umm...melty and bubbly. Like I said, I'm still learning but damn.....these pizzas are tasting great, even with the shortcomings! Thanks for the advice! I appreciate it!!
 
Dave,
try it without the hickory. Hickory has a pretty strong taste, and is very easy to over do. The pizzas and calzones look great! Keep up the great work!
Tim
 
Dave Coughlin said:
I was watching the fuel source and sort of panicked, knowing that I had another pizza to cook and some calzones that we'd made. It seemed as if the coal was burning way too fast and that it was going to exhaust itself way too quickly. As it turned out, I had plenty of time to let the pizzas' cook to perfection. I could probably have cooked another two to three pizzas if I would only have had enough patience. I'm still learning and this was a good learning experience.
Click to expand...
The fact that you did pizza and calzones is pretty impressive. When cooking in the kettle, try having the heat extend into the center on one side of the BBQ and turn the pizza to avoid burning the crust. A good example of stacking up the heat on one side can be seen in Cliff's cook

http://tvwbb.com/showthread.php?57294-Pizza-Night


I did a search on "pizza" and was looking for a cook by Nate. He has a thread out there somewhere with some great action shots on the grill. If you have the time, do that search and try and find that thread. There are several other great threads cooking pizzas on the Kettle too, but I remember one of his being very inspiring. Keep up the good work, BBQ pizza is really fun and tasty
 
Thanks for the encouragement, guys! I think I'm going to retire the hickory and try something like Pecan or Alder. I tried another piece today and the hickory flavor was just overpowering for the first couple of seconds.

I'm also going to try stacking the heat on one side and see how that works out. So far I've been spreading it in a "c" shape around the grill. It works but I'm not sure that I'm getting the thermal mass that I need. The fire is hot but I"m not sure that it's hot enough. I'm still experimenting and learning but that's the fun of it, right?
Again, thanks for the advice and information!
 
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