Weber Pizza Oven?
- Thread starter John_NJ
- Start date
John_NJ
TVWBB Wizard
Pampered Chef brand
Is some type of clay.
We used to have two, but one exploded inside the oven when it was put in to heat up but hadn’t fully dried from a rinse.
Quite surprised- it was in at least 10 pieces.
Like I said, those pizza stones are around 20 years old- when my boys were little, my wife’s moms groups were into those get togethers.
We got our money’s worth out of this thing though- still does a great job.
Last edited:
John_NJ
TVWBB Wizard
That’s the interesting thing about pizza- it can be anything and still be good.
We are partial to white pie with broccoli in our house-
Ricotta cheese, fresh garlic, steamed fresh chopped broccoli, mozzarella, Parmesan cheese and extra virgin olive oil in that order.
BenM
TVWBB Fan
If you have a Weber Kettle or a WSM, I suggest you buy a rotisserie/pizza oven mod. I got mine on Amazon for $162. I've used it often and it makes great pizza. The oven gets up to about 700 degrees in the kettle; pretty amazing. The pizza comes out crisp, piping hot and the cheese is perfectly melted. Here are a few pictures. I hope this helps.
Multi-Purpose Stainless Steel Rotisserie Ring Kit for Weber 22 1/2" Kettle and other Similar Grills
Attachments
JohnG
TVWBB Member
This is a good thread and got the gears turning in my head. What I have done on my kettle was take and old lid, cut out a slot to slide the pizzas on and off the stone and attached a 20 inch pizza pan to the ceiling of the lid. This is the “cooking area” and is is only about 6 inches high and the pan redirects the heat directly over the pizza.
I am just mentally spit balling it here but For those with a 13 bar cook box, like some one mentioned a few posts up, take a layer of flavorizer bars out and put the stone on second layer. They use a cooking sheet to put over the stone to create a false roof. This will redirect the heat to the top of the pizza and hopefully cook more even. It would even make the “cooking area” smaller thus quicker to heat up with higher temperatures.
I am just mentally spit balling it here but For those with a 13 bar cook box, like some one mentioned a few posts up, take a layer of flavorizer bars out and put the stone on second layer. They use a cooking sheet to put over the stone to create a false roof. This will redirect the heat to the top of the pizza and hopefully cook more even. It would even make the “cooking area” smaller thus quicker to heat up with higher temperatures.
John_NJ
TVWBB Wizard
I have to thank you again- I have gotten my pizza making mojo back officially- made 4 pizzas tonight and the Genesis 1000 is a basic pizza oven beast!
Jim C in Denver
TVWBB All-Star
There's a lot of different ways to cook the bottom -- stones, steels, grates, pizza pans, cast iron pans, etc.
On a Genesis gasser, I find the trickier thing is cooking the top adequately.
Easiest thing to do there, frankly, is just to use the broiler in your indoor oven.
Otherwise, you have to DIY some kind of dome. You can prop up a second stone or steel using a few bricks. The Kettle Pizza Gas Pro (which I have) works really well too -- basically a stainless steel lid that goes over the pie. Pricey -- so see if you can find one for sale or on FBM/CL.
On a Genesis gasser, I find the trickier thing is cooking the top adequately.
Easiest thing to do there, frankly, is just to use the broiler in your indoor oven.
Otherwise, you have to DIY some kind of dome. You can prop up a second stone or steel using a few bricks. The Kettle Pizza Gas Pro (which I have) works really well too -- basically a stainless steel lid that goes over the pie. Pricey -- so see if you can find one for sale or on FBM/CL.
John_NJ
TVWBB Wizard
The problem browning the top of the pizza is why I started this thread.
I remember many years ago making pizza on this grill with success. Recently I made pizza and wasn’t getting it right, browning the top in the broiler.
Tim @THyde suggested just getting the grill as hot as possible- H-H-H for around 15 minutes with my old clay pizza stone got the job done.
About 8 minutes from raw dough and toppings to crisp (thin) crust and browned cheeses on top.
Pretty easy actually.
Jay D in Jersey
Closed Account
THyde
TVWBB Guru
My experience is that the hotter the stone / surface you're cooking on, the faster the pies cook. The caveat is, if the stone is under about 400 degrees, none of this works. I always think about how in a commercial pizzeria, their ovens are around 700 to 800 degrees, so I like to try to get close to 500 at a miniumum. But that means the stone has to be really hot too, so the crust and the top cook. When I get the Genesis lid temperature at maximum temp (it goes off the scale of the thermometer) and the stone is over 400 degrees I get great results. If either temperature is lower, I don't. I like all of the ideas about cooking with the stone right on the flavorizer bars etc. but for me, I like to have the stone on the grates so I can slide the pies off the peel and onto the stone without dumping all of the cheese and toppings on the stone. Peel release has been a challenge to overcome, as has preheating the stone and cooking temps. I just open it all the way up and it has served me well. Once the whole grill is super hot, the stone is over 400 and the lid temperature is "pegged" then it's just a matter of slipping them off the peel, give them five minutes, turn them once and then probably two or three more minutes.
Jim C in Denver
TVWBB All-Star
I've often wondered about these:
https://www.amazon.com/dp/B088M7C9KR/?tag=tvwb-20
??
Jay -- I had a Bakerstone, which works quite well. Price isn't too bad new, and I was able to find one for less on FBM/CL.
Has stones on top, bottom and the slides. Has a slot in the back so that the heat can flow up and over and out the front (like how a real pizza oven flows).
It was a bit of a tight fit on my old Silver B and the Silver B had a hard time getting the pizza box hot enough. Worked much better on the bigger and more powerful Genesis 300. Could fully close the grill lid over the pizza box, which definitely helped the pre-heat.
When using this or any pizza stone/steel, seems to work better if you remove the flav bars and just have the burners directly heat the underside.
Only draw back is the you are limited to a 12-13 inch pie.
shop-usa.bakerstonebox.com
https://www.amazon.com/dp/B088M7C9KR/?tag=tvwb-20
??
Jay -- I had a Bakerstone, which works quite well. Price isn't too bad new, and I was able to find one for less on FBM/CL.
Has stones on top, bottom and the slides. Has a slot in the back so that the heat can flow up and over and out the front (like how a real pizza oven flows).
It was a bit of a tight fit on my old Silver B and the Silver B had a hard time getting the pizza box hot enough. Worked much better on the bigger and more powerful Genesis 300. Could fully close the grill lid over the pizza box, which definitely helped the pre-heat.
When using this or any pizza stone/steel, seems to work better if you remove the flav bars and just have the burners directly heat the underside.
Only draw back is the you are limited to a 12-13 inch pie.
Grill Top Pizza Oven | Outdoor Pizza Oven | BakerStone
Elevate your outdoor cooking experience with BakerStone's grill top pizza ovens! Order yours today & start enjoying mouth-watering, wood-fired pizza in minutes!
shop-usa.bakerstonebox.com
John_NJ
TVWBB Wizard
The reviews look decent.
If you have a pizza stone, it might be worth a try trying to cook a pizza on the grill by getting it as hot as possible before sliding the raw pizza on the stone.
But if that doesn’t satisfy, I would try that pizza oven attachment out- I think Amazon has a pretty good return policy if it doesn’t work as advertised.
Jay D in Jersey
Closed Account
How long did it take to cook the pie?I've often wondered about these:
https://www.amazon.com/dp/B088M7C9KR/?tag=tvwb-20
??
Jay -- I had a Bakerstone, which works quite well. Price isn't too bad new, and I was able to find one for less on FBM/CL.
Has stones on top, bottom and the slides. Has a slot in the back so that the heat can flow up and over and out the front (like how a real pizza oven flows).
It was a bit of a tight fit on my old Silver B and the Silver B had a hard time getting the pizza box hot enough. Worked much better on the bigger and more powerful Genesis 300. Could fully close the grill lid over the pizza box, which definitely helped the pre-heat.
When using this or any pizza stone/steel, seems to work better if you remove the flav bars and just have the burners directly heat the underside.
Only draw back is the you are limited to a 12-13 inch pie.
Grill Top Pizza Oven | Outdoor Pizza Oven | BakerStone
Elevate your outdoor cooking experience with BakerStone's grill top pizza ovens! Order yours today & start enjoying mouth-watering, wood-fired pizza in minutes!
Jim C in Denver
TVWBB All-Star
15 minutes to heat; maybe five minutes to cook.
Meathead really likes the Bakerstone for gas grill pizza.
Meathead really likes the Bakerstone for gas grill pizza.
BakerStone Pizza Oven Box
Create perfect brick oven style pizza on the grill in less than 5 minutes with our highly rated Bakerstone grill insert. Read our review. Bakerstone is a steel box that sits on a gas grill with the lid up. It is lined with cordierite and it has a simple airflow system that actually helps cook...
amazingribs.com
John_NJ
TVWBB Wizard
I had an idea and was making pizza so I tried it out-
I used my old set of flavorizer bars to make a riser that theoretically would channel heat from the bottom of the pizza stone to the upper area of the lid:
The pizza cooked for slightly longer than my last attempt- 10 minutes this time as opposed to 8 minutes lat time. The top was nicely browned:
The difference this time was the bottom of the crust- not over cooked - almost perfect in my opinion:
I used my old set of flavorizer bars to make a riser that theoretically would channel heat from the bottom of the pizza stone to the upper area of the lid:
The pizza cooked for slightly longer than my last attempt- 10 minutes this time as opposed to 8 minutes lat time. The top was nicely browned:
The difference this time was the bottom of the crust- not over cooked - almost perfect in my opinion:
John_NJ
TVWBB Wizard
Thanks- next step is going to be fastening these flavorizer bars together and trimming the ends to form a circle slightly larger than the pizza stone.
Overall happy with the results today- as good or better than I expected.
Of corse I’ll keep you posted, literally.
Bill Pudim
TVWBB Super Fan
I have the same one, years old, still going strong.