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First pizza on the Weber

post #1 of 20
Thread Starter 
I was able to talk Mountain Mikes into selling me some pizza dough, so I can't take credit for that..

A can of chef boyardee pizza sauce that I spiced up, hot Italian sausage, pepperoni, sliced mushrooms, and mozzarella..

Used a chunk of pecan for smoke, and locked it in between 425-450 for about 20 minutes..

Tasted damn excellent!

Thanks for looking..
post #2 of 20
looks good. PDT_Armataz_01_34.gif
post #3 of 20
Great Looking Pizza...
post #4 of 20
Nice looking pizza. I would love to have some.PDT_Armataz_01_37.gif
post #5 of 20
I tried doing a deep dish pizza awhile back on my Weber & it didn't turn out so well.
By the time the top was browned the bottom was charcoal. icon_neutral.gif
I'll have to play with things if I want to try it again.
post #6 of 20
Thread Starter 
You know what I did was banked my coals on one side and cooked it indirect and after about 10 minutes I spun it 180..

I was actually thinking that in the future I might spread the coals evenly under the pizza stone, anyone have any thoughts on this?

I also stuck a temp gage it the top vent to make sure I wasn't cooking too hot..
post #7 of 20
I tried a pre heated pizza stone on my weber and still burned the bottom slightly. Tried putting a pizza on a cold stone then in the weber and that worked. Now I use my brinkman and haven't had a problem.
post #8 of 20
Nice looking pizza.
post #9 of 20
thats a really nice looking pizza, and something I need to try asap. Thanks for your cooking method tips as well. PDT_Armataz_01_37.gif
post #10 of 20
If that tasted half as good as it looks it was more than "damn excellant!"
post #11 of 20
The Weber is the versatile workhorse of grills. This is another fine example of using it like an oven. Great Qview! points.gif
post #12 of 20
great pizza,water comes me in the mouthpoints.gif
post #13 of 20
Great looking pizza! Glad it worked out well for you. If you get the chance, try throwing some leftover smoked meat on the next one. It's awesome.
post #14 of 20
Thread Starter 
I'm smoking a chuckie today as a matter of fact, and I have more pizza dough in the fridge.. PDT_Armataz_01_34.gif

Just wanted to do a trial run first as not to waste any good pulled beef..
post #15 of 20
instead of indirect place the coals around the perimeter of your grill and place the stone in the middle...the heat will radiate off the top of the weber to cook the toppings and the bottom will not get "charcoaled"...of course preheat your stone firsticon_cool.gif
post #16 of 20
Thread Starter 
Great idea! Thanks..
post #17 of 20
Very nice pizza and the smoked flavor came though also cool.
post #18 of 20
Here is my post on cooking pizza on the weber kettle.

Several points...
• Line the lid with Alum foil, I think this helps get the top done faster. I can get about 3 uses, meaning 3 cooking sessions out of one foil lining.

• I build a serious hot fire and preheat the stone, I don't have IR gun but based on pegged oven thermometer, its over 700 deg. I preheat the stone at least 30 minutes, and add a fresh starter can of white briquettes, and then move all the briquettes to the sides, except I leave one single layer in the middle. (I have to remove lid, stone, and grate to do this, so work quickly. After adding the briquettes and replacing stone. I then build pizza, so the stone is getting back up to temp while doing this.

• Plan your lid on/off procedure and sliding pizza onto stone, you got to be fast.

• After 1.5 minutes rotate pizza 90 deg, 1.5 min do it again if pizza isn't done. If you don't rotate the bottom of crust will burn. If the toppings are not done after 3 or 4 min. then slide pizza onto round metal pizza tray return to stone and finish cooking toppings usually another min or two.

The post I linked explains the procedures fairly well.
post #19 of 20
Some great information here. Good job guys!
post #20 of 20
Thread Starter 
Thanks for the info..
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