- Joined Aug 1, 2018
Do you have a picture of your set up?I have to disagree with some of these comments, cause I think the kettle pizza is the best pizza I have ever had. Did you get the SS plate that goes over the pizza to keep the top of the pizza hot. I also cut down on the size of my fire & I don't put any wood or coals right under the stone. Usually takes about 15-20 minutes with a smaller fire & also don't load the pizza up with ingredients. In this case less is better. It takes a little playing around with it, but when you get it right, I guarantee you, no more oven pizzas!
Here you go.Do you have a picture of your set up?
Boy howdy I sure like the look of your setup Al! I don't know if it'd work for me, I really load my pizzas up, they weigh about 5-6 pounds by the time I put them in the oven. I found this old post of mine from 2014, realized I haven't used that dough recipe for years now, and I wonder why. RAYHere you go.
AlI took the last 2 sticks of the UMAi pepperoni that I had made a few days ago & made a pizza with it last night. Even Judy was impressed, and she is a tough crowd. It was a simple pizza just Mozz, parm, Italian seasoning, & all the pepperoni I could get on the top. I cheated on the dough &...www.smokingmeatforums.com
When you open the link from your old post right click and "copy" it from the menu bar, then you can right click to "paste" it into the new post. I found it, here it is! Hope this helps John. RAYI don't know how to include my post in this thread but it was called: Fathers' Day Pizzapaloza! If you have any questions about how I do it I will be happy to help. John
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