Kettle Pizza

[BrianGSDTexoma]

So I have done a couple pizzas in the kettle now. To be honest they really not any better than the oven. They are in there such a short time really dont pick up much smoke. Maybe more fun.

 

[xray]

Pizza looks good! I could see the kettle being better if you’re oven doesn’t get as hot.

 

[sawhorseray]

Do you do them on a hot pizza stone? RAY

 

[BandCollector]

If nothing else. . . Your kitchen will not get hot from a 500˚ oven.

I may be imagining this but I think they always taste better when made in a grill.

I make mine on my grills quite often.

Nice looking Pizza! Like.

John @BandCollector

 

[BrianGSDTexoma]

I put pizza on screen then on stone. They come out pretty good but so do they in oven. I guess I was just expecting more. In oven take 15 minutes and grill 5.

 

[gary s]

Looks Great

Gary

 

[BrianGSDTexoma]

I gonna do another tomorrow. Man that grill gets hot! I do love grilling.

 

[SmokingUPnorth]

What temp does your grill get to when you do them. I get mine up to around 900* I’m pretty sure we have the same set up. I’ve found out using the blocks of cheese and shredding them the day of the pizza is better than the bagged cheese, also do you let your toppings sit out and get to room temp? I’ve noticed that helps cook way better. I use http://www.pizzacreator.net/ for my crust recipe and use American for type of pizza then advanced settings and change hydration to 58. And what type of flour are you using? My buddy got me hooked on making pizzas on the kettle his are probably the best pizza I’ve had and not I’m trying to get it down. Took him about 2 years to perfect it and I’m close to a year. So don’t feel bad. Like you said at least it’s grilling can’t beat that

 

[Tyrus]

Have you considered using parchment paper under the pizza. Easy press out on or if you prefer to roll the dough. Slide onto your pizza stick and slide onto stone. Easy removal, paper will burn around ends. I generally go to 500-50 but that's in a kamado

 

[SmokinAl]

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!
Al

 

[Tyrus]

For a Kamado the plate goes under the stone distributing the heat around and keeping the stone at even temp. The heat is then directed up higher in the chamber for the melting goodness. That's how I roll, seems to work well. Sorry, your pizza looks great, never threw a piece away

 

[BrianGSDTexoma]

I dont have the plate. I use one chimney full. This is last night. Was pretty good. Will try some of the suggestion.

 

[BrianGSDTexoma]

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!
Al

Do you have a picture of your set up?

 

[SmokinAl]

Do you have a picture of your set up?

Here you go.

WELL I JUST HAD TO DO IT!!

I 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

Al

 

[BrianGSDTexoma]

Here you go.

Thanks. That is kinda of pricy but looks like it works. Gonna try lower temp next time. It been running around 900.

 

[sawhorseray]

Here you go.

WELL I JUST HAD TO DO IT!!

I 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

Al

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. RAY

Pizza Time

Dough recpe; 1 cup water 1 large tablespoon olive oil 1 teaspoon lemon juice 3/4 teaspoon salt 1 large tablespoon white sugar 1 tablespoon dry milk powder 3 cups bread flour 1 large teaspoon active dry yeast Dissolve the yeast for about ten minutes in the cup of warm water (105º)...

www.smokingmeatforums.com

 

[BandCollector]

Actually any type of grill can be used. I use both of my propane grills and they work great.

I 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.

While I'm at it. . . How do you include a post in a thread like @SmokinAl and @sawhorseray did above?

John

 

[Bearcarver]

Your Pizza Looks Great, from the Den, Brian!!!
Nice Job!!
Like.

Bear

 

[sawhorseray]

I 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

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. RAY

Fathers' Day Pizzapaloza!

Was sent a video by the company from which I purchased my baking steel plates which I normally use in my oven to bake pizzas. In the tutorial it showed how to convert your gas grill into a pizza oven. Well, I must say, not only was I intrigued but completely surprised as to how easy it was to...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

Im thinking maybe take one of my old grates and using extra heavy duty foil to create an upper shield kinda like that SS one. Worth a shot.