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Pizza on the kettle

4x15mph

Fire Starter
53
50
Joined Dec 28, 2014
Made pizza on the Weber kettle using the pizzaQ. Comes out better each time we try this and I think we are at the point where we this will be one of our go to Q cooks. We buy the dough still and can probably do better if we can make it ourself to dial it in further.

we made a couple this time and in the pic is a chorizo sausage pizza.
 

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timstalltaletav

Smoking Fanatic
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Joined Nov 8, 2012
I really have to step up and buy one of the attachments. They look great! I make pizzas now just using the regular kettle. I can't imagine how much better they might be with the correct hardware.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Jun 13, 2017
I need to make some pizza on my Kamado this year. Yours looks great
 

forktender

Smoking Fanatic
OTBS Member
896
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Joined Jun 10, 2008
Made pizza on the Weber kettle using the pizzaQ. Comes out better each time we try this and I think we are at the point where we this will be one of our go to Q cooks. We buy the dough still and can probably do better if we can make it ourself to dial it in further.

we made a couple this time and in the pic is a chorizo sausage pizza.
If you don't mind using yeast in your dough, it's very easy to make. I stepped away from using yeast after taking a course that Anthoy Falco put on at the Napa Culinary Institute last summer. After eating his pizza I knew right away I was getting rid of the yeast and opting for the natural leaven pizza dough. I make dough once a week and have since the summer class and lucky for me we have some of the best organic flour in the country close to home in Petaluma CA . I use Tony Gemignani's flour that Centeral Mills produces for his pizza restaraunts. You can buy imported 00 pizza flour like Caputo but it's expensive as hell and it's nowhere near as good as the Tony Gemignani's flour that Centeral Mills makes. I buy 25lbs a month, between making 4-6 pies a week and feeding my sourdough starter twice a day I go through it.

I also use a PizzaQ on my Weber and can get the stone up to 900* now, which is key for making Naples style pizza. Actually you can get by with 650* but the crust won't have that soft pillow texture that Naples style pizza is known for. My dough is about 90% where I want it now but I'm still not 100% satisfied with it yet.
Dough can be a real bitch if you have what you expect it to be like stuck in your head like I do.
The great thing about pizza is even the bad ones are good unless you scorch the hell out of them....lol and I can't tell you how many times I have done that in the beginning.

If it's important too you keep a log book, which goes against the way I cook 100% but as far as dough goes and how slight changes make huge differences, you pretty much have to.

Pizza has taken over my cooking obsession as much or more than smoking meat did years ago.
I love it working dough is fun and so rewarding, I say go for it....dough is what makes good pizza great pizza, it's all in the dough and using the freshest organic ingredients you can find, it makes a huge difference
I've done blind taste tests with friends to prove that it does.
 

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