Pizza suggestion

[lowslowmac]

been looking at the Kettle Pizza insert for my performer but i also have a Spirit gasser i can use. picking up a stone this week since the kiddos want homemade pizza. anyone have more success on gas with a stone vs using the kettle pizza insert on the charcoal? if not using a kettle pizza what are you using on the charcoal ? some of these pizzas i see on here look good.

 

[tx smoker]

I cook all of our pizzas on the grill. Been using a heavy duty stone for years but never seemed to get the perfect pizza. Bought one of these a while ago and it is amazing!! Never had a bad experience with it and the crust is always perfect....but of course you gotta watch is so as not to burn the crust. I too have a performer but always do the pizzas on the gar grill. You may want to consider getting one of these. It has been a game changer!! Add to that a very simple but amazingly good homemade pizza dough, and pizzas are finally coming out the way I always dreamed them to be. Never used the pizza insert but one of the well known members here swears by them. Another well known member got something of the sort and uses it on his gasser and consistently turns out some amazing looking pies.


Good luck and keep us posed.
Robert

 

[chopsaw]

I have the cast iron pan and a stone . A round " screen " type and some others . I have sheet trays that I've been making pizza on for over 20 years . They are well seasoned , and the dark color from being used draws heat and browns / crisps the crust .
I use the sheet trays on the gas grill , and it makes a good pizza .
Cast iron and the stone get used in the oven .
A good dough , and knowing what heat to cook at will get you close to a great pizza .
High heat is good , unless you have wet toppings . Then you need to cook around 425 in my opinion . Remember when using the stone heat it with the oven or whatever you're cooking on .
Don't put a cold stone in a hot cooker . A good stone with proper care will last . Mine is over 20 years old .
A lot of different ways to do it . Keep us posted on what you do .

 

[sandyut]

@tx smoker I use that very one the Lodge CI pizza iron - in the oven , gasser, smoker everywhere. love it. and both @tx smoker and @chopsaw mentioned, a solid dough will go far to making great pie. I switched to a sourdough crust but for years before that I used Bobby Flays yeast recipe

 

[thirdeye]

I think the design was well thought out, and it looks like a wonderful accessory for the Weber Kettle. Controlling the heat from below, and getting radiant heat from the lid makes perfect sense. The same set-up might also work for biscuits or cornbread.

I guess I'm not that good scratch pizza baker. I have two Big Green Eggs, the kamado style ceramic pit, and have watched other people cook pizzas on them for 20+ years that are fantastic, breads too. In fact, at one EggFest event I was cooking next to the owner of our local Pappa Murphy's , and he cooked about 30 pizzas on a large BGE that day. He used their baking trays but on a stone. I finally changed from fresh dough to blind baked crusts which are easier for me to handle, plus I don't need a 500° fire.

I would say if you can make a good fresh crust that you are pleased with when baked in the oven...., by all means go for that Kettle Pizza Insert. The "live fire" or "brick oven" flavor is hard to beat.

 

[SmokinAl]

I have the kettle pizza oven attachment on my Weber & it produces absolutely amazing pizzas. You will not be disappointed. The only advice I would give would be to get the s/s plate that goes on top. It doesn’t come with the unit, but believe me it is worth every penny.
Al

 

[noboundaries]

What AL said.

I wasn't getting the top and bottom done the way I like, so I did a bit of a mod. I put another old grate on the upper bolts of the insert, added another pizza pan to simulate an oven top for radiant heat, and preheat everything together. Works great!

I do use a 14" cast iron pizza pan/stone for the pizza. Best thing ever! I have a ceramic stone but only use it in the house oven.

 

[chopsaw]

If you decide to look into the kettle pizza kit , I think they sell it with and without the upper plate .

 

[johnmeyer]

For almost two years I have had the Camp Chef pizza attachment that I use in my 1995 Weber Genesis gas BBQ. For me, it is a 10 out of 10. I reviewed it in this thread:

Review: Camp Chef Pizza Oven Accessory

I can get the temps to 700 degrees. The pizza crust is amazing. Takes about 6-8 minutes to cook a pizza.

 

[forktender]

I have the kettle pizza oven attachment on my Weber & it produces absolutely amazing pizzas. You will not be disappointed. The only advice I would give would be to get the s/s plate that goes on top. It doesn’t come with the unit, but believe me it is worth every penny.
Al

@SmokinAl
Al, I looked on the kettle pizza oven website and couldn't find the upper plate anywhere when you have a little free time can you please send me a link?
I use two bricks and my C.I. Lodge pizza steel but after every use I have to reseason it several times and it's kinda a P.I.T.A.
Thank you.
Dan

 

[SmokinAl]

@SmokinAl
Al, I looked on the kettle pizza oven website and couldn't find the upper plate anywhere when you have a little free time can you please send me a link?
I use two bricks and my C.I. Lodge pizza steel but after every use I have to reseason it several times and it's kinda a P.I.T.A.
Thank you.
Dan

I couldn’t find it on their site either, so maybe they stopped making them. I did find one on Amazon.
Al

 

[forktender]

Nice, I'm going to have to get my buddy working on something for me, he owns an elevator installation company, so he has access to CNC plasma cutters and loads of steel plate. I'll see if he can whip me up something out of 1/4 or 3/16'' steel. Thanks a bunch Al.

Dan