SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Grabbed a ball of pizza dough from Wally World yesterday. They sell it for $.88 and it's enough to make 1 good sized pizza. Not worth making it yourself from scratch as far as were concerned. We cook the pizza on a Weber kettle that has a pizza stone especially made for it. It has a flat spot on it so you can open up the grate & throw a chunk of wood on before you put the pizza on. This pizza had a layer of sauce, sliced onions, fresh garlic coarsely chopped, sliced tomato's, mozz. cheese, alfalfa sprouts, & topped with grated parm. cheese, red pepper flakes, and drizzled with olive oil. We heated up the stone & got the grill at about 350-400 degrees. Threw a few chunks of wood on the coals & put the pizza on the stone. It took about 15 minutes to get the crust where we want it and the top nice & golden brown. This is one of our favorite quick & easy meals. Here's a few photo's:
Here's everything we used on the pizza. The corn meal is so the pizza won't stick.
Used about 1/2 chimney of Kingsford blue.
This is the pizza stone we have. You can see it's been used quite a bit!
You can see that you can open the grate to add a wood chunk, and since most of the smoke will come up through this opening. You position the lid vent on the opposite side so the smoke travels across the top of the pizza before exiting thru the lid vent. Here's a photo of it in the open position.
OK the stone is hot & the kettle is holding about 375, so I'll throw a few small mesquite chunks on the coals & as soon as it starts smoking the pizza will go on.
There's the TBS were looking for.
Now to get the pizza ready. As you can see the cornmeal keeps the pizza from sticking & it should just slide right onto the stone.
The pizza is all ready to go.
Time to put it on the grill.
Ok she's all ready to slice up.
I stay the heck away from Judy & her pizza knife.
It's dinner time. It turned out real good, we like the crust to be crispy & with some nice smoke flavor.
We couldn't eat it all, so I get a couple of pieces for lunch today, which will be as soon as I get this thread done.
Thanks for looking guys!
As I said earlier this is one of our favorite easy to prepare meals.
Hope you enjoyed it too.
Here's everything we used on the pizza. The corn meal is so the pizza won't stick.
Used about 1/2 chimney of Kingsford blue.
This is the pizza stone we have. You can see it's been used quite a bit!
You can see that you can open the grate to add a wood chunk, and since most of the smoke will come up through this opening. You position the lid vent on the opposite side so the smoke travels across the top of the pizza before exiting thru the lid vent. Here's a photo of it in the open position.
OK the stone is hot & the kettle is holding about 375, so I'll throw a few small mesquite chunks on the coals & as soon as it starts smoking the pizza will go on.
There's the TBS were looking for.
Now to get the pizza ready. As you can see the cornmeal keeps the pizza from sticking & it should just slide right onto the stone.
The pizza is all ready to go.
Time to put it on the grill.
Ok she's all ready to slice up.
I stay the heck away from Judy & her pizza knife.
It's dinner time. It turned out real good, we like the crust to be crispy & with some nice smoke flavor.
We couldn't eat it all, so I get a couple of pieces for lunch today, which will be as soon as I get this thread done.
Thanks for looking guys!
As I said earlier this is one of our favorite easy to prepare meals.
Hope you enjoyed it too.
