This looks interesting. Pizza oven for grills.

[Steve H]

Found this gadget while online. It is a device that goes on your grill that they claim get to 800 degrees and cook a pizza in a few minutes. I know there are ones for a Weber. Curious if anyone has this.

 

[Steve H]

I was thinking that it's either ceramic or some sort of fire brick as well. I just use a pizza stone in my oven.

 

[chopsaw]

I was interested in those . Never did get one .
https://www.smokingmeatforums.com/threads/review-camp-chef-pizza-oven-accessory.285382/

 

[mike243]

What I have found is the top don't get hot enuf so the ceiling needs to be low and hold the heat well so that it cooks from all directions, at 1 time I wanted a pizza oven but a diabetic needs to go easy on the good stuff so my wants have faded some

 

[Steve H]

Thanks for the link. Interesting idea.

 

[Inscrutable]

What I have found is the top don't get hot enuf so the ceiling needs to be low and hold the heat well so that it cooks from all directions, at 1 time I wanted a pizza oven but a diabetic needs to go easy on the good stuff so my wants have faded some

Think this is the idea behind this device, bringing down the ceiling so doesn’t just cook disproportionately on the bottom.
But doesn’t seem an essential gadget.

 

[johnmeyer]

I bought the Camp Chef version of this idea and absolutely love it. I can get it up to nearly 700 degrees and unlike others, have found that this high temperature massively improves the results I get. Here is my review:

Review: Camp Chef Pizza Oven Accessory

View attachment 390689

View attachment 390686

 

[Steve H]

Thanks. My problem is that I don't have a gas grill. Well, I do. A small Weber. I doubt I can get those results on a charcoal grill.

 

[johnmeyer]

Thanks. My problem is that I don't have a gas grill. Well, I do. A small Weber. I doubt I can get those results on a charcoal grill.

I guess you didn't read my review. The very first link in that post sends you to the review that inspired me to get my gas grill pizza oven which was a charcoal grill pizza oven accessory. Yes, the thing you want!

If you don't want to go back and look at my review to get the link, here it is again:

https://www.smokingmeatforums.com/threads/trying-out-my-new-kettle-pizza-attachment.277866/

This should work for you.

 

[chef jimmyj]

It looks interesting. I volunteer worked at an upscale Italian Restaurant for the experience. I got to put some time in on their Wood Fired Pizza Oven. Out of the gate, my American concept of " More is Better ", kicked in and I haphazardly patted out a portion of dough, spread a half pound of Cheese and an Inch thick layer of assorted Meats. I fired the pizza and, as Holly 2015 described, got a burnt bottom with barely warm toppings. I later spoke to the Chef about what happened.
The Tuscan Pizza concept is to run Hot, 800 to 900°F and over the 1000°F in the Dome. The crust needs to be stretched VERY THIN, the Toppings are more Condiments than the focus, and used judiciously to Flavor the Pizza overall. With this screaming hot Oven and Pizza prepared to cook properly at these temps, you are 90 Seconds away from Perfection!
The average Pizza Joint runs the ovens at 400 to 500°F. Here a Thick Crust, Meat Lovers is no issue.
Run the, above, Grill Oven at any temp you want or grill can produce. Just remember to design and make your pizza to cook at your chosen temp...JJ

 

[johnmeyer]

The Tuscan Pizza concept is to run Hot, 800 to 900°F and over the 1000°F in the Dome. The crust needs to be stretched VERY THIN, the Toppings are more Condiments than the focus, and used judiciously to Flavor the Pizza overall. With this screaming hot Oven and Pizza prepared to cook properly at these temps, you are 90 Seconds away from Perfection!

... Just remember to design and make your pizza to cook at your chosen temp...JJ

Your post does a great job of describing why these hot ovens are not for ALL pizzas. A Chicago deep-dish would not do well in a 700° oven.

I like all types of pizza, but these ovens are really for getting a spectacular chew/crunch crust on a thin pizza which has small amounts of sauce (I use 1/2 cup of tomato sauce on a 13" pie), and modest amounts of cheese (4 oz. of mozzarella on that same 13" crust).

 

[chef jimmyj]

Totally agree John. Growing up in NJ, 40 minutes from NYC, I have had many types of Pizza. The Chains like Pizza Hut, don't do well because there are so many Mom and Pop Pizza shops run by Italian immigrants. You get great Hand Tossed pizza from Gas, Wood or Coal fired ovens. In the area you can also get what they call Sicilian Pizza, a 1" thick crusted Pan Baked Pizza, made to order. This can't be cooked at 900° so they have Gas fired Deck Ovens running at 400°F for this style pizza and Baked Sandwich and Pasta Dishes.
I like Chicago " Tomato Pies " but let's face it...PIZZA is a Cheese and Tomato sauce covered Triangle of Chewy Golden Brown Goodness, Folded in Half and eaten with your HANDS!Fa-get-about-it...JJ

 

[toysejr]

You need to make a high-hydration dough to cook Pizza at High Heat .
If you are going to cook store bought pizza's or dough you have to cook at their recommend temperatures .. ie 425 ..
Here is the link to the receipe that I use on my Kamado Joe Classic .
https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

 

[PolishDeli]

John, Thanks for posting a link to SmokinAl's review of the kettle pizza attachment.
I've been thinking about getting one of those.
In the mean time, I've been using firebricks as a quick mod.
Gets the job done well, but it's a bit clumsy.

 

[johnmeyer]

Given how expensive Al's device is, I'd stick with your fire brick design. I'm not sure you'd get any better results with the expensive commercial version. Nice Job!

 

[forktender]

John, Thanks for posting a link to SmokinAl's review of the kettle pizza attachment.
I've been thinking about getting one of those.
In the mean time, I've been using firebricks as a quick mod.
Gets the job done well, but it's a bit clumsy.

View attachment 395072

Now that right there fits my redneck style perfectly.
All these store bought pizza contraptions do is add a dome over a stone, I like the way you think.