Weber Kettle Club Forums

Cooking & Food Talk => Pizza Forum => Topic started by: Pat G on June 11, 2018, 07:16:20 AM

Title: Some Pies in the Brick Kettle Pizza Oven
Post by: Pat G on June 11, 2018, 07:16:20 AM
I finally got a chance to use my "Brick Red" kettle.  I found this one for $20 and it is my dedicated pizza kettle.  We used Tyler Florence's dough recipe, that is my go to from now on.
(http://i.imgur.com/kMxIyLIh.jpg) (https://imgur.com/kMxIyLI)

Getting the fire going.
(http://i.imgur.com/LRRbeNuh.jpg) (https://imgur.com/LRRbeNu)

Let the oak get fired up.
(http://i.imgur.com/O9Nzhjuh.jpg) (https://imgur.com/O9Nzhju)

I think it's hot enough.
(http://i.imgur.com/IKsIjmzh.jpg) (https://imgur.com/IKsIjmz)

Getting close.
(http://i.imgur.com/EIZgGRwh.jpg) (https://imgur.com/EIZgGRw)

The pies.  I'll explain the triangle one below.
(http://i.imgur.com/mwJ4tsZh.jpg) (https://imgur.com/mwJ4tsZ)

I'm getting better at this, lots of cornmeal on the peel is the secret.  The triangle shaped pizza was my fault.  You must prepare the pizza on the peel,   My daughter and I did this on the first two. On the last pizza we started topping the dough on the counter and realized our mistake after it was done.  It is not easy to get a raw loaded dough on the peel after the fact.  Lesson learned.  Pies were great.  Thanks for looking. 8)
Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: Darko on June 11, 2018, 10:56:45 AM
IMHO that's too nice a kettle to use for a pizza oven. Having said that...the pizza's look delicious.
Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: 2kewlgypsy on June 12, 2018, 03:07:55 PM
Parchment paper helps me with sliding in pizzas. The caution is, paper will but over 425ish, so watch it and pull it out after a minute or two, corn meal on the paper helps!

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Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: RebelDevil670 on June 12, 2018, 03:21:32 PM
Very nice.

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Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: jdefran on June 13, 2018, 11:31:37 AM
Does the corn meal burn at that temp?
Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: michaelmilitello on June 14, 2018, 06:33:45 AM
Does the corn meal burn at that temp?
Yes.   If you drop cornmeal on hot coals it will flare up immediately.  Itíll carbonize on the stone if left alone.


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Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: Lightning on June 14, 2018, 06:49:44 AM
Parchment paper helps me with sliding in pizzas. The caution is, paper will but over 425ish, so watch it and pull it out after a minute or two, corn meal on the paper helps!


I'm going to have to keep that idea in mind for next time.  I had parchment paper on hand the night of the disaster because I use it when baking cookies.  Had I known, I'd have used some for the pizzas...
Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: michaelmilitello on June 14, 2018, 07:15:55 AM
I finally got a chance to use my "Brick Red" kettle.  I found this one for $20 and it is my dedicated pizza kettle.  We used Tyler Florence's dough recipe, that is my go to from now on.
(http://i.imgur.com/kMxIyLIh.jpg) (https://imgur.com/kMxIyLI)

Getting the fire going.
(http://i.imgur.com/LRRbeNuh.jpg) (https://imgur.com/LRRbeNu)

Let the oak get fired up.
(http://i.imgur.com/O9Nzhjuh.jpg) (https://imgur.com/O9Nzhju)

I think it's hot enough.
(http://i.imgur.com/IKsIjmzh.jpg) (https://imgur.com/IKsIjmz)

Getting close.
(http://i.imgur.com/EIZgGRwh.jpg) (https://imgur.com/EIZgGRw)

The pies.  I'll explain the triangle one below.
(http://i.imgur.com/mwJ4tsZh.jpg) (https://imgur.com/mwJ4tsZ)

I'm getting better at this, lots of cornmeal on the peel is the secret.  The triangle shaped pizza was my fault.  You must prepare the pizza on the peel,   My daughter and I did this on the first two. On the last pizza we started topping the dough on the counter and realized our mistake after it was done.  It is not easy to get a raw loaded dough on the peel after the fact.  Lesson learned.  Pies were great.  Thanks for looking. 8)
Nice work.  Pizza takes practice to master.  Change one variable at a time, find what works (and tastes good), and stick with it.  I think we can all relate to a pizza failure.


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Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: Pat G on June 16, 2018, 07:00:59 AM
Nice work.  Pizza takes practice to master.  Change one variable at a time, find what works (and tastes good), and stick with it.  I think we can all relate to a pizza failure.


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Very true.  The first time I made pizza with the Kettle Pizza attachment it didn't go this smoothly.  We had pizza but there were a couple of mishaps.  In all my years of grilling I hadn't been as intimidated by cooking until I used the Kettle Pizza.  I know it has something to do with trying to slide the pizza on to a limited size stone in an 800 degree kettle.
Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: Davescprktl on June 16, 2018, 07:39:22 AM
Great looking pies!  The more you cook the better they will get.
Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: Foster Dahlet on June 16, 2018, 04:05:36 PM
Parchment paper helps me with sliding in pizzas. The caution is, paper will but over 425ish, so watch it and pull it out after a minute or two, corn meal on the paper helps!

Sent from my SM-G960U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Yep.  Parchment paper is now used in all my pizza cooks.  Works like a champ.

Sent from my LG-TP260 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

Title: Re: Some Pies in the Brick Kettle Pizza Oven
Post by: HoosierKettle on June 16, 2018, 04:27:59 PM

Parchment paper helps me with sliding in pizzas. The caution is, paper will but over 425ish, so watch it and pull it out after a minute or two, corn meal on the paper helps!

Sent from my SM-G960U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Yep.  Parchment paper is now used in all my pizza cooks.  Works like a champ.

Sent from my LG-TP260 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

+3


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