This is my current pizza setup on my kettles. Until I can locate some fire brick this is my substitute.
First up is to get some coals rolling, I place them in the center under the grate.
Garlic infused olive oil
Next I got some minced garlic and heated up some olive oil. Place the garlic into the oil once it gets to about medium heat pull off the heat and let cool.
Rolled out my dough, just canned dough since that's all I can find locally. I did buy the ingredients to make fresh but didn't have a few hours to allow it to rise. I do add corn meal on the pan before placing the dough down.
Take the olive oil and cover the dough, and crust on the edges. Then I season with oregano, Italian seasoning and garlic salt.
Sauce then fresh mozzarella, pepperoni and ham. With some shredded mozzarella on top.
Then I setup the grill for my cook, I plac an old pizza pan on the grate then the charcoal baskets on top.
Then the pizza on its pan goes on top of the baskets and old pizza pan.
I feel like this setup works well since it deflects the heat around the pan and helps extend the cook long enough for both top and bottom to cook evenly.
If you watch that kettle pizza video it's using the heat to radiate down on the toppings. I'm trying to figure out a way to do that. Was thinking on my performer to utilize the temp gauge hole and drop a small chain or something through and hang the old pizza pan over top of the pizza to deflect the heat down. Any ideas are welcome to add to this.
Here's the finished product!
"my kettle is more powerful it will do almost anything."