Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: cigarman20 on March 31, 2018, 05:10:35 PM
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Gents, thank you for all the informative posts on this site. I successfully completed my first wood-fired pizza cook on an old AD mod per the many detailed posts on the WKC. I opened the lid to fit my bamboo peel, raised the grate for ease of loading onto the pizza stone and most importantly... used the PAC man + 1 to achieve a rolling flame across the top of the pie. The dough was awesome with a nice chewy bite thanks to the Mighty Pizza Oven online "Bread / Pizza Dough creator." Pics of the set up and results to follow. Again my thanks to all those who have posted information to make this first cook a success!!
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Looks awesome! Like the set up. I am waiting for better weather to give pizza a try.
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Looks awesome!!
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@cigarman20 You did an awesome job on your mod.. I realized after I did mine A) i should not have cut the lip off and B) cut the opening opposite the vent, just to be able to hang it. Pies look great too!!
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Great job, I am glad my you found my dough claculator useful.
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Thanks all... it certainly was fun pulling it all together. @BertVentures- the dough calculator is fantastic. How many grams of dough do you usually use to get a 14" pie?
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Thak you @cigarman20, I like thin dough, I aim for 260g per dough ball.
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Thanks for the tip about opposite the vent. I think it was your post that got me looking into this.
@cigarman20 You did an awesome job on your mod.. I realized after I did mine A) i should not have cut the lip off and B) cut the opening opposite the vent, just to be able to hang it. Pies look great too!!
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If I hadn't scored the KP so cheaply I'd have done that mod in a heartbeat. Looks great! So did you set the basket in the back on top of the edges on the other two? Looks like it's up higher where it belongs. I may have to try that setup. It seems like the openings on the baskets allow the stone to get the right temp without risking burning the bottom of the pie.
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I like it.
1) Is the lid cut with a Dremel, using a cutoff wheel?
2) Does it cook evenly enough so that you don't have to turn the pizza?
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Looks great!!
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Yes, you're correct. I used the two lower baskets PAC man style. Cut an opening in the grate to allow for placement of the third basket. A chimney of KBB split between the bottom baskets with some reserved for the third basket which was loaded with apple chunks. I did end up rotating during the cook as it was cooler at the opening. @addicted to smoke- after drilling round holes at the corners, I did use a dremel with a cut off wheel.
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I have yet to master the perfect wood fired kettle pizza but it looks like you nailed it. Thats an awesome looking pie and great job on the mod. I like the fact that the cut away lid keeps the heat low and forces it across the top of the pizza. I think thats the ticket right there.
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Thanks all... it certainly was fun pulling it all together. @BertVentures- the dough calculator is fantastic. How many grams of dough do you usually use to get a 14" pie?
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What is this "dough calculator" you speak of........
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What is this "dough calculator" you speak of........
See http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/
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After debating the options for pizza on the weber, I concluded that the mod above was what I wanted to do. I think I was originally inspired by varekai's post and at his suggestion, left the rim in place. But I did purchase the tombstone. I expected my first pie to be a fail based on what everyone suggested would be a learning curve but to my surprise, both pies I made came out surprisingly well. I used some over-fermented dough because I didn't want to work that hard for the initial test but I was happily surprised. Except for the slightly funky taste of the dough, both the bottom and toppings came out darn near perfectly and only took about couple minutes to cook.
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Good to hear you had a win on your first cook. I'm having lots of fun with mine experimenting the last three weekends out of four. I used it to make Naan bread for the fam last weekend (with lamb and peppers) and they said the naan was as good as "store bought." I guess that's a win? Anyways, I've be ask for a gluten free weekend. So I guess I'll take a breather for a bit while planning my next experiment. Crusty French bread perhaps?
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Zang[emoji106]🏻
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Does the dome of the lid create an issue if youre trying to keep the heat low across the top of the pie?
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Not really, if you notice the slot opening is rather narrow and the grate has been elevated. The third elevated basket is where I through the wood chunks. The flames roll over the top of the lid and hence the top of the pie. I've seen some posts where heat deflectors have been mounted in the lid. So far I haven't needed that addition.
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Interesting mod on the kettle lid/dome.
Might keep an eye out on a unit to do this to.
-Which size works better an 18 or a 22?
-In the UK we also get a compact version, lower dome height, would that work better?
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I've only done the 22". I believe you could do on an 18" but your opening will be based on the size of your peel
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