one of those guys....

[LiquidOcelot]

so I had a spare lid that I had taped and marked off to cuz a hole for pizza. we make pizzas alot using trader joes Pizza dough at home and my wife is really good at doing it in the oven.

I saw this guy's video

https://youtu.be/QswJfkxS-OQ

and how he cooks his pizzas.

I'm a very touchy Feely kinda person when it comes to buying most things I have to see, feel and just know what I'm buying before I buy it.

question 1, those who have a kettle pizza or Pizza que. is the process of cooking a pizza at 700 degrees with a open faced kettle putting it in and pulling it out with a peel just a it's funner that way deal or does it actually work better?
question 2, those who use the closed lid Pizza cooking method, how is it? easier? more of a pain to do multiple pizzas at a lower temp?

thanks fellas [emoji482]

[MikeRocksTheRed]

The open faced kettle method allows you to hit temps of 700-900 degrees which means you can cook a pizza in 3-5 minutes.  In my mind that's a lot more fun than a pizza taking 20-30 minutes with the regular lid on methods.  Especially if you are cooking several pizzas. 


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[LiquidOcelot]

The open faced kettle method allows you to hit temps of 700-900 degrees which means you can cook a pizza in 3-5 minutes.  In my mind that's a lot more fun than a pizza taking 20-30 minutes with the regular lid on methods.  Especially if you are cooking several pizzas. 


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awesome ! thanks for the input

[pbe gummi bear]

question 1, those who have a kettle pizza or Pizza que. is the process of cooking a pizza at 700 degrees with a open faced kettle putting it in and pulling it out with a peel just a it's funner that way deal or does it actually work better?
question 2, those who use the closed lid Pizza cooking method, how is it? easier? more of a pain to do multiple pizzas at a lower temp?

R1: Definately more fun, "better" depends on what kind of pizza you want to make. KP works best for thin, crispy pizza whereas lid-on cooking works great for thicker, pan style pizza.

R2: It's pretty easy to do but I recommend a kettle that seals well so you have temp control. You will need more charcoal the longer and higher temp your pizza cook is. You want to ensure that you have enough unlit in the charcoal pile to sustain your desired temp through the cook. Putting a small pile of lit charcoal into a kettle @ 375F then having it fall to <275 over the course of an hour is a common noob mistake.

[LiquidOcelot]

question 1, those who have a kettle pizza or Pizza que. is the process of cooking a pizza at 700 degrees with a open faced kettle putting it in and pulling it out with a peel just a it's funner that way deal or does it actually work better?
question 2, those who use the closed lid Pizza cooking method, how is it? easier? more of a pain to do multiple pizzas at a lower temp?

R1: Definately more fun, "better" depends on what kind of pizza you want to make. KP works best for thin, crispy pizza whereas lid-on cooking works great for thicker, pan style pizza.

R2: It's pretty easy to do but I recommend a kettle that seals well so you have temp control. You will need more charcoal the longer and higher temp your pizza cook is. You want to ensure that you have enough unlit in the charcoal pile to sustain your desired temp through the cook. Putting a small pile of lit charcoal into a kettle @ 375F then having it fall to <275 over the course of an hour is a common noob mistake.

so I'm either gonna cut a lid or cut my roti and make a hybrid Pizza rodi

[kettlebb]

Right now I make pizza with the closed lid and sometimes lid cracked method. Takes a little longer than the other guys but it's not much more to setup. I am considering cutting a lid of an OTG since it might be slightly out of round anyway.


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