Playing with the Kettle Pizza

[Bubblehead]

I've been playing around with the KP quite a bit this summer.  Made a new favorite last night.  I cooked some Italian sausage meatballs in the sous vide, cooled, and sliced them like pepperoni.  Made the pie with garlicky sauce, meatball slices, mushroom, and a little sweated onion. 

[Davescprktl]

Holy cow that looks amazing! Perfectly cooked.

[mhiszem]

Looks amazing. Good idea with the meatballs.


Sent from my iPhone using Weber Kettle Club mobile app

[wreck | fish]

Looks awesome.  Bottom of the pizza looks perfect.

[JDD]

Can we see your charcoal set up to get that perfect crust. What temp are you cooking at? Do you pre-heat the stone?

[Bubblehead]

I use a Cajun bandit charcoal ring with charcoal banked high in the back and coming to a taper toward the front.  I also toss a FEW hot coals inside the basket.  I think deck temp was about 650°.  I use Bobby Flay's dough recipe.  Next time I run pizzas, I'll get a few shots.

[TheDude]

What did you use to stretch your dough? I used flour on my first cook, and I think that may have caused the bottom to burn.

[Bubblehead]

I start pizzas out on parchment and pull it and put the pizza straight on the deck for the last bit.  Keeps from burning and allows you to control how crisp it gets.

[Jason]

Looks like you nailed it, crust looks perfect too!

[PorkPatrol]

What stone are you using there @Bubblehead?


Sent from my iPhone using Weber Kettle Club

[Bubblehead]

I use a Broil King stone.  It's nice and thick and somewhat heavy.

[MikeRocksTheRed]

OH man that looks good.  Giving me an idea of using sliced meatloaf!!!