Weber Kettle Club Forums

Cooking & Food Talk => Pizza Forum => Topic started by: Dsorgnzd on August 19, 2019, 04:45:37 PM

Title: Fired up the Pizzaque
Post by: Dsorgnzd on August 19, 2019, 04:45:37 PM

It sat on the shelf for about two years after I bought it on closeout for $25. The temperature  ran about 550 degrees with one chimney of lump. I may try another half chimney next time. What temperature do people  generally  shoot for using a Pizzaque or Kettle Pizza?

Title: Re: Fired up the Pizzaque
Post by: Jason on August 20, 2019, 10:54:36 AM

Quote from: Dsorgnzd on August 19, 2019, 04:45:37 PM

What temperature do people  generally  shoot for using a Pizzaque or Kettle Pizza?

I use a Kettle Pizza.

550-600 is what works best, for the type of crust I prefer. I make my own dough and prefer a fairly thin crust.

Title: Re: Fired up the Pizzaque
Post by: Dsorgnzd on August 22, 2019, 05:39:55 PM

Thanks for the information.  We've made our own dough for pizza baked in the oven, so the next outdoor  pizzas will be made with homemade dough.

Title: Re: Fired up the Pizzaque
Post by: ReanimatedRobot on August 23, 2019, 06:42:50 AM

If you need to get it hotter for certain types of crust I would recommend throwing some wood chunks in with your charcoal rather than using more charcoal. 400 to 500 is pretty common with charcoal but a few wood chunks with easily get you over the 600 mark.

Sent from my SM-G925R4 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)

Title: Re: Fired up the Pizzaque
Post by: Foster Dahlet on August 24, 2019, 01:45:56 PM

I get into the 700's....but I put 1 unlit chimney on top of a lit chimney and then let the temp come up....gets raging hot and the high heat lasts a long time.  last pizza night we did, we fired up 13 pizzas in an hour.