As some here know, I picked up one of the few Weber Pizza Ovens that were offered in the US just before Memorial weekend. We were booked up with family events for the past week, but finally had a chance to fire it up tonight. The family got involved. Wife and daughter whipped up the crusts, and topped the pizzas while I got the kettle going. These had to be the best pizzas ever. It was incredibly windy here tonight, so I ended up wheeling the grill right into the garage to finish the cook. The family didn't even wait for the other pizzas to be ready so we could go inside and eat. We just sat right there in the garage and ate pizza!
I'll let the pictures do most of the speaking....
First the coals. Webber says to use "100 briquettes and not lump as lump does not last long enough to warm up the oven and cook pizzas". 100 briquettes is basically a very full chimney. I added a small hunk of oak based on some comments I've heard from a good friend who uses 'pizza kettle' cooker and uses oak as well. I may ad more oak next time.
Warming up...
One of the pizzas raw:
It's cooking...
The oak log is giving it some smoky lovin'...
(ignore the reflection of my wife's girly phone cover, mine was charging in the house)
Action shot (blurry due to dark garage)
This pizza was literally gone in mere seconds and there was only three of us tonight! Luckily we made 3 pizzas total tonight.
Plated pic:
The pic-stich my wife made for her Facebook account:
Like I said, this was the BEST pizza we've ever had. I told my wife we needed to pick up a pizza-peel as my two spatulas we were using were horrible at best. LOL Basically, if you have a chance to pick up one of these, do not hesitate. They work great! It would be fun to get my buddy together with his pizza-kettle and figure out the strengths/weaknesses of the two designs. (and eat pizza)
Thanks for tuning in!