Kettle Pizza Review

[Troy]

I've never worked harder to learn how to use something.
And I've never been happier with the outcome.

After months and months of testing, learning, perfecting, and of course procrastinating and eating pizza - I've finally finished it.

My Kettle Pizza Review.

Don't forget! Kettle Pizza is sponsoring PIZZA MONTH, which is going on RIGHT NOW.
Post your pizza cooks in the pizza forum for your chance to win.

[Darko]

Just read it. Great review.

[MacEggs]

Great review, Troy.  I, too, love my KP unit. 

I have the base unit with homemade upgrades.  Fantastic and fun accessory for the Weber kettle.

[dazzo]

Great review Troy. I enjoyed the format.

I'm now looking forward the WKC line of greeting cards...

Cheeses blossom as they melt around the toppings...
Just like you Melt my Heart.

The high heat toasts the cheeses and the toppings, opening up even more complex flavors...
Like my Love for You

[Darko]

  That's just wrong

[Bob BQ]

As usual, great review, @Troy . Thanks. A couple of thoughts:

"It has brought my family together... Everyone gets involved and it's such a great time." – Love this aspect of it. First time cooking pizza on our PizzaQue, it was awesome to have all 4 of us out there ACTIVELY involved.

"Please don't use the Kettle Pizza on vintage colors though, it gets crazy hot and it will damage your grill." – Oops.

[Troy]

Great review Troy. I enjoyed the format.

I'm now looking forward the WKC line of greeting cards...

Cheeses blossom as they melt around the toppings...
Just like you Melt my Heart.

The high heat toasts the cheeses and the toppings, opening up even more complex flavors...
Like my Love for You

LMAO
You should have read the FIRST DRAFT!

[MikeRocksTheRed]

Great review Troy!!!  I might have to put the tombstone and baking steel to my list for the upcoming Holiday season.

[Winz]

Troy - awesome job as always.  I always look forward to your prose:


"there's no more excuses for eating shitty pizza" 


Now, @Jason - how about that dough recipe/technique.  I want!


Winz

[Troy]

Troy - awesome job as always.  I always look forward to your prose:


"there's no more excuses for eating shitty pizza" 


Now, @Jason - how about that dough recipe/technique.  I want!


Winz

Thanks Winz!!
Jason shared his recipe here. http://weberkettleclub.com/forums/pizza-forum/shrimp-scampi-pizza-805/

I also have another post in the works that includes his dough recipe, maybe even a video

[RumBar]

Troy
How much charcoal are you using with the Kettle pizza?
What I'd really like to know is if you could use the Slow-n-Sear with the Kettle Pizza to keep the charcoal off of the sides of the bowl. Have you tried that?


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[JDD]

Thanks for the review Troy.

[Troy]

Troy
How much charcoal are you using with the Kettle pizza?
What I'd really like to know is if you could use the Slow-n-Sear with the Kettle Pizza to keep the charcoal off of the sides of the bowl. Have you tried that?


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A chimney of lit, poured onto half chimney of unlit, topped with half chimney of unlit (for a big cook)
For a normal 4-pie cook, one chimney topped with half chimney of unlit.

The Slow-n-sear does work well with the kettle pizza. The stone will take longer to heat up though. A small layer of lit coals under the stone will help.

[RumBar]

Troy
Great info, thanks!
Your article was very informative I may have to switch to Kettle Pizza if I start making more pizzas. I've got a green performer that would make a nice dedicated pizza oven, that's why I was asking about the slow-n-sear as it has a brand new bowl in it.


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