18.5 Pizza

[Craig]

Lately, I've been doing pizzas on the 22's by elevating an 18.5 grate and using a pizza stone. This time I wanted to experiment with the 18.5. I figure the more compact size would concentrate the heat more so. I used the same amount of charcoal, 3/4 chimney and filled a fuel basket at the back and piled the remaining coals into piles on each side making a horseshoe pattern. I laid the paver bricks that I use flat and set a spare 18 grate upside down. These were thin crust pizzas, so I didn't think they'd take to long and they didn't. 8-9 minutes is all you need, the first pie went about 12 minutes when I pulled it off, one side (the side above the fuel basket) was more done than the other, so on the second pie, I rotated the top grate at 4.5 minutes and it cooked more evenly. They both came out pretty good. Yes, they are frozen pizzas, I have done homemade, I will again soon, right now I'm just having fun with technique.



First pie done, should have spun the grate, but oh well...

2nd pie about to come off. I rotated it at about 4 minutes



Thanks for stopping by. 

[AZ_MIKEY]

I too use a technique close to this. I use an elevated 18.5 grate. I elevate it with four mini aluminum loaf pans, leave it right side up as my stone has a wire grate like support it sits on. Fits right over the handles on the grate and sits flat. My big difference is I use to charcoal baskets filled just under half way full right in the middle then spread the remainder of the coals around the outside of the charcoal grate, add wood chunks or chips to charcoal baskets set up the elevated grate and stone and let come up to temp. I put pizza on and rotate it twice to three times depending on thickness of crust. I posted my semi homemade pizza from last night it turned out good. Reading about doing it on the 18.5 I might just try that this next time around. BTW GREAT LOOKING PIES THERE!

[dazzo]

Thanks for stopping by. 

For a slice and some root beer.

Nice!

[Chasing_smoke]

Nice Craig! I haven't tried it on the 18 yet. Might have to do that tonight!


"my kettle is more powerful it will do almost anything."

[Ethang]

Looks good. My only attempt at a frozen pizza and was cooked on an air pan on inverted empty baskets. The bottom got way over done but the flavor was good.

[Duke]

Good job! You really got a good char on the tops. I always do a turn or two and it does really make a difference.

[G$]

Thanks Craig. Many ways to skin that cat.  I too am doing frozen pizzas tonight.  Pictures may happen.  I use the upside down grate and pie right on the rack method for frozen pizzas usually.  For fresjh doughs I add parchment paper. I have not yet used a stone or fire brick, but I can definitely see the benefits of both.

Forgot to mention, the one thing I HAVE to do is rotate half way.  without fancy heat deflection, it is a must.