Anybody have / try it that can post reviews?
Here's MacEggs startup thread.....
http://weberkettleclub.com/forums/bbq-food-pics/kettlepizza-first-time-firing-it-up/msg55372/#msg55372
I think there may be a thing on the main page on that.....
I got one, and have used it maybe 15 times.
I like it, but it definitely has uneven heat (KP doesn't try to hide this; they actually recommend turning the pizzas as you cook them). It's pretty easy to crank it up to 600 or more, but you need to be right there to keep turning your pizzas since it's so much hotter in the back than the front. This problem is admittedly exacerbated in my situation, where I'm trying to keep my red kettle from getting too hot by using charcoal baskets-- I'm sure it would provide more even heat if I followed the directions to pile the coals against the side of the bowl. And in a perfect world I'd have a beater black kettle that I'd dedicate for KP use.
But all things considered, it works really well, and is a lot of fun. I busted at least 6 pizza stones, though, and finally switched over to a Lodge cast iron pizza pan as a result. I think the KP stone would work better, but I don't have that kind of coin to throw at pizzas.
My review is admittedly affected by the fact that I got a bargain price by using an old Groupon coupon-- I'd be less satisfied if I paid full price for this.
Thanks for reminding me that I had one ...
I don't use it very often, but I am glad I have it. Once you go thru the learning curve, it's a fun little accessory. I recommend it.
I purchased one a few weeks ago and have used it every weekend so far (Pizza Fridays), about 4-5 sessions now. It is a tad expensive but it is well made and I really like it.
There is a learning curve as Mike mentioned, along with the uneven heat situation, but once you get the hang of it the pizzas cook fast and come out great.
Two things - first, I get better results using my own homemade pizza dough and the trick there is to use bread flour over all purpose flour, so much better! The crust comes out crispier. Let me know if anyone would like the recipe. It is only flour, olive oil, water, yeast and salt and you can make it an hour ahead of time. Second, my research leads me to believe that the uneven heat thing is due to the done-shaped kid of the kettle and is easily rectified. You can purchase the $100 accessory from Kettle Pizza that basically places a flat steel lid on your kettle thus lowering the heat ceiling when you are using the Kettle Pizza which cooks the top of the pizza quicker and more evenly. Or you can do what I did and improvise.
I set the Kettle Pizza up as usual but the took the grate from my other kettle and set it on top of the Kettle Pizza. I then took the baking stone I had from when I used to cook my pizzas the oven and set it on the top grate and then covered that setup in aluminum foil and then covered it all with the kettle kid. This creates a lower heat ceiling in the kettle like the Kettle Pizza accessory. It is not as pretty as the Kettle Pizza accessory and I don't think it can achieve super high temps, but it is a $100 cheaper.
Again, I really like the Kettle Pizza because I really like eating pizza. This is the most success I have had replicating brick oven pizza at home and with more practice I think I will get better at it. I am just no where close to getting the 1000 degree temperatures that other users report. The highest I achieved so far has been 700.
Regardless, I am glad that I spent the money and I really enjoy using it. Also, I didn't purchase Kettle Pizza's baking stone. I purchased a steel baking sheet instead since I cracked so many baking stones in my lifetime. I just wanted to ensure that would never happen again. If you like brick oven style pizza and enjoy cooking I think you have to buy the Kettle Pizza. Good luck!
There's another one that I saw at Home Depot and was tempted to get, but didn't. It's called pizzaque
http://www.homedepot.com/p/PizzaQue-Pizza-Kit-for-Kettle-Grills-PC7001/205581858
Anyone ever heard of this one and how it compares to kettle pizza?
Just at a glance it looks like it's lower and has the lid tilted back, I'm wondering if this possible makes it hotter.
I have been eyeing the kettle pizza myself. At $399 all in, I cant justify it at this point.
-Jeep
kettle Pizza is having a giveaway. I was just on the website and saw the link on the top of the page.
https://gleam.io/3I4hV/kettlepizza-fathers-day-competition
I might just have to set up some social networking just so that I can enter these things.
-Jeep
Id be interested in the dough recipe as I've struggled a bit with store bought dough. My four year old helped make our first pizza and declared it the best dinner he's ever eaten. I've only used it twice so far but have had moderate success. We did burn our first pizza the other day in about 3 minutes. I used about 10 small chunks of hickory and the kettle thermometer was way past pizza. After things cooled down to about 700 degrees we cooked these.
(http://images.tapatalk-cdn.com/15/06/02/3d7ae3c76c0c348363a90d7426d56be0.jpg)
(http://images.tapatalk-cdn.com/15/06/02/58ec02dd7730ae3ca1ef73e663d905e6.jpg)
Sent from my iPhone using Tapatalk
KP looks awesome, but just seems pricey for what you get. I always got great results with a standard pizza stone. My new performer has a Stok grate and the pizza stone insert which is not as cool looking as the KP, but works well.
(http://img.photobucket.com/albums/v632/blksabbath/IMG_4730.jpg) (http://smg.photobucket.com/user/blksabbath/media/IMG_4730.jpg.html)
St. Louis style
(http://img.photobucket.com/albums/v632/blksabbath/IMG_4702.jpg) (http://smg.photobucket.com/user/blksabbath/media/IMG_4702.jpg.html)
Standard crust
Rippin' great cook there Sabbath !!!!!
Dough ideas for dgodwin?
blksabbath, is that just flame from smoke wood flaring up or did you concentrate the coals in one end? Wondering if that would help the heat roll up the lid to the toppings better than the coals-in-the round method I've been using (no coals in center).
Here's my usual set-up:
Two baskets full of coal pushed to the back to make a V- shape, almost a chimney full loose raked back from the middle into the V, then a few chunks of wood on the loose coal. Thats where the flame jumps up. I get a pretty consistent 450*F this way. The stone is centered in the Stok grate. The back edge and sides of stone are almost directly over the fire. It works pretty well. In addition to the V, you can add a basket on the grate surface right next to the pizza. You will have to spin the pie once or twice. The surface of the stone is grate height so getting the peel in and under a pie can be tricky. Obviously use cornmeal on the stone and peel. Parchment paper works extremely well too.
I guess the main thing is concentrate the heat to the back and sides of the pizza, not directly under the stone.
Keep an eye on CL listings. I got mine NIB for cheap ($60) (http://weberkettleclub.com/forums/trading-post/kettle-pizza-i-am-on-it!/) two years ago. No way was I going to pass it up.
Another grate advantage of kettle-cooked pizzas, especially as we approach summertime in North America, is that you keep all of that heat outside. I was cooking pizzas in the oven this winter, but I doubt I'll heat up the kitchen like that for the next few months.
I just tried this dough recipe last weekend and it turned out really well. Very crisp. Just grilled on a stone...no kettle pizza attachment.
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html
Tb6844's recipe is very similar to the one I use. This is quoted almost verbatim from the recipe site:
You will need the following ingredients:
2 ¾ cups bread flour
2 ½ teaspoons active dry yeast (1 packet)
2 teaspoons sea salt
¼ cup extra-virgin olive oil
1 cup warm water
2 or 3 tablespoons medium or coarse cornmeal
Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
Cut the dough in half, form each piece into a neat ball. Place each ball in a bowl and cover with plastic wrap so it can rise (about one hour). Then voila! Make your pizza!
You can even make these doughs and freeze them to use another day. Just wrap each dough ball tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
I hope you enjoy it!
BOATS AND HOES!! Err...boats and doughs
I LOVE mine. Picked it up off of Ebay a cpl months ago, the Deluxe version(stone and upgraded peel included)...$135 delivered. GREAT investment and I agree, not having to put the oven on in the house is fabulous
I really like mine too. I grill pizzas often.