First pizza mod and cook. Thanks WKC!!

[gchenworth]

After debating the options for pizza on the weber, I concluded that the mod above was what I wanted to do.  I think I was originally inspired by varekai's post and at his suggestion, left the rim in place.  But I did purchase the tombstone.  I expected my first pie to be a fail based on what everyone suggested would be a learning curve but to my surprise, both pies I made came out surprisingly well.  I used some over-fermented dough because I didn't want to work that hard for the initial test but I was happily surprised.  Except for the slightly funky taste of the dough, both the bottom and toppings came out darn near perfectly and only took about couple minutes to cook.

[cigarman20]

Good to hear you had a win on your first cook. I'm having lots of fun with mine experimenting the last three weekends out of four. I used it to make Naan bread for the fam last weekend (with lamb and peppers) and they said the naan was as good as "store bought." I guess that's a win?  Anyways, I've be ask for a gluten free weekend. So I guess I'll take a breather for a bit while planning my next experiment. Crusty French bread perhaps?


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[N8Ballz]

Zang🏻


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[Stewart]

Does the dome of the lid create an issue if youre trying to keep the heat low across the top of the pie?

[cigarman20]

Not really, if you notice the slot opening is rather narrow and the grate has been elevated.  The third elevated basket is where I through the wood chunks. The flames roll over the top of the lid and hence the top of the pie.  I've seen some posts where heat deflectors have been mounted in the lid. So far I haven't needed that addition.


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[Shanks Kop]

Interesting mod on the kettle lid/dome.

Might keep an eye out on a unit to do this to.
-Which size works better an 18 or a 22?
-In the UK we also get a compact version, lower dome height, would that work better?

[cigarman20]

I've only done the 22". I believe you could do on an 18" but your opening will be based on the size of your peel


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