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Author Topic: Sunday, Pizza, Sunday  (Read 2857 times)

CharliefromLI

  • WKC Ranger
  • Posts: 740
    • Long Island Weber Club
Sunday, Pizza, Sunday
« on: May 01, 2016, 01:40:52 PM »
Had a few good pizza cooks recently and finally remembered to take a few photos.




I still have to improve my dough spreading as this was a little thick around the edges and I feel it could have spread better but it tasted great.


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Starting LineUp: Summit Charcoal Grilling Center, Ranch Kettle, Genesis E310, SJ Gold MiniWSM, the JETTLE,
Alumni: Performer Dlx, 22.5" WSM, 26" OTG, 18.5" WSM, 22" OTP

Travis

  • WKC Ambassador
  • Posts: 6537
Re: Sunday, Pizza, Sunday
« Reply #1 on: May 01, 2016, 04:37:46 PM »
Looks good to me! What was your method of cooking it?


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CharliefromLI

  • WKC Ranger
  • Posts: 740
    • Long Island Weber Club
Re: Sunday, Pizza, Sunday
« Reply #2 on: May 01, 2016, 05:37:46 PM »
Looks good to me! What was your method of cooking it?


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My current set up is using my 26" kettle to allow more space for fuel. Charcoal
Along back of kettle with stones close
to front.

I cook on a stone on the cooking grate and a second grate above the pizza on a raised grate. This second upper stone gets more heat on the top of the pizza for more even cooking.

The charcoal basket grate lifters have been replaced by eye bolts.

I preheat stones for an hour and
I add some apple wood chunks to the coals ten minutes before the first pie goes on to crank up the temp.
Starting LineUp: Summit Charcoal Grilling Center, Ranch Kettle, Genesis E310, SJ Gold MiniWSM, the JETTLE,
Alumni: Performer Dlx, 22.5" WSM, 26" OTG, 18.5" WSM, 22" OTP

Travis

  • WKC Ambassador
  • Posts: 6537
Re: Sunday, Pizza, Sunday
« Reply #3 on: May 02, 2016, 06:09:38 AM »
Nice setup Charlie! Thanks


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Shoestringshop

  • WKC Performer
  • Posts: 2637
Re: Sunday, Pizza, Sunday
« Reply #4 on: May 04, 2016, 12:16:47 PM »
Looks good to me! What was your method of cooking it?


Sent from my iPad using Tapatalk

My current set up is using my 26" kettle to allow more space for fuel. Charcoal
Along back of kettle with stones close
to front.

I cook on a stone on the cooking grate and a second grate above the pizza on a raised grate. This second upper stone gets more heat on the top of the pizza for more even cooking.

The charcoal basket grate lifters have been replaced by eye bolts.

I preheat stones for an hour and
I add some apple wood chunks to the coals ten minutes before the first pie goes on to crank up the temp.

I need to try this setup!
Wife said "No more GRILLS in this house!" So I bought a 2nd house!

G19

  • WKC Brave
  • Posts: 282
Re: Sunday, Pizza, Sunday
« Reply #5 on: May 04, 2016, 07:09:49 PM »

I need to try this setup!

Yes me too, nice simple approach.  @CharliefromLI where did you get your stone?  What are your target kettle temps?

CharliefromLI

  • WKC Ranger
  • Posts: 740
    • Long Island Weber Club
Re: Sunday, Pizza, Sunday
« Reply #6 on: May 05, 2016, 01:42:57 AM »

I need to try this setup!

Yes me too, nice simple approach.  @CharliefromLI where did you get your stone?  What are your target kettle temps?
Both stones are cheap ones from bed bath and beyond. I don't have a specific temp but it seems like the best pies are when then dome is reading over 600.
Starting LineUp: Summit Charcoal Grilling Center, Ranch Kettle, Genesis E310, SJ Gold MiniWSM, the JETTLE,
Alumni: Performer Dlx, 22.5" WSM, 26" OTG, 18.5" WSM, 22" OTP