First Run on KettlePizza

[Jed.cook]

Finally picked up a KettlePizza off CL. At only $65 for the Serious Eats Kit with baking steel and several other accessories, (not to mention a 22.5" that I plan to flip for $30-$35) I couldn't pass it up.

Fired it up this evening, and although we learned quite a few things for the next run, I was pretty happy with the results. The kids were too!

I can't wait to try the KP insert with some other hi-temp cookable foods. Anybody have any suggestions? Something you've tried with good results? Steak? Chicken? Etc.


-Jed

[dogman]

Good golly that looks grate!

[griz400]

Damn good looking pies .. that 3rd one with the veggies turned out the best I think ... I usually have my temp around 400 - 450 though ... try just like 1 chimney almost full ... let it burn down just a little then make em .. the crust will come out just golden brown like the last one you made ... nice job though ... check out baum grillin on u tube ... he has a super dough recipe as well ....

[JEBIV]

Good looking pies

[Jed.cook]

Thanks guys. @griz400 I'll definitely check out that YT channel. I'll try the lower temp idea as well. I was under the impression that for pizza you had to get the temps up around 7/800* or it wouldn't cook quickly enough to come out right, no?


-Jed

[ocmulgee2053]

To Jed. I made that mistake in my Weber pizza cooking. I was making NY style dough and was using high Neapolitan oven temps. This combo is not ideal. My dough cooks great with my temps around 550 F. I have had my Weber pizza maker set aside until the outside temps are warm enough for a good outside pizza cook. This Weekend I will do my first 2019 Weber pizza cooking.Good Cooking.
Mike

[Jed.cook]

I was making NY style dough and was using high Neapolitan oven temps. This combo is not ideal.

Ahhhh, thinner crust requires lower temps. That makes sense. Thanks!


-Jed

[randy]

You're gonna love it, making pizzas for family and friends is my favorite thing to do on the grill. We went camping the other week, I beat my record and made 14 pizzas/garlic bread.


Sent from my iPhone using Weber Kettle Club

[Jed.cook]

Thanks @randy that looks like a winning pie to me!

So for NY-style crust, I'll shoot next time for about 450-550* if possible. And you get that by doing around 3/4 chimney of briquettes? No hardwood chunks or anything?
I might have to toss in one or two chunks if I can't get up to 450 ambient. (I'm at around 5K feet near Boulder, and the thin air can be a problem sometimes.)


-Jed