I did a pizza cook this past Friday and figured I’d post it up, as it’s been quite a while. I didn’t get pics of every detail, but got enough to put this post together.
I made the same dough I have used for decades now. It’s reliable, tasty and most of all, EASY! I still have some Weber briquettes that I used for fuel. There is one full chimney of unlit, that I dumped another full chimney of lit, into my Weber Performer. Kettle Pizza is the rig I have, so it’s what I used. I wasn’t paying attention to temps, but it was hot for sure. Probably in the 600 degree range +/-. Wood chunks used for the “wood fired” flavor I enjoy the most.
I’ll let the pics do the rest of the talkin!
Homemade dough…![](https://live.staticflickr.com/65535/53294971883_edd62f48d6_c.jpg)
I sure wish these briquettes were still available…![](https://live.staticflickr.com/65535/53294720951_5e9d2d173c_c.jpg)
Kettle Pizza Rig…![](https://live.staticflickr.com/65535/53294721271_2935657d94_c.jpg)
This is the second pizza to go in, first one was practice and it came out perfectly, delicious too!![](https://live.staticflickr.com/65535/53294972488_42abdb1534_c.jpg)
![](https://live.staticflickr.com/65535/53295192295_e8e9746d4f_c.jpg)
![](https://live.staticflickr.com/65535/53295100959_263730a834_c.jpg)
Third and last pizza of the night…![](https://live.staticflickr.com/65535/53295193025_4d7ddc8783_c.jpg)
No leftovers!