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Pizza on a Weber Kettle
Posted on 8/24/14 at 9:27 pm
Posted on 8/24/14 at 9:27 pm
Gave pizza a shot on my kettle tonight. Came out alright for a first attempt. Not bad. Not great. Critique me and let me know where I can improve.
Started with a half a ball of Trader Joe's dough. Spread it out pretty thin and threw it in the oven at 350 for 5 minutes.
Out after 5 and topped.
I took the charcoal and spread it around in a circle. The kettle was reading 500 or so on the dome thermometer, so probably a little less than that as it's usually 25 degrees off.
Covered and let ride for 6 minutes. It was cooking a little uneven, so around 4 minutes I rotated the pizza 180 degrees. Ended up coming out alright. I think I could have gone a hair thicker on the crust and a little longer in the oven before the grill.
Started with a half a ball of Trader Joe's dough. Spread it out pretty thin and threw it in the oven at 350 for 5 minutes.
Out after 5 and topped.
I took the charcoal and spread it around in a circle. The kettle was reading 500 or so on the dome thermometer, so probably a little less than that as it's usually 25 degrees off.
Covered and let ride for 6 minutes. It was cooking a little uneven, so around 4 minutes I rotated the pizza 180 degrees. Ended up coming out alright. I think I could have gone a hair thicker on the crust and a little longer in the oven before the grill.
6
Posted on 8/24/14 at 9:34 pm to BottomlandBrew
I would eat it. 
Posted on 8/24/14 at 10:13 pm to BottomlandBrew
Looks like a real nice effort.
Appropriately, the Bottom of the crust looks perfect. The top looks slightly under? Hard to tell from pic alone.
Possibly add oil or butter to the dough, and blind bake slightly longer.
IWNTEI to be certain and gladly offer my services.
Appropriately, the Bottom of the crust looks perfect. The top looks slightly under? Hard to tell from pic alone.
Possibly add oil or butter to the dough, and blind bake slightly longer.
IWNTEI to be certain and gladly offer my services.
Posted on 8/24/14 at 10:25 pm to BottomlandBrew
quote:
Critique me
Not bad, not bad at all. IWEI.
Next time after you roll it out let it rise a bit in at room temperature. Poke hole with a fork to prevent big bubbles in the dough.
On the grill, I use a pizza stone. You did just fine without one, but I think it helps keep from burning the bottom while the rest cooks.
What do you have against cheese brah?
Posted on 8/25/14 at 6:12 am to Btrtigerfan
Pretty much all I cook have to be rotated. It's just the nature of the fire. I would cook a bit longer in the oven if you like but I beliee, looking at the bottom, you could have gone two, three more minutes on the Weber. Just rotate it again. And I always say, less toppings is more. Maybe drizzle a bit of olive oil. Looks good. Try Whole Foods crust. I cut it in half and get two out of it.
Posted on 8/25/14 at 7:23 am to BottomlandBrew
I cooked one on a gas grill last night.
The way we do it, we put the (thin) crust on perforated pizza pan and toast until the bottom gets slightly brown. Then we bring the crust inside and flip over. Then we add toppings, then bring back out and cook until done.
The crust is firm and slightly crunchy.
The way we do it, we put the (thin) crust on perforated pizza pan and toast until the bottom gets slightly brown. Then we bring the crust inside and flip over. Then we add toppings, then bring back out and cook until done.
The crust is firm and slightly crunchy.
Posted on 8/25/14 at 7:25 am to BottomlandBrew
I did pizza on my Weber last night as well. I used the Kettle Pizza add on. Somehow I didn't take pics of the finished product 
, but the pies came out great with good blistering. Absolutely delicious. Here are the pics I do have:
Coal and mesquite wood chunks for fuel.
Weber with Kettle Pizza set up and warmed up.
Temp before putting the first pizza in, just about 700 degrees.
Pizza I made for me. Whole foods crust (half a ball) with olive oil, pepperoni, and prosciutto.
Pizza cooking.
Unfortunately these are the only pics I took. I got busy cranking out pizza for the three other people I was feeding. I'll do better next time.
, but the pies came out great with good blistering. Absolutely delicious. Here are the pics I do have: Coal and mesquite wood chunks for fuel.
Weber with Kettle Pizza set up and warmed up.
Temp before putting the first pizza in, just about 700 degrees.
Pizza I made for me. Whole foods crust (half a ball) with olive oil, pepperoni, and prosciutto.
Pizza cooking.
Unfortunately these are the only pics I took. I got busy cranking out pizza for the three other people I was feeding. I'll do better next time.
Posted on 8/25/14 at 8:05 am to BottomlandBrew
What's the purpose of putting it in the oven? You can't cook it from start to finish on the grill?
Posted on 8/25/14 at 8:12 am to crimsonsaint
I'd assume it was because he didn't use a stone, and he didn't want the uncooked dough to fall between the grates.
Posted on 8/25/14 at 8:17 am to Btrtigerfan
Thanks y'all for the tips.
There is more than there looks, but still not a whole lot. I was unsure about piling it on as I didn't know how long it would take to cook. I didn't want a black crust and unmelted cheese.
If I had one of those pizza spatulas I might have been able to do it all on the grill, but it was going to be difficult to get it on the grill grates without one, so I hardened up the dough a little to make it easier.
quote:
What do you have against cheese brah?
There is more than there looks, but still not a whole lot. I was unsure about piling it on as I didn't know how long it would take to cook. I didn't want a black crust and unmelted cheese.
quote:
What's the purpose of putting it in the oven? You can't cook it from start to finish on the grill?
If I had one of those pizza spatulas I might have been able to do it all on the grill, but it was going to be difficult to get it on the grill grates without one, so I hardened up the dough a little to make it easier.
Posted on 8/25/14 at 8:18 am to LNCHBOX
That won't happen.
Light grill for indirect cooking
Put pizza stone, if you have one, on the indirect side
Roll out the dough
Little melted butter/pam on one side
Slap that side on the grill
Let it get a good char
Flip cooked side down onto pizza stone/indirect side of the grill
Add toppings, close grill bake until done.
Light grill for indirect cooking
Put pizza stone, if you have one, on the indirect side
Roll out the dough
Little melted butter/pam on one side
Slap that side on the grill
Let it get a good char
Flip cooked side down onto pizza stone/indirect side of the grill
Add toppings, close grill bake until done.
Posted on 8/25/14 at 8:26 am to BoogaBear
quote:
That won't happen.
Without a stone it will
Posted on 8/25/14 at 8:47 am to LNCHBOX
quote:
Without a stone it will
Nah, I have done it straight on the grate several times.
Posted on 8/25/14 at 8:48 am to BoogaBear
Well, I can tell you with 100% certainty if I had put the dough I used last night right on the grates, I would have had nothing for dinner
Posted on 8/25/14 at 8:53 am to Enadious
quote:
The way we do it, we put the (thin) crust on perforated pizza pan and toast until the bottom gets slightly brown. Then we bring the crust inside and flip over. Then we add toppings, then bring back out and cook until done.
I do this, but I put my crust directly on the grill grates, like BB did.
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