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re: Pizza on a Weber Kettle
Posted on 8/24/14 at 10:25 pm to BottomlandBrew
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?
2
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 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.
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