Italian Three Meat Pizza in the FrankenWeber Pizza Kettle

Last night we decided to do a multi-meat pizza consisting of Italian meats and sausage, with homemade dough and sauce.

The dough recipe came from one of the brethren who shared with me that I’ve used quite successfully on my FrankenWeber pizza kettle. This time, I decided to alter the dough formula by substituting 25% Italian 00 Caputo flour to see how it would turn out.

First, I mixed up a batch of my homemade sauce, and after the sauce cooked for 20 mins, I let it cool.

Now it was time to prepare the dough. After weighing all the dough ingredients, everything went into the mixer:





Our large gray cat, Purrd was very curious about the whole process:





After the dough was mixed, we let it sit for 20 mins for the hydration phase. After it rested, we resumed mixing.

Next we formed the dough into two balls so they could rise for a few hours:




After the dough had risen, I formed the balls into flat rounds and let them rest another 20 mins. This helped the dough to relax, and made for easier shaping.



Then I cut up Cappicola and spicy Soppreseta into strips:










Meanwhile, time to fire up the FrankenWeber!





After about 20 mins, the stone temp reached 650 degrees, so it was time to make pizza.




In addition to whole milk mozzarella, I also added some sliced provolone. I then topped the pizza with the Cappicola, Soppresta, and sweet Italian Sausage.




We slid the pizza into the kettle stone and let the FrankenWeber work its magic. About 1/2 way done:




When the pizza was fully cooked, we pulled it off and slid the pizza on a pan:








Thanks for checking out my pizza!

if you want to learn more about the FrankenWeber Pizza Kettle, click HERE

Kings over Queens said:

Nice results.

How long did it take to cook the pie?

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I was running at a lower temp, so it took six minutes. When I really crank the heat up like I have in the past, usually around 700-750, the pies take about 3 minutes or so.

deguerre said:

Fan Farkin' Tastic! I love your pizzas! :thumb::thumb: Ever do charcoal or lump in the Frankenweber? I was extremely surprised when I not only exceded the max temp on the dome's thermo but pegged it to it's max position. I really wonder how hot it was...

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Guerry, not possible to use charcoal in my FrankenWeber. It has a large hole in the bottom where it sits over the propane burner! :shock:

A couple of brethren have made charcoal fired kettle ovens with good results, and I was considering that when I first started looking into this, but opted with propane as it's not only more convenient, but gives me a lot more control over temps. Short of dropping a few thousand dollars on a wood fired pizza oven, this is the next best thing, and a whole lot cheaper.