pizza on the Weber 22 1/2

V

VivaSancho

Knows what a fatty is.
Joined
Jul 17, 2009
Messages
52
Reaction score
5
Points
0
Location
Queen Creek, AZ
The first one burnt so now the stone is 3 1/2" from the grate and it is perfect! The vent was left closed and expanded steel scrap kept the lid slightly vented all the way around to avoid hot spots. Store bought dough and sauce, but I'm learning. The "ears" are because the dough started to hang over the stone. Thanks for all I'm learning guys!!!!!


Dave
 

Attachments

  • downsized_0907091806.jpg
    downsized_0907091806.jpg
    62.3 KB · Views: 115
Should have cooked it last week. Was hot enough in AZ. to leave it in the sun. What kind of stone is that?
 
I've had my share of alien pizzas. Actually, the extra crust was airy and tasty.
I've been using parchment to transport my pizzas. So far, no mess....:D
 
You must log in or register to reply here.

Similar threads

NCGrimbo
Question for the pizza oven guys and gals.
Replies
12
Views
685
NCGrimbo
NCGrimbo
W
South Shore Bar Pizza
Replies
18
Views
1K
cowgirl
cowgirl
Jason TQ
Ooni Koda 16 (Pizza things escalated quickly)
2 3 4
Replies
62
Views
4K
bowhnter
bowhnter
Moose
• The OTHER Chicago Style Pizza – The Pizza Locals Eat
2
Replies
33
Views
2K
LYU370
LYU370
B
Testing-does a steel plate help the ooni Koda 16 retain heat?
Replies
8
Views
397
Jason TQ
Jason TQ
Back
Top