PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
First I'd like to thank Demosthenes9, for the great deal and smooth transaction on the Kettle Pizza!
20+ years ago I worked at a few pizza places. Never really got into the dough making back then, but I've done my fair share of pizza's at home, in a 550* oven on a stone, the past few years. I enjoy making the dough and sauce from scratch, and making different types of pies. This was my 1st go on the Kettle Pizza. Here's how it went...
Just under 6 lbs of dough, made yesterday. King Arthur AP.
8 - 11.5oz dough balls and some homemade sauce.
I decided to take one of my order Weber grates, with the flip up sides, and I cut off the handles. This way I could have the flip up's in the front and back, and not have the handle in the way up front when loading a pie. I would also be able to access the rear flip up to add logs. Worked out well as I needed to add a log after taking a break to stretch out a few more doughs.
Here's how I set up the Weber. I put some left over unlit charcoal on the bottom, and covered with a full chimney of lit charcoal. Then added a few mini logs. This worked great. Kettle Pizza temp gauge up front was at about 650 and a long dial fryer gauge I put in the middle was reading over 750 at one point.
Decided to try another grate, foil wrapped, above the stone and under the lid. Read that tip on here. Had no problems with cheese not melting.
1st - 3 pies ready to be cooked. Did two on screens and one without. IMO using screens is the way to go. Easier to get the pie into the Kettle, they cooked very even and the bottom crust was still very crispy. The non-screened pie was good, but more of a pain to get in and I had to eventually screen it because it was getting a little dark on the bottom.
I was very excited to get the 1st pie in and out. The Kettle was humming and the pie was done in 3 minutes. The result....
I could not have been happier this the results. I need to work on temps and spinning the pie, as one end did get a little dark on the bottom, but for the 1st pie, it was great. The taste was way better than my oven pies...
Pie #2 (bacon / banana pepper)...
Pie #3 (sausage / pep) - did this without a screen at 1st. Ended up good minus the little foil hanging on...
BBQ Chicken Pizza - I mix my pizza sauce 50/50 with SBR. Then add a little prov/moz mix. Then some SBR BBQ covered smoked/grilled chicken breasts. Then topped with a little cheddar & jack. Little Red Onion on my sliced. Finish with some SBR. Very tasty pie...
Lastly, a White Pepperoni Pizza...
Two Big Thumbs up from me on the Kettle Pizza. I'm sure with a little practice I'll be able to fine tune the temps, and as I said, the taste was so much better than oven made pizza.
Thanks for looking!
20+ years ago I worked at a few pizza places. Never really got into the dough making back then, but I've done my fair share of pizza's at home, in a 550* oven on a stone, the past few years. I enjoy making the dough and sauce from scratch, and making different types of pies. This was my 1st go on the Kettle Pizza. Here's how it went...
Just under 6 lbs of dough, made yesterday. King Arthur AP.
8 - 11.5oz dough balls and some homemade sauce.
I decided to take one of my order Weber grates, with the flip up sides, and I cut off the handles. This way I could have the flip up's in the front and back, and not have the handle in the way up front when loading a pie. I would also be able to access the rear flip up to add logs. Worked out well as I needed to add a log after taking a break to stretch out a few more doughs.
Here's how I set up the Weber. I put some left over unlit charcoal on the bottom, and covered with a full chimney of lit charcoal. Then added a few mini logs. This worked great. Kettle Pizza temp gauge up front was at about 650 and a long dial fryer gauge I put in the middle was reading over 750 at one point.
Decided to try another grate, foil wrapped, above the stone and under the lid. Read that tip on here. Had no problems with cheese not melting.
1st - 3 pies ready to be cooked. Did two on screens and one without. IMO using screens is the way to go. Easier to get the pie into the Kettle, they cooked very even and the bottom crust was still very crispy. The non-screened pie was good, but more of a pain to get in and I had to eventually screen it because it was getting a little dark on the bottom.
I was very excited to get the 1st pie in and out. The Kettle was humming and the pie was done in 3 minutes. The result....
I could not have been happier this the results. I need to work on temps and spinning the pie, as one end did get a little dark on the bottom, but for the 1st pie, it was great. The taste was way better than my oven pies...
Pie #2 (bacon / banana pepper)...
Pie #3 (sausage / pep) - did this without a screen at 1st. Ended up good minus the little foil hanging on...
BBQ Chicken Pizza - I mix my pizza sauce 50/50 with SBR. Then add a little prov/moz mix. Then some SBR BBQ covered smoked/grilled chicken breasts. Then topped with a little cheddar & jack. Little Red Onion on my sliced. Finish with some SBR. Very tasty pie...
Lastly, a White Pepperoni Pizza...
Two Big Thumbs up from me on the Kettle Pizza. I'm sure with a little practice I'll be able to fine tune the temps, and as I said, the taste was so much better than oven made pizza.
Thanks for looking!
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