October 19th Pizza Cook

Another round of pizzas to start the weekend off right! I’m using my Kettle Pizza clone again for this cook. I managed a few good pics and wanted to post them up.

This is the amount of fuel I typically use. About a full chimney of unlit, topped by another chimney of lit.



I’ve only once had the need to add more briquettes and I Just slid them across the stone, without removing any parts of the oven or lid. On to the cook!

This pizza has marinara sauce, crushed garlic, parmesan cheese, shredded mozzarella, fresh mozzarella, cremini mushrooms, black olives, mini red bell pepper, green onion and super thin slices of jalapeno pepper.



Oh yeah, my neighbor brought over some tasty beers to enjoy with the pizza!

Cooking away…



I took it out after less than 4-minutes in there. I’m rotating the pizza about every 20-30 seconds, otherwise it will quickly burn in the back.





This pizza is identical to the previous one, minus the red pepper.



This was the first time I have put jalapenos on my pizza and I can tell you I’m glad I did! I sliced them super thin, so they didn’t overpower the other ingredients. Just enough heat and flavor.

Thanks for checking out my cook post!

mattmountz94 said:

Awesome pies along with your other post! One question, do you have a deflector in the lid to keep the heat closer or are you just using the standard lid.

Click to expand...

Thanks Matt!

I'm using the Kettle Pizza Baking Steel in there. This is a pic of the first rotisserie ring I modified, but the new one is configured the same on the inside.