Pizza Help

[rdenn_58]

I would love to put a pizza together and put it on my WSM, but don't have a clue how to start.

Can any dough do?
We like a thicker crust, so how thick should the raw crust be?
What is the grate temp to cook at?
What wood goes well with pizza?
What is the approximate cook time?
Any other suggestions?

Thanks for the help!!!!! :clap2:

Rich

 

[BBQ Grail]

I wish I could help you. There are many excellent pizza makers on the forum. And of course Landarc knows everything.

 

[landarc]

1. Any good bread dough will do. I even use frozen or Trader Joes and it works fine.
2. Depends on the though, if it has a lot of rise, than 1/8", for a less leavened dough, 1/4".
3. I cook with the vents open full blow, in my kettle that means 400F or more.
4. I like almond or oak.
5. 10 minutes on a pizza stone.
6. Give it a try and keep on trying. Get a good pizza stone too.

 

[dataz722]

Make sure that you put the pizza stone on while the grill is still cold and let it come up to temp with the grill.

 

[BBQchef33]

Only issue I can see is getting the wsm up to 400+. Mine argues with me to go over 300 and I havent ever done a pizza at temps under 400, I prefer 500 and up.

 

[landarc]

Oops, missed the WSM, in my mind that said Weber, my advice is not good on this one, sorry. It would work on a kettle though. :redface:

 

[Derek]

I would love to put a pizza together and put it on my WSM, but don't have a clue how to start.

( I don't have the wsm but I got the next best thing a weber ots 22.5 kettle.)

Can any dough do? ( You can, but don't use thin crust for stromboli if you tackle that in the near future )
We like a thicker crust, so how thick should the raw crust be? ( Roll it out to 1 inch thick if you want a thick crust pizza ) ( Might want to look for pizza recipes on the net for thick crust pizza ( www.allrecipes.com is a good place )
What is the grate temp to cook at? ( not sure on the wsm but my first pizza was cooked on it at 275-300 direct heat using a metal pizza pan )
What wood goes well with pizza? ( I wouldn't really use wood until you get used to cooking pizza on the grill )
What is the approximate cook time? ( Mine roughly cooks around 15-20 minutes, I do peek at the pizza until I see golden brown cheese )
Any other suggestions? ( Practice, Practice, Practice )

Thanks for the help!!!!! :clap2:

Rich

No problem, I wish you luck.

 

[rdenn_58]

Thanks all for the help. I do own a Weber Kettle and will use that. I was wondering about getting the WSM temp hi enough. I will search the sites pointed on the replies. Again, thanks for the help!!!!

Rich

 

[Derek]

Thanks all for the help. I do own a Weber Kettle and will use that. I was wondering about getting the WSM temp hi enough. I will search the sites pointed on the replies. Again, thanks for the help!!!!

Rich

Let us know how it goes Rich?

And if you can post pron ( pics )

 

[rdenn_58]

Larry, I grew up not too far from you in N Highlands. Don't get back there too often. Should get back and see the sis soon. Traffic still the usual? Not too much of that here up north.

Rich

 

[rdenn_58]

Will do Derek. I enjoy your posts and prons!!! Sounds like you have learned a lot in a short period of time. Keep it up!!!

Rich

 

[1_T_Scot]

You might try a "Take and Bake" or two they cook up pretty well and you won't have to worry about making the pizza just cooking it. That's about all the help I am other than heat the stone with the cooker.

 

[SmokinOkie]

I would love to put a pizza together and put it on my WSM, but don't have a clue how to start.

Rich

Someone here posted this link and if you really want to get into the details, this site is huge, their forum covers everything:

http://www.pizzamaking.com/index.html

I'm with the others, I use a Pizza Stone on my FECPC1000

Here what I do, on my grill, I use a really good stone, shoot for 500 and they're done in 5 to 6 min.

I'm working on crust this year and want to do Stromboli's, Calzone's and some better crust recipes

 

[BogsBBQ]

I don't usually have a problem getting my WSMs up above 400 degrees, especially for the short amount of time it takes to cook a pizza. Light 1.5 chimneys of good lump charcoal briquettes and it shouldn't be a problem to run 425-450 degrees for 20 minutes (or more). I use an empty water pan and cook on the top grate...all vents fully open.

For those of you who cook pizza on your kettles, my hat is off to you. Every time I try to do that, the crust comes out unevenly cooked...even with a stone. Fine for home, bad for competitions.

I used 2 VERY full chimneys of lump once, and it was too much. The poor WSM was nearly glowing it was so hot. I thought the thing was going to melt.

 

[fudgeorama]

Here are instructions on how to cook pizza on the WSM.

http://olddavespo-farm.blogspot.com/2009/02/wsm-baking.html

 

[GeauxBigRed]

Here are instructions on how to cook pizza on the WSM.

http://olddavespo-farm.blogspot.com/2009/02/wsm-baking.html

That setup would work well I would think. Just beware you'll want to have an extra grate for the second level as it will warp if you use it as instructed. Ask me how I know.....:doh:

Keep in mind you're looking for that magical place where the crust and the toppings/cheese are done at roughly the same time. And I'll also second the recommendation for letting the stone get hot with the cooker.

Good luck.

 

[1_T_Scot]

If you decide to make your own go very light on the toppings then work up from there. Too many toppings makes the cheese hard to melt.