Kettle Pizza

[fantomlord]

Started making pizza finally last year, as well as sourdough. Now that I've gotten a bit more comfortable with the process overall, wanted to improve it even more, so grabbed a pizza kettle kit. First run on it was a reasonable success...

My aspiring chef 14 year old (really -- he's thinking he wants to do that) made the one on the right (using some leftover pulled pork from a recent cook):

Some improvement to be made yet, but really good overall, and always fun to do :thumb:

 

[Stingerhook]

Looks good Matt.

 

[tom b]

Nice pies, I like trying different way to cook pizza

 

[DarkStar11]

Good lookin' pizzas and a nice add-on! The versatility of a Weber kettle is amazing.

 

[Titch]

That looks very tasty, dough looks spot on

 

[Smoke on Badger Mountain]

Looks great from here!

 

[KenInk]

Bet must be so delicious！

 

[MisterChrister]

Looks amazing, brother! What time is lunch today?

 

[70monte]

That pizza looks awesome. I have the KP and I had pretty good success with it. I've not used it in several years and I'm not even sure where the stone went.

 

[rque]

Nice pizza! Ah, the KP… I’ve got a love/hate relationship with mine.

 

[fantomlord]

Nice pizza! Ah, the KP… I’ve got a love/hate relationship with mine.

do tell...

 

[onemanlan]

Nice pizza! Ah, the KP… I’ve got a love/hate relationship with mine.

Yes pretty please elaborate. I'm interested in this attachment rather than buying a standalone pizza oven.

OP Pizza's look great! Making me hungry!

 

[Titch]

Yes pretty please elaborate. I'm interested in this attachment rather than buying a standalone pizza oven.

OP Pizza's look great! Making me hungry!

Me Too

 

[rque]

For the record I’ve got the KP with the tombstone stone insert and the fire basket.

Pros: You can use wood with this setup which means 700-800F air temps and get the stone super hot. This means you can really roast thin crust pizza and get the toppings beautifully cooked as is the way with wood fired pizza.

Cons: The way to burn wood is a charcoal basket in the back that is difficult to feed. The backyard pizza ovens I’ve used allow you to keep wood burning on the side but the KP fire basket is in the back, and it’s difficult to manage the fire because the opening of the KP is relatively small and opening the kettle lid at those high temps isn’t a pleasant experience. The lack of any sort of chimney on a Weber kettle also makes it a bit difficult as well as the lack of insulation which means greater temp swings.

Yes, you can use the KP without wood but I prefer the results at 700-800F which can only be obtained with a wood fire. So the love is that I have a setup for wood fired pizza, the hate is that it’s hard to use compared to an actual pizza oven.

 

[cowgirl]

Looks great, Matt!

 

[Frontloader]

Some good looking pizza there!

I have the KettlePizza Serious Eats package, with the backing steel and basket. For me, replenishing the fire has been pretty easy. I just put two or three hardwood chunks, about fist size each, on the stone, then shove it back with the peel. Works like a charm!

Haven't fired it up since this past October...this post will change that!