Perfect Kettle Pizza on the Weber Kettle // with Kettle Pizza Deluxe
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- čas přidán 30. 07. 2017
- Perfect Kettle Pizza with the Kettle Pizza Deluxe Setup. Learn how to use the Kettle Pizza attachment for Weber Kettle Grills. This accessory actually makes pretty good wood fired pizza with a little practice. My methods are easy to follow and will give you good results the first time.
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My favorite pizza dough to use is from the New York Times
cooking.nytimes.com/recipes/1...
My favorite Pizza Dough Book is
Peter Reinhart's American Pie amzn.to/2rWmBDN
Kettle Pizza Oven Deluxe on amazon amzn.to/2hiMj1a
Weber 22" Kettle Grill on amazon amzn.to/2uf6NJm
Infrared Thermometer Gun on amazon amzn.to/2uSrtJ8
Pizza Stone Scraper on amazon amzn.to/2f2Y4YU
Fogo Lump Charcoal - nice big chunks on amazon amzn.to/2vLCr67
Tumbleweeds Fire Starters on amazon amzn.to/2sBumzoBackyard Pizza Equipment: amzn.to/2OuYFCD
Smoking Meat Must Haves: amzn.to/2QmLssG
Meat Probes and Wireless Thermometers: amzn.to/2zKKtND - Jak na to + styl
This video is really well made- you're the only reviewer/Kettle Pizza chef that I've seen who actually talks about the timing for cooking- i.e. turning the pizza every minute to 90 secs, bubbling indicating that it's close to done, rough estimate of 3-4 mins/pizza at 650-700F. You have great recommendations for dough, building the heat source is well discussed, very comprehensive. The best out of about five videos that I've watched, thank you!
thanks man.... I appreciate the gratitude and feedback!
Best Kettlepizza review on youtube. I know what I'm getting for Christmas...
A lot of things has changed with this (the grill) in the last 5 years.
Thank you for sharing this great pizza I mean Video...LOL
Love it!!! Very detailed good angles straight to the point step by step!
thanks for checking it out
Nice job, S&S! Thanks for showing start to finish on 2 pizzas with different dough, so we can see the process several times. Looks like it produces a consistent pizza and that's what I'm all about. I make cast iron pizzas on the stove top and oven, but got a Weber Performer for the holidays and I wanna try pizza.
thanks... I appreciate the love! its a fun setup... I think you will like it if you give it a go
Doing my first one tonight with this setup. Good tips. Thanks for putting it together.
Thanks... hope it went well!
Great Kettle Pizza review, Keegan!! I definitely want to get one of these now!!
You should! They are a lot of fun
Thanks for takiing the time to put this video together. I tis a good starting point. I've been doing a lot of pasta at home, and now want to start going in to the Pizza world. Looking at this setting, the Oonie multi-source and the OnlyFire...
Cool... I like this one if you already own a kettle grill. You can keep it hot for quite a while... enough to make 10 pizza's or so
Watched the video . Got on amazon . It arrives tomorrow 😊 thanks for reviewing
hope you have fun with it!
Thanks for sharing. Looks really good. I've been considering the Kettle Pizza for my Webers. I think this video may have sealed the deal. Nicely done!
No problem. Only other thing I have learned since this video is that the high temp paint on the inside of your kettle will peel off with the high temps of the kettle setup. Not a big deal after you get it peeled off and clean, but something to be aware of. Have fun with it.... Keegan
Thanks for the heads up on that. I'm the kind of guy that will have the desire to crank it to 800 degrees for effect. Lol
Glad I watched this! I've owned my pizza setup for over a month but haven't used it yet. Didn't realize that the grill grates goes on the top. Thanks!
glad this was helpful... thanks for checking it out
@@Searedandsmoked First pizza turned out great! I bought one for my Mom and she made meatball subs yesterday. Thanks again!
Both of those look great. I am looking to buy one of these Kettle Pizza inserts. Great video.
Did you eventually get one?
@@rafapazos06 No, I never did...😞
@Viewtoagrill It is an accessory than interests me. Mostly those that have both the rotisserie and the pizza insert. Here Europe those are not easy so source and when available they go for like 700USD which is about what I paid for my weber performer (folding table) over here. Anyhow, if you ever get it, I would be tunning in for that review!
As soon as you went into how the grill setup works to get it started and the first item was a beer the only thing I could think of was "this guy gets it" been debating on buying a weber and this setup and this really made me convinced
Thanks.... I do not use the pizza setup a lot... but it is always fun to use and easy to use after you know how to make the dough
You know what it takes for a great pizza on a Webber I really enjoyed your cook. You know how to entertain and cook at the same time... Cook On .....
MtKayak1 Thanks for checking out the video... i'll keep at it!
Nice video
Pizza looked great🤙🏼
Oh yes!! I've got to get one of these
Yup, I hear ya... its expensive tho...
Great video. I've been considering the Kettlepizza and this makes me want to get it.
thank you!
Nice review - the kp makes the best calzones!
U da man..
Love the way u spin dat pizza lol..
thats some beautiful pizzas you made there
Really informative video, can't wait for your next video where you will compare the pizza kettle to the unni 3. I'm looking to get some sort of pizza oven but am undecided on what type to purchase. I already own a Weber kettle so I'm sort of leaning in that way but haven't made up my mind yet. I have some questions but they will probably be answered in your next video.
Thanks for interest.... that comparison is going to be posted soon. We have been moving from one house to another for the last month and my grilling equipment is all over the place.... hope to get my act together soon!
Great video and super helpful. Thanks for posting!
Glad it was helpful! Thanks for watching
Nice video. I love the kettle grill. I have use a pizza stone just on it and got decent results but not consistent. This attachment looks great. What brand of lump charcoal do you use? What brand are the big oak blocks? They look great.
Looks awesome. I just cooked my first pizza on my Weber kettle and it was great. Try putting olive oil/garlic on the edge of the crust. Browns the crust beautifully. Thank you for the review. I will be looking at getting this in the near future.
thanks for checking out the video... I do like a little olive oil on the crust... that's a good move
realy you can do it without pizza kettle :))))))
@@nep1819 No
@@aspjake123 yes, ivdid it
Lol randomly watching this video for the pizza kettle and I live like 10 min away from Knoxville IA 😂🤣.. Caught me off guard
nice... so you are enjoying this awesome weather today too!
Good video. I am thinking of going this route for a pizza oven as well.
this setup works well. You could also try a pizza stone in the center of a normal kettle setup to see how that works too. I have done that on a gas grill and it works surprisingly well.
Thank you. My only negative comment - "crazy hot" IS the way to cook a pizza - crank the temp up to where the stone wants to be - in a high temp pizza oven the pizza gets charred and not rubbery - yum. If you aren't going beyond 500F, just use your oven.
Any tips on how to raise the temp even more? He seemed to really load the bottom with charcoal and wood. My only concern is if we add even more it ends up cooking direct heat. Is that okay?
Great video , thank you very much
Thank you for sharing this!
glad you found it useful.... thanks!
First time to your channel, very folksy (but not ignorant) style combined with a thorough review. All the links appreciated, thanks... I agree with another response, I would have liked to have seen the pizza charred a bit more... take care...
thanks for taking a look... have a good one!
Solid video -- appreciate it.
glad you found it useful!
Thank you for the video. Made me realize I didn't put near enough charcoal in mine. We made it work, but I definitely want it hotter.
glad it was helpful! thanks for watching - Keegan
This is a great video! I truly appreciate you doing this, about to make the investment in a Weber Kettle... this is one of a couple attachments I want. I have a competition smoker that is huge, looking for something I can do all night smokes in, then transfer to my Yoder Offset. I see you have the unni peel... do you have a unni pizza oven as well? If so, how does it compare, because I was looking at that too... Much appreciated, I am a young CZcams Channel trying to get all kinds of videos out there! (update)... I see you have an Unni Pizza over vs Weber Kettle, I am going to watch that now!!)
Nice coverage. Thabks
How I turned my Weber Grill into a PIZZA OVEN. HOW? Easy! I was doing Kitchen counter tops in 18" Porcelain Tile. Had some left over. I just took a full size tile and Mark inside of the grate, and cut it out round. Where it would fit inside my Weber. With a 1/2" diamond hole saw bit, drill out 9 holes around it. This will let heat come up the top from the sides. The trick is, Take the grate turn it upside down where the handles are down. Then take the tile and set it on top of the grate. NOW YOU GOT A PIZZA OVEN 👍😎🍕🍕🍕🍕
I wish you could post a link to a picture for that... sounds like a nice setup
@@Searedandsmoked It works good and cheap. I know i wish i could to. Its something i made cheap to have a quick easy set up for my Weber for a pizza oven Cheers buddy
So nice
Hello, highly intriguing product review and well made video....thanks!
I do have a question tho: why the need for a U shape charcoal arrangement, why not a complete ring to sort of even out heat?
Thanks... thanks a good point. I think it was an assumption that the heat would escape out the front if the fire is right by mouth of the kettle. but I have not tried otherwise... so your idea might work even better. Let me know what you think if you try it
Great review and instruction, thanks :)
Nice review. Though in the Kettlepizza manual. It says to add some coals directly under the pizza if you are using the stone. Did you find that the bottom of the pizzas were cooked enough?
Man make fire,man cook food on fire...that’s what my wife says every time I bbq.
I have the Uuni2... my Weber master touch is sat in it box, waiting for Father’s Day!
This looks a lot less faff than constantly feeding wood pellets into the Uuni whilst trying to get the folks/kids organised making their pizzas!
Great informal but in informative video once again.
Cheers from the U.K.
Marcus Vespasian Thanks marcus.... have fun with that Weber on father’s day!
I have the pro version and it cooks almost too fast i have to babysit it... like under a minute and a half fast... but i do have that metal bake sheet cover so it does make a huge difference. I can do Neapolitan on the bottom on the stone and sicilian on top of the bake sheet
Keegan, thanks for showing us how the Kettle Pizza oven works. Have you thought about using a Lodge cast iron pizza "stone"? I use one of these on my Kamado-style cooker (Broil King). Pizzas come out great. I usually bake mine at 600 degrees F. They take about 10 minutes to bake, and I proof the dough for 72 hours.
I have not used a cast iron pan for that... or a steel stone, which I know some people like as well. I do like the long fermentation times for the dough... always turns out great!
That’s so wild. My band and I played a show at peace tree like 5 years ago. It was a cool little spot.
nice... some good little breweries in Iowa... they makes some good stuff. What band and where are you from?
Looking forward the the uuni vs video. Did you order a Uuni pro? If you dust your peel with flour you can omit the cornmeal and have one less thing to do like scrape your stone between pizza's.
thanks, I might give that a shot. i have not ordered the uuni pro yet... but I probably will. I would think using lump charcoal instead of pellets would be a big improvement..... we will see
Nice informative video - well made too including clear, music-free audio. A couple questions though:
1) what is the need for the giant charcoal lumps if the cooking time is so short?
2) wouldn't the charcoal lumps start burning faster with the grill lid OFF?
Allan Weiler Good questions. From my experience it’s about creating the most heat you can for that 30 mins or 60 minutes you need to keep the environment hot. I keep the lid on originally to help heat up the steel grill. Then when you switch to the pizza setup, it will have plenty of air to breath and develop into a good inferno. i like using the large lump charcoal because it has more longevity, while the dry wood gives you more wood burning flavor and extra heat during the actual cook. I did not experiment a ton, but found my initial hypotheses worked pretty good.
Great review. The only thing I’d add is to use semolina and NOT cornmeal. Semolina will not burn whereas cornmeal does.
Man I wish the Kettle Pizza was a smidge cheaper. Thanks for the vid!
I been making pizzas for ever.I get perfect pizza and you do t need this.
I liked watching that! All my bread baking comes from Peter Reinhard, I especially like American Pie and Artisan Breads Everyday! Were you using his pizza Americana doe? We just ordered a pizza kit for my new Weber 22” kettle, not the one you reviewed just some brand off Amazon but I reckon the principle is the same (I hope). Great video, thanks!
Klaus
For peter reinhardt I like the "neo-neopolitan" crust. I actually have not tried too many from him, but keep using that one because I love it!
Seared and Smoked oh thank you, I thought it might be that one. I love the pizza Americana (Canadiana same thing) and have had trouble trying another but I’m a little worried that such a highly enriched dough might burn up in a really hot oven. Oh, the brand we are getting is called Onlyfire.
i would cook it more, i'm up in Buffalo, NY ... i would do more char on there.. but liked your video, i have one too
thanks! looking back i totally agree with you
I saw a different video (of the basic kit) that placed the grill at the normal location. The extra couple inches of this kit seems to be very beneficial. Or perhaps the other video did not assemble her kit correctly?
there are definitely different models of this type of setup. I think the important part is visually seeing the pizza and the easy access to moving it around. I think a lot of them work pretty well overall
That looks like it does a really good job cooking the pizzas. What is the best kind of wood to use?
Try to use a hardwood of some sort... Oak, Hickory, Sugar Maple... the hardwood just burn longer. I buy oak usually.
Just got my Uuni Pro today. New to making Pizza, so will be reviewing your channel. Let me know if you haven any questions about it.
Hi there! I am definitely interested in the Uuni pro. I would love to hear how it performs with lump charcoal as the heat source. I am not a huge fan of the pellets. I might invest in the pro at some point. Thanks!
provero' a Fare una bella pizza Napoletana, Grazieee
Seems a bit too cool. Can you crank it up any higher?
Did you make the pizza on the peel a few minutes before you put it in the oven or was it resting on the peel for a while?
generally I will flatten the dough a few minutes ahead of time, then make the pizza on the peel right before I intend to cook it
Can the entire PK rig spin instead of turning the pizza with the peel? Oh, and this is a fantastic review video.
M D yeah, i think you could do that. might be a little tedious with the high temps, but you could try that
@@Searedandsmoked Ah.. So the design isn't really conducive to spinning. Thanks.
Also, have you tried the "Baking Steel" top?
So I’m a professional chef and I have a wood fired pizza location so I’m familiar with cooking pizzas. My wife bought me a new copper Weber for Father’s Day so I decided to get the KP to go with instead of the Uuni thanks to watching your videos!
So today was my first cook, I noticed one thing, the stone seemed to burn the bottom. We were definitely in the 700-750 convection temp but I noticed a slightly lighter color on the top of the pizza, the bottom was almost too charred. I cooked 3 - 12” pizzas and the last one cooked perfectly.
Did you have this problem or any trouble shooting? I also did not but the KP stone, I had one previously, seems slightly thinner that the KP one
The small size of the Kettle Pizza compared to a professional pizza oven means you can have more-drastic variations in temperature from seemingly small variations in charcoal amounts, draft settings, etc. The only thing you can really do is keep a close eye on your pizzas, and if the bottoms are looking done before the tops are ready, lift the pizza with a metal peel so that the top of the pizza is going into the extremely hot air up in the lid. If you're a trained pizza cook you're probably already familiar with this technique, called "doming."
Wouldn’t you want to have some wood around the back and side of the pizza stone (on the top grate, in order to cook the top of the pizza as well as the base?
For anyone who has this problem, there's a few ways to resolve it. 1) As Kegan said, you 'can' could it until the bottom is done, and then put it on the peel and raise it up into the dome a little to cook the top where the super hot air is and that would probably be the easiest solution. 2) You can buy a round pizza screen that sits on the stop and keeps the pizza raised a little, (even a perforated aluminum sheet might be enough) so you could put that under the pizza after it's cooked enough to where you like it. I haven't tried this so not sure if it would dry it out, but if the air is hot enough, then it would probably be okay as it should only take about an extra 2 minutes to cook the top. 3) Is to rig up a flat sheet of metal or even a ceramic stone that sits flat between the top of the Kettle rim and the domed lid. This creates hotter top air and also the flame can even roll across it giving you super hot top air, and should fix that problem, but of course it's more work and cost.
Personally I don't think you let the temperature get nearly high enough. To make the best pizza, your stone should get in the 750 to 800 degree range, and the airspace above it should be several hundred degrees higher than that. And it shouldn't take 5 minutes to cook the pizza. It should take on the order of two minutes to cook the pizza give or take.I suggest you experiment with getting the temperature significantly higher than you are doing. Otherwise you're defeating the purpose of using this in the first place. You can get your kitchen oven up to 550 degrees.
Absolutely what I was thinking. No char on that crust whatsoever. No clue what the point of this was. A for effort I guess....
I have watched your video many times and I still cannot get the temp to 700. I have pro set-up with the steel top. What could be the problem? Thanks
interesting. what are you using for fuel? using big lumps and wood?
does it matter what kind of 22' weber kettle you get?
it really should not... anyone will work just fine. i like the higher end models because of the nice ash catcher
Will this fit on the Smokey mountain?
if you have the large smokey mountain, yes it should fit
What size of pizza pie you made in this grill?
Those were probably around 12" wide or so
You pulled those too early!!! Good video though
jc51373 You prob right about that... crust could have been a bit more crisp on the outside
Wait until one of those wire bristles comes off of your cleaning brush and sits on your stone unnoticed until you take a bite of the next pizza and have it insert itself into the roof of your mouth. Happened to me recently at a brick oven pizza place. Needless to say they tossed out their wire brushes and found another method of cleaning their pizza oven immediately.
Use a stainless steel wire brush from a hardware store. The industrial kind not the grill kind.
Mmmm 😋 an insanely hot BBQ & uncooked pizza. yummy!
you certainly have strong opinions on pizza cooking
@@Searedandsmoked & Sausages 😉
I got this!!! Step one: grab a Fat Tire out of the ice chest 😂
have to stay hydrated!
Peace Tree Brewing.....I have a feeling you live near the greatest race track on the planet...
Just north of there... I assume you are talking about Knoxville? Been there a few times for the sprint car races... always amazing when they go full bore around that small track!
Yeah sprint car guy here. Was able to make it out for the Nationals last year for the first time and it did not disappoint.
What size is this weber?
It’s a 22” kettle
I seem to keep burning the underside of the pizza within a minute . Any way to avoid this?
I would start with the dough first. what are you using? then i always have the coals around the edges, not directly underneath.
@@Searedandsmoked I’ve tried bags of fresh dough from the supermarket and package flatbreads with similar results. The coals are ramped against the back wall with a piece of wood on top. Temps average 550*F.
google roberta’s pizza dough NYT and try that dough. it’s a winner. or other thin crust dough recipes with only flour, yeast, salt, and olive oil. i think that’s the issue
Seems cool, I just don't understand how they can charge what they charge for just a pizza stone and an aluminum ring.
I kind of agree with that to some extent. The problem is... there is no cheap option for a wood fired setup. When you look at "real" pizza ovens, then this looks cheap. I do have dreams of the expensive stand alone pizza ovens, but this does work pretty well for an alternative.
"I just don't understand how they can charge what they charge for just a pizza stone and an aluminum ring."
It's free market economics. When people stop buying at the current price they'll lower the price. They can do that up until the price is so low that they're not breaking even. But for now, people are buying, so they wisely charge what the market will bear. For those of us for whom the current price is more than WE can bear, we can buy some tin snips and a sheet of aluminum and make our own.
With the oak logs on top it gets real smoky. You didn't say how long you waited.
Oh, right... I would wait 10 minutes or so. Just wait for the temperature on the dome to climb as high as it can and then if you have a infrared temp gun you can check the stone for how hot it is. Over 600 is fine with me... but others it even hotter.
Looks great! U needa 2nd peel 🥴
I hear that... never have too many peels laying around for these pizza cooks!
You wouldn’t have uneven temps on that stone if you eliminate that ring and just close the grill completely shut. that ring causes uneven heat cause all your heat is escaping out the opening while the back is hotter cause it’s closed off. that ring is causing you more work lol.
not a bad point. I think the real issue with the lid on is the lack of oxygen to get temperatures high enough... do you find you can get temps real high?
Seared and Smoked I have no issues getting the heat high enough. once you hit your target temp just put the pizza in and shut it. wait atleast 5 minutes then check it.
When are you going to make more pizza 🍕 videos
I really need to find some time. My son is 1.5 yrs old now and it is sooo hard to find any time right now. If I were to make another pizza video... what types of things do you want to see?
@@Searedandsmoked maybe you could try making a calzone or stuffed crust pizza. Enjoyed this video. I just subscribed.
My kettle got so hot it melted the lid handle and the plastic the lid bail
yikes! now that is hot!
The bottom of the pizza looked a little under cooked and your edges need to puff up more. Temp needs to be 700 plus fella.
Cook it untill brown on top....
.
🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
So why can't just lay coals in middle of kettle, put wood on, then place pizza stone on and cook that way?
I have not tried it that way... so it might work just fine. Or, you could find the stone gets too hot relative to the air in the kettle? Just thinking out loud. If you have good results with another technique... shoot me a reply
rob -- Have you ever seen an oven with the door on the top? Heat rises; every time you lift the lid to add a new pizza or check on one that's cooking, all the hot air that's built up will escape. That's fine for a 12-hour pork butt, but not for a 90-second pizza.
underdone...always a bad sign when you cant hearthe pizza roller crunching the crust..bottom is underdone
Hate to think what this would cost in Australia ! Everything here is horribly expensive and cost of living
The dog loves to photobomb.
Gregory Scott yup.... that's Eddie... he's almost 14 yrs old and awesome
Y'all don't have pizza hut over there
I got one up the street... but have not given them a chance in quite a while!
They look under done
Pointless? Makes no difference to the temperature of your BBQ & pizza stone? Been doing pizzas on my Weber for years without anything like this & this guy hasn't got a clue how to light a BBQ! One chimney starter full of Weber Briquettes 20 mins chuck your pizza stone in give it 10 mins then pop your pizza on. Cook it a little slower, save yourself a tone of money & you won't even have to spin it 😉
the kettlepizza isnt even that impressive. whats most impressive was the way you used the cutter to slice throw the pizza. where the hell did you get that cutter?
ha ha... thanks... I think I got that cutter at a kitchen supply store
insane amount of charcoal / wood to cook a 3 minute pizza. Rather buy an ooni
if you are just cooking 1-2 pizza's, that is probably the way to go. ooni's options 4 years a go were not as good as they are now
Looks like a waste of money and space to store it. Just put a pizza stone on the grate and put the lid on and cook…
Your pizzas appear sad and under done.
Jayy Tee Thanks for the awesome feedback... it means a lot to me. 😴
@@Searedandsmoked
It's ok... I'm sure looks can be deceiving....
Or you u can just call Pizza Hut for pick up large 3 toppings for $7.99 ..... will save your hassle from this Einstein style setup ! Just saying 🤦🏻♂️🤷🏻♂️
Ever tried sour dough pizza dough
I have been experimenting a lot with dough lately. look for an upcoming video this spring. I have been using the Biga or Poolish one day starters, which are similar to using a sour dough starter. I think it gives it good flavor, but I am not sure it is worth the extra effort so far. I think the 2-3 day slow ferment in the fridge is the main thing that brings it all together. My favorite dough so far is a 00 and whole wheat mix. About 70% 00 flour and 30% Whole Wheat for some texture.