Wood Fired Pizza On The Weber Kettle
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- čas přidán 22. 10. 2019
- I was looking for an inexpensive way to make wood fired pizza and so in this video I attempt to do that using my Weber Kettle. As you’ll see, it was a learning experience and didn’t go quite as planned, especially when the pizza stone exploded on us.
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THANKS for watching and stopping by the ranch!
Loved that you showed the broken pizza stone. A good lesson for many of us.
Yes, I'm not a pro but I do think it's important to see when things don't go as planned.
Thanks for letting me learn at you expense! I’m sure many would only post perfect cooks but we all know they don’t always go as planned. Cheers man!
I'm glad that you showed the pizza stone breaking. I was going to try it. I will stick with my cast iron.
I like that you show your errors. You left the door open for a pizza 2.0 video haha
Thanks. Not every cook is perfect. Everyone can learn from my mistakes!
Super helpful! I have a similar set-up and you saved me a bunch of time and dough!
I'm glad it helped you out. Not sure if you saw but I have a couple short videos on the KettlePizza accessory that I bought shortly after this video was made. It has worked out really well for me.
Nice video, was planning on using my pizza stone but worried about higher temp on one side causing it to crack . You just saved me a pizza stone ! Will use my cast iron . Great tip.
Thanks for watching1 Since that video, I bought a high temp resistant pizza stone off of Amazon and haven't had a problem with it.
For sure something I’ll try when we get in to our new home
Good clip! I learned a lot………as did you.
Love the video sir! And ur little stand for the chimmney starter🤗
It was an unintentional stand but has worked out great.
I’m viewing this video 2 years from original post! Thanks for the tips I want to try it soon
Try lump charcoal. It should get you to the temp you need. Happy grilling!
Thanks Edward for the tip! I'm not sure if you saw, but I ended up buying a KettlePizza insert and that worked out really well for me.
Thank you great video
Thanks!
Just leave it In for 5 mins a rotate once. You’re losing so much heat opening it constantly.
Thanks. We opted to get the KettlePizza accessory which I did another video of. That worked out great for us.
Very informative video
Glad you liked it
Get a pizza steel, not a stone... or just stick with the cast iron. But that's just my opinion ;)
Cast iron will take way longer to heat up, pizza steal (usually stainless-steel) heats up fast, gives heat fast to the raw dough, but cools down so needs to reheat in-between pizza's.
Stone/ceramic wants to keep it's heat, so takes more time to get a nice brown bottom, but once hot it retains heat better. But they break!
Top of your pizza looks great, but the bottom needs more browning.. the cast iron needed more time to come up to temp I think.
Oh, and charcoal and briquettes are not the same ;) yours look like briquettes
But thnx for the insight, gonna try pizza's on my weber soon for the first time. The stuff I said above is just my insight using ovens instead, experimenting with different heat (convectional and radiant) with different materials of pizza stone/steel/cast. Pizza steel is my favorite atm... share your info, love that! =)
I like that cast iron pan 👍
im going to try out a pizza steel- 1/4" thick, others have claimed its better than a stone and lasts forever...get the kettle up to about 700 with oak lump charcoal
It works so much better with a 26-inch kettle. also if you lift the pizza stone up on top of the cooking grate with your charcoal baskets that works really well.
Good tips! Thanks for the info.
I recently bought the master touch Weber and had it up to 600 F
pizza looks AWESOME anyways!!!
Thank you
All said and done, your pizzas looked really good to me ... it was a successful experiment 🧪
Due to the thermal stresses, I would think cast iron or an oven steel would be a better choice than ceramic.
It was an old pizza stone and definitely couldn’t handle the heat. The new stone I got and used in my KettlePizza video worked out great.
@@MarksTripleBRanchBarbecue That's great - thanks so much.
The thick cast iron would probably cook better than the stone as it conducts heat better. Cheers and great vid.
Thanks for the tip! I actually bought a new stone that I used in my KettlePizza video and it works great. :)
Looks like a success? I think so even with the challenges you had.... Hey what does a pizza stone sound like when it comes apart like that? I found you video researching the Kettle Pizza insert... but it really looks like your method with a little tinkering will work out. Take care.
Thanks for your message. I think with a few adjustments this would work. The sound of the stone breaking was like a glass platter hitting the ground and breaking into pieces. We heard the noise and both said "that didn't sound good". Lol.
Maybe you should get the pizza kit that includes the correct grill for use over fire, has the enclosure to make the pizza cooking faster. And the metal peel. You should be able to do the first one 5 minutes and afterwards 3 minutes. But not all pizza stones are meant for use over hot coals. The way you do it with the pizza kit is to spread the coals evenly under the stone out to the edge not piled up. You shouldn’t need to put more coals unless you are cooking for a huge crowd over a period of several hours. If you are only cooking 3-4 pizzas - your total cook time is only 15 minutes (5 for the first and about 3 min for each after that) plus the heat time for the Stone. You need to be up at least 600 degrees maybe yours needs to be much higher in the beginning. But if anyone wants to do pizzas, flatbreads etc then you need a kettle-pizza kit - yes they are expensive around $185 for the deluxe kit and it goes up depending on how many other goodies you want to add. But the deluxe has everything you need including a stone that can take up to 750F degrees which is optimum, a nice heavy metal peel like fire grilled pizza shops use and a couple of other goodies - but the heavy duty stone is crucial. Some of those on Amazon aren’t worth buying. I’m not sure why you wanted to add the wood - pizzas aren’t usually smoked - I mean yes people sometimes smoke their cheese but for me I don’t like the taste and I think it looks kinda yucky. The heat usually gives you all the caramelization and toasty flavor you need especially when up in the 600-700F range. Check out the below website on the KettlePizza kit - I think anyone who plans on cooking pizza etc on their grill a lot and once you do it - you will be back...the kit is well worth the money. They make one for charcoal grills and one for gas grills so you are covered either way. It fits 18-22” charcoal grills and comes with an expansion to 26” I think it is.
www.kettlepizza.com/?gclid=EAIaIQobChMIzIDNh-PE6QIVD47ICh3cHQYJEAAYAiAAEgKh1PD_BwE
This was an older video. Did you see the one where I used a KettlePizza kit? That one worked out great.
czcams.com/video/QSDqkvOC3bs/video.html
Wood fired pizza...
HOW WILL PIZZA GET A JOB NOW
The pizza kettle insert although pricey is the key to keeping the temp up since you don't remove the lid between pizzas. I'd like one but over 100 bucks, yikes.
Yes, it was a bit of a splurge but it definitely made a huge improvement.
Hey mate, great video. Where'd you get that cast iron pan? Tia
Amazon. I've had it for nearly 10 years. Lol www.amazon.com/gp/product/B0000E2V3X/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I’m kind of new at trying this but I have a question. Would it be fine to just use instant light charcoal? Would it affect the end result if I dumped some instant charcoal to the side and just ignited it and wait till the flames go down? Or should I just light up the coals the way you did?
I've never used instant charcoal but I would imagine it could potentially add a funny taste to whatever you are cooking if the chemicals that help it light quickly don't all burn off.
I've been to bbqs that the host used that Matchlight charcoal. Grilled food tasted like chemicals.
Also been to bbqs that the host would only use Kingsford charcoal, not an instant light charcoal type and he'd shoot anyone if they came near his grill with lighter fluid to start it. (Jk, he wouldn't shoot anyone). So anyway you need a chimney starter and some old newspaper to stuff in the bottom of the chimney, pour charcoal in the top. Light the news paper all around the bottom holes provided. Doesn't take long and your coals are ready to use. Dump them in your grill.
Are putting the lid on between turns of the pizza?
You need some heat under the stone or cast iron pan. But still most of the heat off to the side. Also like someone else said use lump charcoal.
Thanks. Since I made this video, I've made some great pizzas using other methods and equipment.
im surprised that stone cracked what kind of stone is that some cheap version or weber ?
We had that stone for many, many years so it probably couldn't handle the heat. We have a new one now that I used in the KettlePizza video and it worked out great.
Any chance you lost a lot of heat as a result of opening the kettle every two minutes to rotate? Might wanna try turning once every three minutes instead.
Yes, that is totally possible. I was following the tips on the SNS website, but I was thinking after we were done that we probably could have waited 3-4 minutes. Mainly though, I think I lost most of the heat after the stone broke and I had to put in the cast iron replacement because it was screaming hot during that first pizza.
You’re losing to much heat every time you lift the lid off.
I did the same with a stone, cast iron pizza pan on the way.
You really do need a stone...it draws the moisture out of the pizza base as it cooks
you really don't though... pizza steels are actually better suited for home cooks and our ovens as the heat exchange is more efficient (and higher) than stones.
You have to let the pizza stone gradually heat with the grill.
Yes. I know. That stone was REALLY old and was clearly not rated for high temps. The new stone I've purchased since works great.
Don't use a pizza stone! Cast iron, or get a steel plate, 1/4" thick.
I actually get really good results with a pizza screen lifted up on top of my empty charcoal baskets that are sitting on top of the cooking grate.
Slow and sear doesn't hold enough coals to keep the temperature high. You gotta fill an empty kettle and use the stock baskets or fire bricks to wall off the charcoal into a half moon or ring so you don't turn the pizza stone or skillet into a direct cooking surface.
The charcoal should reach the top of the grates and only a one or two 3 oz wood chunks should be used if you want some smoke taste and effect.
You can't recreate a wood fire oven with kettle. They are insulated with ceramic around the walls and ceiling, retain far more heat, and are made to cook with open flame at the walls. That's not something you want to try to recreate with a kettle as those conditions can damage you grill and become a safety risk and fire hazard.
Aiming for 3 minutes pizza cook times are a little unrealistic. Seven to ten minute cook times can yield good results at the 475 to 500⁰ range.
So did you ever manage to pull off a perfect pizza?
Many!!!
Raise the cast iron plate in the top part of the dome using your brick on the grill . The top of the dome where the fire curl is much hotter
Thanks for the tip. I ended up buying a KettlePizza accessory and used it for the first time this weekend. It was so much easier with that. I just posted a short video yesterday.
i used the cast iron all the time,, don't use the stone, i can make NY style, in the house on cast iron and i'm in Buffalo, we eat it a bit thinker, but not like Chicago... ya, the cast iron rocks
Why would you buy another pizza stone?
Because I wanted one.
Hey buddy, you can't heat up one little area of the pizzastone or it will crack.
Thanks. It was a really old stone that clearly wasn't rated for that intense of a heat. I have since bought another stone which I've used a few times now and it works great with the intense high heat.
the pizza stone broke because you heated it up too fast. Warm it up slower.
Thanks. Actually in this case it was a really old pizza stone that was not rated for these temps. The new stone we are using works great.
It broke, because you heated one side of the stone. You have to heat a botom of the stone
@@zukles_dienorastis I agree, the ceramic could not cope with the temperature difference across the stone surface, that edge on the coals directly. Pan was ok because the heat conducts quickly across the metal pan.
Doesn't seem as tho the kettle gets hot enough
Since this video, I have had much more success. :)
and no char on top or bottom
Use lump charcoal
Why lump instead?
@@vanvu5692 it burns hotter
Since I bought a KettlePizza insert, I have been using lump charcoal and wood chunks with it.
That pizza is way too small...
It's called a personal pizza. I wasn't feeding an army. Lol
@@MarksTripleBRanchBarbecue I guess I’m the only person who thinks a personal pizza is a true 12” pizza. Lol 😂