Pizza - use the WSM or weber

PIZZAS, BREADS, CAKES & DESERTS ON BBQ
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Hammer
Posts: 107
Joined: Thu Jul 18, 2013 8:04 pm

Pizza - use the WSM or weber

Post by Hammer »

Hi all,

I am planning on making some pizza this weekend. We normally make and cook these in the oven, but I thought i might try it over some lump charcoal. I plan to use a pizza stone and indirect method of cooking. I have a WSM and a weber, but I am unsure which toy to use. Any recommendations?

cheers
AzzzzzA
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Location: Melbourne, Australia

Re: Pizza - use the WSM or weber

Post by AzzzzzA »

Go the kettle. You will get more heat.
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Hammer
Posts: 107
Joined: Thu Jul 18, 2013 8:04 pm

Re: Pizza - use the WSM or weber

Post by Hammer »

If using the kettle, should i set the fire just off to one side and put the stone on the other side? (concern is cracking the stone)
mcwazza
Posts: 55
Joined: Tue May 28, 2013 1:54 am

Pizza - use the WSM or weber

Post by mcwazza »

This is a god question. I have done pizza in my Weber kettle with beads in the baskets on each side and find no problem with cracking the stone.

I have found too much heat underneath though. Pizza is a bit too crisp on the bottom by the time the top is cooked.

So i'm also keen to hear the best kettle pizza tips.

Matt
Meat and eat
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Re: Pizza - use the WSM or weber

Post by Meat and eat »

Hey there guys,

prolly the best tip is to use the foil and trivet method.

Same whether you are using a kettle or a 320 Q, doesn't matter.
It's all about getting the right amount of heat, and especially,
getting even heat top and bottom.

Cheers

Meat and eat
"My mind is made up. Please don't confuse me with facts."
Smokey
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Re: Pizza - use the WSM or weber

Post by Smokey »

M&E is onto it,
I dont use my kettle for this anymore but I used to have charcoal each side as per normal, Lay some folded foil as a heat diffuser and place a rased (2.5") large cake rack to get the pizza stone up high.
Top vent full open and control from below
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Hammer
Posts: 107
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Re: Pizza - use the WSM or weber

Post by Hammer »

Meat and eat wrote:Hey there guys,

prolly the best tip is to use the foil and trivet method.
Dumb question what is the foil and trivet method? Ive had a bit of a search and I see it mentioned, but not explained.

Cheers
Meat and eat
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Re: Pizza - use the WSM or weber

Post by Meat and eat »

Hammer wrote:
Meat and eat wrote:Hey there guys,

prolly the best tip is to use the foil and trivet method.
Dumb question what is the foil and trivet method? Ive had a bit of a search and I see it mentioned, but not explained.

Cheers
You fold a sheet of alfoil in half (about the size of the trivet) and place it on the grill then place a trivet on the foil with the food/pizza stone or whatever on the trivet.
The double layer of foil traps a layer of air giving better insulation.
The point of the foil is to act as a heat difuser, making the space above it more 'ovenlike', and shielding the food from direct heat from below.
In the case of pizzas, it stops the stone from getting too hot and burning the bottom of the pizza base before the top cooks.

Hope this helps.
Cheers

Meat and eat
"My mind is made up. Please don't confuse me with facts."
Hammer
Posts: 107
Joined: Thu Jul 18, 2013 8:04 pm

Re: Pizza - use the WSM or weber

Post by Hammer »

yep your description helps - thanks!
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