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
Pizza - use the WSM or weber
Re: Pizza - use the WSM or weber
Go the kettle. You will get more heat.
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WSM - 2009
OTS - 2011
WGA - 2011
Q220 - 2013
Re: Pizza - use the WSM or weber
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)
Pizza - use the WSM or weber
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
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
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Re: Pizza - use the WSM or weber
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
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."
Re: Pizza - use the WSM or weber
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
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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Re: Pizza - use the WSM or weber
Dumb question what is the foil and trivet method? Ive had a bit of a search and I see it mentioned, but not explained.Meat and eat wrote:Hey there guys,
prolly the best tip is to use the foil and trivet method.
Cheers
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Re: Pizza - use the WSM or weber
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.Hammer wrote:Dumb question what is the foil and trivet method? Ive had a bit of a search and I see it mentioned, but not explained.Meat and eat wrote:Hey there guys,
prolly the best tip is to use the foil and trivet method.
Cheers
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."
Re: Pizza - use the WSM or weber
yep your description helps - thanks!