Hi Ken. I watched a bunch of Weber pizza videos last night. And then...I watched yours again. You have one of the very best techniques. Raising the pizza higher in the cooking dome is genius! I will try that this Friday.
Ken, I tagged you on a couple of Instagram videos today of my attempts to use your technique. I made 6 pizzas tonight and each one got progressively better. At my wife’s suggestion I used a cast iron pan. Next time I’ll try some on a pizza stone and some on your style of pan (I already have one). Cheers! BTW, on Instagram I am @nerdboyjoe
MATE ..THOSE PIZZA SCREENS ..THATS A SUCH GREAT IDEA FOR THE WEBER .. THE PIZZA LOOKS SO MUCH BETTER THAN MOST OTHER VIDEOS ID WATCH .. WELL DONE MATE IM GOING TO HAVE TO DO THE SAME AS YOU .. CHEERS FROM ADELAIDE AUSTRIALIA ..
The mesh or as we know it , a crisper is great ! Always use a crisper with mine and olive oil and the underside of the base and edges. Browns them up nicely. Cheers and a good vid. Thanks for sharing.
DUDE!!!! thanx so much for the video! An ingenious way to use the charcoal chambers, inverted, as a way to lift the pizza stone off the direct heat of the grate. SSSSOOOOOOO awesome to see another human being with a brain (like we all have) but actually using it. You're a legend Ken! MUCH appreciated. PS: Your daughter is beautiful, she shouldn't be so shy with a wicked ass clever dad like you! Blessings!!!
@@KenRogersMostlyOutdoorsappreciate the tip. If it's not to much could you check out my channel and let me knkw what you think? Thanks again and great job.
Wow! Great video with your daughter. When my daughter was younger, she would have made a smiley face too. Anyway, both pizzas present well and look really tasty. Im partial to more stuff on mine like you. I have a Weber pizza stone and I’m cooking my first pizza ever tomorrow from scratch.
The older I get the easier I want it! lol I like the Jiffy Brand Pizza crust. I will sometimes add a little Italian seasoning to the flour for a little extra flavor, but you don’t have to. It’s pretty good on its own. Thanks so much for watching!
Tried this concept today with the charcoal baskets. Didn't have a screen, used a pan. First pizza stuck and burned on the pan, added olive oil on the pan for the other three pizza's with no problems. Also based on other RU-vid creators I added some hard wood for flavor, and higher heat (also as DH Jam stated). It was phenomenal tasting pizza. Ranks right up there with some of the best textured, and best tasting pizza I've had. The school year is coming to an end for your grand daughter. Enjoy her presence while you can!
I'm so glad it worked out for you. Yes, the hard wood is an excellent ideal. Thanks so much for watching and giving me an update. I haven't done a pizza in awhile. I need to do this again.
Like your style and the down home music in the background, not overpowering like a lot of videos. you can buy much better pizza dough that you don't even have to mix anything. most stores sell pizza dough balls frozen, even fresh ones. so all you have to do is take it out of the bag and spread it out and I'm pretty sure you would get a much better tasting pizza. also use whole milk mozzerella not skim milk. Ive seen other vids where the guy uses two fire bricks to support a pizza stone or a pizza steel. I want to try that. If you get really good dough and a much hotter grill it will puff up and be really light and fluffy but still a good amount of nice crust. Great job on the video and having your charming daughter in it too.
Yes, I know the video that you are talking about... Great Channel! Good points on the pizza dough. Thanks so much for the compliments and thanks for watching!
@@KenRogersMostlyOutdoors I tried it using a lodge cast iron pizza pan thing. and it really turned out great. I even used old frozen dough I had made months earlier thinking it would not be that good, but what the hell might as well try it. turned out really good. I showed my 88 year old dad what I did, and he said seems like a lot of work. but it's not much work. you just put the pan on top of some bricks and throw a lot of charcoal and wood around it and you get some great smoke flavor too. I had a friend who lived alone and I told her about this great frozen pizza I found,and she said it was too much work. I said really, you take it out of the package, put it in the oven and wait. she ordered everything take out cause she was too lazy to even put a frozen pizza in an oven. you know taking a second look at it, that dough doesn't look that bad, it looks light and crunchy which is what you want. tonight I'm trying a southern fried buttermilk chicken sandwich. chicken marinated in buttermilk and a salt brine, then fried in a cast iron skillet. down home cookin
I like just pepperoni too. Nicely done. Oh yea, both pizza's look awesome and yummy! I have cooked pies in the Weber, but not a pizza yet. Good job guys!
Got to have at less anchovies on pepperoni ! come on ! i use sliced onions, slliced tomato's and mushrooms if i got em ~ Pizza Hut never taste that good ! YUM
Lol... I do like a little anchovies from time to time. However, that pepperoni pizza was for my teenage granddaughter... pepperoni only! Lol thanks for watching!
cool father daughter video! I'm on the fence for ceramic vs weber, but leaning towards weber due to cost. I also want to cook pizza on it, so this was a good video for me. thanks.
Thanks so much! I am constantly learning new methods of cooking on this kettle. I think the the Weber Kettle is the mot versatile grill made... period!
and yes, that is a bold statement! there is a lot of good grills on the market, but there is none that I have found that can be used in as many variations as the kettle. Thanks so much for watching my video.
Great use of the baskets to raise the bottom while also using the heat at the top of the lid to cook the toppings. I can't help but wonder if there is a way to reduce the number of pizza turns and heat loss. Have you tried putting the baskets in the centre and then a ring of coal around it? That will take advantage of the heat from the round kettle which is even and then you don't even have to turn it once.
That’s a great question and one worth experimenting with. My fear is that it would minimize the total amount of heat produced in spreading the coals that far. It may be worth trying tho. Thanks!
Really love the look of these, nice work, I've just ordered a pizzs grate to try it out! I'm just wondering why do you need to raise it up on the baskets, would the base cook too quickly if it was on the grill?
With a pizza stone, I probably wouldn’t raise it, but I would still turn the pizza. With this set up, raising the pizza is best because it creates more of an oven effect. The pizza will burn being closer to the coals. Thanks for watching!
Hi Mark... Thanks so much for watching and asking the question! And a very good question it is. I have some "new" screens that yes, I have some sticking issues. I make sure to spray them really good with cooking spay and it does helps out a lot. Now, my older, well seasoned screens? I have no issues at all. I do give them a light spray just to be safe. Thanks again!
At this time, it was difficult for everyone because of the corona virus 19. Thank you very much for this valuable video. I hope that the corona virus 19 will disappear as soon as possible, and at the same time, I sincerely support your channel as it develops.코로나 바이러스19때문에 모두가 힘든 지금 이시기에 이렇게 값진영상 감사히 잘 감상했습니다.코로나 바이러스19가 하루빨리 사라지기를 바라면서 동시에 님채널이 점점발전되셔서 꼭 꿈을이룬 채널 되시기를 진심으로 응원드려요.
I was more interested in the cooking on the grill. I'm just getting started, myself. How do you keep the temperature up? Mine dips in temperature too much after one pizza. Your daughter's adorable. Mine acts just like her. I tell her to pretend she's finger painting when spreading the sauce on the dough.
Keith Drummond It’s hard to say on the temp. I have done 3 on mine and still had plenty of heat. If I had to guess, perhaps the vents are closes off a little and it is bringing the temps down. Also, make sure your not using a cheap charcoal. I’m just guessing, but this is what comes to mind.. when I cook pizza, my vents are wide open. Thanks so much for watching!
New subscriber, thank you for keeping it family friendly & very informational. You have a beautiful daughter hopefully the government doesn’t take your guns because you’re going to need them when the boys start coming around. Happy trails
Very nice pizza kettle video! Where did you find those pizza racks? I'm gonna try this. Oh and why do you not bank the coals all the way around the bottom of the kettle? Thanks for sharing buddy
I think the logic is that if you have it all the way around you can end up with undercooked toppings when the crust is finished. His shown method allows you to turn the pizza thereby allowing a longer cook time because half the crust swaps for the placement over charcoal halfway through cook. It really has to do with the way the temperature is distributed through the grill. The toppings are being cooked with the heat retained in the lid while the crust is getting cooked from below.
