Perfect Kettle Pizza on the Weber Kettle // with Kettle Pizza Deluxe 

thanks man.... I appreciate the gratitude and feedback!

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

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?

Absolutely what I was thinking. No char on that crust whatsoever. No clue what the point of this was. A for effort I guess....

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!

MtKayak1 Thanks for checking out the video... i'll keep at it!

thank you!

hope you have fun with it!

Marcus Vespasian Thanks marcus.... have fun with that Weber on father’s day!

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

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

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!

glad it was helpful! thanks for watching - Keegan

thanks for checking it out

Thanks... hope it went well!

thanks... I appreciate the love! its a fun setup... I think you will like it if you give it a go

nice... so you are enjoying this awesome weather today too!

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.

thanks for taking a look... have a good one!

You should! They are a lot of fun

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

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

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!

I been making pizzas for ever.I get perfect pizza and you do t need this.

Yup, I hear ya... its expensive tho...

nice... some good little breweries in Iowa... they makes some good stuff. What band and where are you from?

glad you found it useful.... thanks!

thanks! looking back i totally agree with you

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!

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.

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

jc51373 You prob right about that... crust could have been a bit more crisp on the outside

glad you found it useful!

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!

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.

Use a stainless steel wire brush from a hardware store. The industrial kind not the grill kind.

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

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

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.

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.

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.

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.

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

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.

interesting. what are you using for fuel? using big lumps and wood?

Try to use a hardwood of some sort... Oak, Hickory, Sugar Maple... the hardwood just burn longer. I buy oak usually.

have to stay hydrated!

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?

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.

you certainly have strong opinions on pizza cooking

@@Searedandsmoked & Sausages 😉

I hear that... never have too many peels laying around for these pizza cooks!

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

it really should not... anyone will work just fine. i like the higher end models because of the nice ash catcher

if you have the large smokey mountain, yes it should fit

Those were probably around 12" wide or so

yikes! now that is hot!

Gregory Scott yup.... that's Eddie... he's almost 14 yrs old and awesome

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.

I got one up the street... but have not given them a chance in quite a while!

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.

It’s a 22” kettle

ha ha... thanks... I think I got that cutter at a kitchen supply store

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

Jayy Tee Thanks for the awesome feedback... it means a lot to me. 😴

@@Searedandsmoked It's ok... I'm sure looks can be deceiving....

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.