thanks for the shout out James!! I've tried a variety of set ups cooking with this and my favorite is charcoal just like you have it and 3 little logs directly on top of the charcoal. I also put the kettle lid on with the top vent closed. I try and usually use hard wood that I trim from trees in my yard since it's basically free and burns longer than the little chunks.
I went on and finally bought myself the kit. I had been eyeing the obviously overprices stainless steel lid version that includes every accessory but it was very expensive and it went on sale so it was about 100 bucks less than it usually was. Me and the wife have been doing some renovations for the patio and my only condition was that no matter what she did, we had to have a weber performer and a kettlepizza attachment. I will buy the weber next month. I am so happy :)
Thank you for the video! My weber is on it's way this week! Thanks for the tip regarding the instant yeast and thanks for listing out all your ingredients and the amounts!
If you're using the basic or pro models of the Kettle Pizza without the baking steel, you leave the lid on. WITH the steel, you may want to use the lid while the device is heating up, but once you start cooking you remove it to avoid excess smoke entrapment and allow maximum oxygen flow to the fire. See how there's no opening over the wood basket? That lets direct heat and flame from the burning wood lick across the underside of the steel and radiate down onto the pizza. The holes over the charcoal prevent the stone from overheating.
When the motor burns up from not using the dough hook, like I did...Call Dallas Appliance repair They fix Kitchenaids and electric razors, and the store shares a space with a fishing tackle shop! Sending these machines back is very expensive and finding someone to fix it is hard We have some dough rising for tomorrow night pizza dinner BBQ pizza does taste great, try and get grill to 800-900 if you can cooks real fast, tastes great Nice video Thanks
You gotta slapp the dough while its flat, stretch and turn, strecth and turn, then pick up slap hand to hand then use your fists and the natural weight to stretch it out more.
You get the greatest cooking toys! Also, is that a Cuckoo rice cooker you have? If it is, do you like it? I have a Zojirushi, but I need to get a new one.
Hi James true that the way you make the dough is quite difficult to watch... poor kitchen aid :) But the pizza seems quite good !!! Congratulations !!! Just a rem : I don t think we need paper , it burns and doesn’t smell well. You just need to take a wood tray, put some flour on it and the pizza will slip on it. I do this and it s ok.
It comes from the same company that makes the kit. It does help to radiate heat down onto the top of the pizza so that the top of the pizza also cooks quickly. Almost forgot you can get it from Amazon. amzn.to/3wX2d4F
I made the mistake of cooking the sauce , the pizza tasted like lasagna; to get right use 00flour, 700 oven drain water from pealed tomato 🍅 s the kitchen oven didn’t perform well too cold at 500 air-rate the dough for bubbles when it’s raw
james non lo sai che per impastare nell impastastrice c'e' bisogno del gancio no della foglia .La foglia serve per gli impasti morbidi ecco perche si e staccato il contenitore dalla planetaria !
All these people saying more heat, more heat. He cooked it in 2 minutes. How much more heat do you need? He's not running a lunch rush lol. This is for him and his family. I dont think he plans on cooking pizzas for 3 hours. More heat, how about more intelligence people.
Pretty sure you have no clue how to use a mixer! LOL seriously man WOW. The mixing bowl isn't attached properly and you're using the Flat Beater attachment rather than a dough hook rofl
you'd never make it in NY. Dont quit your day job/ You lost me when you broke out the rolling pin, then the parchment paper?? OMG BTW, wheres the lid to your weber? wow
James Strange every video I've seen has people using the lid even with the baking steel. Look at all the heat escaping if you don't use it. Videos put out by kettle pizza themselves!
smitty4699 Just chiming in here. The lid will help preserve heat longer but if you know the kettle pizza, it can get really hot, if you are not careful the stone can get over 900 degrees easily and it will burn your crust in less than 15 seconds, so I actually don't mind some heat escaping. My best pizzas in the kettle pizza pro are made without the lid, at around 700 to 750 degree stone and the baking steel at around 900 to 1000 degrees. I get nice charring, leoparding, etc. So really, the top lid isn't necessary unless you want excess heat or conserving heat for a prolonged pizza making session. Not to mention you can look at your pizza form the top as it browns! Having said all that, you are right about the rolling pin, there's no need, I find that stretching the pizza by hand is one of the most fun parts of making pizza!
