I just got this for my husband and I wanted to thank you for walking us through the setup. I had hoped adding wood between pizzas would not require removing the entire device because it’s so hot. I will definitely be using gloves for that!! I also have a suggestion - using parchment paper on both the peel and stone. You can skip the cornmeal completely. The paper will burn, but it gets the job done nicely. Not only does it prevent sticking, you can grab a corner of it in order to spin the pizza while it’s cooking.

@andersmartinson1750

2 жыл бұрын

Parchment paper is a good idea. I struggled with sticky dough my first time.

I love your set up!! Great video

Since this video was produced I have made a couple of turning hooks and those have made a big difference. The perforated pizza peel sounds like a great suggestion, thank you!

Thanks for the great video, Gary! I'm a novice at pizzas on the weber. This helps me get off on the right track, buddy!

Great video. Good advice on the wood. I was a little too conservative on my first cook and learned that it’s hard too add too much. Saw elsewhere that if you put the open flap of the grill in the back opposite the opening, you can add wood without removing the ring.

I realize that there is no "N" in Mozzarella however, that is the way I have said it for as long as I can remember. I am sure everyone else enunciates everything perfectly - I however am perfectly happy to be flawed. Appreciate the additional tips! Valued feedback! Thank you!

Eddie, I was just following the manufactures suggestion at the time. I still enjoy using the Pizza Kettle and still place the coals around the sides. Heats the area up and keeps the bottom from burning.

Don, thanks for the support and for "Getting it"! I do this for the love of it and your right, I am not a chef, grammarian or a cinematographer. Everything I do is on a first take basis, if I burn it, drop it or cook it raw - it goes on film. Cheers!!

It may be fancy but it works. It is so much easier to slide the pizza in and out of the unit and you don't lose all the heat, allowing you to cook multiple pizzas, without lifting the lid.

Matt, solid advice. Thank you!

i know this is over a year old and it may not even be an issue anymore, but i had a suggestion with your peel.. rather than tossing the cornmeal straight on the stone, you should put the cornmeal on the peel, then it serves two purposes.. no sticking on the peel or the stone! hope this is helpful for you!

Your going to love it Dennis! Kettle Pizza has made a couple of improvements that your sure to like.

Great video.

Great video. I believe that i will get that thing for my weber.

Gary, I have seen this unit being put through its paces over on a BBQ forum I am a member of. Those were all pictorials, so your video review brings it all home. I am thinking that an addition of a larger stone would be helpful.

Yes, lighting is a problem in my backyard. Lots of trees making shadows. Hopefully I can add some good lighting soon.

Rice flower (instead of corn) works great on the stone and paddle for high temp. Great video! Happy thanksgiving !

@seikibrian8641

5 жыл бұрын

In Italy, using semolina is the norm.

Very helpful video

I think this looks like a great compromise for those of us who adore pizza but are balking at the wood fired oven in the back yard (I considered it, although briefly). I have tried using the stone on my gas grill and easily got the high temps, but the heat directly under the stone will burn your crust in nothing flat. You absolutely need indirect heat for this system to work. I'm definitely going to give this a try.

I wonder if it would be of any benefit if the device was a little taller. When I get me a new Weber, I will definitely get me one of these. I'll have to watch some videos of chefs using a brick oven and apply some of the same techniques.

Yep!

looks good been thinking of getting one of those pizza kettle so why didnt you spread the coals evenly ?

Great video, Thanks, I have one of these I like using the metal peel it rotates the pizza easier.... and yes my first time I did not get it hot enough, 500 or so, I think you want to peg the thermometer...it's nice to see other ideas, Thanks for your input....they are really fun to use.

@CookingOutdoors

4 жыл бұрын

Thank you and thanks for sharing :-)

Great video! Don’t worry about putting cornmeal on the stone. That’s just going to burn. You need to put some cornmeal on the peel before you stretch the dough onto it and make your pizza. The raw pizza should slide off the peel onto the stone with a quick flick of the wrist.

Is the vent in the lid opened or closed while cooking?

I had it open but adjust it as needed for your heat control.

I'd love to get one of these. ...might have to make it myself for that price though.

Great demo Gary. I'm going to get one ASAP. Also, the hook and the brush. I'm thinking of low level turn table to spin the pizza, unless it affects the pizza stones heat. Enjoy your shows very much.

@DarrenOdden

10 жыл бұрын

Thanks for sharing this!

@CookingOutdoors

10 жыл бұрын

Thanks Owen! I really appreciate you taking the time to leave a comment. I wouldn't worry about a turn table, the pizzas cook to fast and very evenly to worry about that, just a quick rotation is all you need. You might lose some of the crust building from the turn table also.

@CookingOutdoors

10 жыл бұрын

My pleasure!

One of my favorites on a pizza...beer is good too :-)

Yep, that would raise the heat for sure!

Ya up here in Buffalo, NY we use that polenta or corn meal...i use cast iron for pan, not sure if the stone works as good... and yep,,, this thing uses lots of wood... charcoal... does very little...

yep definitely need cornmeal on the peel and an aluminum peel. the metal peel is easier to slide under the pie and you can use it to scrape the stone off too.

why not use some of that cornmeal on the pizza paddle? hehe..

@seikibrian8641

5 жыл бұрын

I know, right? You don't need cornmeal on the stone, because the pizza will be crisp when you remove it. But you need the cornmeal (or better yet, semolina) on the peel so the raw dough won't stick to it.

Great video. You may find that you need a pizza turning peel when cooking with this bad boy! Definitely use a metal pizza peel. The best type are perforated! I am going to check out your other videos.

you are right the thin crust will cook faster, watch some of the shows on cooking channel/food network...I love to BBQ

A metal peel is much better as well, I bought one like yours first and it warped from washing it overnight, took it back and ordered a metal one from Amazon, works way better.

Thanks for the info now I'm getting one

@CookingOutdoors

8 жыл бұрын

+Daniel Lincicome Enjoy!

Peelpaddle should be well rubbed with flour that will prevent the wet pizzza from sticking….slides right off!

I really liked this video. I will invest in the kettle.

@CookingOutdoors

7 жыл бұрын

You'll be happy you did!

What kind of wood are you using, it looks like it's been processed?

@CookingOutdoors

5 жыл бұрын

Oak wine barrel staves

I noticed you mentioned KettlePizza sent you a aluminum round 14" pizza dish. Since it seems your pizzas are a bit heavier then norm. It would of been easier assembling your pizza on the dish and putting that unto your pizza stone. That way you could just turn the round pan on your pizza stone. And not have to lift the pizza and turn. I bought a Blackstone Pizza grill last week and I am so happy I did. Pizza's within 5 minutes perfectly cooked!

@CookingOutdoors

8 жыл бұрын

+excelsciors Certainly some of my rookie mistakes showing through...

@kevinpwoodward

8 жыл бұрын

+excelsciors The idea is to cook it in a brick oven, so the stone let's that happen, cooking in a dish is more Greek style...

I swear I can smell it from here 🤣

I would contact Kettle Pizza directly and see if they will ship to you. I have considered switching to a metal peel but I would be one more toy to store and the wood one works better everytime I use it :-) Good luck on your pizzas, let me know how they turned out! Thanks for the support! Gary

You should be using a steel seasoned pizza pan

Is the vent in the lid opened or closed when cooking. No mention is made of the vent

@seikibrian8641

5 жыл бұрын

I know this is an old comment, but I just discovered it. The top vent should be closed when using the Kettle Pizza accessory so that you get extremely high temperatures in the dome, just like an Italian pizza oven. Enough air will be direct out the front opening by convection to keep the coals and wood burning.

nice, pizza places and you tube you will see the guys turn the pizza in side the open flame oven...like in DDD show or man vs. food

Gary I hope you get to redo this video with the corn meal going on the pizza paddle before you put the crust on it. If you do you can show people how easy it is to slide the pizza off the paddle with just a little shake and maybe a knife around the edge.

@CookingOutdoors

10 жыл бұрын

Yes, learned that the hard way... but this was only an intro video. I just received their new setup and plan to do several more videos with it and if I make pizza I will be using cornmeal on the peel.

La pizza è un'altra cosa!

Name is House but he cooks everything outdoors 😀

What about cooking frozen pizzas?

You need oak quarter logs to get high heat.

@pandmonium2k7 I diffenately need a fee new tool to make Pizza cooking easier. My videos, more toys, more eats :-) Life is good! Thanks for the tip!! Gary

little flour on the pizza board, no sticking

Keep in mind that heat rises and the higher the dome the higher the heat rises.

This is a cool item but it really is not necessary. I use a Weber like this one on a stand with propane. Once it reaches temp, the pizza is done in two minutes. I put thin fire brick on the grate and then the pizza stone on top of them.

add alil flower to your pizza peel..it will slide right off =)

There is no "N" in "Mozzarella". Unless you know of a new cheese called "Monzzarella". Other than that, the video was pretty informative. As has already been stated, you put the cornmeal on the pizza peel, not the pizza stone. Regarding metal versus wooden peels, Soft dough sticks to metal more than wood but the metal is thinner and easier to wrangle the cooked pizza. And a proper wood fired pizza oven is at least 600 or 700 degrees. Not 450 as someone else stated. That's for deck ovens.

Man you don't need all that fancy stuff to cook a pizza on a weber kettle. Besides that the device you were using looks to me. Like it allows too much heat out of the kettle.

cheddar?

there's a new setup ?!

@CookingOutdoors

10 жыл бұрын

Yes, They made a couple of changes in the ring and introduced the KettlePizza ProGrate & Tombstone Combination Kit and the KettlePizza Baking Steel for 22.5" Kettle Grills.

@xxkasperxx

10 жыл бұрын

cool ...I'll be looking into that one

Try putting the cormeal on the PEEL not in the oven

@CookingOutdoors

4 жыл бұрын

Yep

The Kettle Pizza is high tech??? LOL Yeah right. You to be kidding me. You don't know the definition of high tech.

The bottom is not cooked, I know, I can tell.

@CookingOutdoors

5 жыл бұрын

Ok, good job, thanks for nothing ...

So many problems here. 1. Cheddar Cheese? 2. Pre-Shredded (doesn't melt well) 3. Cornmeal goes on peel...

@CookingOutdoors

5 жыл бұрын

So many problems with your comment: 1. I love cheddar cheese on my pizza - don’t care if you like it or not - it’s my recipe. 2. Yep, so shred your cheese - why complain about mine. 3. So I have learned a few years ago - your complaint is way to late

This is not pizza, this is a mess lol

Interesting and enjoyable. Now, for the naysayers--this guy likes to cook outdoors. He doesn't claim to be a chef or a cameraman or a grammarian. Lighten up on him, will you? He does a good job and he obviously enjoys what he's doing. You don't like the videos, don't watch. It's as if most of you turn it on and immediately think, "Hmmm... What's the first negative thing I can find to comment on..."

Hey my friend did you use cheddar cheese🤣🤣🤣🤣🤣

Great demonstration ....the cheddar cheese was the only bummer ...sorry

@CookingOutdoors

10 жыл бұрын

Thanks! Cheddar is optional but I do like it :-)

Jamás vi una pizza tan mal hecha