Weber 22" Kettle Pizza Help?

[Fishawn]

I know it can be done, but have not done it yet.... It's been in the mid 90's here lately & we are in a rental house until we find a good/great house to buy..... This place is about 12' from the neighbors on both sides with asphalt & concrete for a back yard & gets full afternoon sun with no relief No central A/C, but we have (3) 5,200 BTU window A/C units keeping a 1,800 square foot house @ 70*-72*..... in 90*+ weather... I am thankful for that..

Thing is..... If I even look at the range/oven, it raises the temps up 5 degreess inside .... ..... so I have the Weber Kettle sitting outside & know it has some magical qualities & can do pretty much anything.... I have cooked pizza's on my smoker & Gas Weber with decent results+-, but have a feeling the 22" Kettle could perhaps make it pretty good? ..... I am thinking that JT's Whisky Fish "Ring of Fire" around the perimeter & "Baking" in the middle would be work great..... Just fishing for some input...

[erain]

prolly not what your looking for but a pretty neat deal you can do on the grill is make softshell pizzas, need softshell tacos, olive oil, diced tomatoes, have other toppings handy, green/blk olives, pepperoni, mushrooms, onions, mozz cheese, pizza seasoning. take a teaspoon of olive oil and put on softshell, add diced tomatoes and other ingreds of choice and put on grill. not a real deal pizza but these are great and alot of fun, everyone build thier own. kids love it too.

[Whisky Fish]

Here's the last time I did a pizza party and it was on a Weber.
http://www.smoked-meat.com/forum/showthread.php?t=7146
I haven't tried the ring method on pizzas but no reason it wouldn't work.
What I usually do is direct heat, throw the skin on first and lightly toast one side, pull it, top it and throw it back on. The ring sure would be worth a try, you could definately put more smoke on it and you might be able to skip the "pre-toast" step and just let it bake and smoke and get happy.
Let us know bro!

JT

[Slanted88]

I've done it like this before...check the slideshow. Ain't done it in quite awhile. May hafta do it for my granddaughter!

http://slice.seriouseats.com/archive...tml?ref=se-do2

[DDave]

I'll be watching to see how this turns out.

Ever since eating pizza at Ryan's I've been thinking I need to try one on a screaming, farking, hot UDS. You know, the kind where you leave the lid off for awhile. I'm pretty sure I can hit 500° if I work at it.

Dave

[Fishawn]

Great Input!..... Exactly what I was looking for! ...... I did do some nacho's last night on the mini Weber..... worked like a charm

[WALLE]

Scott,
My $.02...
I bake my pizza's the same as I bake my bread - 375 to 400* for 20 - 30 minutes.
I would be worried about it burning, so I would do the fire ring thingy, and in vert a SS bowl to sit my pizza pan on. My pizza pans are 16".. so I'm thinking with 3" one each side, the SS bowl would be small. That's how I would do it. Wouldn't take many coals.. maybe 3/4 of a chimmeny(sp..aw hell you guys no ;o) I can't spell anyway!).

The bread and pizza I've smoked/baked has been awesome. GO FOR IT!

[dwayne]

Scott,
My $.02...
I bake my pizza's the same as I bake my bread - 375 to 400* for 20 - 30 minutes.
I would be worried about it burning, so I would do the fire ring thingy, and in vert a SS bowl to sit my pizza pan on. My pizza pans are 16".. so I'm thinking with 3" one each side, the SS bowl would be small. That's how I would do it. Wouldn't take many coals.. maybe 3/4 of a chimmeny(sp..aw hell you guys no ;o) I can't spell anyway!).

The bread and pizza I've smoked/baked has been awesome. GO FOR IT!

I fail mind reading in the fourth grade and spell ain't a good side point.Dwayne