Smokers, Grills, Pitts & More > Weber Smokers & Grills

Weber Pizza Oven?

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Tom72:
So I'm in the middle (actually more towards the end) of buying a house, so naturally I'm planning what all I'm going to need to outfit my backyard already!  One of my dreams is to have a real pizza oven at some point, but that will be down the road.  Pizza on the grill works except for the fact that you lose all the heat from everything except the stone when you open the grill to put the pizza in.  This causes the pizza to cook through before browning appropriately because all of the heat is on the bottom (yes, I know...I'm a pain in the butt about things like this).  Anyway, I was trying to come up with something I could rig that would work, and then I saw this:

http://www.firecraft.com/product/kettlepizza-22in-outdoor-pizza-oven/full-size-charcoal-grills

Has anyone on here used something like this before?  I think this is a great idea and may solve my problem...just curious if anyone might have any info on this or something similar.  Thanks!

rvriggs:
Kind of expensive but looks very interesting. Hmmmmmmmmm?

bearbonez:
 I have never known weber to make a bad product. I was just looking at the same thing. A firecraft catalog was included with this months bullsheet and the pizza oven caught my eye. I guess it is expensive for an add on...maybe...It's a sight cheaper than a traditional brick or clay pizza oven which in kits run $1k and up. I can see one of these being added to my grill in the near future. Especially since making pizza has been a project I have been working on lately. In fact I have just about used up my king arthur high gluten flour and need to try caputo 00 flour. I have been doing a 24 hour cold fermentation rise on the dough. It comes out ok, but the the oven only goes to 500 deg and not getting the results I would really like.

Tom72:
That's where I came across it too...that catalog is going to kill me.  I've been trying to master pizza for years.  I'm happy with my results overall, but I still have a way to go.  I'm going to give Caputo 00 flour a try too, because I have not yet had a dough that would go as thin as I want it without tearing.  Now that I'll have a place to grill/smoke, I'm going to experiment like never before.  And the best thing about experimenting?




Even less-than-perfect pizza is pretty dang good!

bearbonez:
 Tom, This site has been very helpful. http://www.pizzamaking.com/ . There is a forum with some good reads (these folks seem to be dead serious about pizza making) and also some great how to's for pizza dough.  There are sticky's that have broken down FORMULAS...I hate that word, recipes are so much easier...from the big guns in NY and Chitown, such as malnalti's, uno, lombarti's. I am keeping my attempts basic. BBQ consumes enough of my life. I just dont have the ambition for a correspondence degree in biochemistry to make pizza, but I think some experimenting on a layman's basis is plenty satisfactory for this child. But, once I am happy with my dough, I think I will be looking for a place to get renet to make my own mozzarella. Beats the heck out of 98% of the take out joints around Austin.

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