The KettlePizza Oven

[CDN Smoker]

I have really been looking at this KettlePizza Oven. A lot cheaper than building one.

http://www.kettlepizza.com/default.asp

Does anyone have one and what are your experiences?

Thanks,
CDN

[Keymaster]

I Think Doc Holley has one, looks like a nice rig

[fishingbouchman]

Do love some pizza.  How does this guy work? what kind of temps can you get to?

[Pam Gould]

I don't wanna burst anyones bubble, but I use a 22" Weber to cook pizzas on, on a cast iron pizza pan and they come out perfect. I can make pizza on any grill with no special equipment. Trying not to uni-task here. I would love one of them wood fired ovens tho. Been looking at them but can't justify for 2 people and I can't convince hubby to eat pizza everyday for the rest of his life.  So narrow minded.  LOL  Pam ; *))

[bbqchef]

You don't need one... just put a pizza stone on your ceramic cooker or grill and it will work the same.

[Pappymn]

Or look at a pizza steel. Hear good things about them

[drholly]

I do have the Kettle Pizza for my Weber Performer.

The Pros:

• It gets HOT - well over 800* at the grate level
• Perfect for thin crust, minimal topping pizzas

The Cons:

• Another thing to keep track of and store somewhere
• Another thing to keep track of and store somewhere

For cooking pizza without a real pizza oven, this device actually works. A true cracker crust pizza with the right char on the crust while cooking the toppings requires a lot of heat - 700 - 800*. FWIW I was a pizza chef in Hawaii for a few years and learned a bunch. As I've traveled there are a few things I look for - excellent pizza is one. But, take my advice with a bushel of salt. I prefer very thin crust pizzas with minimal ingredients. I like to make a half dozen smaller pizzas with unique flavors vs. a "garbage" pizza with everything on it. That is just my taste.

So, my use of this device is slanted to thin, very crispy (with a chew) crusts and a few ingredients. Can't tell you how it works with a thick crust and everything in the fridge.

From the PRO side - this is the closest I've come to a real wood fired pizza on the grill. I dearly want to have a true wood fired pizza oven, but the pricing is too far out of reach. This is the closest I have come to that type of crust and flavor.

From the CON side - if you use your Weber for other things, this is something you need to find a home for.

Net - net, if you have a Weber and love simple, crispy / chewy crusts with simple ingredients - this is difficult to beat for the investment. In fact, I'd venture to say, for the money, you cannot beat it. But, if you are making thicker crusts with a lot of ingredients - you are just as well to use your grill as is and look at Pam's post.

Cheers,

David

[Savannahsmoker]

I say go for it.

[drholly]

Or look at a pizza steel. Hear good things about them

LOL  Yup, have one these too... Hey, trying to get the best pizza at home! I went for the 1/2" version - it IS heavy.

I've tried it in the oven and on the grill. It takes some time to get hot!

I gave it 15 minutes in the oven - not there yet... took over 30 minutes to pre-heat... but I can live with that if it gives me the "crust."

What's the crust? For me, it is thin, but has a ton of "bubbles" / air pockets to make it crispy. The bottom has a char - not burnt, but not white - a good "char." It should be crisp but chewy. It's all about the contrasts and contradictions. Feel the crisp but have the chew, a little sour, but just there... It is not just the cooker or platform, but the recipe as well. To me the crust makes the pizza, just like an excellent bread makes the sandwich.

So, why the attention to the cooker? Well, it DOES make a difference. If you have ever been to a little hole in the wall pizza place with a wood or coal fired oven and a chef that knows what they are doing... it was that time you will always remember - the best pizza in the world. The wood or charcoal add their unique flavors, but the heat and humidity are critical as well.

Unless you have a dedicated pizza oven (and good for you) you have to approximate the environment. The pizza steel can help with that. It's unique ability is to absorb and store heat. This heat is transferred to the pizza (or bread) crust while the toppings (or crust) finish.

I've used a huge variety of "pizza stones" in my oven and grills over the years. In the past couple of years I have settled on a few alternatives:

• In my oven I have an Emil Henry ceramic platter. It lives there every day, either under the rack or under the food. It absorbs and modifies the heat for even cooking of breads and crusts.
• In any of my cookers I use the 1/2" steel - takes longer to warm-up but gives a great crustli]
  
  • On the Weber I use the grill grate bare with the Pizza Cooker
  • On other grills I just use the grates
  
  So, for the steel - Pros:
  
  • Holds the heat
  • Even heat to crust / pizza - excellent char and chew
  • Pretty easy to clean
  
  Steel Cons:
  
  • Heavy - wow - 30 pounds!
  
  Cheers,
  
  David

[Pappymn]

Or look at a pizza steel. Hear good things about them

LOL  Yup, have one these too... Hey, trying to get the best pizza at home! I went for the 1/2" version - it IS heavy.

I've tried it in the oven and on the grill. It takes some time to get hot!

I gave it 15 minutes in the oven - not there yet... took over 30 minutes to pre-heat... but I can live with that if it gives me the "crust."

What's the crust? For me, it is thin, but has a ton of "bubbles" / air pockets to make it crispy. The bottom has a char - not burnt, but not white - a good "char." It should be crisp but chewy. It's all about the contrasts and contradictions. Feel the crisp but have the chew, a little sour, but just there... It is not just the cooker or platform, but the recipe as well. To me the crust makes the pizza, just like an excellent bread makes the sandwich.

So, why the attention to the cooker? Well, it DOES make a difference. If you have ever been to a little hole in the wall pizza place with a wood or coal fired oven and a chef that knows what they are doing... it was that time you will always remember - the best pizza in the world. The wood or charcoal add their unique flavors, but the heat and humidity are critical as well.

Unless you have a dedicated pizza oven (and good for you) you have to approximate the environment. The pizza steel can help with that. It's unique ability is to absorb and store heat. This heat is transferred to the pizza (or bread) crust while the toppings (or crust) finish.

I've used a huge variety of "pizza stones" in my oven and grills over the years. In the past couple of years I have settled on a few alternatives:

• In my oven I have an Emil Henry ceramic platter. It lives there every day, either under the rack or under the food. It absorbs and modifies the heat for even cooking of breads and crusts.
• In any of my cookers I use the 1/2" steel - takes longer to warm-up but gives a great crustli]
  
  • On the Weber I use the grill grate bare with the Pizza Cooker
  • On other grills I just use the grates
  
  So, for the steel - Pros:
  
  • Holds the heat
  • Even heat to crust / pizza - excellent char and chew
  • Pretty easy to clean
  
  Steel Cons:
  
  • Heavy - wow - 30 pounds!
  
  Cheers,
  
  David
  

Great write up sir! You are the pizza man.

Do you have a link for the pizza steel you have?[/list]

[drholly]

Or look at a pizza steel. Hear good things about them

LOL  Yup, have one these too... Hey, trying to get the best pizza at home! I went for the 1/2" version - it IS heavy.

I've tried it in the oven and on the grill. It takes some time to get hot!

I gave it 15 minutes in the oven - not there yet... took over 30 minutes to pre-heat... but I can live with that if it gives me the "crust."

What's the crust? For me, it is thin, but has a ton of "bubbles" / air pockets to make it crispy. The bottom has a char - not burnt, but not white - a good "char." It should be crisp but chewy. It's all about the contrasts and contradictions. Feel the crisp but have the chew, a little sour, but just there... It is not just the cooker or platform, but the recipe as well. To me the crust makes the pizza, just like an excellent bread makes the sandwich.

So, why the attention to the cooker? Well, it DOES make a difference. If you have ever been to a little hole in the wall pizza place with a wood or coal fired oven and a chef that knows what they are doing... it was that time you will always remember - the best pizza in the world. The wood or charcoal add their unique flavors, but the heat and humidity are critical as well.

Unless you have a dedicated pizza oven (and good for you) you have to approximate the environment. The pizza steel can help with that. It's unique ability is to absorb and store heat. This heat is transferred to the pizza (or bread) crust while the toppings (or crust) finish.

I've used a huge variety of "pizza stones" in my oven and grills over the years. In the past couple of years I have settled on a few alternatives:

• In my oven I have an Emil Henry ceramic platter. It lives there every day, either under the rack or under the food. It absorbs and modifies the heat for even cooking of breads and crusts.
• In any of my cookers I use the 1/2" steel - takes longer to warm-up but gives a great crustli]
  
  • On the Weber I use the grill grate bare with the Pizza Cooker
  • On other grills I just use the grates
  
  So, for the steel - Pros:
  
  • Holds the heat
  • Even heat to crust / pizza - excellent char and chew
  • Pretty easy to clean
  
  Steel Cons:
  
  • Heavy - wow - 30 pounds!
  
  Cheers,
  
  David
  

Great write up sir! You are the pizza man.

Do you have a link for the pizza steel you have?[/list]

Pappy,

Here you go - http://bakingsteel.com/shop/the-big/

The real key is a high constant temp. This steel can help... but is not essential.

DH

[CDN Smoker]

First of all, Many Thanks to all the folks willing to take the time to pass along thier experience making pizzas. After reading the post I belive I will lean towards the Pizza Steel and if required down the road move up from there.

[Keymaster]

Nice reviews drHolly!! Nice job