Everyone wants to cook pizza on their grill! Traditional grills, however, are not suited for cooking pizza. Pizza needs high heat and constant temperature to cook properly. This is difficult to achieve in a regular grill because the constant opening/closing of the grill top leads to massive variation in cooking temperature. The common result is a well done bottom and under cooked toppings.
The Solution:
We solved this problem by designing a stainless steel sleeve that fits between the kettle grill bottom and top creating a cooking chamber. There is an opening in the front that allows access to the chamber. The heat comes up from the back of the kettle, along the rear of the cooking chamber and over the top exiting the front opening. This creates a "consistent" heat loss that is forces heat over the top of the pizza ensuring a properly cooked top. A door is not necessary and the product can maintain consistent temperatures upwards of 750 degrees F with a base of charcoal and hard wood.
This picture shows the riser installed with the lid off
The Product:
We named the product "KettlePizza". The basic KettlePizza kit includes a laser machined stainless steel riser sleeve, a hi-temp thermometer, wood handles with stainless hardware and a 14 inch pro pizza pan. Deluxe versions include a hand made cordierite USA manufactured stone and your choice of wood or aluminum pizza peel. Users can assemble and install the riser sleeve in minutes. The sleeve creates a cooking chamber that doesn't need to be opened to access the food. The temperature remains steady yielding superior pizza. You can use hardwood to achieve a great smokey flavor too.
The KettlePizza installed on a Weber Performer
Maximum Temperature:
The KettlePizza has been tested up to about 900 degrees F. using a mix of charcoal and hardwood. Our tests were done with thermocouples set up inside the dome and at the opening of the pizza oven. Stone temperatures above 650 degrees F. are common as well.
People always ask why there is no door. There is no reason for one and most traditional pizza ovens do not have doors. Our goal is for consistent heat loss that flows over the top of the pizza as it exits the opening.
This picture shows a stone temperature of 650 degrees F
Using the KettlePizza: The first step in cooking a pizza with the Kettle Pizza Oven is to prepare the kettle grill base with the appropriate fuel. We recommend a mix of charcoal with hardwood. The charcoal is a slower burning fuel that gives a consistent amount of heat during the cooking cycle. One load of charcoal (about 2 coffee cans worth) will usually maintain a temperature of about 600 degrees F. in the grill and will last for about 2-3 pizzas. We recommend adding hardwood to the charcoal for both a smokey flavor and a spike in heat. With hardwood, the oven will get to 750+ degrees F.
It is important that the majority of the fuel is in the rear of the grill so that the heat rises up the rear of the KettlePizza and flows over the top of the pizza. We recommend using a "chimney" to start the fuel. Never use charcoal with added accellerants (Match Lite) and never use lighter fluid as the flavor of the pizza will be compromised.
Vent adjustments on the kettle is a bit of an art and will require some trial and error. We recommend closing the bottom vent when the fuel is at temperature to choke off the oxygen. The top vent we usually keep half open and positioned towards the back of the unit.
This picture shows proper fueling of the kettle
Cooking with a Pizza Pan: The basic KettlePizza kits include a 14 inch aluminum pro grade pizza pan. Cooking on a pan is adequate for most people looking to have some fun with the KettlePizza. It is also easier than cooking on a stone. We recommend coating pans with olive oil or a cooking spray like Pam. Then add your dough and make your pizza on the pan. Once the KettlePizza is up to temperature (around 700 degrees F. or so) slide the pan into the opening. Pan pizzas usually take about 10 minutes and we recommend spinning them in the cooking chamber a couple times during the process to ensure complete cooking.
Cooking Tip: Keep a couple extra pans handy for advance preparation and serving too!
Watch KettlePizza Inventor Demonstrate Cooking Pan Pizza :
Cooking with a Pizza Stone:
Cooking with a pizza stone can be lots of fun too and is slightly more advanced! The deluxe versions of the KettlePizza include a 15″ cordierite pizza stone and your choice of wood or aluminum pizza peel. The stone sits on the cooking grate inside of the KettlePizza oven. The pizza dough is then flattened out and placed on the pizza peel. Be sure to use flour or cornmeal (never oil) so that it does not stick to the peel). Then add your sauce, cheese and toppings to the dough. When the KettlePizza oven is at temperature slide the dough off of the peel and onto the stone. This step takes a bit of “finesse” but once you get used to it it’s no problem. With the stone we also like to spin the pizza once or twice for thorough cooking. Our KettlePizza Spinners were designed to help with this process.
Cooking Tip: Don't over do the toppings! The less toppings the easier the pizzas are to handle.
Cooking Other Foods:
The KettlePizza is not just for pizza! Using pizza pans and skillets almost any food can be cooked. If you purchase an extra grill grate, they can be added to the top standoffs - we call this the "double stack". This will double the cooking surface of your traditional kettle grill.
Cookies on the KettlePizza can be lots of fun too!
Watch KettlePizza Inventor Demonstrate Chicken & Corn with the KettlePizza Double Stack Method :
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