By Mike in Maine
The Kettle Pizza
kit is worth every penny. After years of dreaming about an outdoor brick
oven pizza, I found the company website by accident. Compared to
the cost of a brick oven, this was a no brainer. The pizza looks
like you ordered it at brick oven restaurant. Everyone loved
them. The crust is perfect, and the cheese is golden brown.
After years of trying pizza on the grate, or a stone on a Weber grill and
lifting the top, thus losing all the heat, this is the greatest tool for an
outdoor grill. I highly recommend the Kettle pizza spinners as well.
It is a lot easier to spin the pizza than using a spatula or tongs. I
can’t wait to order the new ProGrate/Tombstone combination. It will it
even easier to make the pizza.
By John B.
Talk about amazing! We've been bragging about the rotisserie attachment for our Weber for years and now along comes the KettlePizza oven and it's the bomb! Simply another required attachment to your Weber to get the full benefit. We absolutely love it. We're putting out professional quality pizza from the comfort of our own back yard. PS - a metal pizza peel's a necessity.
By Karen J.
With the Kettle Pizza, we can
make pizzas in the summer. Now we have our own Pizza Oven, and it is portable,
you can take it anywhere you would take your Weber. Easy to assemble and easy
to use, I would recommend this product to all Grill masters.
By David S. Manalpan, NJ
I received the Kettle pizza
basic kit as a birthday present as I had been admiring it for quite a while. It
is the closest thing you can get to making wood fired brick oven pizza, without
the brick oven. It does require a bit of a learning curve, as I discovered from
some small non product related difficulties, which I will explain. I found in
using it the first time, that my pizza stone I had gotten as a gift years ago
was insufficient, and too thin, and translated too much heat to the surface of
the dough, burning the bottom of the pizza before the top was cooked. Invest in
a good, more expensive pizza stone, as big as possible, 16 to 16.5 inches, as
the opening of the front of the pizza kettle attachment is approx. 17 inches.
Position it in the middle but a little more toward the front, leaving more
indirect heat space between the fire and your stone. You must close the top
vent on the kettle lid while cooking the pizza, as this will channel the air
from the fire over the top of the pizza which is essential to cook and brown
the top of the pizza. I also found out that it is best to make the pizza as
quickly as possible on the wooden peel, so the dough does not have time to
stick to it, and a wooden peel is necessary with corn meal in order to have the
pizza safely depart the peel to stone neatly and efficiently. The wooden peel
provides natural texture with the corn meal, preventing sticking of the pizza
to the peel, and sliding off neatly onto the stone. The pizza peel likes to
stick to the metal peel if used with the raw dough, making it exceedingly
difficult to shake the pizza off. I only use the metal peel for spinning the
pizza around while cooking, as it cooks faster in the rear toward the fire, so
it is essential to spin it around while cooking to insure even cooking, and the
metal peel to remove the pizza. Pay attention to the top of the pizza and the
bottom in judging when to remove it when you deem that it is done. I hope you
enjoy using the Kettle pizza attachment as much as I do. My wife doesn't want
to go out for pizza anymore though, she wants the good homemade wood fired
pizza only this can give you. Good luck and enjoy!
By S. Starbeck
This is absolutely the bomb I
like my grills and this has been a very nice addition to the collection.
The Quality of the the materials is top notch
and well constructed. The first pizza out of the grill was unbelievable
I have learned not to make them with to much
topping because of the cooking speed it doesnt get done so thin is good
and not heavy on the toppings
I would buy again
By J. Mancuso
There are a lot of gimmicks out
there for Weber kettles but this is NOT one of them. I'm very happy with the
pizza kettle and the reason is because it turns the kettle into a coal fired
brick oven which you can make artisan bread, roast a chicken, oh and I hear it
can make a decent pizza :) The big problem I've always had with indirect
grilling is that as soon as you open the lid to check your food your temp drops
down a few hundred degrees and takes 5 minutes to return. As long as you have a
long pair of tongs you can have burgers/dogs/chicken on the grill, flip them a
few times and not lose any heat. Great with thick cuts of meat. (You can
experiment and change the recommended "C" configuration of the
charcoal for a bit more direct heat but I haven't played around with that yet.)
It's definitely easier to manipulate with the lid off but hey, that's the
compromise. I've had great results with a butterflied garlic & herb rubbed
Bell & Evans chicken in a cast iron skillet. Golden brown and it picked up
some of the hickory from the wood chunks and Stubbs charcoal briquettes. Oh
yeah, and while I'm at it real charcoal briquettes are the best way to go as
opposed to the industrial chemical concoction known as Kingsford. Better flavor
and more heat.
As for pizza, you can read tons of other
reviews- it's fantastic. The reviewer who called it "useless" and
said you can do pizza directly on the grates is not entirely correct. Doing it
that way you have to flip the pizza, then add toppings, then make sure the
cheese/toppings get browned. Do-able... but a royal pain in the butt. Pizza
stone is the way to go.
As for parts & assembly, it took all of 3
minutes...and made in the USA!
By Chuck Whitaker, Mather CA
I've been using this for about
a year (30 times) and have great results. I use Kingsford Charcoal and whatever
hardwood is handy -- almond and walnut lately. I don't use a lot of cornmeal
because I place my dough on a sheet of parchment paper --be sure to trim
closely around the pizza. I used a beer dough for awhile, but have switched to
the recipe in Bon Apetite --[...]. You have to plan a day ahead of time, but
the results are outstanding. When I don't plan head I use a beer dough pizza
that rocks! 1pint warm beer, 1 tablespoon of olive oil, 2 packages of yeast,
about a tablespoon of salt, 6 cups of flour.
No need to over think these -- tomatoes, salt,
pepper, basil, garlic, cheese, veggies, meat.
It isn't rocket science, but makes my world a
much better place.
By C. Chocolyle
Looks awesome, works awesome, company people via
FB or e-mail have been awesome! I ordered mine on a Wednesday, I'm in CT
they're in MA. Normal UPS is 1 day from MA to me but I wanted to have it for
the weekend. They were at a show and responded that night that they would try
to get it out to me for Friday. Sure enough, there it was on that day! Awesome!
Wish I had a store to sell these! I have even told total strangers about the
Kettle Pizza! Yep pretty weird.
Made in the US in MA can't go wrong with that.
Everything arrived as it should even the bumper sticker I asked for.
Tips: Don't use lump charcoal with this. That is
all I use for my other cooking on my Weber but for this it can run too hot or
not very long. Like one pizza long. The first time using it I was well over
I don't care for Kingsford because of the
"stuff" thats left over after, the coal and other additives and the
smell on start up. I tried Stubbs Natural Briquet and it was pretty good for a
briquet charcoal. With a fullish Weber Chimney and two small pieces of oak I
can easily run for 4-6 pizzas!
Also check out Forno Bravo for a great dough
recipe and other items.
By Fabio M.
I have been looking for a
simple solution to getting a brick oven with out the cost. This resolves it
perfecly. The pizza have been cooked to perfection.only make sure that you give
it time and proper fuel to achieve high temps.Friends and neighbors want one.
Looking forward to many pizzas.
By: Mark Helms
The kettle pizza product is so
much fun to use. One a cold day, it maintained temperature around 800+ for long
enough to prepare and cook 5 pizzas before it had to be restoked with coals and
wood. After the lid was off, it got back up to cooking temp before I could
finish my drink. Skip the pan and go right to direct cooking on a pizza stone.
You've got to have a peel to use with the stone. It is very awkward to use a
spatula at that angle, and it could get very messy trying to turn and rotate
the pizza because the opening is small. I wasn't sure if the wood flavor would
be there, but it was there. The pizzas were perfect! Love that it is American
made too! If you're on the fence....don't be...this is worth every penny.
By Kimberly M.
Hello George & Al,
I received a KettlePizza as a Christmas gift and it is the best gift ever! I luv my Weber and the KettlePizza has brought it to another level. I have grilled pizzas and I can't wait to use it to grill other things.
When I was growing up in Lombard, Illinois my Dad and Mom always used the Weber Grill for cookouts. My Weber, which roasts the best turkeys, was purchased in 1992 and still has the original grates. But as you can see in the photo, I lost the ash/drip pan that went in between the legs under the grill, so I made a temporary substitute. I also decided that my new KettlePizza insert really needed a better looking grate to sit on, so I purchased a new Weber cooking grate. But, the old one will hang proudly on my barn wall.
Yukon, OK 73099
I honestly do not know why Weber has not bought this invetion up yet! I have had mine for almost a year now and there is no comparision to conventional homemade gas/electic oven pizza! I normally cook my pizza around 1,000 degrees on this bad boy and there is a HUGE difference in the final product! Why spend thousands on a brick and mortar oven when this does the job.
BUY ONE Today!
I couldn't wait to try the kettle pizza oven. It was easy to set up. There were no tools required. Everything arrived in the package and it was all good quality as promised. I couldn't believe that I would be able to have my BBQ reach 700 degrees, but with the use of hard lump charcoal and real mesquite wood, it was no problem. The third time I used it, I got a little carried away with the wood and the temperature reach about 1000 degrees, amazing. The pizzas were great from the first one and have just gotten better as I gain experience. My 19 year old daughter said she will never order a pizza to be delivered again. We have had fun creating new pizzas and using different doughs. The crust comes out crispy on the bottom and still has a nice chew as well. We had a group of friends and family over one Saturday night. Everyone had a good time creating their own favorite pizza. It was a real hit. I highly recommend this Kettle Pizza Oven if you like great pizza and grilling at the same time. Trader Joes has very good pizza dough that is ready to go, and you can't beat the price. Enjoy!
By David A.
Shortly after I received my Kettle Pizza Deluxe Oven I posted some pictures of the awesome wood-fired pizzas I was now making with it on Facebook. All of my friends were amazed [and envious] and one by one they too are ordering the Kettle Pizza Oven and posting their pictures. Everyone who has seen the oven in action is amazed and they can't get enough of the great tasting wood-fired pizza.
By Renee Spindle (Mira Loma, CA United States)
The kids got this for me for my birthday, and am I glad they did. I have cooked pizza on my Weber before,but I was always a little disappointed with the results. I have had this device for two weeks, and we have used it every Friday night since we got it. I was a little worried that I would not get the advertised temps, but it was no problem. I use one full Weber chimney starter of ordinary Kingsford Briquets, (my preferred, their cheap)arranged in a semi-circle around the back of the grill, then I add about 6-8 fist size chunks of either applewood or hickory. It takes about 10 minutes for the temp to max out both of the thermometers. I have a 14" pizza stone that I got from a local big box store, (again, it was cheap and it works), and I put that in the oven to warm up with the grill. We make the dough from scratch using Fleischmans Pizza Crust yeast. You don't have to wait for the dough to rise, and it makes a bomb crust. We roll the dough out on a wood pizza peel, using plenty of corn meal to keep it from sticking. Then each of the kids will add what they want for toppings and it goes in the oven. Total prep time for the pizzas is about 15 minutes, and once it goes it the oven it take about 4-6 minutes to cook. Golden brown crust, hot melted toppings, YUMMM! The grill stays hot enough to cook about 3-4 pizzas before adding more fuel. I never have added more charcoal, we just add more chunks of wood when the temps drop below 700, and the temp comes right back up. The first time we used it we cooked 7 pizzas, which around here was just about enough. There was a note in the box that said if you posted a video of the oven in use on youtube, they would send you a free gift. I posted the video, sent them the link, and within a week I received a very nice BBQ apron and some other gifts along with a nice personal note. You can't go wrong with customer service follow through like that. American Made, does what it says it will do, great customer follow through. Nuff Said..
Well designed and very well made.
Works well, does what the manufacturer claims.
I used pure lump charcoal, not briquettes.
Agree with a previous review, the temperature gauge was not accurate at higher temps and I had the fire running far too hot and burnt my second Pizza base. Will allow for this next time.
Something different for a family gathering!
The Pizzas are great!
The only one Down Under I am told!
By Jim Jackobs, West Virginia
The Kettle Pizza Kit is a must have item if you plan to use your Weber Kettle as a pizza oven to create a wood fired pizza. Though a little pricey this concept beats the high cost of building a wood fired oven in many facets and it is portable. With a bit of patience, imagination and practice you too can be enjoying a tasty pizza not normally found in any of the big named pizza companies or even the smaller local pizzerias in your area.
Great summer pizza,
Bobbi Spofford (Danvers, MA United States)
I am very happy with this product and the good people that created it! Good old American ingenuity as its best.
This is great. I'm not a huge fan of charred crust or hot kitchens - this solved both problems. You use a pizza stone so no charred crust and the insert lets the grill heat up to 500 degrees and you never need to take the lid off the grill so it cools down. Just be sure to use enough charcoal.
By Michael K
I’ve made pizza with this a couple of times now, it is excellent. If you use hardwood charcoal along with some actual pieces of wood you can get temperatures in excess of 700 degrees (not sure how hot because the supplied thermometer runs up to 700). If you are making multiple pizzas you may have to refuel in order to maintain really high temperatures. I’m still perfecting my technique, but starting the pizza on the pan on top of the pizza stone, and then transferring the pizza to the stone without the pan seems to work really well. Corn meal is your friend here, use it liberally. I’m getting very close to making brick-oven quality pizzas. If you have a Weber grill and like pizza, I highly recommend this.
By Christian H.
It's just plain old fun cooking pizza with my family and the KettlePizza. We love it!
KettlePizza is a hit!,
By Marsha W. (Mahopac, NY United States)
I just made my first 2 pizzas, and I’m still learning how to use this device. It produces excellent results, but be aware – if you use too much fuel it will produce extreme heat levels! I pegged the thermometer and almost incinerated my first pie… but I got carried away with both the amount of charcoal as well as added wood. I used a chimney starter, as recommended, which I filled to the brim…after the coals are ready and spread around the edges, add about 1/3 (by volume) additional hardwood. The temperature will spike as the wood begins to burn. When the flames subside a bit, put the PizzaKettle top on. Wait till the temperature stabilizes at about 700 degrees before starting to cook. And while the product can be used with a baking stone, don’t try this the first time out. You’ll have plenty to do just using a pan, and the pan is easier to rotate for even cooking. I used apple wood as the hardwood fuel, which always produces a nice flavor when I use it in a vertical smoker.
The charcoal produces a longer lasting, even heat, but it’s the hardwood that will take you up into the pizza cooking temperature range of 600 – 700 degrees. Your food will cook quickly, so don’t walk away! If you are cooking at night, and light is not good, grab a flashlight and check your progress frequently. Peek at the underside, as well as the edges of the crust. Cook times are greatly affected by the amount of topping, thickness of the crust, temperature of the uncooked food, etc. You should have enough fuel for as many as 5 pies if you have them already assembled (or have backup support in the kitchen). A pizza can be cooked in as little as 3 minutes when the wood is really going strong.
For those on the path to pizza Nirvana, I want to share some well-known noobie mistakes, which I believe are rules to live by: Spread Not Too Much Sauce Upon Thy Pizza, For Thy Pizza Wilst Become A Soupy Mess and Thine Crust Will Never Be Crisp and Modestly Apply Thine Toppings, And Be Happy, As No One Single Pie Can Be All Things To All People Now, go forth and create great Pizza!
Best Pizza Ever,
By Mike from Texas
This is one of those things that make you go, “Why didn’t I think of that?” To make real pizza you have to have high heat. 700 degrees is easy with the KettlePizza. Our first try was ready in eight minutes, and turned out better than any dine in, take out or delivery pizza we’d ever had. We’ve made many pizzas, many different ways now. Thin crust, thick crust, simple Neapolitan style and one I call the Fat Texan Pizza. The FTP has pepperoni, Canadian bacon, hamburger, Italian sausage, anchovies, button mushrooms, carmelized Vidalia onions, Spanish olives, mozzarella, provolone and parmesan. I’ll never eat pizza out of a cardboard box again. And for my next trick…CALZONES!