KettlePizza Assembly Instructions & Owner's Manual
Important Safety Warning:
KettlePizza Assembly Instructions:
22.5 Inch Assembly:
18.5 Inch Assembly (note overlap which decreases diameter):
KettlePizza Starting Instructions:
2. Add charcoal to the grill. A “chimney” is commonly used to light charcoal without the need for starting fluids. Fast lighting charcoal is not recommended as it will burn too quickly and may give off a foul flavor.
3. Once the charcoal is at temperature, (starting to turn gray) add the coal to the bottom of the grill body by gently dumping the chimney. Watch out for sparks during this operation.
4. Take a long spatula, tongs or metal pizza peel and move the charcoal to the rear of the grill body in a “C” shape. The goal is to have most of the heat in the rear of the kettle grill. When using a stone add a small amount of charcoal directly under the stone as well.
5. Place the KettlePizza insert onto the grill, and place the grill lid on top of the insert.
6. For most cooking applications, we recommend keeping the top vent closed and the bottom vent slightly open. Feel free to experiment with the vents depending on the exact fuel combination you may be using.
Pan Pizza Cooking Instructions:Cooking pizza on a pan is easier as the pizza can be prepared in advance and there is no need to place/remove the pizza from the stone with a pizza peel.
KettlePizza 15” Round Stone Cooking Instructions:
When cooking with a stone be sure to use a KettlePizza Brand stone and either a wood or metal pizza peel. Non-KettlePizza stones are not recommended as they may crack with the high temperatures achieved. KettlePizza stones and peels are included with deluxe kits and are available separately at www.KettlePizza.com.
TIP: If the top of your pizza needs extra heat, you can lift the pizza into the upper part of the dome with your pizza peel, giving it more time to cook toppings. This is called “Doming” your pizza.
KettlePizza ProGrate & Tombstone Instructions:
The ProGrate/Tombstone Combo Kit is designed to work with 22.5” KettlePizza inserts only. It has a larger, thicker stone which retains more heat. The unique grate allows for faster refueling and the rear firebox yields higher dome temperatures for faster bakes.
KettlePizza Baking Steel Instructions:The KettlePizza Baking steel is designed to work with 22.5” KettlePizza inserts only. Its purpose is to provide extra heat inside the chamber of your KettlePizza by reducing air volume inside the chamber. Also, the steel conducts heat very quickly; this heat then radiates down onto the pizza which is on the surface of your stone.
For best results use the Baking Steel in conjunction with the KettlePizza ProGrate/Tombstone kit. Instructions are as follows:
1. Set up your KettlePizza and ProGrate/Tombstone per previous instructions.
2. Charcoal should be mostly in the back of the kettle with about 25% under the cooking stone.
3. Once stone is at temperature (about 10 minutes), add hardwood to the firebox in the rear of the ProGrate.
4. Place the KettlePizza Baking Steel onto the top standoffs of the KettlePizza. Once it is in place do not touch it again as it will get very hot. To refuel, drop wood chunks or charcoal down the openings of the KettlePizza Baking Steel. You can refuel the firebasket by pushing hardwood along the stone to the rear basket with a peel, tongs or a long spatula.
5. You can add the grill lid on top of the KettlePizza although it is not necessary. Vents on your kettle grill should be wide open. The hardwood in the firebox will flame up. The flames will come in contact with the Baking Steel and the steel will get very hot.
You are now ready to cook pizza!
WARNING: DO NOT TOUCH BAKING STEEL, KETTLEPIZZA OR GRILL WHEN IN USE! THEY ARE EXTREMELY HOT!
Always use grill gloves when operating your KettlePizza.
Your Baking Steel will get darker with each use.
Your Baking Steel is pre-seasoned to prevent rusting.
Remove grill lid from the KettlePizza once you are done cooking to help with cooling.
Store the Baking Steel, uncovered, in a dry place when cooled.
DO NOT try to remove the KettlePizza Baking Steel when it is hot.
DO NOT try to move your grill set up when the KettlePizza and Baking Steel is installed – it will be top heavy.
Cleaning Your KettlePizza Baking Steel™
1. Clean Baking Steel with a stiff nylon brush. Using soap is not recommended. Harsh detergents should never be used. Avoid putting the Baking Steel into cold water. Thermal shock can occur causing the metal to warp.
2. Towel dry immediately if water is used or Baking Steel gets wet.
3. Do not let your Baking Steel air dry, as this can promote rust.
4. If for some reason your Baking Steel develops rust spots (maybe a well-meaning relative washed your utensils in the dishwasher or with some soap thinking they were being helpful), don’t panic. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to the re-seasoning section below.
Re-seasoning Your KettlePizza Baking Steel™
IMPORTANT NOTE: Maintaining the seasoning will keep your Baking Steel in good condition and protect it from rusting, after each cook you should repeat the seasoning process. Wash the Baking Steel with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the Baking Steel.)
1. Rinse and dry completely.
2. Apply a dab of organic flax seed oil (recommend Barleans) in the center of the Baking Steel. Take a paper towel and wipe the oil around the steel evenly. Use another paper towel and wipe off excess. Do this to both sides of the Baking Steel.
3. Set oven temperature to 375˚-400˚F.
4. Place Baking Steel on rack of the oven.
5. Bake the Baking Steel for one hour. After the hour, turn off the oven and let the Baking Steel cool in the oven.
Other Uses for the KettlePizza Baking Steel Some customers use the KettlePizza Baking Steel as a skillet without the KettlePizza insert. It can be a fun to cook breakfast, vegetables or meats.
Use care when refueling the KettlePizza and heat resistant gloves should be used. Refueling is most easily done with two people. One person should hold both handles and lift the KettlePizza just a couple inches off of the
kettle grill. Slide the KettlePizza back, this will allow the other person to add some hardwood or charcoal to the rear of the kettle grill. Gently replace the KettlePizza Insert.
KettlePizza Cooking & Maintenance Tips & Tricks:
1. The optimum temperature for cooking pizza is between 600 and 750 degrees F. This temperature will not be achieved using charcoal alone – you need a charcoal base with hardwood on top.
2. Try different foods in the KettlePizza oven! Using a skillet you can cook fish, vegetables, chicken and just about anything you can think of. Cookies and brownies are fun to cook as well!
3. A second grate can be added to the top standoffs, doubling your cooking surface for foods other than pizza.
KettlePizza Cleaning Instructions:
1. Find a stainless steel cleaning solution and apply some to the outside of your unit using a small towel or rag.
2. Scrub the polish onto your KettlePizza with a Scotch Brite™ pad – the coloring should be noticeably cleaner almost immediately.
3. For older or more frequently used units the cleaning could take more than one coat of polish.
4. Once the unit has reverted back to its original
silver appearance, rinse the outside lightly with water. You may also choose to rinse the outside of your kettle grill at this time.
5. The heat tint (brownish color) on the unit will not go away, especially on units that have been used repeatedly. This is normal and will not damage your unit.
KettlePizza Metal and Wooden Peel Use and Care:
Wood peels are best for preparing your pizza on and then sliding the pizza onto the stone. Use corn meal or flour to make sliding off the peel easier. Avoid leaving on hot surfaces as the wood will burn.
Hand wash your peel in warm soapy water. Rinse and hand dry. Never wash in a dish washer.
KettlePizza Cordierite Stone Care:
KettlePizza stones are made of the highest quality materials and American workmanship. They are hand made and may have slight imperfections that will not effect cooking performance.
To clean, scrape off excess food with a spatula. When the stone has cooled, run under got water while scrubbing with a brush. Do not use soap on the stone as it may leave a soapy aftertaste. The natural properties of
the stone will cause it to darken or stain over time. Do not attempt to remove the discoloration as it will not affect performance. Air-dry the stone after cleaning.
Easy Neapolitan Dough Recipe:
- 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
- .4 ounces kosher salt (about 4 teaspoons)
- .3 ounces (about 2 teaspoons) instant yeast
- 13 ounces warm water
Procedure: 1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow it to rise at room temperature for 8 to 12 hours.
2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Check Out Our Other KettlePizza Accessories!
KPS-10 KettlePizza SpinnersUse for spinning pizza and popping bubbles while cooking
KPPAN-12, KPPAN-14 KettlePizza 12 & 14” Pizza PansHeavy gauge American Made pans for cooking or serving
KPE-26 Stainless Extender KitUse for increasing the diameter of the KettlePizza for 26.75” kettle grills. br/>
KP-IT KettlePizza Infrared ThermometerRead stone temperatures quickly and easily
KettlePizza is a registered trademark of KettlePizza LLC,