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Relax About the Dough – Tips for Using Dough from the Store

A nice pie with a great crust made with store-bought pizza dough and some fresh mootz. By R.B. Quinn and Mindy Merrell of CheaterChef.Com. Some folks prefer to do things the hard way; others just have better things to do. We do some of both, depending on the circumstances. When it comes to making your own pizza dough, it may … Continue reading “Relax About the Dough – Tips for Using Dough from the Store”


KettlePizza Kits — Baking Steel vs. The Dome

By R.B. Quinn and Mindy Merrell of CheaterChef.Com. KettlePizza offers a nice array of kits with several different options, but today we’re going to take a quick look at the difference between using the Baking Steel top vs. just the Weber dome (KettlePizza without the Baking Steel). We’ve been making plenty of pizza with the Serious Eats KettlePizza Special Edition … Continue reading “KettlePizza Kits — Baking Steel vs. The Dome”


KettlePizza Leftovers — The Beauty of Making Extra

By R.B. Quinn and Mindy Merrell of CheaterChef.Com. One of the joys of firing up your KettlePizza oven is knowing you’ve got leftover pizza ready for lunch or dinner over the next few days. And if you plan a little, you can create even more last-minute pizza options. That’s the beauty of making extra. Even better, delicious leftover homemade KettlePizza … Continue reading “KettlePizza Leftovers — The Beauty of Making Extra”


KettlePizza: Increasing Facebook friend counts since 2010

. Guest post by Gav Martell of www.grillinterrupted.com, author of the cookbook “Grill Interrupted,” a MasterChef Canada Season 2 finalist, and winner of Toronto’s Inaugural Winterlicious Tin Chef Competition (exclusively for home chefs). Gav bought his first KettlePizza last February. Once the snows of Ontario gave way to Spring, he was finally able to fire up his Made in the USA KettlePizza. … Continue reading “KettlePizza: Increasing Facebook friend counts since 2010”


Brewmaster’s Pizza Dough via @Chefmathu

When we spotted Chef Matthew Dean’s gorgeous picture of a pizza fresh off of his Made in the USA KettlePizza, we just had to ask for the recipe so that we could share it with all of you. Chef Dean, who earned a degree from Le Cordon Bleu in baking and pastry, is a Food Fanatics Chef — one of … Continue reading “Brewmaster’s Pizza Dough via @Chefmathu”