The 3rd pizza, the one shown in pic, we had for dinner tonight. I put it in the over 500 deg (not preheated) for 8 minutes. It was SUPER, the crust had the perfect crunch & toasty flavor.
So we are going to alter the present cooking plan slightly. We have been cooking 2 or 3 pizzas, a lot of prep work on the kettle getting the briquets ready, topping prep, etc. Since so much work, we will buy enough to make 6 pizzas, and eat 2, put 2 in fridge for eating in next day or so, and 2 in freezer for the following week. The 3 or 4 planned for eating later, we will try to under cook just slightly, then when heated they will turn out perfectly cooked, (at least that is the plan).
I plan on doing at least one more round of pizza on the kettle trying to get my procedures and flavors right, then want to try using the weber genesis gas grill and start the learning process over again. I think controlling temp will be a lot easier and results will be more consistent.
The reason for learning to cook pizza on the kettle, is we take the kettle on various BBQ parties or outings, and serving pizza would WoW some folks.
So we are going to alter the present cooking plan slightly. We have been cooking 2 or 3 pizzas, a lot of prep work on the kettle getting the briquets ready, topping prep, etc. Since so much work, we will buy enough to make 6 pizzas, and eat 2, put 2 in fridge for eating in next day or so, and 2 in freezer for the following week. The 3 or 4 planned for eating later, we will try to under cook just slightly, then when heated they will turn out perfectly cooked, (at least that is the plan).
I plan on doing at least one more round of pizza on the kettle trying to get my procedures and flavors right, then want to try using the weber genesis gas grill and start the learning process over again. I think controlling temp will be a lot easier and results will be more consistent.
The reason for learning to cook pizza on the kettle, is we take the kettle on various BBQ parties or outings, and serving pizza would WoW some folks.
