Pizzas on the basic kettle, worth it?

[jjdbike]

Happy Friday!

Making some pizzas this afternoon for us and some neighbors for Friday night pizza & beers on the deck.

I have a good Pizza Steel. It works well when preheated to oven's max temp. It's very convenient when making multiple pies to be in the kitchen for the counter space.

On the other hand, it's hot. Not really looking forward to heating up the house. Trying to save $ on AC. Plus, I love a kiss of smoke on my pizzas. I have a 22" Weber kettle. Can one make good pizzas efficiently on the Kettle w/out any fancy attachments? I do have a ceramic pizza stone left from my previous BGE, which made fabulous pizzas.

Looking for advice on if it's worth it & tips on how to do it.

Thanks in advance!
JD

[Pobeque]

Grilled pizzas are your friend super easy and delicious

https://youtu.be/GkDYsQkXbxw

[SmokeyGator]

It is possible. I made pizza in my Primo XL. I did learn that the heat plates get VERY hot and WILL instantly scorch anything they touch, but at least I learned something that day. But the pizzas on the stone that was above the heat plates with the lid thermometer reading 500+ came out great.

The pizza oven conversion kits for your Weber have the advantage of adding a traditional opening while keeping the lid on. Makes it easier to rotate the pizza as needed while cooking and it keeps a hotter more even temperature. You can also see what is going on without lifting the lid and letting all the heat escape. But you do not really "need" the kit, although it will make it easier.

One more thing to think of. Easier means you will do it more often. At least that is how it works with me. The easier it is, the more often I feel like doing it.

One big reason why I want a kettle is because of the pizza oven kit option. A stand alone oven would be the funk on rye, but my patio is small, the oven would require a lot of available space, and it would be expensive. So I have to make do with what I can reasonably obtain.

[Richard Chrz]

So, I have been holding back on the kettle pizza option, but I really need to take the plunge. I just hate one more thing to store. I’ve seen some really good pizza coming off those in here.

I also agree on the pizza steel on a grill, totally different then in an oven, not the way to do it. I still toss around the idea of just making a flat bread dough and grilling it on the grate and then adding fresh toppings, "the summer pizza".

[SmokeyGator]

Richard Chrz everything is a compromise. If you have the room and money for a traditional wood burning pizza oven, good for you! Get one!! I would. Without thinking twice.

But if space and available budget is a consideration, gotta make do!