DIY Pizza Oven For Grill??

[rat88]

Thinking about making a pizza oven that I can use on the WSG or on the cheapo charcoal grill. I priced the store bought stuff and it seems really over priced. I have a 3x3 sheet of 1/8 SS and a plasma cutter, so I can build my own. I would like some input on what works and what doesnt... or if I even need one. I have seen where they cook at 700+ and others that cook at 425. Is there any difference (other that cooking time)?

[W.A.]

I have seen some homemade kettle ovens on utube burning wood. If I come across it again, I'll post the link.

[l'inferno]

Not sure if this is what you were referring to

http://lifehacker.com/turn-your-grill-into-a-pizza-oven-with-this-20-diy-ket-1608580244

Having posted that comment....

[l'inferno]

Sorry, you mentioned gas, WSG

http://lifehacker.com/make-your-gas-grill-into-a-pizza-oven-on-the-cheap-1742017806

[l'inferno]

In the rabbit hole.
Anybody cook with this?

http://modernistcuisine.com/shop/baking-steel/

[rat88]

This is the style I was thinking of making. Less mass to heat up compared to the brick lined/ insulated stuff.

[Munch]

Pizza ovens run between 500 and 600 degrees in general. You don't want to scorch the dough before the top has a chance to cook. I'm not sure at what point the ambient vs contact temperature no longer just equals length of time.

[Dr ROK]

You may find this article interesting and helpful to your project:

http://slice.seriouseats.com/archives/2012/06/pizza-lab-in-which-we-get-the-kettlepizza-insert-working-and-meet-its-maker.html

[l'inferno]

Continuing from the comment above, I cooked on my buddy's pizza kettle.I found it cheaply constructed for the price and cumbersome to use. To be fair I think there was a lot of "user error" (as in most of my culinary adventures).
I have regular access to fantastic pizza dough and I'm waiting for the niece and nephew to request pizza. And, if/when necessary and based on observations from the forum I'd kraigslist's me a kettle and steal my neighbor's SnS.

Good luck with whatever you do.

[Fine Swine]

Well, you don't need a pizza oven. Have you seen what some of us have done on a ceramic or the Weber Charcoal Summit?
You might be amazed because I have cooked pizzas at 850F in 100 seconds. Never tried on my Weber 26 but I think you could improvise. Learn more about dough. The hydration of it makes all the difference as can be the flour type. And I bet you could cook a great pizza with your Weber gaser. That being said...I have plans in my head for a portable pizza oven. I want a plasma cutter but I can use a cutting torch and grind a little. I hope I can find the time to pull this off?

[Willy]

How and on what cooker did you manage 850°F? I can hit about 650°F on my Weber Genesis gasser, but no more. Haven't tried on the kettle yet.

[Fine Swine]

Sorry for the long delay. I have the Weber Charcoal Summit. Pretty much start with one full lit chimney with a some extra unlit charcoal. Most of charcoal is placed in a big ring. The vent is wide open on top.

[andrewpizza]

Hello, you can find this helpful to your problem.
I tried at my friend's house and it works very good.

https://vimeo.com/187352035#at=2

Bye
Andrew

[fuzzydaddy]

Welcome to The Pit! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa Thanks!

[Gooner-que]

Here is a quick and cheap option:

https://www.youtube.com/watch?v=nC29Dqkyorc&t=4s&index=9&list=PLUeEVLHfB5-Qx2rpK2qyL_em-hSp_nbJU

[RonB]

You could use aluminum flashing for this and eliminate most of the cutting.

[Gooner-que]

He said he used just a large sheet of aluminum, I think low cost was his driving factor.

[BriggsBBQ]

The 700 F vs the 425 F is based on the style of pizza you are doing and the flour that is used. For the traditional Italian pizza it is 700+F and you use OO Flour as the flour has a higher temp tolerance before burning leading to a crisp crust. Another thing I have heard but not sure about is the reason pizza ovens are many times brick is because the stone absorbs heat. So that cooking heat comes from the top and bottom of the oven.

[EdF]

That's right. If you use a kamado to make high-temp pizza, there are a few tricks you can use to equalize the temps from top and bottom. It's too easy to have the crust cook while the top hasn't melted up enough. One trick that works is to cover the stone with foil while heating it up, then yank the foil just before putting the pizza on the stone.