Weber 22, my first pizza on a Weber (usually done in an egg) and I will say it came out vvvvvg . I did read comments from the pit in the topic and watched a couple videos. Pizza stone went on and got ripping hot, and then the pizza went on via parhemrnt paper ( Breadhead I will get the silicon someday).
Not it sure how hot the Weber was but the pizza took about 15 mins to cook after the stone was preheated.
I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Breadhead I have a bge. I was at my friends house that has a 22 and has used it for hot dogs. So a couple weeks ago I did filets in it and they were great. I told her the Weber is versatile, she asked if I could do pizza on the Weber.
Can an I do pizza on the Weber?? Are you kidding of course I can!!! ( first I just had to learn/ read/ ask/ listen). Then I told her that I'm willing to fail and learn and she was all for it.
Garlic and and oil on the pizzeria bought pizza dough, then a little bit of sauce, then ground beef and red onion and green pepper thin slices. A little cheese and it rocked. She's already whining for another pizza.
There you go... where there's a will, there is a way. Now that you are a real pizza master on the grill it time to up your game and start making your own pizza dough.👍
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
The weber owner has now sent 3 separate texts asking for more pizza. Self described "carb queen" LOVED the crust. I neglected to show a pic of the bottom as I've seen others do. It had a slight char and an even brown. Crunched as you bit through. It otherwise wasn't tough.
I told her her came out great bc we benefit from the collective wisdom and experience of the Pit. So cheers to all of you for helping and encouraging.
Kudos for doing a pizza on the 22. I do it all the time. Don't have a BGE and won't likely have one. Pizzas on the 22 come out pretty dang nice in my book.
Just an old pic, but basically I set up my grill like this using the WSM fire ring and place the stone directly on the ring itself... I'll find a better pic.
You can cheat and get some from a local pizza joint for your first couple/three experiments! Otherwise, I'm sure Breadhead will have some ideas for you. And then there's pizzamakers.com, the Amazing Ribs of pizza making.
Kudos for doing a pizza on the 22. I do it all the time. Don't have a BGE and won't likely have one. Pizzas on the 22 come out pretty dang nice in my book.
Just an old pic, but basically I set up my grill like this using the WSM fire ring and place the stone directly on the ring itself... I'll find a better pic.
neat idea, so you go all around as opposed to just a "U" shape? How much of a chimney do you use? And do you use any wood? Finally, in this setup how long does it take?
Meathead recommends a C in http://amazingribs.com/recipes/pizza..._of_pizza.html , but if your method means I don't have to rotate it, t hat's a plus. Although I'm not sure if that means I just do it for 5 minutes or 10.
This pic is like 9 years old. LOL. A bit before AR. I'll have to update it! I retired this old grill a few months ago, so I'll have to try this with the new WSCGC. It's not a blazer temp wise, but it cooks good pizza.
Maiden voyage pizza on a Weber 22
. I did read comments from the pit in the topic and watched a couple videos. Pizza stone went on and got ripping hot, and then the pizza went on via parhemrnt paper ( Breadhead I will get the silicon someday).
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