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Pizza on the Paella low-n-slow

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 787
    • La Crosse, Wi

    Pizza on the Paella low-n-slow

    A few years back we went to a friends house for a pizza party on their grill. I had grilled a few frozen pizzas on the grill but, never made one specifically for a grill. I was watching our friend tend to the grill, he has a Kettle Pizza, and it seemed like he was always under the gun of a live fire and a quick tipping point. Still, it was cool. So naturally when my wife bought me a kettle, I was thinking pizza attachment. Here is where my logical side kicked in. I do not make any movement really fast, so I have a rule that I can not get myself into something I can not get myself out of, that applies mostly to cooking, home brewing, etc... But, I am not a hot and fast guy other then the final sear. I also decided if I was to get a kettle pizza attachment, I would likely want a dedicated grill, I did not want to buy another grill just for an attachment, then I decided I did not want to store an attachment that big either. So then I got more practical, and went all "One pan that rules them all" in my searching. I say this only for why some of this is relative to my decisions, and maybe you pass it along someday to someone. But again, I am in an electric wheelchair. I can stand a little bit some times, I can even take a few steps at times. but, everything I do comes with a big price, so I ride most of my days in the chair. So, for the one pan that rules them all. I am also cheap, hence one pan for now. Getting myself out of a situation makes me really question some of my cast iron as my strength is always an issue, especially further you my arms out stretched. The handle on a cast is more like a bike handle to me round like a spindle (I grab it sideways), as I need both hands, and that little nub on the other is not all that great either. So, I do use it still, just on my best days. However, in my search, I began to ask questions here on one of the pages about cast iron woks, and even some pizza pan questions. Most people steered me to a carbon steel wok, that put me on another search and learn. I came across the Lodge 15 inch Carbon Steel Paella pan, it was large enough to make a nice pizza, I could use it inside and out side, I could learn to make paella, and see 20 different things I could probably have fun cooking on, (you know, one pan that rules them all). It has bigger hoop style handles so I get get a better hold on it. Also, It makes really good pizza by my current standards. I ran my second pizza cook on it last night, I wanted to try low n slow and that is how I roll. I set up one probe off to the side a bit because of pan space needs, but still right off the fire line, then ran one probe off to the side of the grill mid grill to get an idea of what my grill is doing, and then I dropped a probe inside the paella pan, and looked at my pan temp vs ambient temp, fire temp, etc.. I will run this cook up to 350 the next time to see how that works. I am guessing it would cut 5 minutes maybe? So, after I have everything set up and I was trying to run a 250ish cook, I built the pizzas on parchment paper circles I had cut out already, and made a NY style crust I found on line, THe parchment paper helped me slide off of the cutting board or pan I built the pizza on, I left the pizza on the parchment paper (pre seasoned pan with olive oil and garlic), after 10 minutes I took the parchment paper from under the crust, it slid right off, or was certainly easy. So again, only from a low and slow stand point and my attempt at a NY style crust, and running a smooth and controlled cook the whole time and a good pizza at the end. I would recommend this pan to others that are considering any of the factors. For me even. I would rather make 3 pizzas slowly over an hour (one at a time) and enjoy some beer or wine, or I am thinking I could fire up my 22wsm run it up to 300-350 and just bake two at a time in there. Yes, I ramble a bit.... I do have one dough ball in the freezer, to see how well it works on a thaw out.
    Attached Files
    Last edited by Richard Chrz; June 19th, 2019, 09:52 AM.
  • tpobst
    Club Member
    • Feb 2017
    • 57
    • Missouri
    • Smokin Brothers 36" Premier Pellet Grill
      Pit Barrel
      Big Steel Keg
      Favorite Whiskey: Jack Daniels
      Favorite Beer: Dogfish Head 90 Minute

    Pizza looks good, going to have to look at one of those carbon steel pans.


    • ofelles
      Club Member
      • Jun 2018
      • 1211
      • Brentwood CA
      • Yoder YS640 on Comp cart
        Klose 20x42 Charcoal Grill
        LSG Insulated Cabinet (coming in April)
        Jumbo Joe
        VacMaster Pro 380 sealer
        FireBoard and Fan
        Thermoworks Signal
        Thermoworks Dot
        Thermopen Mk4

      Interesting. Keep us updated. I love pizza.


      • RonB
        Club Member
        • Apr 2016
        • 11403
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        As long as you and your family enjoy it, that's all that matters. Personally, I prefer a crust with a bit of crispiness.

        You did not mention where the coals are placed in the kettle, but if you want a crisper crust, you could always more a few hot coals directly under the pan. If that doesn't brown the bottom enough, add a few more hot coals the next time, and so forth until the bottom is the way you want it.


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Coals were placed in a standard grill basket to the top side (no fire under this pan on this particular cook). I really don't prefer too crispy of a crust, but do not mind a bit, and this was good enough for me on the crust side. My last one I ran much hotter and the crust was too dark for me. I now need to adjust heat a bit to gain the cooking I want done on the top side of the pizza. Thank you for the tipsI was even thinking a few coals on top of the grate around the perimeter of the pan.

        • RonB
          RonB commented
          Editing a comment
          You could always put the pie under the broiler for a few minutes to get the top the way you want it.
      • Texas Larry
        Club Member
        • May 2017
        • 900
        • Wilson County, TX
        • PrimoXL
          Maverick 732
          Thermoworks 2K Themocouple
          Weber Go-Anywhere (for the beach!)
          Dreaming of a really good stick-burner...
          Favorite beer: Alaskan Amber

        Never thought of this use for a paella. Have two of them—I see pizza in our future. Thanks for sharing!


        • Troutman
          Club Member
          • Aug 2017
          • 6662
          • Republic of Texallence

            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
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            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            Generic Calphalon non-stick cookware set of pots and pans
            12" & 14" All-Clad Stainless skillets
            Cast Iron 12" skillet by Victoria
            La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
            La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          Love the write up but just have one word of advice....paragraphs


          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            HA! No doubt.
        • gcdmd
          Charter Member
          • Sep 2014
          • 937
          • The Republic of Texas

          I admire your grit and determination. Nice looking pizza, too, BTW.


          • Skip
            Founding Member
            • Jul 2014
            • 2656
            • Blue Earth, Minnesota
            • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

            I like the looks of your pizza and that pan is nice too! Good job Richard!


            • jhedges983
              Founding Member
              • Jul 2014
              • 20
              • Minneapolis, MN area

              Oh man that looks great even at 7:30am. I have a Blackstone Pizza Oven and I believe yours looks better. Thanks for sharing.


              • HawkerXP
                Club Member
                • Jul 2016
                • 4393
                • Northern Virginia
                • 3 Weber kettles, and a PBC
                  Dot w two probes
                  Slo n Sear
                  Cold beer

                Looks great!




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