Hey all you cool cats and kittens,
I've watched the pizza makers on this forum with envy for years, as my wife never really liked pizza. We would still have it occasionally, but more as an "I'm too tired to cook today, let's just throw a frozen pizza in the oven" thing. And then, I don't know how it happened, but we were having pizza a month or so ago, and she brought up the pizza oven that we had seen when we visited Dr. Pepper a while back (we miss you guys). We talked about it, I showed her the Ooni ovens which she liked, and I said that AmazingRibs says you can make a pretty darn good pizza on a Weber Kettle. She got excited and jumped on board, and now we are going to try it out tonight! I ordered a pizza stone and peel off Amazon, and they came in last week.
However, it's already off to a rough start. Here's a list of the challenges I've already faced, please let me know if there are any adjustments I can make to compensate:
I've watched the pizza makers on this forum with envy for years, as my wife never really liked pizza. We would still have it occasionally, but more as an "I'm too tired to cook today, let's just throw a frozen pizza in the oven" thing. And then, I don't know how it happened, but we were having pizza a month or so ago, and she brought up the pizza oven that we had seen when we visited Dr. Pepper a while back (we miss you guys). We talked about it, I showed her the Ooni ovens which she liked, and I said that AmazingRibs says you can make a pretty darn good pizza on a Weber Kettle. She got excited and jumped on board, and now we are going to try it out tonight! I ordered a pizza stone and peel off Amazon, and they came in last week.
However, it's already off to a rough start. Here's a list of the challenges I've already faced, please let me know if there are any adjustments I can make to compensate:
- I found out late last night that we were a go, so I tried whipping up Kenji's NY pizza dough. I added too much water so it was really sticky (I spilled some water and overcompensated). I had to add maybe 1/2 cup more flour, I hope that won't impact things too much.
- I divided the dough into three and stuck it in the fridge in zippie bags. Important note, our fridge broke down a few days ago, and we got the compressor replaced yesterday. The repairman said that it would take 24-48 hours for the new compressor to fully ramp up and cool the fridge to its set temps. This morning, maybe due to the higher than normal temps, I found the dough basically filling up the bag - probably more than double its size from last night. Still ok?
- I didn't bother to measure our oven before ordering the pizza stone, and it doesn't sit flat on the oven rack due to a raised lip at the back. Not a big deal since I plan to mainly use it on the grill, but a little disappointing. Preheating it this morning to get factory and packing stuff off seems to have gone ok.
- The pizza stone hangs over the SnS a bit - is that okay? Will it damage the stone if part of it is directly over charcoal? I could rotate the grates so the stone doesn't hit the grate handle, but then I wouldn't be able to add wood chunks to keep the heat going.
- Mozzarella at the store was only available in slices, not shredded. We'll break it up and hope we got enough.
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