The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kettle Pizza - Learning Curve

jamesjr54's picture

Kettle Pizza - Learning Curve

My wife got me the Kettle Pizza cooker for my BD (discussed in this thread here). This is the 18.5" model, MSRP $129.95. This is my first try. Not bad, but need to tweak techniques: the timing - how long to heat the stone for ideal crust; how to spin it around; when to yank parchment paper; ideal temp to start cooking, etc. The trick is to balance cooking the crust with the top. I missed it by that much on this go-round. 

I used parchment paper to ease the transfer off the peel. Hardwood added was maple - in abundant supply in my woodpile. (Tried it subsequently with cherry, and it was slower to burn, but reached a much higher temp. In fact, I left the top on after cooking batch #2, and 2 hours later the temp was 400F with the cherry wood.)

The crust was underdone. You can see the thing heats the Weber to 700 easily - took about 12 minutes once the hardwood started burning. Total cooking time was about 6 minutes. Using it again tonight and will report back. Very happy with this, and don't see why this can't be used for loaves of bread.

And call me parochial, but I like it that this is made by a guy about 15 miles from me (in MA). 

Crust was sourdough from KAF's website, minus the yeast. I also did not use the starter straight from the fridge; instead I refreshed it to make a cup, let it ferment 8 hours, made the recipe, and it rose just fine in about 2 hours.



isand66's picture

I have the same product and I love it.  My crust comes out as good as a wood burning oven so I have no complaints.  I've been meaning to make some pizza so now you have given me the push.

Nice post.  I have not made SD pizza yet so that's next.

Since the grill gets so hot you can try 00 flour which works great for authentic Napolitano style pizza.

Nickisafoodie's picture

If I may ask, what is the target temperature seeking/recommended?  And how long did you heat your stone?  thanks!! 

tip: I keep sourdough crusts from 3-5 days in the fridge, and they develop amazing flavor by the long cool fermentation so you can easily go beyond a day or two if you get caught up and can't use. 

Look'in good...

isand66's picture

For pizza, the hotter the better.  My temperature gauge goes up to 700 degrees but I would guess you can go over 800 degrees F. easily.