Author Topic: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?  (Read 29840 times)

0 Members and 1 Guest are viewing this topic.

scott123

  • Guest
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #50 on: July 01, 2011, 02:31:53 AM »
Respectfully, galvanised steel at these temps pose a health risk.  Those nasty compounds can offgas at these temperatures.  Also, galvanisation can flake off and wind up on the pizza/stone.  I would suggest picking another material for this application.

I put in a pretty hefty chunk of time researching this and slept on it (a few nights ;) ) and it seems like the consensus between welding experts is that the dangerous aspect of galvanized steel is the offgassing, and that only occurs at very high temperatures (above 1600 f).  Small amounts of ingested zinc, although most likely unpalatable, don't pose a health risk.

As far as this setup ever hitting 1600... that's a stretch. It can easily hit 1100ish aluminum melting temps, but I don't foresee it ever getting hot enough to vaporize the zinc- at least not at the temps we're going to be baking at.

According to my rough calculations, 3/4" of the circumference of a 22.5" webber is 52".  I found a place that will sell a cut piece of 52" x 4" stainless sheet (26 gauge) for $25ish shipped.  I guess if someone were really concerned, they could take that route, but, for me, personally, I'm going the far cheaper galvanized flashing Home Depot route.  I might crank the burner on high for a bit and go indoors for a bit, but that's about the only precaution I'd take. 


scott123

  • Guest
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #51 on: July 01, 2011, 02:33:38 AM »
One difference that I think you could use is that in my design the "thin steel plate" is on a slide so it can be moved forward or back changing the path of the fire.  With it forward the heat is diverted up over the stone to maximize top heat.  With it back the fired travels under the entire stone before going over to,  essentially focusing the heat on the oven deck.  I think this method would give you a fast way to recharge the deck for lots of pizzas.

Great idea!  Pictures?  ;D

scott123

  • Guest
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #52 on: July 01, 2011, 02:59:39 AM »
Do you think the dome has to be flat or could it be curved with 6" at the highest point?  Steve and I are trying to go over what would be the best way to start a mod.  If it doesnít work, then we will try something else.  Do you also think I need two stones for the deck floor, or will spit firebricks be okay?  I have two soapstones.  Do you think either of them could work somehow as a floor or would firebricks or some other material be better?

Curved, relatively tall domes work fine in WFO scenarios where the ceiling is 1100 F. and there's an active fire on the side radiating energy onto the roof and down towards the pie. Tall ceilings also work in ovens where there's a top heat source like a broiling element or gas burner. A 6" ceiling will work in a high BTU burner setting IF all you want are 5-7 minute NY pies.  If you want to trim the bake time, the ceiling has to come down.  At least, I'm pretty sure it will.

One of the advantages to cordierite is that, with the ceiling close enough to the hearth, you can preheat both the hearth and ceiling to 750 and, with a good blast of heat coming from below, end up with a Neapolitan sub 2 minute bake time. With firebrick, the pre-heat has to go higher (815ish) and, although that does favor the top heat a bit and should allow you to add a little distance to the ceiling should you need it (4" instead of 3"?), 815ish feels a little harsh for a Weber.

A soapstone hearth will favor bottom browning, so, in your most likely handicapped top heat scenario, it's not a good idea. I'm not really in love with a firebrick hearth, but out the two, it's a much better choice.  Soapstone could be viable as a deflector, though. Maybe.

scott123

  • Guest
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #53 on: July 01, 2011, 03:13:44 AM »
I would be interested in watching when Scott123 finds a Weber grill and starts his mod.  :)

Norma, I wouldn't hold your breath  ;D  In the last couple years, I've been spending a lot of time mulling over old fashioned gas ovens with separate broiler compartments/bottom heat only scenarios. Since grills are bottom heat only also, the same rules apply.  I sat down to compile a diagram of everything that I've learned for an indoor gas oven, but because it's summer and grills are the word, I basically made a round Weber shape rather than a square indoor oven shape.  I made the diagram, not because I've got a huge yearning to build one of my own, but because I've been trying to figure out a way to help gas oven owners for ages and wanted to get something down on paper. I am keeping my eye out on a good deal for a Weber, but it most likely won't be this summer.

Some of the forum members have done amazing things with charcoal, but, at the end of the day, I just don't think charcoal gives you enough control to bake multiple pizzas well.  Your first step for modding this Weber should be tracing a circle on the bottom and cutting out a hole big enough for a turkey fryer burner. As far as the modding steps go, that's probably going to the be the trickiest.  With your experience cutting firebrick and Steve's expertise, I think it should all be a piece of cake.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #54 on: July 01, 2011, 09:56:05 AM »
Norma, I wouldn't hold your breath  ;D  In the last couple years, I've been spending a lot of time mulling over old fashioned gas ovens with separate broiler compartments/bottom heat only scenarios. Since grills are bottom heat only also, the same rules apply.  I sat down to compile a diagram of everything that I've learned for an indoor gas oven, but because it's summer and grills are the word, I basically made a round Weber shape rather than a square indoor oven shape.  I made the diagram, not because I've got a huge yearning to build one of my own, but because I've been trying to figure out a way to help gas oven owners for ages and wanted to get something down on paper. I am keeping my eye out on a good deal for a Weber, but it most likely won't be this summer.

Some of the forum members have done amazing things with charcoal, but, at the end of the day, I just don't think charcoal gives you enough control to bake multiple pizzas well.  Your first step for modding this Weber should be tracing a circle on the bottom and cutting out a hole big enough for a turkey fryer burner. As far as the modding steps go, that's probably going to the be the trickiest.  With your experience cutting firebrick and Steve's expertise, I think it should all be a piece of cake.

Scott,

Darn, I thought you would be going right along with doing a mod on a Weber grill this summer.  :-D I would like to see the results you would be able to achieve since you have studied how to do mods and different oven set-ups.  I can understand if someone tried your diagram, then it would help you with gas home oven mods. 

When Steve is finished working on his WFO, then we are going to start on the mod for my Weber Grill.  Steve had some delays this week in working on his WFO, so probably in the next two weeks we will get started on my Weber grill.  We are going to first try Steveís turkey fryer burner in my Weber before I purchase one.  Steve has the equipment and tools at his home to cut the bottom out for a turkey burner.  I am not going to cut firebricks by myself for this project.  I think Steve has the equipment or can borrow it.  I remember when I cut those firebricks.  I didnít get them very even and it took awhile to do it by hand.  :(  Do you think we should use spit firebricks instead of the whole ones I used in my other BBQ grill mod?  Also do you think we need anything else under the firebricks?  I think, but am not sure that we are going to use the grill top that came with the Weber and use maybe 3 long threaded screws to support the grill top, and then put bolts on the outside, so it can support the firebricks.  If Steve and I cast our own top, how thick do you think it should be?  I donít think this will like a piece of cake, but will wait and see what happens.  I have access to straw. Do you think any straw should be put in the mixture of refractory cement/mortar and perlite?  Steve purchased a bag of refractory cement/mortar in Baltimore this past Tuesday for my mod.  I still have to pick up the molding material.  That stuff will probably fit over my head in my van.  It is the same stuff I used on my walls at my market stand when I was doing the build there.

Thanks for your ideas!  :)

Norma
Always working and looking for new information!

Offline lennyk

  • Registered User
  • Posts: 134
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #55 on: July 01, 2011, 08:03:34 PM »
I agree with Scott, charcoal takes a lot longer timewise to control
I am a longtime bbq smoker, own and built large charcoal smokers
the window of  temperature control is not so easy to manage quickly in a small environment

I would guess that people running setups like Pizzahacker are basically running very very high temps so it doesn't matter to them, they just burn charcoal/wood at full throttle for maximum heat to cooker their 90sec pies

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #56 on: July 01, 2011, 10:50:58 PM »
I agree with Scott, charcoal takes a lot longer timewise to control
I am a longtime bbq smoker, own and built large charcoal smokers
the window of  temperature control is not so easy to manage quickly in a small environment

I would guess that people running setups like Pizzahacker are basically running very very high temps so it doesn't matter to them, they just burn charcoal/wood at full throttle for maximum heat to cooker their 90sec pies

Lenny,

I agree with you and Scott about charcoal does take a lot longer to control timewise.  At first when Steve and I looked at Pizzhackerís mod on his Weber, we wondered if that would be the best way to go, but then decided it wouldnít.

It sounds interesting what you know about BBQ smoking and building large charcoal smokers.

Norma
Always working and looking for new information!

Offline Jet_deck

  • Registered User
  • Posts: 3050
  • Location: Corpus Christi, Texas
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #57 on: July 02, 2011, 10:51:16 AM »
...  One difference that I think you could use is that in my design the "thin steel plate" is on a slide so it can be moved forward or back changing the path of the fire.  With it forward the heat is diverted up over the stone to maximize top heat.  With it back the fired travels under the entire stone before going over to,  essentially focusing the heat on the oven deck. 

IIRC,  this is similar to what the first 2stone cookers employed, except they moved the burner.  The burner was adjustable from a position near the center of the stone, to a position near the edge (rear) of the stone that forced alot of air up to the "dome".  Same difference I guess.

Norma, I have looked at the old 10stone (mine) again.  6" is to high.  Like scott's picture above the roof (dome) must be on a hinge.  Let the dome (top stone) get up to temperature, raise the lid, load the pizza and put the top lid back down.  That being said, it does matter exactly what type of pizza you want to cook.  I am asuming that your wanting to cook alot of neo. pizzas, (caputo) will be the most needy of the top heat that I want you to make sure that you have available.  That is not to say that a 6" dome height would not work perfectly well for a dough that you are currently using at market.

Just my .02
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jet_deck

  • Registered User
  • Posts: 3050
  • Location: Corpus Christi, Texas
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #58 on: July 02, 2011, 10:53:53 AM »
for reference
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline lennyk

  • Registered User
  • Posts: 134
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #59 on: July 02, 2011, 11:13:42 AM »
Yes, it is a sickness, kinda like what I am learning and doing with pizzas now  :)

It sounds interesting what you know about BBQ smoking and building large charcoal smokers.
Norma

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #60 on: July 02, 2011, 11:52:20 AM »
how about attaching the top cordierite disc to the inside of the weber dome?  would it last if only supported at the perimeter?  you could cut a window into the metal top below that stone for loading and size the stone so it would be 3" above the deck. 

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #61 on: July 02, 2011, 01:17:20 PM »
IIRC,  this is similar to what the first 2stone cookers employed, except they moved the burner.  The burner was adjustable from a position near the center of the stone, to a position near the edge (rear) of the stone that forced alot of air up to the "dome".  Same difference I guess.

Norma, I have looked at the old 10stone (mine) again.  6" is to high.  Like scott's picture above the roof (dome) must be on a hinge.  Let the dome (top stone) get up to temperature, raise the lid, load the pizza and put the top lid back down.  That being said, it does matter exactly what type of pizza you want to cook.  I am asuming that your wanting to cook alot of neo. pizzas, (caputo) will be the most needy of the top heat that I want you to make sure that you have available.  That is not to say that a 6" dome height would not work perfectly well for a dough that you are currently using at market.

Just my .02

Gene,

Thanks for looking at your old 10 stone again.  If 6" is too high, what clearance do you recommend if I want to try and make Caputo pies?  I know I am not understanding all of this right, but why do you need a hinged lid?  Why canít some kind of dome (either flat or rounded), be made of refractory cement/mortar and perlite?  I will get Steve to look at your post and see if he understands.  I really donít understand how heat works in different set-ups and mods.

Thanks so much for helping.  :)

Norma
Always working and looking for new information!

Offline Tman1

  • Registered User
  • Posts: 219
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #62 on: July 02, 2011, 01:42:25 PM »
It occurred to me, if you're looking for cheap, easy, and a testing point, why don't you consider a small brick oven? No sand or mortar in mine.... and I could've gone smaller if I'd known what I know now (that I only cook one pizza at a time).
I've tried 5 times to add pictures or post a link.... I don't have this much trouble with pics on other forums.
https://picasaweb.google.com/lh/photo/yopmB3DvDGD4U8pYF3XADjby8QDZfs4D5XTnhwnxjps?feat=directlink
https://picasaweb.google.com/lh/photo/dim9ww5O8v7eg81M4Sx7q9hy4VeCrTMC1zrUwJOMuvM?feat=directlink
« Last Edit: July 02, 2011, 01:52:21 PM by Tman1 »

buceriasdon

  • Guest
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #63 on: July 02, 2011, 02:27:48 PM »

Tman, I use this to post pictures.
http://www.imageoptimizer.net/Pages/Home.aspx

It occurred to me, if you're looking for cheap, easy, and a testing point, why don't you consider a small brick oven? No sand or mortar in mine.... and I could've gone smaller if I'd known what I know now (that I only cook one pizza at a time).
I've tried 5 times to add pictures or post a link.... I don't have this much trouble with pics on other forums.
https://picasaweb.google.com/lh/photo/yopmB3DvDGD4U8pYF3XADjby8QDZfs4D5XTnhwnxjps?feat=directlink
https://picasaweb.google.com/lh/photo/dim9ww5O8v7eg81M4Sx7q9hy4VeCrTMC1zrUwJOMuvM?feat=directlink

Offline Jet_deck

  • Registered User
  • Posts: 3050
  • Location: Corpus Christi, Texas
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #64 on: July 02, 2011, 02:37:20 PM »
Gene,

Thanks for looking at your old 10 stone again.  If 6" is too high, what clearance do you recommend if I want to try and make Caputo pies?  I know I am not understanding all of this right, but why do you need a hinged lid?  Why canít some kind of dome (either flat or rounded), be made of refractory cement/mortar and perlite?  I will get Steve to look at your post and see if he understands.  I really donít understand how heat works in different set-ups and mods.

Thanks so much for helping.  :)

Norma

You are more than welcome, Norma. 3" would be a good starting point for the top heat necessary for a propane fired black egg for caputo flour neo. pizzas from my experience.  If there was only a 3" gap to load the pizza onto the bottom stone, I'm not sure if you could maneuver the peel and get it off with so little space.  That is why I suggested the hinged lid, not absolutely necessary, but probably a good idea.  I am sure that some kind of refractory recipe can be used for the roof (dome) but I have no experience with those materials in this application.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jet_deck

  • Registered User
  • Posts: 3050
  • Location: Corpus Christi, Texas
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #65 on: July 02, 2011, 02:40:11 PM »
It occurred to me, if you're looking for cheap, easy, and a testing point, why don't you consider a small brick oven? No sand or mortar in mine.... and I could've gone smaller if I'd known what I know now

She has a deck oven, she has access to a very nice WFO, and wants a propane fired egg to cook with.  She wants something like alot of others have built to cook some hi-temp pizzas in it.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #66 on: July 02, 2011, 03:49:02 PM »
how about attaching the top cordierite disc to the inside of the weber dome?  would it last if only supported at the perimeter?  you could cut a window into the metal top below that stone for loading and size the stone so it would be 3" above the deck. 

Bill,

I have no idea if you idea would work or not, but it sounds like it would work to me.  The reason I started this thread was to see what other members experiences were with a 22.5" Weber grill or what kind of ideas any member could come up with that might work.  I donít know, but think Steve and I might need to test some of these ideas to see what works best.  Steve knows a lot more than I do.  If we ever get the Weber to work like I want it too, at least other members might be able to do something similiar.

Thanks so much for your help, too!  :)

Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #67 on: July 02, 2011, 04:00:16 PM »
It occurred to me, if you're looking for cheap, easy, and a testing point, why don't you consider a small brick oven? No sand or mortar in mine.... and I could've gone smaller if I'd known what I know now (that I only cook one pizza at a time).
I've tried 5 times to add pictures or post a link.... I don't have this much trouble with pics on other forums.
https://picasaweb.google.com/lh/photo/yopmB3DvDGD4U8pYF3XADjby8QDZfs4D5XTnhwnxjps?feat=directlink
https://picasaweb.google.com/lh/photo/dim9ww5O8v7eg81M4Sx7q9hy4VeCrTMC1zrUwJOMuvM?feat=directlink

Tman1,

Sorry you are having problems with posting pictures or a link. Steve uses the same picture resizer  Don uses and really likes it.  I really like your idea, but if Steve and I can get the Weber mod to work, Steve and I might want to take it to other markets, festivals, or maybe parties.  I am not sure what all would be involved with that, but I do have a food license.  I need something that either I could taken apart or lifted to be able to taken away.  As Gene posted I do have a deck oven at market and Steve has a WFO he built.  I really like Steveís WFO and how it bakes a pizza much better than my deck oven.  If I wanted to go with a outdoor oven at home, an idea like yours would be great.

Thanks!  :)

Norma
Always working and looking for new information!

Offline Tman1

  • Registered User
  • Posts: 219
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #68 on: July 02, 2011, 04:01:52 PM »
ahhh, yes, mine is not very portable or NSF approved.   :-D

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #69 on: July 02, 2011, 04:20:24 PM »
You are more than welcome, Norma. 3" would be a good starting point for the top heat necessary for a propane fired black egg for caputo flour neo. pizzas from my experience.  If there was only a 3" gap to load the pizza onto the bottom stone, I'm not sure if you could maneuver the peel and get it off with so little space.  That is why I suggested the hinged lid, not absolutely necessary, but probably a good idea.  I am sure that some kind of refractory recipe can be used for the roof (dome) but I have no experience with those materials in this application.

Gene,

Thanks again for your help!  :) I donít know if I can load a pie with a 3" clearance, but know my clearance in my deck oven where I load the pies is only 4".  I can understand that a 3" clearance would probably be necessary for a propane fired black egg, if I want to make Caputo pies.  I can understand now why you suggested a hinged lid.  Steve has mixed refractory mixes before, so maybe he can work okay with those materials.  I purchased a glass board today, maybe to use as a form for a lip or something else.

Norma
Always working and looking for new information!

Offline patflynn

  • Registered User
  • Posts: 28
  • Location: Redlands, CA
  • Chicago Thin and Crackery is where its at!
    • State Street Pizza Kitchen
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #70 on: July 20, 2011, 01:34:54 PM »
Norma-

I have 1 weber 22.5 that I bought off craigslist and am hoping to make a cart with 2 of them to do private parties. I dont do Neo pies though, so my results and temp needs will be different. I plan to attempt to make some sort of coating on the inside of the lid for insulation. Hopefully I will start my build soon.
Making the leap to Pizza Professional from the Amateur Ranks

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #71 on: July 20, 2011, 02:29:56 PM »
Norma-

I have 1 weber 22.5 that I bought off craigslist and am hoping to make a cart with 2 of them to do private parties. I dont do Neo pies though, so my results and temp needs will be different. I plan to attempt to make some sort of coating on the inside of the lid for insulation. Hopefully I will start my build soon.


patflynn,

Great you also bought a 22" Weber and are going to make a cart with 2 of them to do private parties.  I will be watching your build to see how you use some sort of coating on the inside lid for insulation.  Best of luck with your builds!   :)

If you donít want to make Neapolitan pies in your 22" Weber, there are many ways here on the forum to be able to convert your Weber or another kind of grill.  I donít know if you saw my friend (Ev) Steveís portable oven, but it is here.  http://www.pizzamaking.com/forum/index.php/topic,14444.0.html  Steve makes delicious NY style pizzas and other kinds of pizza in that oven.  I think he is going to tinker around with that oven more, when he has time.

Steve is now working on his WFO at Reply 87 http://www.pizzamaking.com/forum/index.php/topic,11155.msg146597.html#msg146597 and after he is finished with that, we will start working on my 22" Weber to try and convert it into something that can bake Neopolitan pies.  I think, but donít know that Steve and I are going to try to use the refractory cement with perlite.  Steve already purchased the refractory cement for me. 

Norma
Always working and looking for new information!

Offline patflynn

  • Registered User
  • Posts: 28
  • Location: Redlands, CA
  • Chicago Thin and Crackery is where its at!
    • State Street Pizza Kitchen
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #72 on: July 20, 2011, 03:39:53 PM »
Norma, that is awesome thanks for the link to that other thread.

Good part of this board is that it is so active, bad part is I cant keep up!

I will definitely be posting build pics and will keep you apprised of the progress. Since I do Chicago Style Thin Crust style pizzas I am not looking for WFO, or Neo type times or results which, I think, will make my build a bit easier.

Pat
Making the leap to Pizza Professional from the Amateur Ranks

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #73 on: July 20, 2011, 03:55:53 PM »
Norma, that is awesome thanks for the link to that other thread.

Good part of this board is that it is so active, bad part is I cant keep up!

I will definitely be posting build pics and will keep you apprised of the progress. Since I do Chicago Style Thin Crust style pizzas I am not looking for WFO, or Neo type times or results which, I think, will make my build a bit easier.

Pat

Pat,

Youíre welcome anytime.  I have been on this forum for a little over two years, and I also have trouble keeping up with all the new posts, and looking though past posts to find what I want to find. 

It will be interesting to see your progress and the pizzas you bake on your grills.  I donít even know if anyone makes Chicago Thin Style on a pizza grill, but it will be interesting to see how it can be done!  :)

Norma
Always working and looking for new information!

Offline patflynn

  • Registered User
  • Posts: 28
  • Location: Redlands, CA
  • Chicago Thin and Crackery is where its at!
    • State Street Pizza Kitchen
Re: Any Ideas to Help me turn my Weber Grill into a Pizza Oven?
« Reply #74 on: July 20, 2011, 05:43:29 PM »
I hope I can get the same/similar results without too much tinkering with the recipe. I do plan on working on a new crust as well. I recently went to Pizzeria Mozza in LA and loved their crust, so I have something to shoot for as far as taste and texture go.

Pat
Making the leap to Pizza Professional from the Amateur Ranks