Author Topic: Modded Kettle Pizza results  (Read 1129 times)

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Offline shicken

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Modded Kettle Pizza results
« on: June 06, 2014, 12:27:16 PM »
Out of the box, the kettle pizza leaves a lot to be desired.  The issue I had was too much heat on the bottom, not enough over the top.

The prograte/tombstone is great - the cordeirite stone works well, and the openings in the prograte allow for placement of coal/wood.  I did not get the baking steel top as I had some better ideas, so  I had some 3/16" steel plates cnc plasma cut into 21.5" diameter circles.

I placed one plate on the weber kettle's grate tabs.

The kettle pizza insert goes in with the tombstone/prograte, the tombstone/prograte now sits about 1.5" over the bottom plate.

The second steel plate goes over the top, covered with a perlcrete insulating layer.  (I used a steel plate w/ the KP insert to cast the perlcrete)

The coal and wood will rest on the bottom plate within the large gaps in the prograte.  I used two of the gaps, one on the side, and one in the back.


Offline TXCraig1

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Re: Modded Kettle Pizza results
« Reply #1 on: June 06, 2014, 12:31:46 PM »
That first pie may be the nicest I've seen come from a kettle. Good work.
Pizza is not bread.

Offline MightyPizzaOven

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Re: Modded Kettle Pizza results
« Reply #2 on: June 07, 2014, 10:15:08 AM »
Very nice pies.  What type of flour did you use and what was your average bake time?
Bert,

Offline shicken

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Re: Modded Kettle Pizza results
« Reply #3 on: June 07, 2014, 01:54:12 PM »
I used Central Milling 00 normal flour, 62% hydration, 12hr room temp proof with IDY.

Also made some w/ 30% sourdough starter over a 10hr room temp proof.

Average bake time was around 90 seconds.
« Last Edit: June 07, 2014, 01:59:02 PM by shicken »

Offline MightyPizzaOven

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Re: Modded Kettle Pizza results
« Reply #4 on: June 08, 2014, 08:06:21 AM »
With 90 sec, bottom stone temperature was probably in the low to mid 800's F. How much charcoal / wood did you use  to preheat and did you add more during bake?
Bert,

Offline jsfotografie

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Re: Modded Kettle Pizza results
« Reply #5 on: June 09, 2014, 04:14:37 AM »
looks great! can you perhabs take some pics of you moddet kettle didnt get how you made it 100% that ring i also have but didnt use it yet but my plan was also to put the wood inside the baking area just like you did :-)

cheers janosch

Offline I8Pizza

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Re: Modded Kettle Pizza results
« Reply #6 on: June 11, 2014, 05:33:19 PM »
I too would love to see more pics.  Thanks

Offline I8Pizza

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Re: Modded Kettle Pizza results
« Reply #7 on: June 13, 2014, 12:00:14 AM »
Do you see any problem with building a fire directly on a weber grate, towards the back, and use a pizza stone towards the front?  Instead of the prograte and metal plate underneath it?   I was thinking of trying it out like that when I get a kettle pizza.

Offline shicken

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Re: Modded Kettle Pizza results
« Reply #8 on: June 16, 2014, 03:05:14 PM »
20% sourdough starter 12hr proof

Offline THEBBQMAN

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Re: Modded Kettle Pizza results
« Reply #9 on: July 15, 2014, 10:32:12 AM »
How do you make perlcrete, what ingredients do you use and where do you get them?  I'm looking at doing a similar modification to my grill.  I considered using a ceramic blanket on top of my steel plate, but the perlcrete would probably cheaper.
Thanks,


Offline vandev

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Re: Modded Kettle Pizza results
« Reply #10 on: July 15, 2014, 06:25:08 PM »
20% sourdough starter 12hr proof

Looks awesome..  i would like to try that central milling flour myself..  Great job.. looks... :drool:

C.

Offline TXCraig1

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Re: Modded Kettle Pizza results
« Reply #11 on: July 21, 2014, 11:30:27 PM »
You have nailed that oven! I'm really impressed.
Pizza is not bread.


 

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