Author Topic: 9 Minute Pie Using Weber Grille - Low Cost Woodfired Za.  (Read 2236 times)

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Offline BobBill

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  • Location: MN
  • Pies since 1972
9 Minute Pie Using Weber Grille - Low Cost Woodfired Za.
« on: October 03, 2009, 05:37:11 AM »
Go to Pizza Making equipment, Ovens and go down to 9 Minute Pizza

I could not post links when I did this, so I will leave it as below.

Here are some diy pics. You need 21 or 24 inch Weber grill, I forgot the size,

A 3/8 steel plate that fits inside the Weber just a bit bigger than the stone. My plate is 16x14 and just fits on the long side, so if I did it again, I would probably go with a 15.5 x 14.5 plate. Measure to be more exact. I was lucky and the 16 x 14 works.

1x1 inch cut steel pipes,

No galvanized metals etc.

Low cost 15x14 American Metalcraft stone or tiles or whatever,

Bag charcoal,

Neapolitan dough or your own; stuff,

Toppings,

Cornmeal or semolina for building pie on peel and for stone

You can use upside down cookie sheet if no peel.

I must add this: The fast bake times allow you to pre assemble say four large pies on cornmeal laden cookie sheets, for a sort of dinner party production run.

Use the peel to remove and serve as they go every eight minutes or so. Never could do it this fast in oven, at least mine.
« Last Edit: October 04, 2009, 04:48:56 AM by BobBill »
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Where the greatest cause of death is birth! Lucas, Winona
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Offline Bill/SFNM

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Re: 9 Minute Pie Using Weber Grille - Low Cost Woodfired Za.
« Reply #1 on: October 03, 2009, 05:55:27 AM »
This site does not allow me to post links, even for its own threads, not even if I break it up...sucks, sorry

Now that you have posted five times, you will be able to include links. Anti-spammer measure.

Offline bbqnpizza

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Re: 9 Minute Pie Using Weber Grille - Low Cost Woodfired Za.
« Reply #2 on: October 31, 2009, 05:10:51 PM »
Bobbill,

I use a weber too

In my setup, I use a kiln shelf stone capable of 2200 deg, except it can not handle direct flame, but so far occasional flame lick is no problem.  Instead of a steal plate, I use a heavy duty aluminum ring to elevate the stone off the grate, for two reasons:
1. To get a little extra distance from the low flames that happen when I first dump a starter can of briquettes that are all lit and white.
2. To get the pizza closer to the dome, so the reflected heat will cook the toppings faster.

Also I line the lid with double aluminum foil.  Usually I can get 3 or 4 cooking sessions out of a single lining.  My thinking on the foil is to get more reflective heat.

Offline BobBill

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  • Location: MN
  • Pies since 1972
Re: 9 Minute Pie Using Weber Grille - Low Cost Woodfired Za.
« Reply #3 on: October 31, 2009, 06:49:02 PM »
That set-up sounds like a great set-up. Never thought of using kiln shelf. Might be better and I might have to go for it.

Not afraid of Weber melting?

Spendy?

« Last Edit: November 01, 2009, 09:29:38 AM by BobBill »
Welcome to our round playground called Earth
Where the greatest cause of death is birth! Lucas, Winona
All you gotta know - JD Winona


 

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