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The Virtual Weber Bulletin Board Grilling First attempt at pizza on the Performer|
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TVWBB Pro |
Love the idea of using the WSM charcoal ring to get things up off the grate.
WSM; OTP; Performer; Kenmore Gasser |
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New Member |
I've tried this method a couple of times and the bottom of my pizza got pretty charred both times. How long did you end up cooking your pies? My grill temp was around 400-450. Am I cooking it at too high of a temp? The dough was pretty charred on the bottom after only about 5 minutes of grilling.
I definitely enjoyed the results regardless of the charred crust. I'd just like to get the results that you guys have been getting  |
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TVWBB Super Fan |
Chuck - are u making sure to spread the coals on the outside edge of the kettle?
Usually my temp settles at 350. Cooking for around 12-15 minutes. |
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New Member |
Yeah I spread the coals around in a circle. I actually used the charcoal ring on the bottom grate and spread the coals around it before moving it up to the top grate to place the pizza pan on. I cooked my first pie for about 10 minutes and it was pretty charred. I cooked the second for about 8 minutes and 5 minutes for the third. The second and third pie were cooked on a different night than the first. I'm not sure what I'm doing wrong. I guess I could drop the heat but I assumed I would want to cook it at about has high a temp I could get.
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TVWBB Fan |
How were the toppings and how much did you put on each pie? If you go too heavy on the toppings the bottoms of the crust will be over done way before the toppings are fully cooked. Q'ing & Cycling: calories in & calories out |
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TVWBB Wizard |
Yeah Chuck, higher the better. But the key is that you have fairly even heat all around. If you charred out waiting for the toppings to look done, you might consider pre cooking everything first.
By that I mean I always prep the toppings (except for cheese and suace) first. At least if your throwing on veggies. They release water during the cook otherwise and you will have to wait too long and burn the crust/pie. That's been my experience anyway in oven cooks. Ray WSM*Weber Performer |
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New Member |
I precooked all of my toppings and didn't go heavy on the toppings at all. I was only focused on the crust the entire time. I just couldn't believe how fast the crust would burn on the bottom for my cooks. I'll have to give it another try. I'm just not sure what to switch up to prevent this.
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TVWBB Wizard |
Very interesting. So that sounds like bottom temp was the issue. Perhaps in this case you might just have to place some "ballast" underneath, stone, cast iron pan or griddle, etc. to impede heat transfer a bit to the bottom of the pie.
This message has been edited. Last edited by: r benash, Ray WSM*Weber Performer |
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TVWBB Fan |
Could be the dough. Some dough recipes cook faster than others and perform better at low temps.
Q'ing & Cycling: calories in & calories out |
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TVWBB Fan |
My second attempt last night on the performer. I used the WSM ring on top of the cooking grate. Half a chimney of left over charcoal and the other half Rancher, with a couple of piece of oak on the outer edge of the cooker. Lots of smoke, turned the fresh mozzarella into a smoked cheese. Sausage on top. The bottom looks a little pale but it cooked fine with a great crust. I think the key is to not make a butt ripping fire. I did that the first time and absolutely carbonized the crust. The taste was out of this world good.
  Smoke 'Em If Ya Got 'Em |
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TVWBB Super Fan |
Looking good! We've done pizza on the gasser,and did some pizza pockets last week on the new Genesis,but that looks @%&# good! Gonna have to give that on a try!
Hi,my name is Phil,and I'm a Q-A-Holic! :-) |
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TVWBB Super Fan |
Claude - What temp and how long?
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TVWBB Fan |
Temp was a little over 4 say 425. Once the pie went in, it blocked the heat to the gauge so it went to 325. Took 25 minutes but I opened to look a few times (after 5 minutes, then after 12 minutes, again 20 minutes done at 25 minutes. I just wasn't sure and didn't want to incinerate another one!
Smoke 'Em If Ya Got 'Em |
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TVWBB Member |
This post inspired me to finally try out my pizza stone. The first cook was really just a test but the results were good. Now I need to start up some cold ferment dough to do it right. I pretty much used the same setup but with a stone instead of a pan. You can see it here
It worked well but I guess my reflective heat on top was just a tad low. I think I need to do a better job of stacking the coals more up against the side of the kettle. Anyways, thanks for posting about you setup. "As soon as I have to put on pants, it’s gonna cost you" -Merlin Mann |
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