Pizza on the Weber!

Mortymoose

Mortymoose

Honorary Master
Joined
May 26, 2013
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Location
In the Namibian desert...
Greetings fellow forumnites.... Coold day up here in the Namib, and I was toying with the idea of making a pizza or two in my Weber, I see on the net some guys use a pizza stone to place the base onto when inserting the pizza into the weber..... some folk bake the base straight on the grid, remove it, build pizza and place back into Weber.... some other fella's just build the pizza and place it straight on the grid..... another method was to place the entire pizza on a baking tray and place that into the weber.... HELP!!!

If you have done this, what is the best way to do this? I cannot afford to screw this up as Head Office will then climb into me, thereby forcing me to suip beer and Whisky whilst she heads off to the local takeaway ..... then I start to phone relatives in AUstralia and Scotland until the wee hours and get the silent treatment for three . five days....

So Pizza on a Weber, you have 6 hours to save my day....

:whistle:
 
Here's what I would do:

Build a fire on one side of the weber, using the dividers to keep it separate. Use a chimney starter to get it going first, make sure all of the coals are glowing white. Before pouring the coals in, fold a tall piece of tinfoil and insert it against the divider. Then pour the coals in. What you want to do with the divider is make sure that, as much as possible, its the hot air from the fire and not radiant heat that cooks the pizza.

Put the grill on top, then pizza stone on top of that, and close the lid. Wait 10 minutes for everything to heat up, including the pizza stone. Maybe 15 to 20 minutes actually. Then, put your pizza on. Close the lid, and check your pizza after 5-10 minutes.
 
Did it last year when my oven broke. Use indirect method and place on the grid. Peek through vent hole regularly to see if cheese is melting.
 
Everyone beat me to - wasted 5 minutes typing up instruktions :mad:

only thing I would not recommend is direct on the grid - I suffered a screwup of note using that method.

Anca method is spoton
 
Thanks Peoples..... Was going to do direct on the grid using indirect method as per pg 79 of the Weber cookbook..... but it looks like it is quite tricky and prone to burning the base....

I am not yet in possession of a stone, so I am going to use a metal pizza base tray with baking paper....

God Speed to this Weber and all those that eat from her.....

9 Whk Draughts on standby
400ml Jamesons
380ml Famous Grous....

Ok! I am ready to defend myself should it all go belly up! Tally Ho Chaps!
:o
 
Mortymoose said:
Thanks Peoples..... Was going to do direct on the grid using indirect method as per pg 79 of the Weber cookbook..... but it looks like it is quite tricky and prone to burning the base....

I am not yet in possession of a stone, so I am going to use a metal pizza base tray with baking paper....

God Speed to this Weber and all those that eat from her.....

9 Whk Draughts on standby
400ml Jamesons
380ml Famous Grous....

Ok! I am ready to defend myself should it all go belly up! Tally Ho Chaps!
:o
Click to expand...

Good luck mate.

Keep wors and rolls available as a backup plan.

Given your famous ability to put them away, I doubt the above lot is going to desensitize you enough to withstand HO's wrath if the guests go hungry.
 
Seen someone do this straight on the grid before, can't remember the procedure though was a long long time ago. You could try putting just the dough on the grid until it firms up (turning it), remove add toppings and stuff before placing it back.
 
ponder said:
Seen someone do this straight on the grid before, can't remember the procedure though was a long long time ago. You could try putting just the dough on the grid until it firms up (turning it), remove add toppings and stuff before placing it back.
Click to expand...

:D

Tried a couple of years ago and the base sagged through the grid holes :o

What a fcking mess - the SO was most unimpressed.
 
Very hot fire. Pizza stone. Two phase cooking. Once on the Weber and finished under the grill in your oven.

That's how you do it...
 
AfricanTech said:
Woolworths pizza base! :sick: ;)

No man, that's cheating (and tastes like cardboard) - you got's to make the base from scratch :D
Click to expand...

Actually Woolies pizza is better than most pizza restaurants. And I've eaten a lot of pizza!
 
Well as luck would have it, head office took the kids off to a friends house for a tea party, sun shining, weber almost there, three pizzas designed.....beer tasting feckin awesome in the winter Namibian sunshine, now if only the friggin dutchman next door would stop revving up his quad, attention seeker is going to force my hand and cause me to start playing bagpipes...
 
Have you considered how you're going to get the pizzas on the braai?
 
Your toppings are likely to hit the floor but good luck with that...
 
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