Pizza on the Weber!

I saw a demo of this at a Food show, they were using a Big Green Egg braai. Trick was to get the fire hot but not too hot (they set the temperature to about 300 C) and use a pizza stone. As for getting it off and on, they used one of those enormous spatula things that can scoop up the whole pizza and slide it on and off the stone. Best pizza I ever tasted with the smoky flavoured, crispy base.
 
Unfortunately a big green egg with all of the accessories you would need, would cost you R15 000.
 
Cheaper to hire a brick-layer for the day and build your own pizza dome outside. In fact that's a great idea...
 
No but it looks like there's not really enough space in there for the convection currents to develop properly. Best advice I can give is visit your local traditional pizzeria and let them explain the design of the oven. It isn't as easy as building a little dome. You need very even convection to avoid hot spots. For that price you're better off building a proper pizza dome oven at home with the help of a decent brickie...
 
DJ... said:
For that price you're better off building a proper pizza dome oven at home with the help of a decent brickie...
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+1

Some good guides can be found on the web.

We had this little italian/pizza place in town and the old man who was from sicily built quite a big oven inside his shop. They basically cooked everything in that oven. I miss that place and the old toppie.
 
DJ... said:
Cheaper to hire a brick-layer for the day and build your own pizza dome outside. In fact that's a great idea...
Click to expand...

Just had plans passed yesterday for large renovations at home, and there will be a pizza oven built next to the braai....

Just trying to decide if a completely covered pizza over will work or not.
 
ToxicBunny said:
Just had plans passed yesterday for large renovations at home, and there will be a pizza oven built next to the braai....

Just trying to decide if a completely covered pizza over will work or not.
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PM your address and dates, I'm willing to bring the dough :D
 
ponder said:
PM your address and dates, I'm willing to bring the dough :D
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Hells bells.. you'll be prepared to slum it in the Pines for some homemade pizza?

*must turn this into a business i reckons*
 
I heard from a friend that they make a pizza on a large tile inside their kettle braai.
 
Devill said:
I heard from a friend that they make a pizza on a large tile inside their kettle braai.
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That will give great heat from beneath, but nowhere near the required heat from the top, which is vital for evenly cooked pizza. It will melt the cheese, but not necessarily cook the top ingredients, nor will it cook the base just underneath the topping layer. So raw dough under there...
 
ToxicBunny said:
Just had plans passed yesterday for large renovations at home, and there will be a pizza oven built next to the braai....

Just trying to decide if a completely covered pizza over will work or not.
Click to expand...

Whachoo mean by completely covered? You need a chimney and you need a side opening...
 
DJ... said:
That will give great heat from beneath, but nowhere near the required heat from the top, which is vital for evenly cooked pizza. It will melt the cheese, but not necessarily cook the top ingredients, nor will it cook the base just underneath the topping layer. So raw dough under there...
Click to expand...

Mmmm I wonder if you put in the tile cold, with the fire very hot, and put the lid on if the timing might work just right.
 
DJ... said:
Whachoo mean by completely covered? You need a chimney and you need a side opening...
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Completely covered as in buried under about about half a meter of earth...

It will have a chimney and opening of course, them goes without saying.
 
DJ... said:
And by dough he means cash, bunnyboi.

Time to put your skirt on for anticipated company...
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Cash would of course change hands.. he will be charged for the pleasure of my semi-traitorous presence... possibly less than for your completely traitorous presence, but still.
 
Devill said:
Mmmm I wonder if you put in the tile cold, with the fire very hot, and put the lid on if the timing might work just right.
Click to expand...

The dough will dry out before it's cooked. Secret to good bases is that the stone must be blazing hot before the pizza goes on...
 
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